/ck/ - Food & Cooking

[Anonymous No.14074594]

For me its the $230 Finex cast iron skillet with patented octagonal multi-pour technology handcrafted by iron forging artisans in Portland, Oregon with handle that's wound from 300 series stainless steel rod stock and hand polished to high luster.
>inb4 cast irons are soy
youre tellin me fucking IRON is anything but MANLY? no heckin way buddy

[Anonymous No.14074601]

>>14074594
>buying a pan with a meme shape that a common pot lid won't fit
You dun goofed.

[Anonymous No.14074606]

>>14074601
NOW THATS A MANS KITCHEN!!!! GET THE HECK OUT!!!

LOOK AT THAT FORGED IRON BUDDY
ITS NON STICK
AND ALL FLAVOR!

YEAH THATS AND AVY FOR BREAKFAST ON MY
CAST
IRON

[Anonymous No.14074632]

Side walls too thick, add weight for no good reason. Meme shape that provides no benefit. Overpriced. Made by hipsters in Portland for consoomers trying to buy a personality.

[Anonymous No.14074639]

>pouring
>from a skillet
I like scrubbing shit off my stove as much as the next guy.

[Anonymous No.14074651]

>>14074639
dont HATE the EIGHT dude
theres no less than 8 pour spots available dude, how many do you have 2, 1 or 0 or something?
>>14074639
because you dont have octagonal pour technology

[Anonymous No.14074665]

>>14074601
This shouldn't be a problem if you have a matching octagonal lid.

[Anonymous No.14074672]

>>14074651
Post pictures of you pouring boiling hot shit out over the handle of yours.
You do own one, right?

[Anonymous No.14074696]

>>14074601
that's probably going to destroy those puny cabinet hinges

[Anonymous No.14074716]

>>14074696
Those hinges are like 75 years old and were made in America. They'll outlast your current Toyota.

[Anonymous No.14074723]

Thread theme.
https://youtu.be/zzICMIu5zFY

[Anonymous No.14074744]

>>14074723
>>14074665
>>14074651
>>14074594
pretty fucking based and redpilled

[Anonymous No.14074869]

>>14074716
until some faggot decides to hang cast iron pans off them, put them on a wall you fucking retard

[Anonymous No.14074884]

>>14074716
Bottom left hinge looks like it was replaced

[Anonymous No.14074921]

>>14074594
what kind of eggs does this thing make?

[Anonymous No.14074929]

>>14074921
only the fuckin best dude.
check out these bad boys

[Anonymous No.14074934]

>>14074606
pussy rich boy

[Anonymous No.14074951]

>>14074934
fuck off
>seething poorfag detected
what do you spatchcock your chicken in hahah i already know the answer

[Anonymous No.14074960]

>>14074951
>seething
you're the one typing passive aggressive shit in all caps

also what

[Namefag No.14074969]

>>14074651
On my round non-stick i have an infinite number of places to pour from

[Anonymous No.14074993]

>>14074672
Ahahahahah finexfags btfo

[Anonymous No.14075028]

[Anonymous No.14075116]

>>14074594
>>14074651
Really there are only 4 viable pour spots. You won't pour straight back cause it will get all over you hand, and you wont pour straight forward because that little lip will spill shit everywhere. And you most likely won't use the spouts at the 4:30 and 7:30 positions because they're awkward to pour from and you're again likely to spill hot liquid on your hand. That leaves the 3 oclock and 9 oclock spots, and the 1:30 and 10:30 spots. And you'll most likely only ever use 3 and 9, so it has no real advantage over a normal round cast iron with 2 pour spots on the side

[Anonymous No.14075140]

>>14075028
Very nicely done

[Anonymous No.14075165]

i'd accept it as a gift

[Anonymous No.14075173]

>>14074594
No actual chef uses such a meme pan. Get steel and start actually cooking.

[Anonymous No.14075181]

>>14074929
>yolks broken
I wouldn't feed those to my dog

[Anonymous No.14075218]

>>14074594
Fuck off shill

[Anonymous No.14075381]

>>14074594
wow,thats a lot of pouring points.

[Anonymous No.14075392]

>>14074929
Subtle.

[Anonymous No.14075403]

>>14074606
who wants handles like that
also, ad

[Anonymous No.14075407]

>>14074606
i'd like to fight this person, i think i'd stand a pretty good chance

[Anonymous No.14075459]

>>14075116
this

thats why the old cast iron pans only had pour spots at 3/9 faggot

[Anonymous No.14075467]

>>14075407
>doesn't cook with cast iron
Not strong enough m8. OP would flex all over you're frail body like Biden at a Shriners hospital visit.

[Anonymous No.14075474]

>>14074606
>>14074594
>$230
>artisan
>Portland
I think you're missing the point.

[Anonymous No.14075477]

>>14074594
some people buy stupidly big trucks or a hummer
some people buy stupidly retarded pans
at least I can appreciate the limp dick fucks truck
you've just got a fucken pan

[Anonymous No.14075489]

isn't that the one with the brand logo deeply engraved along the bottom? so by design it will have uneven heating and cold spots?

[Anonymous No.14075500]

>>14074601
Do you heat your chunky soup in a cast iron pan ?

[Anonymous No.14075503]

>>14074934
Faggot spent his corona money.

[Anonymous No.14075508]

ITT

[Anonymous No.14075518]

>>14075467
>tfw no qt gf with designated wanking claw

[Anonymous No.14075533]

>>14075500
Nah, I use my stainless pots and pans made in Italy for things like that. Bought the set 20 years ago and they'll serve me the rest of my life.

