/ck/ - Food & Cooking

I think cast iron trannies on this board need an intervention. Must be all that rust leeching into their food that turns them into trannies

What are the ideal kitchen loadout/stock?

I finally moved out a few months ago and finally bought myself a set of cast iron pans (3.5", 6.5", 8", 10.25", 12")
I've got a cheap set of non-stick Walmart pans to complement that (6.5", 8", 12")
My mom hooked me up with an extra 15" which I desperately needed when I cook for my meal preps
I've got some ceramic coated pots that were included in the cheap Walmart bundle which I have no clue the size but are adequate enough

I know I need a stainless steel saucepan and a saute pan; as well as maybe an enameled Dutch oven eventually? The ceramic posts will also get replaced eventually by higher quality stainless steel versions but anything stainless is much more expensive and I think I'm fine with just my assortment of cast irons for now

Cast iron is the best cooking surface.
>Non-stick
>Lasts a lifetime
>Jews consider us cattle according to the Talmud
>No harmful chemical coating
>Even heat distribution

Can I use ballistol to clean lube and protect my cast iron?

Should I buy a vintage cast-iron pan? Apparently, they don't make them like they used. They used to sand the iron to make everything smooth, instead of the pebbly ones on the market today, and so they end up being lighter and more maneuverable.