/ck/ - Food & Cooking

[Anonymous No.17182505]

Why does a stainless steel skillet upset so many people here? Can they just not cook?

[Anonymous No.17182510]

>>17182505
you can’t touch the fucking handle first of all

[Anonymous No.17182515]

>>17182510
I have never had that issue with mine. If you put in into the oven after you make something to brown the top or something then yeah.

[Anonymous No.17182523]

>>17182510
Protip: don't put the handle over a burner

[Anonymous No.17182545]

>>17182510
you can get ones with detachable handles or silicone handles if you want

[Anonymous No.17182548]

probably because that one guy keeps making annoying threads about them

[Anonymous No.17182557]

>>17182510
Not sure if bait. Unless you leave your pan empty at full heat for 10 minutes, the handle barely gets warmer than body temperature. Nothing to cry about.

[Anonymous No.17182564]

>>17182505
When I'm finishing my pasta and I dump a handful of parm in there, guaranteed I'l need to soak that bitch to get it to come clean.

[Anonymous No.17182579]

>>17182510
Because oven mitts were never invented.

[Anonymous No.17182584]

>>17182564
As someone who used to run into this exact problem, your pan's too hot. Even low heat will always fuse parm onto a pan. Heat should be off.

[Anonymous No.17182592]

>>17182510
You "saved money" and got a piece of shit product with major design flaws as a result. You did this to yourself.

[Anonymous No.17182605]

>>17182592
you're the piece of shit product with major design flaws

[Anonymous No.17182608]

>>17182505
I unironically use one when I want a certain amount of food to burn to the bottom of the pan so I can de-glaze it with some cooking wine and make a gravy out of the brownbits.

[Anonymous No.17182950]

>>17182557
I’m dead serious. If I’m boiling water (one of my main uses for a pot on the stovetop) then I already know I have to get an oven mitt to touch it. There’s no need for them to introduce this problem into my life, other pots and pans don’t do that. It’s a HANDle for god’s sake.
>>17182592
I didn’t “save” shit. I would never buy one of these but my parents would.

[Anonymous No.17182963]

>>17182505
I like playing ping-pong with the leidenfrost effect :)
Seriously though, you just have to be attentive enough not to put food in when it's not hot enough

[Anonymous No.17182970]

This may not be the right thread for this but how does one cook with an erection? I get too afraid I'm going to end up burning my dick on the stove so I always have to stick my ass out really far and I end up looking retarded while cooking.

[Anonymous No.17182972]

>>17182970
Duct tape it to your leg

[Anonymous No.17182976]

>>17182505
Love my collection of stainless. Teflon will never be found in my kitchen.

[Anonymous No.17183239]

>>17182950
A good stainless pan won't have the handle get hot at all, unless you put it in the oven of course.
In fact I'm not sure how this even happens. I don't think stainless conducts heat that well, which is why they use an aluminum core. Unless they put aluminum inside the fucking handle for the purpose of burning your hand, I don't know how that would happen. What kind of cheap garbage did you buy and what is it made of

[Anonymous No.17183511]

I got a nice stainless for christmas, can someone recommend me a fancy deglacing recipe so i can impress the dates i dont have

[Anonymous No.17183539]

>>17182505
>>17182608
>try to explain browning, caramelizing, and deglazing meat/veg to mom
>every nonstick pan has some otherworldly blackened subatomic carbon residue
I have no idea how she does it

[Anonymous No.17183569]

>>17182510
Stop cooking the food on the handle you donut.

[Anonymous No.17183646]

i was all excited and got mine and then tried to make scrambled eggs and it went awfully and i've never tried it again
:(

[Anonymous No.17183656]

>>17183646
>cooking the stickiest food known to man on stainless steel
why anon
use it for searing meat or something

[Anonymous No.17183683]

>>17183511
Google will give you all sorts of fancy recipes if you search for pan sauce, but if you're on this board, the real secret you probably want to know is that fond adds some nice flavor just by itself, you lazy fuck.
So when you just can't be fucked, don't have stock or wine lying around, and have some meat waiting for you to eat it now: just pour a tiny bit of water to scrape the fond, let it reduce to where the water is a nice dark brown, and pour it on your carb (rice, mashed potatoes, whatever). It really does add some nice flavor for something that requires no effort.
You can obviously improve it with stock, butter, herbs etc but that just adds the flavor of those things. It's not required.