[Anonymous No.14075814]

>>14075140
Newfag detected

[Anonymous No.14076721]

>>14075518
I call her T-Rex and grawr whenever she's on the screen. My old lady chuckles and then gets a little disgusted by me.

[Anonymous No.14076727]

>>14076721
>My old lady
your mom?

[Anonymous No.14076775]

>>14074601
>9 cast iron skillets
>only 4 electric burners

[Anonymous No.14076782]

>>14074723
It’s actually a great album, may-mays aside

[Anonymous No.14076956]

>>14074723
That motherfucker looks like Nicolas Cage

[Anonymous No.14076965]

>>14074594
I was pretty shaken up by the absence of the soy face in the pan, not gonna lie.

[Anonymous No.14077062]

>>14075533
>heating soup in a pot when microwaves exist
literally why

[Anonymous No.14077294]

>>14074594
>takes 17 minutes to clean that silly handle

[Anonymous No.14077300]

>>14074606
With your wrists being so limp, is it hard to pick those up?

[Anonymous No.14077301]

>>14074594
How do you keep your 1800s steampunk lumberjack duluth trading mental illness beard from dipping into everything you prepare in that pan?

[Anonymous No.14077309]

>>14077062
>microwaves
Die woman! and go back to your microwave hell!

[Anonymous No.14077323]

>>14074594
Can you recommend a good beard oil?

[Anonymous No.14077381]

>>14077294
>tfw no dishwasher so I can never truly clean a grater, whisk, wire rack, mesh sieves, conveniently clean cutting boards as they won't fit in sink,

dishwasher is not a fucking meme.

[Anonymous No.14077408]

>>14074594
You know my Emril branded one I got at a goodwill seems to work good.

[Anonymous No.14077436]

>>14077381
But he cant put that in a dishwasher anyway.

[Anonymous No.14077454]

>>14074606
The cast-iron skillet contrasts nicely with the titanium Snow Peak cups. I wonder what the utensils these people are using are made of.

[Anonymous No.14077753]

>>14076965
rest easy friend
>>14077454
lets not overlook the camping coffee maker and portable hibachi plus 20 lbs of cast iron fits snugly in any backpack
>>14075407
this MAN carries 75lbs of gear just to cook with anon. youre only packing a nintendo switch, solar charger and extra controllers for when the batteries run out.
>>14075381
its patented my jogga

[Anonymous No.14077762]

>>14074594
Literally a meme skillet

[Anonymous No.14077772]

>>14077762
could a meme skillet cook a pie this good dude??

[Anonymous No.14077780]

>>14074594
>230$
>cast iron

[Anonymous No.14077783]

>>14077780
beat it yuropoor, isnt it prayer time

[Anonymous No.14077794]

>>14077753
ID on that portable hibachi?

[Anonymous No.14077800]

>>14074606
>not frying the egg in the bacon grease

[Anonymous No.14077801]

>>14077780
It rubs the lotion on it's skin

[Anonymous No.14077825]

>>14077794
some hipster shit anon because nothing says camping like DIPAS and HIPACHI with my CAST IRON!
>pic related
this is how you fucking camp son
>>14077800
theres plenty of grease there anon who cares

[Anonymous No.14077847]

>>14077825
Ah god, oh god, ohhhh God... I hate hipsters.

[Anonymous No.14077926]

>>14077847
so you hate yourself then

[Anonymous No.14078228]

>>14074651
>dont HATE the EIGHT dude

spot on cocksucker

[Anonymous No.14078265]

Fuck off, you meme forcing faggot.

[Anonymous No.14078409]

>>14078228
cheers swinjin
>>14078265
unironically KYS

[Anonymous No.14078914]

>>14078409
That looks really good. The food not the meme pans.
I have the Lodge BBQ/Butter pan.

[Anonymous No.14078971]

>>14074601
I would steal your cabinets just to have those

[Anonymous No.14079021]

>>14074601
Have fun moving

[Anonymous No.14079169]

>>14074594
I held one of these at a Kitchen and Company. The build quality is really nice but stupidly heavy. It’s for show kitchens and showing off. I’d get one if I was rich and abuse the shit out of it, but that’s probably not the fate of most of these pans. They are like tricked out Jeep Wranglers that get driven around a suburb and nowhere else.

[Anonymous No.14079181]

ngl, I've considered a Field

[Anonymous No.14079184]

>>14074606
I like that grill though. If it was quick to disassemble, this would be great for camping

[Anonymous No.14079997]

>>14074601
Why do you need kraft mayo on the go enough to buy a case?

[Anonymous No.14080029]

>>14079997
I didn't buy it with exact that intent, I bought it back in January in case we lost power and society collapses etc so I could still make tunafish sandwiches and chicken salad etc without spoiling an entire bottle. It was like $10.

[Anonymous No.14080034]

>>14074601
We have almost the same shit kitchens except my complex doesn't leave rusted out shit in the units.

[Anonymous No.14080052]

>>14077772
kek

[Anonymous No.14080058]

for me it's the 20 dollars De Buyer carbon steel pans

[Anonymous No.14080096]

>>14075467
honest question, not trolling, would it be costly to cut it off?

[Anonymous No.14080113]

>>14074929
came here for this

[Anonymous No.14080140]

>>14080096
Maybe she finds it useful, like as a coat rack or something

[Anonymous No.14080144]

>>14080140
i'd cut it, unless i find out that it scares children, then i would be scaring children shitless with it.

[Anonymous No.14080257]

>>14074594
I just bought a $50 cast iron set of 2 pans, a skillet, and Dutch oven. From a boomer hardware store. Delivered.

What does yours do that mine doesn't?

Partially memeing, partially curious about what a maker can do to cast iron to make it better or worse than another.

