/ck/ - Food & Cooking

[Anonymous No.11655274]

Why aren't all utensils made out of cast iron? It's literally the perfect material, and it keeps brainlets who are too dumb to maintain it away from cooking

[Anonymous No.11655283]

>>11655274
I, too, enjoy the occasional meme-based cookery, even having gone so far as to purchase an instant pot.

[Anonymous No.11655314]

I actually have a question about cast iron. I've had cast iron passed down, cast iron (lodge) I purchased, and sizzlers that I picked up at thrift stores and actually used to get hot as fuck to sear steaks rather than use a pan.

Anyways, I gave them to family because I had such an on the run lifestyle and a high humidity lifestyle that it was hell to take care of them. They'd rust in the open even if oiled if they weren't seasoned. Yet I have a cast oyster shucking knife that was a gift. Sounds like a horrible idea I know, but it doesn't rust. Are pans just poorly forged and impure?

[Anonymous No.11655319]

>>11655314
>high humidity lifestyle
?

[Anonymous No.11655322]

>>11655283
>instant pot
What do you reckon? Thinkgen of getting one.

[Anonymous No.11655330]

>>11655319
Laugh if you want, the time of the mermen is nigh. Environment.

Tired typo.

[Anonymous No.11655502]

>>11655314
>cast oyster shucking knife
Knives are never made from cast iron, so it could be the rough surface of the cast iron pans that promotes corrosion, compared to the polished knife

[Anonymous No.11655553]

>>11655274
There is usually 2 types of cast iron opinions.
The first is the lover of cast iron. They find and buy a pan that is very smooth and is enjoyable to use. These people know how a good pan is.
The second type is people who buy "Lodge" brand or similar brands trying to imitate "Lodge". They make it bumpy and rough looking because "lifestyle" and "rugged" appeals to the eye; but once used, everything sticks to it and becomes shit. The people then form a very negative opinion about all cast-iron cooking and cookware because they were taken in by a terrible fucking business practice of selling to your eyes and not a usable pan.

[Anonymous No.11655566]

>>11655274
If it's perfect, why do you have to do something to it to make it usable?

[Anonymous No.11655766]

>>11655322
Theyre breddy gud and breddy versatile

[Anonymous No.11655861]

>>11655322
It's alright but ultimately unnecessary I think. It can cook dry beans in like 20 minutes which is nice, but I still find myself doing things the old way.

[Anonymous No.11655944]

>>11655314
Cast iron is cast, not forged. And if I’m not mistaken, most cast iron pots and pans are likely cast from a grey iron rather than a ductile or malleable iron alloy, although the iron may be one of the higher strength grey irons in some cases.
Some steel pans may be forged like traditionally made woks, ans it’s possible “iron” alloys rather than steel alloys are used for pans in some areas.
As far as rusting goes, carbon steel and iron will both rust, but how quickly it rusts will have to do with the alloy possible contamination in the alloy, and possibly other things like heat treatment of the alloy.
A lot of carbon steel is actually alloyed steel that can still rust, but which may be less likely to do so.
Other alloys of both iron and steel can form protective layers of rust that can prevent deep corrosion in the steel/iron.
One issue with cast iron is it may be porous on the molecular level which can make it more likely to rust.

[Anonymous No.11656722]

>>11655274
Cast iron is good, but it's hardly the perfect material. Stainless steel with an aluminium core is generally vastly superior. Cast iron is really only great at searing, and the fact it's relatively cheap.

[Anonymous No.11656745]

>>11656722
why in god’s name would you buy aluminium as a core and steel as a coating? steel rusts and aluminium is weak, that’s the opposite of what you want

[Anonymous No.11656753]

>>11656745
Neither of those are true. Aluminum core is better for even heat distribution, and stainless is hard enough that it lasts longer with metal utensils. Aluminum tastes bad too.

[Anonymous No.11656755]

>>11656745
>stainless steel rusts

[Anonymous No.11656763]

>>11656755
stainless steel can corrode and rust, it just does so less

>>11656753
>aluminium is better for heat distribution
what do you even mean by this

[Anonymous No.11656775]

>>11656763
That heat is more evenly distributed over the cooking surface. What's hard to understand about this?

[Anonymous No.11656805]

>>11656763
Stainless steel is extremely resistant to corrosion. If your stainless steel kitchen utensils are rusting then you're clearly not looking after them. Iron however is extremely susceptible to rust, and must be bone dry before storage.

Aluminium is also one of the best metals for conduction, far better than iron and only bettered by copper and pure gold/silver. (you can get pans with a copper core also)

So yeah, it's far superior to cast iron, which has far less even heat distribution and like I previously said, is only really great at searing at high temps. In a tri-ply pan you can cook pretty much anything. It heats up fast. It's great for delicate pieces of fish, or for cooking at high heat and searing foods. It doesn't burn food as easily. Creates great fond and pan sauces. It's not reactive to acid based sauces, and doesn't require seasoning. In-fact it requires very minimal care, is extremely easy to clean and can be used instantly without any upkeep. It's also extremely strong and lightweight.

The only negative to tri-ply is the relatively high price, but looked after properly they will last a lifetime.

[Anonymous No.11656806]

>>11656763
stainless steel will never rust in normal cooking condition.
it's ok if you're trying to use big boy science but consider where it's used and their environment

[Anonymous No.11656894]

>>11655322
As others have said, it's ok, but unnecessary. I don't often find myself needing to cook soup in 20 minutes, but I can. I tend to use the more traditional methods. I do use it when the kids' sports practices run into dinner and I need to whip something up quickly. Same as a crock pot in that regard, just less planning.

