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/ck/ - Food & Cooking

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12058861 No.12058861 [Reply] [Original]

There is nothing better than cooking on a well seasoned cast iron pan, if you are too stupid to season and wash cast iron, you are too stupid to be able to eat.

>> No.12058879

>>12058861
Full of germs

>> No.12058891
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12058891

>>12058879

>> No.12058893
File: 181 KB, 1500x1125, 20150305-black-steel-pans-daniel-gritzer-2.jpg [View same] [iqdb] [saucenao] [google]
12058893

>Cast Iron

Pleb. Bow to my Carbon Steel.

>> No.12059122

>>12058893
>carbon steel
>steel

it's 99% Iron and 1% carbon, there is actually more carbon in cast iron than carbon steel.

what did they mean by this?

>> No.12059192

>>12058861
What's the best oil to season a cast iron skillet with?

>> No.12059223

>>12058861
That shits gross. I bet you season your sponge too so that your silverware can taste better.
Use teflon coated stuff like the rest of civilized society

>> No.12059224

>>12059192
I used olive oil to season mine. But Id imagine the higher the smoke point the better.

>> No.12059230

>>12059192
Your mums

>> No.12059234

>>12059192
flaxseed is good the first few times to get a good base season, then I usually just use olive oil

>> No.12059236

>>12059192

Beef, lots of fatty beef.

>> No.12059240

>>12059192
Crisco

>> No.12059248

>>12058861
People that are too stupid to properly care for and use cast iron are literally less intelligent than iron age man living in mud huts.

>> No.12059255
File: 39 KB, 500x334, Scallions_0.jpg [View same] [iqdb] [saucenao] [google]
12059255

Let me teach you guys an asian secret.

Scallions will make your iron pan super slippery. Take some of the green part of the scallion not the white part and put it in your pan with some oil. Then brown the scallions until they are brown and crispy.

After this seasoning of the pan you can fry an egg and it will slide around.

The acids in the onions react with the oils and create a very slippery layer on your pan and its great for cooking eggs.

>> No.12059353

>>12058861
It seems like it's really fun to use but firing up the oven just to season the pan after ever use just seems like a waste of time and energy

>> No.12059360
File: 190 KB, 1752x1588, hiiliteräs.jpg [View same] [iqdb] [saucenao] [google]
12059360

If you seasoned your carbon steel pan really well do you actually need any oil to cook for example eggs?

>> No.12059367

>>12059360
Do this and cook eggs, its like its skating on glass.
>>12059255

>> No.12059383

>>12059353
you only season it in the oven when you first get it.

>> No.12059403

>>12058861
why would you buy something that you have to prepare like that? they should come seasoned.
protip: nonstick exists and your dinosaur gas isn't as efficient as my electric elements.

>> No.12059418

>>12059122
>takes iron that cast iron is made from and adds carbon

how is there possibly more carbon in cast iron?

>> No.12059432

I'm a blue blooded copper nobility not a fucking cast iron peasant. Enjoy your grease.

>> No.12059434

>>12059360
>do you actually need any oil

Why are you afraid of oil? You need oil and fats to live.

Oil and butter does not make you fat. Sugar does.

Just put a bit of butter in the pan and cook your damn eggs. Stop eating sugary bullshit.

>> No.12059443

>>12059432

Enjoy your poisoning. Copper pans are only for sugar unless you only use it on the outer layer for conductivity.

>> No.12059447

>>12059403
most come preseasoned, but I don't want to cook on something from a factory.

>> No.12059449

Why is it so hard to find a cast iron without some weird inner layer?
Will a pan of 20cm (8") be sufficient for cooking a steak for one, or two?

>> No.12059491

>>12059449
I'd go for at least a 10 inch maybe a 12 inch if it's a big steak/ cooking two

>> No.12059530

>>12059491
I'm mostly cooking for myself though. I'm strongly considering 10" - I have 12" in teflon, and it's kind of big on my stove, while more or less big enough for 3 eggs and bacon.

Is the cheapest kind sufficient? Or is there some godlike brand like de Beuer for carbonsteel?