[Anonymous No.14080462]

>>14080257
They are finished to a higher degree. Mostly the cooking surface is sanded down flat and smooth.

[Anonymous No.14080516]

>>14080462
Interesting. They haven't arrived yet but I'll research a bit and see just how much quality I got for fifty bucks. The only description was the sizes and that they're "pre-seasoned".
https://www.princessauto.com/en/detail/5-pc-cast-iron-cooking-set/A-p8776718e

Look rough AF even in the photos though. I only wanted them because all my current pans aren't oven safe, and I wanted the skillet to cook sliced veggies while BBQing. Plus, I'd rather experiment with cheap shit than potentially ruin a $230 pan.

[Anonymous No.14080587]

>>14080516
If you have a Dual Action/Random Orbital/Palm Sander you can take down the pebbled surface a bit and it will improve the cooking surface. Then re-season with some peanut or corn oil or something. Also the best way I have found to improve the season on a pan is to fry in it. The cast iron I use for deep frying french fries has the best season of all my pans. I also fry eggs in it now and as long as I use a pat of butter to fry them they slide right out of the pan.

I work is a metal shop and took a pan I bought from a thrift store to work and used $100 box of DA pads perfecting the surface of that pan. I didn't have to buy them so as soon as the factory fresh cutting edge was worn down I switched pads for a fresh one. Then I put the used pads in the box again for the next shift because they're a bunch of retarded faggots that never go to the crib for their own supplies anyway.

Pic related. I used my 3M pneumatic DA sander at work, but you can get cordless electric ones. You can probably score some cheap Chinese piece of shit at Harbor Freight for next to nothing and use it just to clean up your new pans. Then they're essentially be high price boutique quality meme pans.

[Anonymous No.14080646]

>>14074632
>buy a personality
purchonality

[Anonymous No.14080661]

>>14074929
>:O
for what purpose

[Anonymous No.14080735]

>>14080587
I've only got an orbital (not random orbit). If they're absolutely dogshit I'll invest in a random orbit, had a few uses for one anyways (doing some paint work on the cars etc).

Ill take note of the frying though. Seems like a decent excuse for fried food.

[Anonymous No.14080764]

>>14077772
Kino

[Anonymous No.14080809]

>>14080587
Dumbass.

Just USE your skillets, no need to sand them down. My Lodge skillets get glass smooth after 1 month of use. If anything, the rough preseasoning allows for additional layers of seasoning to build on top of it easier.

[Anonymous No.14080823]

>>14080735
Don't do it. You only need to sand down raised irregularities from the iron itself, which shouldn't be many or any. Just use the pan and your seasoning will become glass smooth just like any "vintage" wagner or griswold. Using a metal spatula often will level the surface too.

[Anonymous No.14080826]

>>14074723
>those comments
>90% zoomer memes and video game (I assume) references

[Anonymous No.14081068]

>>14080809
>Dumbass
>t.Zoomer
Did you know that sanding them was part of the process in making a good cast iron pan before America got turbojewed?
https://youtu.be/ljSQrSoSYAE

[Anonymous No.14081081]

>>14081068
Go fuck yourself. You don't know anything and quit acting like you do.

[Anonymous No.14081110]

>>14081081
You're a fucking moron kid. Stop projecting. It would take years to wear down and season a garbage unfinished Lodge to look like an old Griswold or Wagner. You dont know what the fuck you're talking about junior. Fucking larping faggot. Even Kent who is a professional camp cookie that has been using cast iron almost exclusively for 50 years says with Lodge and the new cheap shit you are better off taking the rough surface down with a sander.

Don't go away mad because you're dumb, just go away.

[Anonymous No.14081121]

>>14081110
Explain how I get a glass smooth finish on a lodge in less than a month without sanding? You can't, because your dumbass thinks you have to sand it down.

Again, go fuck yourself you fool and stop giving others bad advice.

[Anonymous No.14081139]

>>14081121
>Explain how I get a glass smooth finish on a lodge in less than a month without sanding?
You don't, or you're a dirty spic that doesn't clean your pans.

I'm sure you have cooked more than me who is probably twice your age, or Kent who is probably 3 times older than you and a professional cowboy cookie.

Fuck off dipshit.

[Anonymous No.14081141]

>>14074594
Cringe.

$230? Why.

[Anonymous No.14081147]

>>14081139
You don't know shit and its very revealing. Grow up. You are probably a young guy yourself who thinks he knows it all. Go fuck yourself.

[Anonymous No.14081170]

>>14081139
Kent Rollins would tell you himself there is no need to sand it down, and even in the video YOU posted he doesn't suggest sanding it all the way down to a smooth finish. You need something for the oil to adhere and polymerizes to. Try that with a smooth finished surface, it will take you much longer. The other anon is correct and you definitely don't need to sand down the pan's surface to get it smooth. Its only for retards who can't be bothered with waiting to use their new kitchen tool and want it "vintage" smooth right away.

[Anonymous No.14081186]

>>14081147
Don't take my 30 years of experience cooking with cast iron. Take Kent's you arrogant retarded fuck.

https://youtu.be/ljSQrSoSYAE

And stop giving bad advice to nubs. Instead of 6 months down the line and dude still being unsatisfied with his bumpy pans with 6 months of season on them and deciding to actually sand them and start over, he could have a smooth cooking surface with 6 months of good season on it. You insufferable turd.

>1 month smooth as glass Lodge
You know how I know you're a fucking retard?

[Anonymous No.14081197]

>>14081186
You have trouble with comprehension and listening. Arrogant zoomer.