[Anonymous No.17183696]

>>17183656
i wanted to stop using my non-stick and it seemed like a good alternative but it wasn't :(
maybe i'll try ceramic next
90% of what I cook in pans like that is eggs

[Anonymous No.17183707]

>>17183696
It’s easy to cook eggs on stainless anon. Learn how to polymerize your pan.

[Anonymous No.17183724]

>>17183696
Stainless pans are meant for searing meat and stuff or really anything other than eggs. That's not to say you can't: if you preheat the pan and add a thin layer of fat you can cook anything fine, but eggs are unforgiving. You probably started with a pan that was too cold. Unless you actually did it without fat in which case you got a hard lesson lmao, this happened to me once when I was sleepy and forgot to add butter, fuck that was horrible.

For what it's worth I actually make scrambled eggs and omelets in my stainless pan all the time but it's more like 5-10% of my uses for it, if it was 90% I'd use something different.

[Anonymous No.17183725]

>>17182950
Then it's a fluke because as other anons have said, many people use stainless steel cuisine equipment and we can handle them just fine.

[Anonymous No.17183731]

>>17183724
>Stainless pans are meant for searing meat and stuff or really anything other than eggs
Stop talking out of your ass cooklet

[Anonymous No.17183740]

>>17182510
>My handle gets hot
What is dis nigga even talking about

[Anonymous No.17183754]

>>17183731
Dude I only have a stainless pan and use it for everything, I know it's viable because I make scrambled eggs with no sticking. Still, if I was making 90% eggs I'd use something else. It's not the best tool for the job and you need to stay in a narrow temperature band. Hell if you're stuck with an electric stovetop it might be impossible.

[Anonymous No.17183758]

>>17183754
>and you need to stay in a narrow temperature band.
Then explain how I’m cooking sunny side up eggs without bubbling here >>17183707

You’re an idiot who doesn’t even know how to use his own cookware.

[Anonymous No.17183785]

they use stainless steel pans in most restaurants and they can cook fucking anything on them, so don't make silly excuses about their limitations because you're not used to(capable) of using them correctly
and if your handle gets hot for some reason buy a real one

[Anonymous No.17183790]

>>17183740
I have a pretty cheap stainless steel I bought off Amazon for 20 bucks and it doesn't even have a problem with the handle unless I'm broiling in it or something.

[Anonymous No.17183791]

>>17183696
non stick is pretty good for eggs in my experience

[Anonymous No.17183799]

>>17183758
>>17183785
just another shill for Big Steel but i'm onto you

[Anonymous No.17185541]

>>17183754
you can make scrambled eggs in any type of cookware as long as you add enough oil

[Anonymous No.17185587]

>>17185541
You don’t need a lot of oil, you bring a thin layer to the smoke point then let cool. Wala you have seasoned your SS pan and made it nonstick.

[Anonymous No.17185650]

>>17182605
based frog

[Anonymous No.17185833]

>>17183791
yeah but i'm trying to move away from non stick because of the scary dick cancer stuff

[Anonymous No.17185855]

Because the faggots on /ck/ are so obsessed with their public image (on an ANONYMOUS IMAGE BOARD of all fucking places) that if you're not using cast iron, you don't get le roddit special wholesome award points. Even though this is a completely different website and there's no reason to suck your own balls like that. Meanwhile, every single restaurant of any worth or value uses stainless steel because it's a fantastic material for cooking.

