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/ck/ - Food & Cooking

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13733500 No.13733500 [Reply] [Original]

Now that the dust has settled, is this really is the superior pan?

>> No.13733524

>>13733500
Only if you sand it smooth.

>> No.13733575

no!

>> No.13733580

>>13733500
Every kitchen should have one.

>>13733524
Nope. Makes no difference.

>> No.13733582

>>13733580
don't believe the marketing, lodge are cheap fucks and just want to convince you it's not worse but it really is

>> No.13733589

>>13733582
There's nothing worse about it.

>> No.13733600

>>13733589
I suppose you've just never used one

>> No.13733601

Depends what else is in your kitchen. Are all your other pans cheap thin aluminum? Then yes. But if you've got a full stock of quality pans, it's just another tool.

>> No.13733610

>>13733500
>superior pan
By the way, what kind of non-stick can handle being treated like this?
https://youtu.be/X1XoCQm5JSQ

>> No.13733626

>>13733580
It kinda does though.

>> No.13733650

>>13733601
I've got a full cuisinart set and I still use my cast iron 95% of the time.

>> No.13733683
File: 46 KB, 884x660, rs6483_shallow_frypan_angle_20-lecreuset-tns.jpg [View same] [iqdb] [saucenao] [google]
13733683

Yeah, have fun getting a small dick with those chemicals from the non-stick faggot

>> No.13733713

>>13733600
I have. No difference.

>>13733626
Think about it. A stainless pan is as flat as any other. Is it nonstick? No. Many teflon plans actually have a slightly rough surface, at least less smooth than most metal ones. Are they nonstick? Yes. Stick depends on the coating and seasoning, not the smoothness. It makes no difference.

>> No.13733714

>>13733683
It's iron. There are no "chemicals."

>> No.13733724

>>13733713
Oh you thought it was only about food sticking huh?

>> No.13733733

>>13733724
And there go the goal posts. Take care.

>> No.13733738

>>13733733
Have a nice day!

>> No.13733862

When I first used cast iron I was worried it would be a difficult pan to take care of.

After using it I realized that the supposed difficulty of cast iron must be some sort of hoax created by the nonstick pan industry to sell their poisonous delicate garbage.

Cast iron is rugged and can handle extreme abuse. I lit mine on fire and burned off half the seasoning. I just kept using it and it seasoned itself again without me rubbing oil on it or putting it in the oven.

Nonstick pans require special care, plastic utensils, and if you damage it you have to buy a new pan.

I got rid of all my pans other than cast iron. I will only buy cast iron cookware from now on.

>> No.13733883
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13733883

>>13733500
*blocks your path*

>> No.13733982

heavy, rusts, makes things taste like metal, can't put acids in it

>> No.13734004
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13734004

I just got a lodge cast iron pan from walmart the other day and I'm about to put it in the oven for it's third seasoning cycle today and then I'm going to cook dinner on it. What's something good to cook for the first time on cast iron?
Was planning on doing bacon, then potatoes and onions and if that goes well trying to fry an egg in it, or else I'll just poach the eggs if it doesn't seem ready to fry them.

>> No.13734017

>>13733713
>Many teflon plans actually have a slightly rough surface
That is only at the lowest, macroscopic level so to speak. At the microscopic level stainless steel pans will have a surface that is dozen or hundreds of times bigger than a teflon pan.

>> No.13734020

>>13733500
no. you have to be a literal body builder to even move the things

>> No.13734025

>>13734004
thin crepe style pancakes are great for putting the finishing touch on the seasoning of a cast iron pan. make six or eight of those fuckers in the pan and it should easily be smooth enough for frying eggs without any sticking afterwards

>> No.13734029

>>13733883
Most people dont know how to use those.

How to properly prepare a stainless steel pan to keep your food from sticking:

1. Heat the clean, empty pan on your stovetop.
2. Pour in a quarter tsp of water when the pan is hot.
3. If the water sizzles and boils off the pan is not hot enough yet, keep heating.
4. If the water doesnt evaporate but floats and rolls around the bottom like a puddle of quicksilver (Leidenfrost effect) the pan is hot enough.
5. Now wipe the pan completely(!) dry with a dish towel, pour in some high-temperature cooking oil (e.g. canola) and coat the pan thoroughly by spreading it with a kitchen tissue or a spatula.
6. Keep heating the pan right up to the smoke point of the oil, keep it at that temperature for a minute.
7. Pour out the excess cooking oil and let the pan cool down to the desired temperature.

Wa la, you now have a perfectly non-stick stainless steel pan. The non-stick coating will last through all frying until you strip it off with dish soap or acidic stuff.

>> No.13734061

>>13734004
fry a shit ton of green onions in it. For some reason they make the seasoning perfect asians do it to woks for the same effect

>> No.13734103

>>13733714
Iron is a chemical

>> No.13734284
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13734284

>>13734025
yeah right frenchy, these colors don't run

>>13734061
ok thanks, i'll do that right after the bacon and before the potatoes

>> No.13735229
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13735229

>>13733500
yes

>>13734020
what's it like being gay, anon?