[Anonymous No.14081208]

>>14081170
>Kent Rollins would tell you himself there is no need to sand it down, and even in the video YOU posted he doesn't suggest sanding it all the way down
Samefag troll nigger.
I never said to sand it all the way down you fucking niggerfaggot. And Kent does indeed advocate for sanding it in that video you fucking self contradicting doublenigger.

[Anonymous No.14081210]

>>14081186
I constantly season my skillet and USE it, and in less than a month I have a smooth finish like that Finex, except with a much thicker layer of non-stick seasoning. You don't have to believe me.

I also have way more experience cooking and cookware in general than you. Guaranteed.

[Anonymous No.14081220]

>>14081208
Holyshit dude you have anger issues.

Shove that pan up your ass, preferably preheated.

[Anonymous No.14081228]

>>14081210
>I constantly season my skillet and USE it, and in less than a month I have a smooth finish like that Finex,
I don't know how insecure you must to be to lie on the internet about cast iron but I do know that's pretty fucking pathetic.

[Anonymous No.14081239]

>>14081110
>It would take years to wear down and season a garbage unfinished Lodge to look like an old Griswold or Wagner.

Completely untrue. And it doesn't "wear down", it adds to it.

[Anonymous No.14081259]

>>14080587
Does my orbital sander need to be a Makita in order to get it smooth?

>t. another autist who works in a metal shop

[Anonymous No.14081262]

>>14080823
>Using a metal spatula often will level the surface too.
>>14081239
>Completely untrue. And it doesn't "wear down", it adds to it.
Stop contradicting yourself queerbait.

The pan isn't going to magically level itself in a month you fucking liar. It is going to get another layer of carbon on the high AND the low spots. If you're such a dirty spic that you don't actually know how to clean a pan and leave old food on the surface you should know that old eggs and shit isn't season, it's fucking gross. Season is a burnt layer of carbon from the oil you use, not the burnt eggs you leave stuck to the pan because you're a dirty mud that doesn't know how to be sanitary.

[Anonymous No.14081274]

>>14081262
You are definitely an old incel virgin, that masculine rage and frustration about pans can be felt through the screen hahah.

You are a pathetic cunt hahah

[Anonymous No.14081290]

>>14081274
Projecting this hard.
I'm married faggot. Enjoy your roommates and hotplate, larpfag.

[Anonymous No.14081303]

>>14081262
>"It is going to get another layer of carbon on the high AND the low spots."

>Has no concept of how seasoning works.

[Anonymous No.14081310]

>>14074594
wait they expect you to grab that little ledge as a helper handle? your gonna set your cloth on fire

[Anonymous No.14081316]

>>14081290
No way your wife is "happily" married with you. Fat loser abuser.

[Anonymous No.14081319]

>>14081303
>he thinks old food burnt into the divots of his pan is seasoning

[Anonymous No.14081321]

>>14074594

Why is it so expensive? What's special?

[Anonymous No.14081329]

it's harder to machine the molds

[Anonymous No.14081330]

>>14081316
>this is where I move the goalposts of my trolling
Come back when you have actually found a woman that would consider devoting herself to you, junior.

[Anonymous No.14081361]

>>14081321
That is the big question.

All kidding aside, more attention to detail. It really isn't necessary though, for people who like fine things.

[Anonymous No.14081367]

>>14081361

Ah, ok. It looks cool. But man, that's a bit much.

[Anonymous No.14081392]

>>14074594
Gee that looks awfully thick and needlessly heavy. Too bad you didn't go for actual quality.

[Anonymous No.14081416]

>>14081392
This.
>no ridiculously pebbled cooking surface
Gee, I wonder what the difference between Lodge and quality cast iron is? It couldn't be actually finishing the rough surface with a sander and overall attention to detail...

[Anonymous No.14081425]

>>14081416
I agree, but damn man let it go. Its cringe. Lodge is fine.

[Anonymous No.14081442]

>>14081319
>he thinks hot oil builds equally onto raised areas and doesn't naturally flow to fill depressions
Making ice cubes must be fucking space magic to you.

[Anonymous No.14081459]

>>14081442
>he thinks it's oil that fills the depressions and not a fine layer of burnt carbon from the oil
Someone failed high school chemistry.

[Anonymous No.14081491]

>>14081425
Lodge is good enough and completely usable.
Refinishing them or restoring old cast iron is a nice project.
Collecting vintage iron is a fine hobby.
But if you're gonna spend money on the good stuff, go ahead and buy the absolute best.

[Anonymous No.14081504]

For me it's orbital sanding a 13 dollar lodge.

[Anonymous No.14081535]

>>14080809
You have to get a lodge's seasoning so thick to paper over the shit surface that it will flake off. It's much better to just sand down the cheap casting.

[Anonymous No.14081537]

>>14081442
Lmao exactly. That guy just wants an excuse to play with his big boy power tools.

[Anonymous No.14081554]

>>14081535
Not him, but I've never sanded down my lodge skillet and getting a mirror smooth finish is definitely obtainable. Takes some time, for most people its 1-6 months, depending on use. I've never experienced flaking. I'd never spend more than $20 on a iron pan desu.

[Anonymous No.14081567]

>>14081554
I use my cast iron to bake too. Introduce high temps to far too thick seasoning and it will bubble and flake right off.

[Anonymous No.14081614]

>>14076782
this guy knows what he's talkin about

[Anonymous No.14081621]

>>14081567
Me too, I do everything with it. I put it in ovens over 500F and over open fire. No flaking, and if there is its so minimal. The surface isn't pebbly either. YMMV

[Anonymous No.14081625]

>>14081459
And you think this layer is so thin, and coats an uneven surface so evenly, than it won't naturally fill the depressions and create a smooth finish over time? Someone failed whatever level of school we learned about gravity in.