[Anonymous No.17185897]

>>17185587
this 'seasoning' you speak of adds 0 nonstick properties, only teflon coated pans are actual nonstick
seasoning a stainless pot or pan is braindead, since the point of seasoning is to protect the pan from rusting, not make it 'nonstick' (which it doesn't)

[Anonymous No.17185930]

>>17182505
IS THAT A HECKIN STAINLESS STEEL SKILLET AAAAAARGH I'M GOING INSANE AHHHHHHH AHHHHHHHHHHHH AHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH END MY LIFE AHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH

[Anonymous No.17186050]

>>17185587
You only need a thin layer regardless. Heat + fat makes stainless nonstick, provided you give the food just enough time to minimally set and detach, which for eggs means you leave them be for like one second. The one thing stainless forces you to do is control your heat.
I've never tried "seasoning" steel because it's not required, sounds like a waste of time and you'll get a thin layer of oil smoke in your kitchen, fuck that shit, there's a reason I don't use cast iron.

>>17185833
Basically the rule is any pan needs some kind of coating to be nonstick. And that coating will always enter your food to some extent. For "real" pans that layer is oil/fat, which has a lot of benefits, it makes your food taste better and conducts heat better. For "nonstick" pans it's some supposedly inert chemical that gradually flakes off.

Pick your poison
>tasty extra calories
OR
>weird industrial chemical

[Anonymous No.17186058]

>>17185897
>too dumb too cook with stainless
>people who can cook with stainless are braindead

[Anonymous No.17186139]

>>17182505
PITA to clean, PITA to cook on if you don't know how to heat it up properly, expensive compared to nonstick which beats the shit out of it in the above.
And the supposed advantages stainless offers over non-stick are not enough for shitty cooks to care about or ever use.

t. uses stainless every day

[Anonymous No.17186143]

>>17182510
>He doesn't grab all of his pan handles with a kitchen towel or some kind of rag over his hand
NGMI

[Anonymous No.17186149]

>>17182976
I keep 1 teflon pan for quick stuff like eggs in a pinch or cooking marinated fish and don't want to deal with the mess that stainless makes

[Anonymous No.17186160]

I'd rather have cast iron if I'm gonna be fucking around with taking care of a pan. I use stainless pots for soups and chili though.

[Anonymous No.17186281]

>>17186139
>PITA to clean
>>17186149
>deal with the mess that stainless makes
>>17186160
>fucking around with taking care of a pan

What the fuck are these people talking about? What mess? How is a pan hard to clean? You spend one second to deglaze, then just wipe it off. Taking care how? Stainless requires no maintenance at all.

[Anonymous No.17186307]

>>17186160
not wanting to take care of my pan is exactly why i use stainless. and i don't have to be careful not to damage any coating

[Anonymous No.17186361]

>>17182505
i have a tall stainless steel 5 gallon pot and a few smaller ones around 1-3 gallon, they're good for making beer wort and wine must, but most of my actual cooking of food is relegated to the much smaller pots

[Anonymous No.17186363]

>>17186281
>What mess? How is a pan hard to clean?
If you aren't very careful heating your oil it will leave stains that take a bit of elbow grease to get out.
Same goes for cooking wet foods in the pan - as we all know the oil splattering effect of water+oil.
>You spend one second to deglaze, then just wipe it off
Yes for the stuck bits & fond but most of the above mentioned does not come out from a simple deglazing
>Taking care how? Stainless requires no maintenance at all.
Even if you keep the cooking area immaculate, the outside and bottom of the pan will discolor and it's pretty annoying to keep pristine. Barkeeper's friend works out very well for that though and I typically polish my stainless maybe once a year

[Anonymous No.17186520]

>>17186363
>stains
Eh. Who cares if there is some discolored spots on the pan, they will fade or change as you use it. Unless you are a homosexual, why care about purely cosmetic features of your pan?

>outside and bottom of the pan will discolor
oh nooo not that!

I guess one advantage of cast iron is that you CAN'T bother with that shit, while stainless allows you to waste your fleeting time on this earth "polishing" it. But it's unfair to blame the pan for one's own compulsions, when it will work just as well without any of that autism.

[Anonymous No.17186535]

>>17182608

only the real saute champs know when to use the cast iron, the stainless steel, and the teflon.

