What is the best type of pan?

[Anonymous No.12410039]

What pan is the most versatile and good as an all-rounder?
Cast iron?
Stainless steel?
Spun iron?
Carbon steel?
Ceramic?

[Anonymous No.12410042]

Nonstick

[Anonymous No.12410051]

Every tool has its use. Cast iron is for brotien, fish, root veggies and eggs. Sauce pans are for 'maters, and other sauces. Ceramic are perfect for when you're gonna deglaze with alcohol or vinegar.
Find out what each pan is good for, dont be autistic and refuse to use anything else.

[Anonymous No.12410052]

>>12410042
for eggs maybe
i love making epic bacon on my cast iron while sipping on an ipa

[Anonymous No.12410057]

>>12410039
remember when that OP bragged about his $235 artisanal cast iron pan made in Portland, OR. Then posted a pick of him boiling eggs in 4 gallons of oil in the aforementioned pan?

[Anonymous No.12410066]

Stainless steel gets a lot of mileage in my kitchen, especially for batch cooking, but I do like my smaller cast iron for frying a weeknight dinner or an egg or something.

[Anonymous No.12410072]

>>12410051
I like my cast iron, it just takes for ever to heat and heats unevenly. However I do have a pic related style hob, which probably why it heats so poorly.
I might get a good stainless steel as a second pan.

[Anonymous No.12410074]

>>12410057
I do but I didn't save that pic of those awful, abused eggs swimming in oil

[Anonymous No.12410121]

>>12410039
Copper
>>12410057
I remember that thread. He actually doubled down and claimed that was how he liked them.

[Anonymous No.12410157]

>>12410039
>all-rounder
Steel or non-stick. If you REALLY can only afford one.

Otherwise, afford two or three. Ideally, with copper, cast iron, and steel, you're set.

[Anonymous No.12410163]

>>12410157
>>12410121
What makes copper good? What's it for?
I have a cast iron, but I want another pan that heats faster and more evenly, and also lets me cook acidic foods

[Anonymous No.12410187]

>>12410163
The temperature responds immediately, like IMMEDIATELY, and the entire surface responds at once. Contrast with cast iron where it takes minutes to respond and there are hot and cold spots. It's hard to appreciate how nice this is until you've had it; also cast iron fags always misrepresent how physics works to defend their dumpster dived cookware.

Cheap copper is not worth it though, unless you can rationalize the good stuff, just get high end aluminum instead.

[Anonymous No.12410200]

>>12410187
So is copper superior to cast iron? Is it as good with searing meat?
Can copper be used wine acidic ingredients like tomatoes, vinegar, and wine?
Is it good with eggs?

Sorry for all the questions lol, but I might get one of these by the sounds of it

[Anonymous No.12410204]

>>12410057
The fuck you saying nigga these eggs are beast

[Anonymous No.12410210]

>>12410200
Better for almost any stovetop cooking, yes. Cast iron is still useful for ovens. It is always steel or tin lined except in special cases. It needs to be 2.5mm thick minimum or you're just wasting money.

[Anonymous No.12410226]

>>12410210
Can you cook acidic etc? But thanks, I'll look at buying one today. Goodbye waiting 10 hours for my pan to heat evenly so I can do fried eggs properly.

[Anonymous No.12410233]

>>12410226
>Goodbye waiting 10 hours for my pan to heat evenly so I can do fried eggs properly.
You might be a bit of an elitist though.

[Anonymous No.12410238]

>>12410072
Preheat the pan in the oven to heat evenly or leave the pan on the stove for longer

[Anonymous No.12410249]

>>12410233
>>12410238
I'm being hyperbolic, it's still a pain in the ass and a legit flaw of cast-iron.

[Anonymous No.12410252]

>>12410200
>So is copper superior to cast iron? Is it as good with searing meat?
Yes. But good copper is prohibitvely expensive, unlike cast iron where you can just get a lodge and you're all set.
>Can copper be used wine acidic ingredients like tomatoes, vinegar, and wine?
Copper pans meant for cooking are either lined with tin or stainless steel. Tin is more non-stick but adds maintance costs (you have to get it retinned every few years) while stainless steel lining is much more hassle-free. It goes without saying that unlined copper should not be used with acidic foodstuffs.
>Is it good with eggs
It is, but if you want a pan just for eggs just get a cheap ceramic.

[Anonymous No.12410262]

>>12410200
Copper is reactive so virtually all copper cookware is clad with stainless steel inside. Don‘t bother with it unless you have fuck off money. A good thick copper pot costs $400+ and requires a lot of care and maintenance.

For your allrounder get a nice multi-ply stainless steel pan. It‘s non-reactive and heats evenly. Personally I prefer it even over copper.

For eggs just get a Teflon pan from some known brand.
>>12410187
Aliminium is highly reactive and generally shit for cookware.