[Anonymous No.11657209]

>>11655274
stainless steel is the best material because its easy to clean and doesnt rust

[Anonymous No.11657513]

Cast iron plebs:
>have to season their shitty pan before use
>even then still have to use it for a year before it gets good
>can't wash in a dishwasher
>can't even use soap
>can't soak in water
>can't store their shit pan within 3 feet of a tomato or the seasoning will immediately dissolve
>still afraid to use metal utensils for fear of chipping the seasoning

Enlightened bare stainless steel connoiseurs:
>pan is already perfect on first use
>just put it in the dishwasher
>or soak it in the sink
>can cook literally anything in it
>fucking scrub it with steel wool
>leave it lying around wet and dirty in your kitchen for a week when you're too lazy to clean it

Cast iron is literally meme cookware. It's touted as being "durable" despite it needing constant babying and the only thing you can use it for without cast iron plebs shitting their pants is frying a steak. Just get a stainless steel pan you fucking hipster.

>b-but the food sticks!!!
So? Just pour some liquid on it and fucking scrape it off.

[Anonymous No.11657986]

>>11657209
stainless doesnt form nice brown crusts because its infared emissivity is just a tiny fraction of that of cast iron.

[Not a vegan but they're ok by (...) No.11658008]

>>11657513
Stainless lined aluminum is fine for students and the indigent, but heavy copper with 18/10 lining is the true master race

[Anonymous No.11658825]

>>11657513
Also don't forget the weight of a cast iron pan, and the fact the whole thing heats up including the handle, making it a potential burn risk and requiring the use of a towel or oven glove to move around.

Properly designed pans like All-Clad Tri-Ply have stay cool handles, and are the perfect weight. They also have better designed edge lips for easy transfer/pouring of sauces. Edged markings on the inside of pans for measurements of liquids. They really are in a whole other class.

Cast iron is just cheap and for hillbillies.

[Anonymous No.11658895]

>>11657513
>scrub it with steel wool
please don’t

[Anonymous No.11658942]

>>11658895
why not?

i routinely scrub my ss pan with steel wool.

[Anonymous No.11658977]

>>11655274
Cast iron is literally shit after you use cast aluminum. Perfect blend of durability and heat retention, all while being light weight

[Anonymous No.11659085]

>>11657986
I didnt day it was the best pan for everything. I didnt even say it was the best pan.
Its the best material for utensils ("silver"ware, spatulas, tongs, ect)

[Anonymous No.11659101]

>>11658942
well you scratch it...

[Anonymous No.11659106]

>>11655274
>he uses 3-4.5% Carbon materials

[Anonymous No.11659110]

Based

[Anonymous No.11659116]

>>11659101
It's my pan and I'll scratch if I want to.

You would scratch too if it happened to you.

[Anonymous No.11659239]

>>11655274
More expensive material and unnecesary for most standard cooking.

[Anonymous No.11659340]

>>11659110
>the microwave is not cast iron

[Anonymous No.11659357]

>>11659110
got to wonder why someone would need so many pans? I mean there's no way you're using all at once, even if you're cooking for a large group of people. It would be completely unnecessary.

[Anonymous No.11659387]

>>11659340

[Anonymous No.11659477]

>>11657513
your post can be summarized as
>don't buy a pan that costs 1/4th the price
>be lazy, like me

[Anonymous No.11659485]

>>11655274
because carbon steel is better in almost every imaginable way

[Anonymous No.11659595]

>>11658977
aluminum gives you alzheimers. iron gives you.. iron.

[Anonymous No.11659865]

>>11655553

Who are these people who get food to stick to a cast iron pan?

[Anonymous No.11659912]

>>11657513
Show me where the cast iron pan touched you

[Anonymous No.11659927]

>>11659357
maybe they just like pans and had a bunch and then their grandparents died and they inherited their pans too. YOu should see my kitchen and basement, I proebably have around 20 pots, pans, skillets and shit. Plus enogh towels and bedsheets to last me ten lifetimes.

[Anonymous No.11659932]

>>11659865
peopel who are afraid of cooking on cookware that gets hotter than is necessary for melting butter

[Anonymous No.11660041]

>>11659116
>if it happened
If you meant the pan getting burned you can just use baking soda to get it clean.

[Anonymous No.11660046]

>>11659927
Can I have some?

[Anonymous No.11660073]

>>11655319
Sounds like van living.

[Anonymous No.11660077]

>>11660041
baking soda will scratch it too

[Anonymous No.11660086]

>>11660077
nah

[Anonymous No.11660187]

>>11655274
Because it's hard and not cost effective to cast small things like forks and spoons, numb nuts. If it's so much better, then it seems like there's an open market and you should capitalize on it, faggot.

[Anonymous No.11660258]

Any reccomendations for a cast iron pan, I'm a foodie so price isn't an issue. My nan said she would give me hers when she dies but that's like 10 years or so away. I want something high calibre so that it will last long enough to give to my grandkids

[Anonymous No.11660421]

Do y'all really have nothing better to talk about?

[Anonymous No.11660437]

>>11657513
I soak my iron lodge pans sometimes in the sink and only put a few drops oil on it after every use. I use soap because who cares The pans are still fine and never have trouble with food sticking too it.

[Anonymous No.11660501]

>>11659927
>the hoarder

[Anonymous No.11660507]

>>11660258
>but that's like 10 years or so away
I’ll tell you what, since it’s christmas I’ll do you a favour; If you don’t reply to this post your nan will die in her sleep tonight. You’re welcome.

[Anonymous No.11660524]

>>11660046
If you pay for shipping from southern Germany, sure.

[Anonymous No.11660530]

>>11660501
LOL, yeah I am also the guy with the chef knife collection

[Anonymous No.11661201]

>>11658825
>the whole thing heats up including the handle, making it a potential burn risk
You are American, arent you?