I'm also confused why you think carbonization of oils would be covered in basic chemistry as well. How hilarious is it that you clearly don't even remember - whatever it is you were taught - correctly?

[Anonymous No.14081675]

>>14081459
Listen to everyone here, you're the dumb one. Its a tough pill to swallow.

[Anonymous No.14081782]

Smithey cast iron any good? I like the color and looks pretty smooth

[Anonymous No.14082476]

>>14081782
>$160 USD for an iron pan.

Its an iron pan. It isn't complex. Yes it looks good, but still.

[Anonymous No.14082483]

I have a cast iron pan that has the littlest stubby fucking handle known to man. Would I be able to make a wooden handle?

[Anonymous No.14082619]

Just got my first cast iron pan today, what should I make other than bacon?

[Anonymous No.14082636]

>>14082483
Post pictures. You might be able to drill and thread a hole in the stub if it's large enough, then you could have a removable handle to screw into it.

[Anonymous No.14082637]

>>14082619
Seared steak! Oven finished.

[Anonymous No.14083589]

>>14081392
you dont know shit about thick and heavy you queer. that pan doesnt even have one pour spout pleb
>>14081782
>he only has 2 pour spouts
lol@urLyfe

[Anonymous No.14083636]

>>14077381
Oversized cutting boards are the only thing on that list that's legitimately difficult to clean by hand (if your sink is small enough to be a problem).

For whisks, simply rinse then of thoroughly before anything dries on to them and then to clean vigorously whisk some soapy water in your sink and rinse, easy. For every other thing you listed, get a stiff bristle cleaning brush and cleaning is trivial.

[Anonymous No.14084156]

>>14083589
>doesnt even have one pour spout
Shows what this nigger knows. That pan has an infinite number of pour spouts. Why don't you stick with teapots.

[Anonymous No.14084259]

>>14074869
honestly in america it's entirely likely the cabinet hinges are more sturdy than the walls. i bet you're a european with one ofyour fancy non-disposable homes

[Anonymous No.14084262]

>>14082619
Hash browns

[Anonymous No.14084308]

>>14084156
stop being stupid theres not a single pour spout and you know it.
>>14082619
make a REVERSE SEAR STEAK
WHOA MAN DUDE MAKE SURE THAT SHITS BLUE A REAL MAN EATS RAW FUCKIN MEAT!!!!!!!!!!!!!!!12

[Anonymous No.14084349]

>>14080826
Shut the fuck up you old bag of dirt

[Anonymous No.14084376]

>>14084308
Geometrylets that can't pour from any edge are just pathetic.

[Anonymous No.14084759]

why do fags on 4channel get so triggered by cast iron?

[Anonymous No.14084816]

This thread feels like someone changed the names of a /g/ shitpost to a pan instead of CPU

I have an Emeril cast iron grill pan, bar

[Anonymous No.14084930]

>>14080809
>Just USE your skillets
Makin' bacon!

[Anonymous No.14084965]

>>14084376
its about precision anon. if I have my espresso-bourbon teriyaki balsamic glaze at the perfect consistency i could potentially lose some with inferior cookware, the pour spouts make losing product a thing of the past. (eight of them by the way)
Also dude, the 8 pour angles create a perfect slice of pizza, like this strawberry-almond dessert pizza
>>14084759
because reddit
>>14084816
this guys lettin us know hes on all the boards, lets applaud him

[Anonymous No.14085382]

>>14084965
Yeah the pour angles allow you to pour the espresso-bourbon teriyaki balsamic glaze infused cum sauce with precision

[Anonymous No.14085398]

>>14074601
I was honestly looking for dent marks on the counter and appliances, amazing there are none.

[Anonymous No.14085412]

>>14084965
>strawberry-almond dessert pizza
Jesus died on the cross for the sins of mankind.

[Anonymous No.14085553]

I'm going to unleash/introduce a new horror, a copper square plate, turn your cast iron cookware into copper bottom cookware. I'm sorry friends. You listening mister octagon hexagon whatever the gon $300 cast iron pan man? Your pan ain't nothing till you get a copper plate for your burners!

[Anonymous No.14086041]

>>14077772

[Anonymous No.14086046]

>>14076775
i lost my prized 13in pan to an electric coil style burner. had the bitch low as it could go, and on the smallest burner too. jist fucked off and split my pan in half. i recommend a slab of copper for these style stoves cause otherwise theyre risky

[Anonymous No.14086057]

For me it's a non-existent popcorn induction popping bowl, thin durable magnetized bottom, non magnetized sides, two wooden handles, and a crazy retractable bowl-shaped lid with steam holes in it and its under 30 dollars and not made in china or pakistan

[Anonymous No.14086078]

>>14080826
Zoomer zoomie cringe zoom cringe cringe boomer le zoomer

[Anonymous No.14086154]

>>14084965
>its about precision
I suppose everyone starts off with training wheels, but if you paid attention to the profile of the lip when you chose your cookware, maybe you'd have graduated to adult skillets.
You know what they say, it's a faggy bitch that blames his cast iorn.

[Anonymous No.14086177]

>>14084816
accurate

[Anonymous No.14086270]

>>14074601
>electric stove
you just posted cringe

[Anonymous No.14086292]

>>14074716
>outlast
>Toyota
not likely fag

[Anonymous No.14086305]

How the fuck do you get a patent on a shape?

[Anonymous No.14086456]

>>14086305
By making a new one, duh.

