/ck/ - Food & Cooking

>>17771313

Cast Iron - Retains heat, holds onto polymerized lipids ("seasoning") better, poor at heat distribution, heavy and strong, requires a lot of maintenance (seasoning). Most versatile. Great at searing.

Stainless Steel - Lighter than cast iron, sticky (good at forming fond), different layers give different properties (e.g. copper allows for heat conductivity, aluminum for heat distribution), inexpensive and strong. Best for dishes with a lot of liquids, or if you want fond.

Carbon Steel - Lighter than cast iron, terrible heat distribution but good conductivity, more nonstick than stainless steel once properly seasoned, most expensive of the 3. Really just a medium between stainless steel and cast iron, since carbon steel is really just fancy cast iron (as far as metal alloys go). Great for sauteing and searing.

Bought two "eat ripe" one's a few weeks ago. Never again.

>vegetarian meat that doesnt actually include meat, tastes ALMOST the same, and costs 3x more than regular meat
explain me why they call US meat eaters retarted