>> No.12059571

>>12059449
You can always try looking for used and restoring it. Unless there's a massive crack or deep pitting, even a completely rusted pan is just some elbow grease away from being perfectly usable again. Older pans tend to be thinner and a smooth interior. New-made cast iron pans are heavier and have a pebbled surface to make seasoning easier in the factory. I have a 7-inch skillet and it can easily fit just about an steak or chop. With an 8-inch, two moderately-sized steaks shouldn't be an issue.

>> No.12059581

When browning meat in cast iron should you use oil or not? I feel like my browning isn't as good as it could be, and adding oil tends to cause a ton of splattering and potentially smoking which sucks since my exhaust circulates and doesn't go outside.

>> No.12059609

>>12059581
You should definitely use some. You don't need a lot, just a few drops spread around with a paper towel or rag once the pan is hot. How are you pre-heating your pan? Keep in mind cast iron is slow to heat and doesn't heat evenly, which can lead to hot spots. Try heating it in the oven, if you're not already. It'll still probably smoke, but that's just one of the shitty things about apartment living.

>> No.12059615

>>12059192
Shortening. I used Crisco.

>> No.12059618

>>12059609
I've actually got my own place now so setting off the alarm isn't as big a deal but it annoys the shit out of me and scares pets so its a paranoia thing.

Usually I set it on the stove with the burner on low for some 10-15 to even out before adding oil and starting to cook while prepping stuff. Oven may not be a bad idea but seems a waste of energy to heat up.

>> No.12059620 [DELETED] 

>>12059581
You should always add oil. Oil isn't just about preventing sticking, it's main function is to fill the gaps between the food and the pan and acting as a heat transfer medium. If you are into building PCs you can think of it like "thermal paste for your food".

>>and adding oil tends to cause a ton of splattering
Oil doesn't splatter on its own. There's only splattering if you get moisture into the oil. Pat your meat dry before you put it into the hot oil and it won't splatter. Wipe off marinades, etc.

>>potentially smoking
either your heat is too high, you're using the wrong oil, or both.

>> No.12059629

>>12059530
yeah, my 12 inch is kinda big too and doesn't heat as evenly. I have a lodge 10 inch and it's fine

>> No.12059633

>>12059571
Do I want a heavier or thinner and smooth? Looking at pictures, 8" looks to be a little small from pictures, will take a look in the stores in the weekend. Too bad I have to either buy used or order online since all the stores only have Le Creuset and that's quite above the budget.

>> No.12059658

https://www.youtube.com/watch?v=UXCGiRsUwLQ

I usually remove the factory preseason and smooth the surface and reseason it myself, take a little bit of time and work but I like doing little projects like that.

>> No.12059684

>>12059633
Thinner pans are easier to manipulate and quicker to heat up. Thicker pans are probably cheaper and less likely to crack. I would certainly prefer a smooth surface, but that's not an option on a lot of new cast iron. Smooth, in my experience, enhances the non-stick properties and is more aesthetically pleasing. You can make any cast iron pan smooth with steel wool and a couple hours. Or a power drill with a wire brush or sanding disc attachment and a few minutes. You can also look into carbon steel, if you haven't already. Carbon steel pans are usually lighter and thinner than cast iron and almost always come with a smooth surface. They're also designed with rounded edges, which is better for sauteeing. Cast iron pans usually have straight walls, which are good for applications like cornbread or deep-dish pizza.

>> No.12059687

>>12059224
Literally the opposite of the truth. Lower smoke points are undeniably better. You WANT polymerization. That's what the entire seasoning process is.

>> No.12059732

>>12059684
I have no intentions to do a couple of hours worth of scrubbing for my new pan, the 30 minutes on my mortar was my limit.
I have looked towards steel carbon, and they cost about the same.

Both are better then non-stick I suppose, which is the ultimate goal to move away from for health reasons.

>> No.12060175

>>12059732
they are non-stick if you have them properly seasoned.

>> No.12060181

>>12059240
>>12059615
This.

>> No.12060261

>>12059224
Switch to grapeseed, rapeseed, or avocado for a much higher smoke point. Make a better season.