[Anonymous No.14086527]

>>14074594
Bought the 12 off amazon to see what I thought and must say it's pretty but due to weight would rather have it in a 14" and stick with carbon steel and stainless for my mid size pans. Also was not impressed with the transition of finish for the polished bottom to the lip. Very much just a circle is polished with a clear edge and no smoothing transition up the edge. Would have expected much better for the price. Returned it promptly but might consider if they come out with a 14/15 inch and wait for a sale since the shape and finish and handle are very nice and good weight for a large pan. Worth it as an heirloom piece purchase if you can get on sale and the piece you are buying fits your needs of course. That's what I have to offer to this shill thread.

[Anonymous No.14086557]

>>14086456
Great idea, so I'll get a patent on heptagons, then have heptagonal pans made in Wuhan for 10% of the cost, then sell it for 10% less their ridiculous prices.

[Anonymous No.14086662]

>>14086557
That awakens the soy in my blood and my jaw feels like it's loosening in anticipation of consumering your new product.

[Anonymous No.14086984]

>>14086662
Ah, geez, sorry my product is for red-pilled men only. You have to take a test to make sure you are misogynistic and racist enough to use my product. It's exclusive, sorry dawg, maybe you can have your grandpa buy it for you.

[Anonymous No.14087023]

>>14083589
Portland, Oregon needs to be firebombed.

[Anonymous No.14087290]

>go to Goodwill
>find older cast iron
>scour and rust it to clean old finish and any baked in junk off
>re-season
For like $5 you can get a nice pan. I don’t like the machined finish on these nu-pans.

[Anonymous No.14087308]

>>14074594
>>14074651
I like the shape but that handle is fucking disgusting.

[Anonymous No.14087654]

>>14074651
Show me how you pour something from the ‘spout’ opposite the handle, retard.

[Anonymous No.14087662]

>>14075467
Imagine getting a halanjdjwi jobowobjdk from her

[Anonymous No.14088216]

>>14087290
the 230 is actually pre seasoned with organic flaxseed oil my friend. seems like the artisans in Portland USA really thought of everything.

Look at this heat pattern, its better than most modern art TBFQHFAMALAM...oh and the handle??? ICE COLD... the pots too hot to handle while the handles too cold to hold
>goodwill
poppin tags bro, got some new fresh threads dude, like 5 new OUTFITS, only $10 WOW!!! this ones gonna go great with my wooden bow ties and rainbow SUSPENDERS!!! hyuck hyuck!!!

[Anonymous No.14088225]

>>14088216
I don't know what's going on in this thread, but I've bought more amazing shit from the bins in Portland for next to nothing than I have everywhere else in my life combined.

[Anonymous No.14088237]

>>14087290
My best pan is just some goodwill rescue that holds its seasoning, it seems as wasteful as a $150 apron to be blowing money on some cred

[Anonymous No.14088240]

>>14088225
His sixteen layers of irony have poisoned his brain and now he's just genuinely shitposting

[Anonymous No.14088252]

>>14075533
Is kirkland any good then? Their sets are pretty cheap

[Anonymous No.14088379]

>>14088240
>layers
not as many layers as these delicious smokey chipotle nachos made in my 230

[Anonymous No.14088414]

>>14088216
Pan is worthless without a copper plate beneath it for corrected heat thermal conductivity, your $300 pan is a joke, look at the hot spots you fool. You need this solution for true perfect heat conductivity >>14085553

[Anonymous No.14088419]

>>14088216
I'd like to add, that's like the xbox ring of death, look at it, my post above still stands you fake.

[Anonymous No.14088424]

>>14075533
Is that a copper sandwich? This man knows his pots and pans, a true artisan in every sense of the word.

[Anonymous No.14088462]

>>14088424
>those arent mommys pans
you got a lot to learn
>>14088419
>pic related
dude
i cant even with you
look at the bottom here, this metal will heat just as evenly as any other metal. youre telling me that iron only heats in patches? someones been on r/food. you probably reverse sear your steaks too because you also read that on le reddit

[Anonymous No.14088473]

>>14088252
>Is kirkland any good then? Their sets are pretty cheap
These are from 20 years ago and made in Italy. They're great. They moved production a couple times since then and I believe the current ones are made in China garbage.
>>14088424
>Is that a copper sandwich? This man knows his pots and pans, a true artisan in every sense of the word.
I definitely fuck.

[Anonymous No.14088488]

>>14088462
I knew it, everyone who knows anything knows about the copper plate already, you're an amateur who spent $300 on a hexagon monster when you could have spent $20 for a Lodge, game over mister octagon pan man. Your own pics show a ring of heat death around your mickey mouse gimmick pans. ha ha!

[Anonymous No.14088492]

>>14088379
>Bell Pepper
>Nachos
THE STREETS SHALL FLOW WITH THE BLOOD OF THESE INFIDELS

[Anonymous No.14088532]

>>14088488
>game over mister octagon pan man
you lost the game before you even started it
you just played yourself

>>14088492
sauteed and delicious
also the perfect size for the most based nachos youll ever have in your life. the forged artisan steel imparts a certain, dare i say it, "iron hai" to everything that graces its organicly seasoned surfaces

[Anonymous No.14088666]

>>14088532
At least I didn't lose no $300, I'll tell you that much, my $20 Lodge cast iron has way better heat distribution with the copper plate than that $300 hexagon gimmick. I guess hicksters with the $300 pan can buy a copper plate, but then they'd be out closer to $400 in the long run. Deal with it, or get with the times man and marry your $300 with a copper plate, I know I know, you spent $300 on a pan, what's another $50 though? In for a penny ...