[Anonymous No.17186559]

>>17182564
Clean it with hot water and soap before you start eating. The longer it sits the worse it gets. If it never cools down its 10x easier to clean.
>t. Former Dishboy

[Anonymous No.17186565]

>>17186363
What effect does discoloration have on the flavor of food cooked in a discolored pan?

[Anonymous No.17186573]

>>17186565
Bitter

[Anonymous No.17186585]

>>17186143
based industry bro

[Anonymous No.17186590]

Best not use older shit tech like cast iron, old tech like stainless steel and upgrade to modern non stick skillets with advanced coatings resistant to high heat. Lots easier cleaning, lighter weight and usually less cost.

[Anonymous No.17186961]

>>17182605
gottem

[Anonymous No.17186970]

Idk
I got one recently and I really like it
I also recently got a cast iron pan but desu I prefer my stainless steel pan cause I'm too lazy to care for the cast iron properly

[Anonymous No.17186977]

>>17183646
I make scrambled eggs all the time. Use plenty of butter and turn off the pan a minute or two before the eggs finish solidifying.

[Anonymous No.17186981]

>>17186590
garbage advice.

[Anonymous No.17186987]

>>17185897
Holy shit, you’re retarded.

[Anonymous No.17187002]

>>17183511
just onions and butter on medium heat. let them caramelize and deglaze with a little sherry

[Anonymous No.17187020]

>>17182505
I like them for meats (I prefer carbon, but I do have a stainless 12" as well). I don't see the point in doing eggs in them, but I know how to.(hot pan, cold oil, float the egg). It's nice having something that I can sear and then roast in - I don't think the landlords would approve of me installing a salamander in here.

[Anonymous No.17187173]

>>17186977
>turn off the pan

[Anonymous No.17187431]

>>17187173
>What is "Metonymy"?

[Anonymous No.17187440]

>>17186981
Tell me why then. I'd really love to hear a brief explanation. ;)

[Anonymous No.17187470]

>>17187440
Not him but nonstick pans are notoriously bad at browning food and creating fond because of their non stick properties. They also don’t work with high heat cooking because you can actually start to cook the coating off the pan and into your food. Nonstick pans are easily damaged and require using wooden or plastic utensils to prevent scratching the coating off. They are a perfect representation of what’s wrong with the world. Create an inferior, disposable product using known carcinogens all in the name of “being easier”.

[Anonymous No.17187498]

>>17187470
>all in the name of “being easier”
The weirdest thing is it isn't even easier. I switched to cast iron years ago after initially being put off by all the fags treating their cast iron like a newborn baby.

You can treat cast iron pans like you'd treat a grill. It's just a cooking surface. I'm pretty sure all the people babying their cast iron fell for a psyop run by the nonstick pan companies.

Literally lit my pan on fire and burned off half the seasoning. I just kept using it with bare metal and it developed new seasoning naturally. There's never any reason to fuss over cast iron.

[Anonymous No.17187499]

>>17186590
You can get steel and cast iron pans from kitchen supplies fairly cheaply... not as cheap as Chinese teflon knockoffs, but cheaper than higher end T-Fal. If treated properly, they last virtually forever, whereas every nonstick coating has a comparatively short shelf life. If cleaned in a proper manner (deglaze first), they really don't take that much effort to clean unless you really fuck up.

There's no reason to avoid them. If you don't cook every day, then nonstick is probably your best bet, but if you own multiple pans, steel and cast iron do great things in situations that nonstick usually can't handle.

[Anonymous No.17187512]

>>17187498
If you want to keep your cast iron on the verge of nonstick, you do have to keep that coating fairly glassy, but if you're using it for searing and the occasional followup sauce, yeah, just dry and/or grease it after every cleaning.

[Anonymous No.17187522]

>>17187470
You are right about it not browning things as well. Things like carmelized onions. That is a very small amount of usage. Very rarely I need it for those things.

I'd rather have the lightweight skillet with advanced safe non stick surface. It's getting better all the time. There is a reason why technology progresses over the years, it makes things better. I'd rather have a modern armalite instead of a civil war musket. I'd rather have a dual wall vacuum insulated thermos instead of a fuzzy canteen.

