Cast iron pan

[Anonymous No.19367390]

What should I cook using this? I just bought one on a whim

[Anonymous No.19367449]

>>19367390
Whatever the fuck you want as long as it isn't acidic and requires a long cook time.

[Anonymous No.19367455]

>>19367449
>as long as it isn't acidic and requires a long cook time.
This stuff is bullshit, yeah it's gonna wear down the seasoning but you're going to reseason it sometime anyway, it's just gonna happen quicker if you cook tomatoes or something in it. Doesn't fucking matter.

[Anonymous No.19367463]

>>19367455
It's not about wearing down the seasoning, it's about the alloy leeching into whatever you're cooking you dipshit. I've had it happen with carbon steel pans before, it doesn't taste good.

[Anonymous No.19367467]

>>19367390
If you bought a new Lodge, you're gonna wanna resurface, and reseason it because their seasoning off the shelf sucks cock. I like using cast iron for cooking any sort of protein where I don't care about/want the fond on the bottom of the pan, such as searing steaks, chicken breasts, cooking hamburgers, eggs, etc. Only use wooden, or silicone utensils. Think of the seasoning as a layer of glass over the iron that will start to flake if you scratch it with metal.

[Anonymous No.19367472]

>>19367463
I've cooked tons of tomato dishes in cast iron and it's never made any difference

[Anonymous No.19367476]

>>19367472
That's nice anon, I've had it happen when cooking apples with some lemon juice for 45 minutes. It's generally not worth the risk.

[Anonymous No.19367478]

>>19367472
If you have a good layer of seasoning built up then cooking acidic foods isn't a problem, but it is hard on your seasoning and you need to clean it right after you use it or it will wreck your seasoning.

[Anonymous No.19367528]

Use it to melt lead and pour into fun shaped molds.

[Anonymous No.19367708]

>>19367467
>resurface, and reseason it
OP don't do this unless you are genuinely retarded. The idiots who do this are the same ones who come back here complaining that they have to reseason their pans every time they use them.

[Anonymous No.19367722]

>>19367708
Shut up retard. I've got multiple Lodge cast iron peices. I've got an 8 inch and 10 inch from the 70's that are perfectly seasoned and smooth. My new Lodge cast iron has always started to stick and flake off seasoning until I scub them with steel wool, and put a proper seasoning on it. Modern Lodge seasoning suck ass.

[Anonymous No.19367723]

>>19367390
Fresh cod and scrambled eggs with a big splash of lemon juice

[Anonymous No.19367727]

>>19367722
have you considered not scrubbing them with steel wool you utter retard?

[Anonymous No.19367731]

>>19367472
You enjoy seeing and eating black flakes in your pasta sauce?

[Anonymous No.19367737]

>>19367708
>The idiots who do this are the same ones who come back here complaining that they have to reseason their pans every time they use them.
Aaannnd here they are >>19367722

[Anonymous No.19367870]

>>19367723
Unreasonably based

[Anonymous No.19367891]

Former chef at the Ritz Carlton here.

The cast iron pan is great for bringing up to very high temperatures and getting hard sears on foods. Particularly good for getting hard sears on steaks. Also, depending on its size, some people make baked or braised dishes in them. That said, I typically don't use one regularly, most things can be done with a regular saute pan

[Anonymous No.19368004]

>>19367727
>>19367737
>Reading comprehension [0/100]

[Anonymous No.19368817]

Anything pretty much

[Anonymous No.19368872]

>>19367731
Like I said, never made a difference, never seen a black flake

[Anonymous No.19369367]

I like making pizza in mine.

[Anonymous No.19369373]

Cast iron is the biggest hipster meme

[Anonymous No.19369376]

Bone in pork chops. I'm usually a salt/pepper person, but you can do anything you want to them. I like the crust a cast iron gets on them.