/ck/ - Food & Cooking

>burns your hand

I have tried a bunch of stuff, the seasoning never comes out as good as pic.
It's always splotchy, flaky, non-uniform throughout the surface.
I use avocado oil for seasoning, in the oven at 230C.

cast iron is so good
>very durable, nearly indestructable
>retains heat very well
>more non-stick than non-stick pans if maintained properly
>jews consider us cattle according to the talmud
>lasts a lifetime, maybe several lifetimes
>good heat distribution
>easy as fuck to clean and maintain
why did the humble cast iron stop being used extensively? its much better than nonstick shit
for pots, steel is good but for pans its cast iron for me

fell for this retarded meme. Got a pre-seasoned lodge cast iron skillet. Cooked some tacos last night. Just ground beef and seasoning. Came out fine. Scraped it clean with a plastic scraper and wiped it with paper towels and water. Put a thin layer of canola oil on it.

Woke up and decided to make some pancakes. Poured the batter in and the pancakes cook uneavenely and taste like fucking taco meat. Burned garbage all over the shitty pan. Fucking nasty taco pancake shit everywhere. What a fucking meme. I threw it outside. Let the animals season it with shit and piss. Fuck cast iron dont fall for the meme

>infuses your food with carcinogens
>provides a way of exercise during clean up and heat up because it takes so long
>might as well skip arm day at the gym because of how heavy it is
buy your cast iron pan today, goy

I got one. Now what the fuck do I do?

So after watching one in use, I want to try out cast iron for my new method of cooking. Im in the process of doing research on seasoning right now, but I would like to grab a pan hopefully on sale with black friday upon us.

Anyone have any advice on what to look for or what brand to look at/ avoid?

Thanks in advance

I have a nice copper pan but I'm looking for something that is overpriced, very heavy, has terrible thermal conductivity, is susceptible to rust, a pain in the ass to clean and maintain, adds metal to the food, and should be restricted to non-acidic foods.
Any ideas /r/cooking? Thanks!

Memes you fell for.

Redpill me on cast iron, /ck/.

Are they are meme? I literally can't find the point except to cook stuff directly from stove to to oven.

What's up /ck/?
>cast iron
memes aside, I need some real advice.

Recently my cast iron has been leaving what looks like black resideu on food when I cook, which I think is burnt fats or similar absorbing into the pores. I clean it by putting coarse salt into the pan and scrubbing with a plastic scrubber.

Is it time to take some soap and steel wool to it and reseason it?

Also general cast iron thread.
I'm investigating getting a nice enameled dutch oven.

When I make scrambled eggs it always sticks so I have to scrape some of it off. So most of the time I stick to sunny side up because it works better. I cook it with leftover bacon grease after I cook bacon. How do I get it to not stick?

I bought a 10.25 inch cast iron skillet

what do I cook on it?

Hey /ck/! So, I'm moving into my own place pretty soon, and I'm really interested in doing a lot more cooking for myself (because it's a lot cheaper and healthier than just eating microwave shit and fast food all the time). I've got some basics already- some year-old pots and pans my mom's giving me, a decent knife set, etc. What I'm mainly interested in is cast iron pans. I've heard that they're tricky to maintain (more so than just "Rinse it and throw it in the dishwasher" like the regular skillets and pots I'll have), but a LOT more useful.

So, first off: Is there a specific brand that's really good I should look for, or specific brands to avoid? I've seen some Lodge-branded ones really cheap around town, but I don't know if 14 dollars for a cast iron skillet means it's trash.

Second: how big of a skillet should I get? Is it better to have one huge one and one smaller one, or is there a "one size fits most" size that'll pull a lot of duty?

Third: What's the best way to take care of it? I hear a lot of conflicting stuff, but I understand the basics are "Season it at least once really well before you use it, never let it soak, and re-season it and dry it after every use".

Does /ck/ have any recommendations for cooking pans?

I've recently finished college and moved into my own place with a job, so I want to upgrade the shitty budget Walmart-tier pans with a decent large pan, a pan for rice/pasta, and a skillet.

What hardware do you guys commonly use, and what brand would you recommend?

So I just bought a cast iron pan and I'm reading all this stuff about how I should heat it gradually and that it conducts heat well so I don't need to use the highest temps...

So, I'm guessing that means I can't just use a cast iron pan in recipes, right? If something calls for me putting the pan into 500 degree oven it should be less temp than that, and if it says to use it on the stove-top on high, I can't? What temps SHOULD I use then? Also what does 'gradually' mean? That I have to start it on low, then bring the temp up? Ok, but how fast is 'gradually'?

I tried seasoning cast iron for the first time.

It's all sticky and theres a ring of oil around the outsides of it. Did I do this wrong?

I think I fucked up my cast-iron pan. I was drying it on the stove under a lot of heat and forgot about it. Came back and the cooking surface is a really pale gray now. What the hell did I do? I didn't know you could destroy these things.

Got a pic related for Xmas.

Teach me how to not screw it up. Never used one before, but eager to start cooking with it.

What are the pros of these things? I want to be more /ck/ and see that a lot of you guys have them, but they are hard to maintain.

Why should I get one of these? What's so much better about it than a regular non-stick pan?