>> No.12060320

>>12060261
avacado?

>> No.12060399

>>12058861
best way for cooking a steak

>> No.12060437

>>12058893
where 2 cop in canada that doesn't fucking overcharge please, I literally just need one

>> No.12060551

>>12060437
>Canada

Why haven't you faggots been banned for the NZ shooting yet?

>> No.12060592

Some pans get seasoned after every use.

>> No.12060596

>>12060551
Context?

>> No.12060620

>>12060596
like half of the retarded alt right speakers/memelords are canadian for some reason. molyneux/peterson/goldy/loomer all dumb af and all canadian

>> No.12060641

>>12059403
>he cooks with electricity

>> No.12060673

>>12060596
Australia and New Zealand banned 4chan 8ch and zerohedge after the mossad attack on a mosque in New Zealand a week ago.

>> No.12060802

>>12058879
99% of germs dont survive being heated on a cooktop, mongo.

>> No.12061121

>>12059418
Cast iron is defined as 2% or more carbon. Cooking carbon steel I believe only has around 1%.

>> No.12061132

>>12059732
I have non-smoothed cast iron and it works fine. I have small skillets in cast iron and a large frypan in carbon steel. The carbon steel pan does most of the work but the smaller cast iron skillets can also be used to serve dishes hot and keep them warm for a while which can be handy.

Works well so far.

>> No.12061152

>>12061132
would you use your carbon steel over a camp fire?

>> No.12061381

>>12058861
>Americans don't use cast iron, doesn't create enough cancer for their lard asses

>> No.12061438

>>12059122
>what did they mean by this?
Steel by definition has less carbon than cast iron.
Carbon steel is a way to refer to steel that's literally just that: iron and carbon, to differentiate it from alloy steels, in particular stainless.

>> No.12061453

>>12061438

carbon steel sounds way cooler, like when han solo was frozen in carbonite

>> No.12061593

>>12061152
I don't want to have to clean it, so no. I think it would be safe enough though.

>> No.12061602

It took my roommate 2 days to ruin my new cast iron. "Don't wash it with soap," I said. "Just leave it on the stove, I'll wash it for you." Nah, in the sink with soap twice. Surface is all fucked now.

>> No.12061622

>>12061602
I wash mine with soap fairly often. Not a problem. Leaving in the sink is a no no though.

Roommates are the worst though. They can destroy anything. Non-stick? They use metal utensils. Cast/Carbon? Left in sink.

Maybe stainless they couldn't destroy. Though they'd just burn shit onto it and then leave it for someone else to wash.

>> No.12061635

>>12059192
What you want are drying oils
https://en.wikipedia.org/wiki/Drying_oil
Also do it outside if you can

>> No.12061779

>>12059192
lard, shortening/crisco, or flaxseed oil
>>12060437
amazon
buy quality, lodge is fine but a mineral b is fucking fantastic
>>12059403
>your dinosaur gas isn't as efficient as my electric elements
of all the things you've said, this is the most retarded and wrong. who the fuck said anything about gas vs electric you fucking sperg?
I actually have an electric right now because I'm in a dumpy apartment. I use cast iron and carbon steel, just to try and retain heat a little better

>> No.12062948

>>12061602


you can reseason it and it will be okay

>> No.12062972

>this is the best surface to cook on!
>just never cook with tomatoes or vinegar or anything acidic lmao

Do cast-Iron fags make these threads to make themselves feel better? in order to refuse acknowledging the hours they wasted on their inferior and inconvenient technology?
I've never seen such hard cope.

>> No.12062976

>>12059192
Crisco or rendered pork fat. Bacon is the easiest way.

>> No.12062993

>>12062972
What do you cook with tomatoes that you need a pan? Everything I use tomatoes with I cook in a pot.

>> No.12063341

cast iron cooked bacon and eggs is superior to any other pan.

>> No.12063745

>>12062976
You just buy a pack of bacon and cook them to death?

