/ck/ - Food & Cooking

[Anonymous No.13250804]

>"Cast iron is great!! My favorite part is how I can taste the last four meals I cooked on it on this steak I just made!"

[Anonymous No.13250809]

this but unironically

[Anonymous No.13250821]

>>13250804

[Anonymous No.13250831]

>>13250804
If that happens you have the heat too high. The whole point of a good seasoning is that it's non-stick so you really just have to wipe the pan out with hot water and it's clean. If it looks like your pic related you fucked up and are a shitty cook.

[Anonymous No.13250838]

>>13250831
>heat too high
but for steaks every recipe tells you to get it at hot as humanly possible

[Anonymous No.13250842]

>>13250804
I do nothing but saute mushrooms in one of my pans. if I ever cook other stuff in it it's wonderful

[Anonymous No.13250846]

>>13250838
Lol keep fucking up your pans then

[Anonymous No.13250854]

>>13250838
yeah the guy who said you have the heat too high is an idiot. also clean your pans.

[Anonymous No.13250860]

>>13250838
this never happened
sear and medium 99.999999% of always

[Anonymous No.13250864]

>>13250804
reddit can't use cast iron

[Anonymous No.13251112]

>>13250804
ITS THE ONLY WAY TO REVERSE SEAR A PITTSBURG STEAK REEEEEEE

[Anonymous No.13251381]

>>13250838
It is possible to heat a cast iron too high. The seasoning will burn off the same exact way ovens self-clean.
The misconception is that you want to pan to be pre-heated as much as possible, in the oven even. To just the point where oil starts to smoke.

[Anonymous No.13251392]

>>13250804
Grind these pans down a bit, scour, clean, and season them, and you're in business.

[Anonymous No.13252351]

>>13250804
Daily reminder that you CAN use modern dish soap on cast iron as long as you don't use an abrasive sponge or brush too hard.
You will not be removing any polymerized layers, which is what you want to have as seasoning, old oil that hasn't hardened is just dirt on your cookware and you're disgusting.

[Anonymous No.13252499]

For me, it's stainless steel. The best pan.

[Anonymous No.13252953]

>>13252499
Pans:
>Cast iron>Stainless>Aluminium>poo>pee>non-stick PTFE coating
Pots:
>Stainless>Aluminum>Cast iron with enamel>poo>pee>non-stick PTFE

Who thought PTFE on cookware is a good idea? I can't even make mashed potatoes in Teflon coated bullshit.

[Anonymous No.13254769]

>>13252953
What is good? I am new to cooking and have destroyed everything.
>>13252351
I am burning an old cast iron for a clean redo. Was planning on oiling and heating a few times before actually using it. Any recommendations on the oil?

Are they "blued" from the factory, like guns?

[Anonymous No.13255989]

>>13254769
>What is good? I am new to cooking and have destroyed everything.
Good cookware won't help.
Anyway. For me it is stainless. I'm not afraid to make mashed potatoes inside of it, while in Teflon or enamel coated pot I will scratch that coating with thing.
Aluminium is too chemically active, but for normal man food (no vegan acidic or sometimes even basic junk) it is good, you can easily potatoes, pelmeni, sausages, eggs, rice, etc.
As for pans, I have stainless, but I think cast iron would be better in terms of non-sticktion
>Are they "blued" from the factory, like guns?
I don't know. I think it is grease coated, seasoned.

[Anonymous No.13256030]

>>13250804
>not using best of both worlds carbon steel pans and instead lugging a fucking ship anchor everytime you want some bacon and eggs

ok zoomers

[Anonymous No.13256034]

>>13250821

[Bait Auditor No.13256124]

Bait Audit Report 11/22/19
Approximately 8:59 PM Eastern Standard Time

•Quality of bait:
Very Low
•Board significance of bait:
Low
•Originality of bait:
Very low
•Effectiveness of said bait:
Minimal
R8 of B8:
3/10

Notes:
OP is a fag