[Anonymous No.17187535]

>>17187512
You can fry an egg on bare iron with no seasoning. You just add fat. It's completely nonstick.

There's never any reason to care about your seasoning unless you're taking photos for a magazine. And things sticking isn't even a problem. You can scrape things off the pan with a metal spatula because it's solid cast iron not some weak toxic plastic coating.

[Anonymous No.17187539]

>>17187522
>safe
Safe, like the coronavirus mRNA injections?

[Anonymous No.17187690]

>>17187522
>There is a reason why technology progresses over the years, it makes things better.
Oh my sweet summer child.

[Anonymous No.17187729]

>>17187690
It has for me :)

Tech has helped billions live better lives. Or perhaps you want to go back to putting food in the ground instead of canning. Or perhaps you would rather drink water out of a local pond strait instead of filtering and killing the lil nasties in there. Pfft... kids. Rejecting modernity for the sake of looking cool and edgy.

[Anonymous No.17188163]

>>17187729
>Tech has helped billions live better lives
And now it’s psychologically destroying them and creating dependency that guarantees the end of human civilization as we know it by creating a house made of glass. One rock is all it would take to bring humanity to its knees now.

[Anonymous No.17188212]

>>17188163
One rock, aimed a series of tubes...

[Anonymous No.17188221]

>>17188163
Mhmmm ok little boy govt and tech baaaad go live inna woods plz ty buh bye.

[Anonymous No.17188229]

When the fuck do people get "upset" over the most widely recommended pan on /ck/
>someone sperged out on a thread once and I generalized everyone
OP methinks you are retarded and need to lurk more.

[Anonymous No.17188481]

>>17183646
I do it all the time.
Pre heat pan on medium
Crack and beat eggs with spice.
Put butter in like a table spoon for 3 eggs.
Coat the whole pan's surface.
Turn to high heat and put all the eggs in
Just stir fast the whole time
30 seconds later it should be done
Don't over cook it.
Low heat will make everything stick

[Anonymous No.17188513]

>>17188481
WRONG! NEVER COOK WITH HIGH HEAT!

[Anonymous No.17188561]

>>17183646
Try again, I believe in you
https://www.youtube.com/watch?v=qiTcrVMbxYM

[Anonymous No.17188589]

>>17188561
No. The fuck would you bring out cast iron for eggs. Die you wasteful energy sapping monster.

[Anonymous No.17188601]

>>17182505
>Not cooking your food directly on the stove plate

It's like you want to waste time

[Anonymous No.17188774]

>>17188601
I honestly think that sex with children is shunned but rampant idiocracy rules the days news here. I mean...

We can all agree that we are looking for the best quality skillet to do the job

Peoples needs differ.

We should all be able to agree that for most cooking applications that modern non stick skillets get the job done right with the least amount of fuss.

Of course there are tools that are better suited for more applications but that isn't what we are talking about.

There isn't one skillet that does it all.

Though with modern technology in materials engineering we can do more with modern Skillets than the past.

Remember that Kida from Atlantis still appreciates you and Ketamine is a thing that makes messes in peoples houses.

[Anonymous No.17188839]

>>17183646
Scrambled eggs are a pretty bad choice for stainless.

In order to avoid sticking, you need to get the pan to a temperature that'll ensure non-creamy, heavy-curd eggs the way most Americans like them (us euros much rather prefer the custard-like consistency that is nearly pourable on bread) and if you cook them on an adequate temperature, they'll stick and you'll be forced to stir constantly, with some slight sticking still occurring.

I'd much rather recommend french omelettes or just regular fried eggs for stainless.

[Anonymous No.17188855]

Every God damn fuckin thing that I cook in mine sticks unless I oil the fuck out of it.

[Anonymous No.17188861]

>>17188774
kys redditposter

[Anonymous No.17188919]

>>17188861
Nope. Get angry.