[Anonymous No.14088820]

>>14077772
sadly his pies have improved since he stopped being defensive and compared his pie to what it should look like

[Anonymous No.14088832]

>>14081186
>shilling some cowboomer
LMAO

[Anonymous No.14088944]

>>14074594
I would actually like to try and wrap my lodge's handle like this. Would it be possible to do without some crazy specific/expensive tool?

[Anonymous No.14088945]

consümerism was a mistake

[Anonymous No.14089057]

>>14088820
Guarantee you its frantically trying to order a copper plate, expect to start seeing pics of its $300 pan and a copper plate on stove soon.

[Anonymous No.14089327]

>>14088820
That pie legit looks disgusting.

[Anonymous No.14089333]

>>14074594
That pan is not even seasoned. Your food is going to stick and the pan will rust.

[Anonymous No.14089494]

>>14074594
WRONG
its actually preseasoned with 100% organic (mind you they care about you when you dont care about yourself) flaxseed oil.
out of the box you could cook egg yolks and not have one stick
>>14089057
still wasting your time i see....
>>14088944
yeah when the 230 has 300 stainless steel rod, hospitals barely come close with a minimum standard of 170 SS rod so imagine turning that by hand, youd need a foundry and thats what the artists over at Finex are for.
stick to cloth trivets with moocows on them

[Anonymous No.14089503]

>>14089333
see
>>14089494

[Anonymous No.14089649]

>>14074594
What man would pay 300 bucks for a frying pan if it werent to beat himself to death with it?

[Anonymous No.14089837]

>>14089494
Admit it, you know you're wrong, just buy the copper plate for true even heat distribution on your meme $300 hexagon pan man. Don't fall victim to its ring of death heat!

[Anonymous No.14089854]

>>14089837
>he needs a meme plate to cook
no one except a hipster reddit faggot would give a fuck about 'even heat distribution... no one fucking bakes in a skillet asshole. why does heat dist. matter at all when youre sauteeing food? every pan does a good enough job without needing some snake oil gimmick bullshit plate to put their fucking food on.
so you heat up your plate but the cookware still has poor heat distribution
you sound like the biggest asshole/gullible idiot ive ever seen.
kys

[Anonymous No.14090032]

>>14089854
You're in denial or delusional, oh wait you're the $300 hexagon pan man, of course. Enjoy your hot circle of death around your hexagon pan, hexagon pan man.

[Anonymous No.14090084]

>>14090032
>hexagon
>simple math eludes him
those are (count em) 8 octo-pour© spouts
hex is 6
so does the copper know where to boost the heat under your skillets to even out the temps? must be some fancy shit dude

[Anonymous No.14090092]

>>14074594

Why do you list the grade of stainless steel used? 300 series is literally the most common stainless steel in the world.

[Anonymous No.14090101]

>>14089494

>yeah when the 230 has 300 stainless steel rod, hospitals barely come close with a minimum standard of 170 SS rod so imagine turning that by hand, youd need a foundry and thats what the artists over at Finex are for.
stick to cloth trivets with moocows on them

This is literally the dumbest shit I have ever read. You don't actually understand grades of stainless steel or alloy designations, do you?

[Anonymous No.14090156]

>>14090084
Just buy it retard, it'll complement your pentagon pan perfectly. Just imagine you have people over and you bust out your prized pan, then they see a copper plate on your burner, the conversation potential alone is worth it! You'll be babbling on and on about your pan and then the copper plate! They'll think you're some next level supreme master of the kitchen or pan at least!

[Anonymous No.14090219]

>>14090156
>copper burner plate
holy fuck people will buy anything

[Anonymous No.14090228]

>>14089854
>bakes in an octogon
>pizza comes out round
How much of a failure can one person be?
Seriously, eight corner pan, zero corner pie, so I guess 8 times a failure?

[Anonymous No.14090232]

>>14090219
I know right, like that retard and his octagon pan that costs 15x more than a Lodge of the same size, sick shit. At least the copper plate looks like it can be used underneath any type of pan and copper is an even heat thermal conductor, plus it can help defrost foods very fast.

[Anonymous No.14090249]

>>14090232
youre still a retard

[Anonymous No.14090260]

>spent $20 on a big cast iron that was on sale
>season it
>never look back
these fags spenings 200+ on meme irons are pretty cringe ngl.

[Anonymous No.14090341]

I bought a cast iron a bit ago and decided to give it a good cleaning and reseason so I scrubbed the ever loving shit out of it with a steel sponge with dish soap, then vinegar, then rinsed with water and dried it with a paper towel. Now, as I wipe it down with oil to season, no matter how much I rinse it or wipe it the paper towel comes back grey/black. Surely there's no way I'm still wiping up burnt food so am I wiping off metal? Is this normal or did I ruin the pan somehow?

[Anonymous No.14090394]

>>14090341
>dish soap
ya dun fucked up
who told you to do that
did you even google how to deep clean a cast iron

[Anonymous No.14090417]

>>14090394
Yeah, I read to use mild detergent and that that the only problem with dish soap was it would remove whatever seasoning was on their. I didn't see a reason that would be a problem if I was going to reseason it right after.

[Anonymous No.14090433]

>>14090341
this cheese will melt and then burn profusely, i bet it burned 60 seconds after taking this photo
>you have to bond the oil to the skillet at a high temp dude, thats how you reseason it. get a good oil, dont use olive which is what i suspect youre using. i use peanut to season
>>14090417
you can run a truck over them made of soap and still reuse those skillets. like i said reseason it

>Camp-Style-Cast-Iron-Fish-Fry-with-Lemon-Aiolijpg
Camp-Style-Cast-Iron-Fish-Fry-with-Lemon-Aiolijpg
just wow. like art

[Anonymous No.14090440]

>>14074601
based

[Anonymous No.14090445]

>>14090341
That's normal. A good habit is to scour your pan under hot water with a copper or steel scrubber after you're done cooking, then towel dry and apply another thing layer of oil and heat the pan on the burner until the oil appears to have dried/burned off. The black is just carbon and it's normal.

