/biz/ - Business & Finance

Are you the same anon that's been starting threads with Cara for the past couple of weeks? Don't even give a fuck about what you're saying, just love the Caraposting

>>5952603
>implying I haven't bought iron cookware

what is this 2012?

>>5953096
Is that what her name is? Honestly she is just a pump and dump for me. Got so many bitches lined up thanks to my Pre Seasoned 13 inch Lodge Cast Iron Skillet.

Princess?

WHY not stainless steel?

>>5953490

>Daring to compare Cast Iron to Stainless Steel.

What possible benefits could Stainless Steel have over Cast Iron?

>>5952603
>I fucked me
teach me

>>5954145
carbon steel its were its at
i was a fan of cast iron and carbon is much much better

>>5952603
>pre seasoned lodge shit
I got irons older than you boy

COPPER

>>5953363
instagram.com/caranara95

6 days into nofap and you hit me with this fucking shit

>>5954618
>carbon steel
Carbon-steel cookware is often compared with cast iron. While the two materials are very similar, carbon steel actually contains less carbon and more iron. Carbon steel is composed of roughly 99 percent iron to 1 percent carbon, while cast iron normally contains 2 to 3 percent carbon to 97 to 98 percent iron. Why does such a seemingly small difference matter? As it does in chef’s knives, the metal in cookware has a grain structure that determines how it performs and how it can be shaped. The extra carbon in cast iron makes it more brittle, because carbon wants to clump up into lumpy carbides (an iron-carbon mix) or form flat sheets of graphite (pure carbon), and both disrupt the grain of the iron, making the grain irregular, more brittle, and less strong. By contrast, with less carbon in its makeup, the metal in carbon-steel pans has a more uniform grain structure, helped along by mechanical processes such as rolling the metal between heavy rollers while it’s hot, and/or dousing it with cool water or oil, all of which helps “freeze” the grain structure in its best configuration, which makes the resulting metal stronger. As a result, carbon-steel pans can be made lighter and are more pliable (referred to as more “ductile”); they’re made by cutting and pressing the shape of the pan from sheets of carbon steel, like cookies cut out of rolled-out cookie dough. That’s why carbon-steel pans are less weighty than cast-iron pans but perform very similarly.

Well fuck

/thread

Fuck Cast Iron

>>5954714
Not investing in a hybrid copper and stone skillet...

>he's not part of the copper master race
No wonder you're still a virgin

>>5954876
they can also be seasoned like cast iron so you keep the hipster aspect

>>5955406

http://www.seriouseats.com/2015/03/what-makes-carbon-steel-pans-great-cast-iron-cookware.html

Seems like Cast iron is still better for steaks because the walls are thicker.

Maybe better to use carbon steel for things like eggs and keep cast iron for meats.