[Anonymous No.17188976]

>>17186590
why even use a pan grandpa? there are lots of electric appliances like toasters, rice cookers etc

[Anonymous No.17188994]

>>17187498
man, i hated cast iron growing up. my mom never cleaned it properly because it would dry up, so you would sometimes fry sausages that tasted like egg or some shit. just clean that shit properly if fried something with lots of flavor and oil it afterwards

[Anonymous No.17189158]

>>17182972
>he doesn't know about the boner hiding apparatus

[Anonymous No.17189163]

>>17187173
>ties his shoes

[Anonymous No.17189383]

>>17188839
Omg please stop spouting pure bullshit. You guys have no idea how stupid you sound to people that actually cook for a living.

[Anonymous No.17189835]

>>17188589
>cast iron
she's using stainless steel

[Anonymous No.17189906]

>>17188561
>adds 200kcal of fat to an egg just so it doesn't stick because she refuses to use the proper pan
great work

[Anonymous No.17189957]

>>17189906
>not only prevents sticking and transfers heat, also improves flavor and creates a more filling and hearty meal
yep, fat is pretty great, huh

>nooo muh calories
tell me how you're fat without saying it

[Anonymous No.17190250]

>>17186363
>Nooooo not heckin discolorationarino

[Anonymous No.17190269]

>the virgin stainless steel
>the chad cancer non stick
>the sigma pfas fryer

[Anonymous No.17190563]

>>17183646
water drop method
it's great, I use it all the time now
https://www.youtube.com/watch?v=w3laDpr4kvw

tldw;
heat the pan and then test the heat by dripping a little bit of water in it, if it forms a ball, it's hot enough

[Anonymous No.17190569]

>>17189906
2 teaspoons of butter is less than 70 kcal. Sorry a classic combination of butter and scrambled eggs is too fattening for you. I guess you prefer newer additions to your food like teflon shavings and seed oils.

[Anonymous No.17190574]

>>17182592
>Whenever I microwave my macaroni the bowl gets hot!
>REEEEEE

Stainless steel works perfect. You're the fuckup.

[Anonymous No.17190928]

>>17187729
Tech used to be about bettering lives. Then we made inventing things a path to owning ideas. Meaning it's better to fuck up the water and give people cancer with your proprietary pan coating that lasts a few months than it is to sell durable, quality, won't-kill-your-sperm uncoated pans, because you can charge more and hype them and have no competition because you own the idea.
If you can't understand that I would suggest going back

[Anonymous No.17191118]

>>17189383
You are an insane retard.
Refute anything, literally anything I said, you worthless waste of space Amerimutt.

[Anonymous No.17191123]

>>17190563
Once it gets hot enough for that, it's too hot for good scrambled eggs, unless you're American.

[Anonymous No.17191158]

>>17191118
I can do it with a single image I already posted here >>17183707

See how there is no bubbles? That’s because it’s not very hot. That’s stainless steel with no use of added butter or fat able to cook an egg sunny side up properly at low temp like it’s supposed to be.

[Anonymous No.17191236]

>>17183707
>Learn how to polymerize your pan.
how do you do that without polymerizing
seems rather pointless for SS

[Anonymous No.17191268]

>>17191236
>Learn how to polymerize your pan.
>how do you do that without polymerizing
wut

[Anonymous No.17191280]

>>17191268
i mean, how do you get those results without polymerizing? is it possible?

[Anonymous No.17191294]

>>17191280
no, it's how you can cook even the most delicate foods on SS without needing to use meme pans that give you cancer. if you really really really want to be that lazy than at least get a small ceramic pan that you only use for eggs.

[Anonymous No.17191534]

>>17185897

everyday i go into work i season the stainless steel allclads with grapeseed oil for dinner service. my michelin chef told me to.

[Anonymous No.17191579]

>>17182970
Fkn hell m8 how long is your dick? I'm 5.5" and it doesn't stick out that far, 7 or 8 inches isn't a huge stretch beyond me. You must have a footlong or some shit.

[Anonymous No.17191781]

>>17191534
Then your michelin chef is a worse chef than me. Congrats, retard.