[Anonymous No.14090460]

>>14090433
It's not my photo, just something I had on my computer. I've heard peanut oil is good from others too so I'll get my hands on some.

>>14090445
So I'm not ingesting cancer or ODing on iron if I cook with this then?
I'll do what you said when cooking from now on.

[Anonymous No.14090484]

>>14090341
That's nothing a bit of heat won't fix, just heat it to hell before you put in the oil.

[Anonymous No.14090490]

>>14090484
Forgot to mention that I did heat it at about 400F after cleaning and drying with the paper towel. Paper towel still kept picking up black stuff.

[Anonymous No.14090760]

That handle gets magma hot, right?

>>14074601
All those CI pans and about cans of premade soup and... pouches of mayonnaise on the top shelf. Pouches?

[Anonymous No.14090765]

>>14089327
>that pie legit looks disgusting
It really doesn't. Stop exaggerating for upboats on the chan.

[Anonymous No.14090783]

>>14090760
Doesn't require refrigeration. In January it was unknown how bad CoronaChan would be. My pantry was overstocked for the happening so I had to find room for stuff elsewhere.

[Anonymous No.14090898]

>>14090490
Actually very smart, was going to do the same, what if you have a jumbo mayo jar in fridge and power goes out, bye bye mayo.

[Anonymous No.14091031]

I've used my lodge for months and months, and tried to season it in the oven dozens of times, yet could never get it to the point where it was non-stick, so I just switched to non-stick pans. I don't want to totally give up on it though, so can I get it smoothed over with rental tools from Home Depot?

[Anonymous No.14091073]

>>14074594
Cast irons are soy.

[Anonymous No.14091880]

For me it's uncoated stainless steel or aluminum that I bought from a thrift store for $15 total

[Anonymous No.14091892]

>>14091880
I found a vintage griswold at my local thrift store for $5.

[Anonymous No.14093162]

>>14074951
I spatchcock my chicken on the cutting board dumb faggot

[Anonymous No.14093291]

>>14074601
Cast Iron really, really doesn't like electric burners. I'd be surprised if you haven't cracked a pan yet.

[Anonymous No.14093326]

>>14076782
It's up there as one of the GOATs, but it unfortunately doesn't have my favourite Marty Robbins song on it. Which is why I've also got a later release that came bundled with a second disk of even more gunfighter ballads and trail songs.

[Anonymous No.14094194]

>>14093291
Nope. They're all still truckin.
Unfortunately in South Carolina very few homes are set up for gas stoves. Probably because electricity is so cheap. One thing I find better about electrics is the oven. More consistent temps and the broiler is inside the oven instead of in a separate compartment underneath it. This is great for making pizzas on a pizza steel. You can get the oven much hotter than a gas stove by gaming the oven cleaning cycle and turning the broiler on before you slide your pie in there.

[Anonymous No.14094817]

>>14091073
When did this happen?

[Anonymous No.14094869]

>>14093326
>my favourite Marty Robbins song
Which one?

[Anonymous No.14094892]

>>14074601
*Open cupboard*
>clANG SCKRSH DING
>DANG TISH DBOMPH
>BANG SMASH
>wrrrrrrWrrrwrrWRRwrrWrrwrWRwrWRwrWRwrrWrrwrrWrrrRrRrRrRrRrRrRr

[Anonymous No.14095059]

>>14094892
That actually doesn't happen.

[Anonymous No.14095954]

>>14088666
it's an octagon.

[Anonymous No.14096006]

>>14094892
Honest, was looking for appliance and counter damage, don't see any except normal wear and tear.

[Anonymous No.14096231]

>>14094869
Ballad of the Alamo, which has been my favourite since I was kid. That double disc release also has a bunch of other great songs on it, like Streets of Laredo, Five Brothers and Saddle Tramp. It's also got Robbins' cover of Hank Williams' Kaw-Liga.

Honestly, I can't think of a bad song from him. They're all good. I really need to pick up that big collection of his complete recordings.

[Anonymous No.14096279]

>>14096231
Wait, I'm a dumbass. Saddle Tramp was on the original album. But I just compared the two albums and the double disc version has twenty-one additional songs.

[Anonymous No.14096356]

>>14096231
>>14096279
Nice, I need to get more into him besides the meme vidya song. I'm sure I know some of them just don't recognize the titles. But I knew for sure that Saddle Tramp was the original B-side for Big Iron.
Also I don't know many kids born after 1970 who are into country classics, how the fuck old are you?

[Anonymous No.14096803]

>>14096356
Not him but I'm the guy who posted this >>14074723

1978 here, my dad was a professional pedal steel and dobro player. I grew up listening to classic country.

[Anonymous No.14097067]

>>14096356
I'm just a few years younger than >>14096803, but I grew up with westerns and listening to guys like Marty Robbins thanks to my dad.

[Anonymous No.14098090]

>>14090341
That looks like a toy pizza. Like it was made by Hasbro.

[Anonymous No.14099946]

>>14094817
When Reddit found out about /pol/ and wandered over to /ck/.

[Anonymous No.14101617]

>>14096231
>Ballad of the Alamo
Free with Prime.
Check out Ballad of the Alamo by Marty Robbins on Amazon Music
https://music.amazon.com/albums/B015L1KUHA?trackAsin=B015L1KW8W&ref=dm_sh_DzKdUY6TRwMfw4CrNTyFzvpUS