/ck/ - Food & Cooking

[Anonymous No.9352353]

i just got my first skillet /ck/, what can i do with it?

[Anonymous No.9352375]

>>9352353
Fry an egg

[Anonymous No.9352377]

>>9352375
should i oil the pan? it seems to be a nonstick and it's super smooth. i also don't want to make it too hot and damage the coating if that's a thing on it.

man i sound like a pansy...maybe cooking is not my jam.

[Anonymous No.9352391]

>>9352353
Not much until you get some kind of stove.

[Anonymous No.9352395]

>>9352391
REEEEEEEEEE i just want FOOD

[Anonymous No.9352401]

>>9352377
>not my jam.
give jelly a try

[Anonymous No.9352403]

Be careful, anon, that's an advanced skillet, you may need to get training for that.

[Anonymous No.9352471]

>>9352353
make some scrambled eggs with diced tomatoes and onion and ham or bacon.Or pancakes.

[Anonymous No.9352476]

>>9352471
what's the optimal scrambling for eggs?

[Anonymous No.9352488]

>>9352476
Not sure what you mean. I use 2 tbsp of diced onion, 2 tbsp of diced ham, 1 diced tomato, three eggs. Sweat off onion and ham in the pan on medium heat, meanwhile put diced tmato into eggs and whisk until uniorm yellow. When the onions have become translucent you pour the egg mix into the pan and slowly cook at low to medium heat. Keeping the temps low and always using silicone or at least wooden utensils is key to a long life for non-stick cookware.

[Anonymous No.9352611]

>>9352488
>>9352488
can a wooden spoon still scratch the skilly mcpanny? i was a bit aggressive when trying to get some parts of the egg to not overcook on the pan; it was thinning out on the rim and was starting to harden.

[Anonymous No.9352613]

Four dozen eggs

[Anonymous No.9352658]

>>9352613
why would i do four dozen eggs?

[Anonymous No.9352680]

Bacon and eggs.

[Anonymous No.9352684]

>>9352353
I have had that same exact pan for 10 years. It is flawless.

[Anonymous No.9352687]

>>9352680
i don't have bacon

[Anonymous No.9352693]

>>9352377
Use butter

[Anonymous No.9352699]

>>9352693
is cowgee a good substitute?

[Anonymous No.9352719]

>>9352699
It'll work. The milk solid bubble though, and that bubble action works even better for cooking eggs. You don't need the super high heat that ghee will afford.

>PAN

[Anonymous No.9352723]

>>9352719
>NICE AND HOT
>BUTTER, IN

[Anonymous No.9352726]

>>9352723
BUBBLES. Wait till they just stop, yeah?

[Anonymous No.9352729]

>>9352726
>egg
>in
Now this part goes very fast. I like to use no utensils, using the semi-violent swirl and jerk Julia childs method.

https://m.youtube.com/watch?v=hWi3NwDrQok

[Anonymous No.9352732]

>>9352729
After swirling to work the curds and cover the pan with evenly cooked egg

[Anonymous No.9352738]

>>9352732
Roll it up! Let the egg slip to one side of the pan and let the lip turn it over on itself. Again, no utensils.

[Anonymous No.9352739]

>>9352611
no, wooden spoons are OK, unless you are pressing salt grains into the coating with it or something

[Anonymous No.9352744]

>>9352738
Advanced pans require advanced skills, techniques, and training. Anon, do yourself a favor and attend some Analon Advanced™ training seminars. Do some interning to gain field experience. I did, and I've never looked back.

[Anonymous No.9353021]

>>9352658
Helps you get large

[Anonymous No.9353351]

>>9352391
don't listen to this stove shill, a hot plate or fire can work just fine.

[Anonymous No.9353417]

>>9352658
Practice makes perfect, and they are cheap.

>>9353351
Don't listen to this alternative heat source shill. Stoves are where its at.

[Anonymous No.9353453]

>>9353021
And if I eat 6 dozen eggs?

[Anonymous No.9353466]

>>9353453
You'll be roughly the size of a barge

[Anonymous No.9353467]

>>9352353
make a grilled cheese
the perfect dish for any meal

[Anonymous No.9353555]

>>9352353
Bang yourself on the head with it until you get traumatic brain injury and die.

[Anonymous No.9353616]

>>9352353
>first skillet
>it's not iron cast
I know what you can do with it. Throw it in a trash bin and buy a proper skillet.

[Anonymous No.9354918]

Cum on it and fry

[Anonymous No.9356537]

>>9353616
Show him your skill baking an egg, that'll teach him.

[Anonymous No.9356610]

>>9353616

Any chance you could make me a nice spaghetti puttanesca in that pan?

[Anonymous No.9356623]

>>9352488
You forgot to mix in a tbsp of whole milk into the eggs

[Anonymous No.9356630]

>>9356610
It's actually perfectly safe to cook tomatoes in cast iron assuming you clean it properly afterwards and don't do it too often.

[Anonymous No.9356641]

>>9354918

[Anonymous No.9356648]

>>9356610
Like the other anon have said. There's nothing wrong with cooking acidic food on cast iron, as long as you take care of it.
Just think it's like a carbon still knife. If you take care of it, then it will take care of you.

[Anonymous No.9356835]

>>9356648
It's not the iron or the carbon steel you have to worry about, that can easily take a bit of acid at times. I forgot about the acidity rules on my (finally) decently seasoned carbon steel pan and threw in a splash (barely 2 tablespoons) of apple cider vinegar. The seasoning at that spot was gone instantly. Not even somewhat lighter, but completely gone. Before this I never even considered vinegar a decent cleaning agent, but I fear it's powers now.

[Anonymous No.9356841]

>>9356835
*its

[Anonymous No.9357707]

>>9353417
Don't listen to either of these faggots. Your own body heat should be sufficient to heat the pan, but if it isn't the hood of a car or a sunny tarmac surface is an acceptable substitute.