>> No.12063752

Just use teflon like normal people

>> No.12063806

>>12063752
nah, enjoy your cancer like the rest of the retards

>> No.12063812

>>12063806
You know you can get cancer from smelling your own farts too much

>> No.12063818

>>12063812
Sucks for you

>> No.12063820

>>12063818
Fuckface

>> No.12063827

>>12063745
No, you retard. Use the bacon grease, the schmaltz. Eat the bacon.

>> No.12063833
File: 75 KB, 1024x1024, 1551582247668m.jpg [View same] [iqdb] [saucenao] [google]
12063833

>>12063820
Lol he got u so gud

Check these digits

>> No.12063906

>>12059434
>Oil and butter does not make you fat. Sugar does.

/fit/tards, everyone.

>> No.12063916

>>12063827
So I need to cook the bacon in another pan, keep the fat and season it? Or just cook it in the unseasoned pan?

>> No.12063968
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12063968

>have cast iron
>never season it
>leave water in it so food doesnt stick while I'm eating
>sometimes wash it with soap

Lol

>> No.12064005

>>12059687
But then you could risk burning your seasoning.

>> No.12064014

>>12062993
Fried tomatoes.

>> No.12064030

>>12063968
based

>> No.12064043

>>12061622
Yeah, the whole "no soap" meme comes from the days when soap was super harsh (home made with lye). I have a cast iron spider from my grandmother that I wash with soap all the time, never hurt it one bit. All of my daily use pans are non-stick, but I do like the old spider for cornbread.
Protip: if you have a cast iron pan that has been fucked up and needs to be re-seasoned, leave it in your oven for one self-cleaning cycle (assuming you have a self-cleaning oven). That fucker will come out looking like it just came from the factory. After that treatment, seasoning is easy.

>> No.12064048

>>12063827
>schmaltz
that's chicken fat. what you mean is lard. or if you were using beef fat, it'd be tallow.

>> No.12064057

>>12064014
>thinks you can't cook fried tomatoes in a cast iron

https://www.youtube.com/watch?v=v7742ljMpQ4

>> No.12064129

>using cast meme
>not just using a wok and stainless steel
fucking retards kek

>> No.12064144

>>12064129
>a wok

hola reddit

>> No.12064169
File: 19 KB, 600x600, solidteknics-26cm-skillet-3mm.jpg [View same] [iqdb] [saucenao] [google]
12064169

Behold, my superior press iron pan with 200 year warranty.

>> No.12064182

>>12064169
>200 year warranty

you got cucked

>> No.12064494

>>12064048
chickens have fat?

>> No.12064501

>>12059255
if you do this everyday would it eat away at your season?

>> No.12064508

>>12063906
literally true, fats are called fats but they don't make you fat, sugars/carbs are the things that actually turn into fat cells in your body. it's literal caveman thinking to believe "hurr it's the fat from the animal so it makes you fat"

>> No.12064512

>>12062993
the only possible thing I can think of is Shakshuka

>> No.12064525

>>12064501
You should reseason it every time you cook with it.

>> No.12065042

I thought cast iron was only for cooking over a camp fire

>> No.12065046
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12065046

>>12060620
>Professor Lobster
>alt-right
Do you look something like this?

>> No.12065058
File: 300 KB, 500x485, 2019-02-16.png [View same] [iqdb] [saucenao] [google]
12065058

>>12065046
>trad-cath mra free-speach crusader
>not alt-right
do you look something like this?

>> No.12065095

>>12065058
The more important issue is, does JBP uses cast-iron to cook his lobsters?

>> No.12065204

>>12064501

No it builds upon it. I have a pan that is about 4 years old and its really dark and I use it for an egg pan.

I do not need to reseason it each time I cook eggs in it. I just hand wash the pan with a soft cloth and its fine to cook eggs in again next time.

>> No.12065278

>>12059192
Grapeseed

>> No.12065296

>>12059192
I season mine with lard. Don't @ me

>> No.12065310

Cast irons come pre seasoned. You dont need to do anything.

>> No.12065407

>>12065296
nothing wrong with that, it's what people have done for hundreds of years. If you won't eat it don't season with it.