[Anonymous No.12410274]

>>12410204
Bro this is not a cursed images thread

[Anonymous No.12410283]

>>12410262
>Teflon pan
Not him, but unless you want cancer with your eggs I'd steer clear of teflon.

[Anonymous No.12410290]

>>12410283
stop parroting bullshit you've heard retards say

[Anonymous No.12410292]

>>12410283
Unless you like your eggs burnt into coal there‘s nothing wrong with teflon.

[Anonymous No.12410296]

>>12410039
>What is the best type of pan
The one that you use to cook.

[Anonymous No.12410301]

>>12410283
The cancer only occurs during production of teflon and heating it past actual cooking temperatures. It doesn't leech into the food at cooking temps.

source: biologist.

[Anonymous No.12410327]

>>12410301
U don’t kno shit faggot. Teflon leeches into food and causes cancer this is chemistry 101

[Anonymous No.12410341]

>>12410327
https://www.cancer.org/cancer/cancer-causes/teflon-and-perfluorooctanoic-acid-pfoa.html
kys retard

[Anonymous No.12410380]

>>12410039
Stainless steel and to some extent ceramic are the best all-around pans. They can handle most anything you throw at them. Nonstick is for newbie cooklets who don’t know how to use real cookware yet. Cast iron and carbon steel are good but not as versatile as stainless. Don’t really know anything about spun iron, is that a new thing?

[Anonymous No.12410441]

>>12410039
I use the ceramic coated shit because it's non stick that's not teflon and I don't have to spend ages scrubbing that shit like all the other sticky materials.

[Anonymous No.12410500]

>>12410039
Carbon steel or cast iron, everything else is varying degrees of memeware

[Anonymous No.12410662]

>>12410262
>and requires a lot of care and maintenance.
Yeah washing my pans is so hard I wish I had just stuck with a microwave safe disposable bowl

[Anonymous No.12410674]

Carbon or stainless steel 10" frying pan.

[Anonymous No.12410723]

>>12410042
The simple truth.
But it's not special enough for all the "special persons" on /ck/, of course. Like with most things: if someone lacks the skills they'll show off with gear.

[Anonymous No.12410734]

I own 2 cast irons and a deep aluminum saucepan and thats all you need imo, but i do have a griddle middle insert on my stove so I would probably own another pan if I didnt have that

[Anonymous No.12410754]

>>12410057
>>12410204
i remember those eggs.
>$230 non stick cast iron hipsterware
>1/2 cup oil
BEAST

[Anonymous No.12410757]

>>12410301
Why would I want to buy a pan that creates poisonous waste to produce?

[Anonymous No.12410758]

>>12410204
imagine spending $230 on a meme handle cast iron to make this slop

[Anonymous No.12410788]

>>12410758
When my yolks break I feed them to my dog, who looks at me begrudgingly for giving him shitty broken yolks.

[Anonymous No.12410791]

>>12410754
>Baking spatula
>Fucks up the eggs

[Anonymous No.12410816]

>>12410791
how do you even get egg on the side of the skillet like that?

[Anonymous No.12411017]

>>12410039
stop making threads to show off that retarded pan u nigger

[Anonymous No.12411494]

bought annodized aluminum skillets and i like em
but if im not using those new joints i just use my stainless steel for everything.
>>12410039
>not posting the rare triple soy

[Anonymous No.12411569]

>>12410301
Yo bioanon:
If you continue to use a scatched teflon whatever, is that carcinogenic too?

[Anonymous No.12411675]

>>12410039
probably cast iron, I don't own a ceramic meme pan though.

[Anonymous No.12411676]

>>12410290
t. teflon internet defense force.

[Anonymous No.12411848]

>>12411494
Please, never stop making these.

[Anonymous No.12412409]

Just bought a 3-ply le creuset stainless steel frying pan for £90. Did I fuck up?

[Anonymous No.12412446]

>>12412409
>3-ply
As it's not a single thin layer of aluminum anything is better than cast.
>£90
Nevermind.

[Anonymous No.12412568]

>>12412446
too expensive?

[Anonymous No.12412576]

>>12412568
Yeah, sorry, being an ass.. If you can afford it, should be a really good pan.

[Anonymous No.12412595]

>>12412576
I can yeah, but would I be better spending the money on another pan?
I trust Le Creuset as a brand and it seems most others are at a similar price

[Anonymous No.12412654]

>>12412595
Last pan I bought was Calphalon but that's because it was like 40% off. Turns out the fucker is 5-ply and machined near perfectly smooth.

You bought a good pan. If you need another one I recommend shopping around a little more though.

[Anonymous No.12412675]

Anyone have experience with those textured non-stick pans? I've seen viking advertise them and at korean places. Do they last longer than normal non-stick?

[Anonymous No.12412699]

>>12412654
tbqh the one I got is reduced from like £120
does stainless steel warp like cast iron can? eg would it warp a lot if I took it off from the hob and onto a room temperature surface?

