/ck/ - Food & Cooking

People miss the entire point of cast iron. It's just a pot with a natural carbon or dipped enamel nonstick coating that doesn't burn off into carcinogenic fumes when exposed to high heat. Unless you're using it with high heat applications like baking where the surface of the metal is mostly uncovered by food (not like a stew which sucks away heat from a cooking pot/pan), you're better off just using nonstick or stainless.

The only reason to own cast iron is if you plan on using it over a fire or on a bbq. Enameled shit is just overpriced garbage. If cast iron heats too slow for you then get seasoned high carbon steel. It'll heat up faster and give you a similar nonstick surface.

>Tldr you're a retard if you think cast iron magically improves the taste of food.