/ck/ - Food & Cooking

>>19975864
I think most people just moved on with their lives. The lack of consistent moderation hasn't helped but mostly I think a cultural shift just occurred. It's difficult to seriously discuss anything here when your thread can be spammed or derailed with impunity. Nobody even wants to post seriously anymore because the people here don't want serious discussion. They want to make each other angry.

The tenuous sense of comeraderie over a shared interest has been completely whittled away. There's no trust. There's little evidence of knowledge or expertise anywhere. I think we just got overrun.

I've been here 14 years so I think I'm just going to die on this hill, but the board is gone. The sign was just never taken down.

>Ever cook anything highly acidic in cast iron? I made Indian style Shahi paneer the other day, which is a tomato-cream gravy, simmered for an hour, with lime juice added towards the end. That would dissolve a cast iron pan. He'll, even simple tomato soup would turn the pot more orange than the sun.
This is why I brought up stoneware/ceramic, which that particular low IQ troll earlier in the thread really struggled to come to terms with. I don't care what you call it--stoneware, clay, pottery, ceramic (though there are differences), the point is that it's made out of an insulating material, which disperses heat very slowly compared to metal. As a result, low and slow is where stoneware shines, since it disperses heat far more evenly than cast iron on a stovetop. Pic related.

>>19087561
>whats the point of having a rectangular casserole baker,
Rectangular cooking vessels tend to be a good way to cook rectangular foods, like lasagna noodles or enchiladas.
>a stainless soup pot
Stainless heats evenly (with cladded construction), is responsive to changes in heat (no extended carry-over boiling when you want to reduce to a simmer), doesn't react with food and is easy to clean
>or a seasoned (black iron) Dutch
A few advantages black/seasoned cast iron have are related to just how much simpler and cheaper it is than enameled cast iron. You can use metal cooking utensils without worrying about chipping, you can throw it directly on burning coals in a campfire, and, should you damage the non-stick coating, you can easily repair it with normal use. Enameled cast iron is a definite upgrade overall, but there are trade-offs.

>>19087557
>Ever cook anything highly acidic in cast iron? I made Indian style Shahi paneer the other day, which is a tomato-cream gravy, simmered for an hour, with lime juice added towards the end. That would dissolve a cast iron pan. He'll, even simple tomato soup would turn the pot more orange than the sun.
This is why I brought up stoneware/ceramic, which that particular low IQ troll earlier in the thread really struggled to come to terms with. I don't care what you call it--stoneware, clay, pottery, ceramic (though there are differences), the point is that it's made out of an insulating material, which disperses heat very slowly compared to metal. As a result, low and slow is where stoneware shines, since it disperses heat far more evenly than cast iron on a stovetop. Pic related.

The curry in the very photo you posted is being cooked in a type of stoneware pot, hashing out the reasoning for which is the point of the thread.

>>19087561
>whats the point of having a rectangular casserole baker,
Rectangular cooking vessels tend to be a good way to cook rectangular foods, like lasagna noodles or enchiladas.
>a stainless soup pot
Stainless heats evenly (with cladded construction), is responsive to changes in heat (no extended carry-over boiling when you want to reduce to a simmer), doesn't react with food and is easy to clean
>or a seasoned (black iron) Dutch
A few advantages black/seasoned cast iron have are related to just how much simpler and cheaper it is than enameled cast iron. You can use metal cooking utensils without worrying about chipping, you can throw it directly on burning coals in a campfire, and, should you damage the non-stick coating, you can easily repair it with normal use. Enameled cast iron is a definite upgrade overall, but there are trade-offs.

>>18991997
Anon they are cheap pans for poorfags who can't afford multi ply stainless.
>pain in the ass maintenance
>not dishwasher safe
>poor heat conductance

>>18979470
On a stovetop, you really can notice it. On electric, the hot spot is in the middle of the pan. On gas, the edges are much hotter. If there's a draft in the room, one side might be hotter than the other.

In an oven, assuming you preheat the pan, it's a nonissue. And even if you don't preheat the pan, it's probably a nonissue.

>>18768494

>>18768061
>distributes the heat more evon than stainless steel
Anon, steel and iron suck at conducting heat. The reason stainless pans are better is because of the aluminum layer sandwiched in between steel.

>>18586576
I don't get the point of these super expensive high end raw cast iron pans.
Cast iron cookware is supposed to be unpretentious reliable shit used by peasants through the centuries. I can understand its nostalgic value, but there are many superior alternatives these days. At this point it makes more sense to just buy a cheap Lodge skillet and then sand it smooth.
Ok, time is money, but if you're rich enough to buy a $150 cast iron pan, I hope you already own equally expensive but more valid options like copper pans.

Why don't you have 5-ply yet?

>>18175180
Correct.

>>18175308
Wrong.

>>14922038
i'm not good enough with materials science to understand why, i just that it happens. pic related is from kenji lopez-alt's r*ddit account. if you have a cheap IR thermometer gun you can easily verify it yourself. heat your pan on a burner for a while and then take the temperature at several different areas of your pan, it's pretty apparent.

copper sounds like a meme desu. people talking about delicate sauces or delicate meats like fish, what difference could it make? yes copper responds more quickly to burner/heating element output but will this make a huge difference and is it worth the price premium of copper over 3/5 clad stainless?

>>14474510
>because of it's awesome heat distribution
Cast iron is objectively shite at distribution, heat retention is the only thing it's good at.

it'll be fine as long as you keep in mind the handles weight

why do you want a 28 cm pan though? anything particular or are you just looking at the biggest option and assuming it's the best
because those things don't fit well in the damn sink, it's a pain in the ass