[Anonymous No.12412730]

>>12410039
Copper lined with stainless. Good heat conduction if you get a heavy bottom one, decent retention, relatively nonstick with enough fat but sticky enough to make a pan sauce with.

[Anonymous No.12412733]

>>12412675
YES! I had a set when I was living in Korea. My household goods were pushing the limit, so I left them there. It's something that I regret pretty often.

[Anonymous No.12412789]

>>12412699
Room temp? Hell fucking no, not unless your burner was only heating one side of the thing. At least it shouldn't with a good manufacturer, don't throw it in the damned sink though.

[Anonymous No.12412812]

>>12412789
aight lol, i just always heard that cast iron could warp if it went from a hot surface to a cool surface too fast
didn't know if the same applied with steel

[Anonymous No.12412909]

>>12412812
Oh I'm not going to promise a perfectly level surface, but it's not going to bend or anything.

[Anonymous No.12413092]

>>12412730
Isn't tin lined copper more non-stick?

[Anonymous No.12413116]

>>12413092
Slightly but it really isn't worth the tradeoff. I own both, I prefer the stainless lined by far. Tin is for LARPing as an old timey french chef.

[Anonymous No.12413129]

>>12413116
>Tin is for LARPing as an old timey french chef
Considering that half of /ck/ are larpers, we should make tinned copper our official cookware.

[Anonymous No.12413133]

>>12413129
Nobody here can afford it. That's why we LARP as old timey cowboys with our filthy cast iron instead.

[Anonymous No.12413206]

>>12413133
>tin is for larping as an old timey french chef
>cast-iron is for larping as an old timey cowboy
If I use SS what am I larping as?

[Anonymous No.12413257]

>>12413206
Stainless lined aluminum is for normies and we don't take kindly to your kind here, boy. Get out get out get out reeeee, etc.

[Anonymous No.12414037]

>>12410039
I'mma just say cast iron a shit cause my roommate was a gigantic faggot and left his grease covered pan out in the open for weeks and weeks on end and rarely used it

[Anonymous No.12414043]

>>12412675
They're using Teflon which is a known cancer causing agent

[Anonymous No.12414173]

Teflon isn't carcinogenic. The shit they use to bind it to the pan is. However, you're not going to release it into your food unless you misuse your nonstick pan.

- Do not preheat a nonstick pan. Do not heat an empty nonstick pan.
- Do not use more than medium flame/heat.
- Do not use metal spatulas/utensils/whatever with your nonstick pan.
- Do not put your nonstick pan in the dishwasher.

Do this shit and you'll have a safe pan that'll stay nonstick for years. I've been regularly using the same two 12" Excalibur-coated nonstick pans I got from an online restaurant supply store for years now. They're still as nonstick as when I bought them. They cost like $15 each. I use them for everything except searing, really, because they're so easy to clean.

[Anonymous No.12414225]

>>12412675
This is essentially a worn-down Excalibur coating.

[Anonymous No.12414527]

>>12410039
if you have room mates, nonstick.
but cast iron is best if you know what your doing

[Anonymous No.12414534]

>>12414527
>if you have room mates, nonstick.
Roommates will fuck up a nonstick pan fast.

[Anonymous No.12414549]

>>12410039
My mom hurt herself using cast iron pans and never used them again

[Anonymous No.12414802]

What about enamel cast iron frying pans (and dutch ovens)? I want to replace my damaged nonstick pan and there are Aldi enamel cast irons available.
They also have aluminium ones but I'll skip those after reading this thread.

[Anonymous No.12415692]

>>12410039
Copper for general pans generally but each has there own purpose

[Anonymous No.12415700]

>>12411494
i fucking love this
just adding that star wars guys face to everything you find gay

[Anonymous No.12415712]

>>12415700
>i fucking love this
just adding that star wars guys face to everything you find gay

[Anonymous No.12415755]

>all these retards autistically parroting meme opinions
Copper cookware is shit for trophy wives and faggots to hang in the kitchen as decoration. If you have a shitton of money to drop on pots get 7-ply Demeyere stainless steel and be done with it for life.

[Anonymous No.12415780]

>>12415755
>frogposter
Opinion discarded.

[Anonymous No.12416887]

>>12414534
I ended up tying a sign saying NO METAL to mine because I was afraid of roommates fucking it up.

[Anonymous No.12416984]

>>12412409
No you never

[Anonymous No.12417014]

>>12410039
Stainless steel, they do good in all parameters and can be seasoned to act just like non-stick
Teflon is the worse and only people who know nothing about cooking like them
Copper with a stainless steel top is great too, but on the expensive side
Aluminum is for people who think they know about cooking but they actually don’t
Crome is for people who take everything they took from culinary school too seriously
>>12410051
Veggies
Why do you speak like a toddler?

[Anonymous No.12417016]

>>12415780
>reddit
Go back there.