/ck/ - Food & Cooking

restaurants use stainless steel because they drench everything in oil.

stainless steel, carbon steel, cast iron
who cares its steel. same thing

Restaurants use aluminum, like every other asshole. Why would you say anything else?

>>10314752
>steel, iron
>same thing
read a book

new to cooking here

what are the pros and cons for the different metals for cooking?

There's no reason to use anything but teflon

>>10314842
>not knowing how to cook

>>10314752
>iron = steel

>>10314835
stainlless: maintenance free, can be used for acidic stuff and simmering sauces and braising for hours

no-stick: easy to use, but only for low and medium heat

cast iron/carbon steel: needs to be seasoned and maintained, great for all high temp stuff like searing meat or frying potatoes because heavy and high infrared emissivity, makes a nice crust, cant be used for simmering liquids or acidic stuff.

>>10314835
Just get stainless. And a small non-stick for eggs.

>>10314724
I'd say yes, but in practice I rarely use them. That is: the skillets, I do use the others like the sauce pans. They're like the jack of all trades master of none. Still great for deglazing though, and they can take a beating.

>>10314835
>new to cooking here
>
>what are the pros and cons for the different metals for cooking?
Aluminum, cheap and sucks
Stainless, more expensive, somewhat nonstick, can tomato
Carbon, spendy, but excellent for higher heat and nonstick and durability

Also depends on what you're cooking

Internet, research it

>>10314753
not, bouchon nor the french laundry.

>>10314882
Truth.

Cast iron cannot tomato.

>>10314882
>carbon steel
>nonstick

someone recommend me a pressure cooker. i need to make bonner broth

>>10314912

Use a crockpot. Low for 24 hours at a time. Dredg off the liquid and add water. After a few days all the bones and eggshells will be mush and you'll know you got all the good stuff out. Then mix all the bathes together to have a homogenized broth.

>>10314912
you mean stock.

>>10314724

Should I go for a "clean" stainless steel pan or one of those pans you have to season?

>>10314899

It is when you properly season your pan.

How do you keep a stainless steel pan from having all the food stick to it?

>>10315359
Season it.

>>10315359

>seasoning is nonstick.

>>10315359
Add a little oil. You don't need much. And constantly stir the pan so no item is sitting in the same place for too long.

>>10315364
Seasoning adds a nonstick coating to the bottom of the pan. It's obviously not teflon but it works pretty well for my cast-iron wok.

>>10315362
You can season a stainless steel pan like in >>10314724 ? I thought you could only season cast iron/carbon steel pans.

>>10315368
Thanks, I've been debating getting a stainless steel or a carbon steel pan and I think I prefer the non-seasoned stainless. My wok stays a little sticky after I clean it with salt, and you obviously can't dishwash it without ruining the seasoning.

>>10314724
What about titanium covered stainless steel pans?

>>10314753
>aluminum

Enjoy Your dementia mr Anon

>>10315414
>wrap meat in aluminum before putting it in the over so it doesn't burn

HURR DURR enjoy ur brain problems.

Jesus Christ, the state of this board.

>>10315378
Heat up pan a bit add oil
Just let the oil smoke and wala seasoning.

>>10315425
Aluminium + heating + acidic products (tomatoes) = Aluminium gets into food = higher risk of dementia

>>10314863
they are all pretty much the same thing with varying levels of carbon

>>10315460
I love how they managed to convince the aluminum foil folk to avoid aluminum foil. It's a brilliant joke.

>>10314775
why do ironworkers work with steel?

>>10316415
because they... steel.. irons.. uh.
I give up. Why?

>>10317426
To iron out the kinks.

>>10314752
>Iron = Steel

>>10315552
>/ck/ looked at and anon's response and laughed "You are wrong"

>>10317432
HAhahaHahahahHAHAhaa..

I dont get it

>>10317455
are you ok?

>>10315603
Your a complete fucking brainlet if you don't know that aluminum toxicity is a real thing and some studies are showing it can lead to neurological problems including dementia.
t. metal worker who specialises in stainless and aluminum fab/welding

>>10314724
It’s definitely best for creating fond. A large majority of the cooking I do is in stainless steel.

>>10314724
Is cast iron or steel good gently frying rice ? Only used tefal and a cheap ceramic

>>10319076
Either should work fine

>>10319076
>gently frying rice
why would you do that

>>10319276
because that's how you do it

from my general understanding even though i only ever have really used stainless and non-stick is.

>Stainless steel

(pros) most durable/will handle alot of abuse, doesnt leech into foods, heats up fast/ can cook fast & be seasoned so things don't stick.

(cons) heat distribution isn't the greatest (this is why they invented copper bottom pans?) can be a bitch to clean if stuff does stick.

>Cast Iron pan

Pros: durability beyond any other if pampered properly (people claim a single pan can last you almost your entire life if not more.) Can also supposedly develop legendary anti-stick tech where the more you cook and season it the less you need actual oil to not get food to stick when cooking. Also will flavour the food more and more as it becomes higher level in seasoning. probably the best heat distribution and it holds heat for a long time.

(Cons): It absorbs heat slowly. It releases heat slowly. Its heavy. You can't wash it with dish soap. You can't let any cast iron newbies cook with it or they might strip your seasoning/scrub it off or something stupid.

>carbon steel.

No idea.

How do 3-ply/n-ply pans compare? Are they worth it?

Also, what brands are recommended (that are available in europe)

>>10319308
I forgot to mention that Cast iron also leeches iron into your food, which can be good or bad.

>Non-stick

Pros: food doesn't stick.

Cons: You can't use metal utensils with the pan. the non-stick properties will go away if you cook with the pan at high heats too much. It will eventually leech into your food and give you cancer?

Thats my round up i'm outta here.

>>10319353
>leaches iron
Only way that would happen is if you cook with a bare iron skillet, if you were to do that you've also got other problems like rust contaminating your food as a bare iron skillet rusts in seconds. A seasoned skillet will not leach iron into your food.

>>10319466

they scientifically proved it with multiple studies that have been peer reviewed.

lmfao 5 seconds in google man cmon.

>>10319495
>being this stupid
provide sources nigger.

the only way you can get amounts of iron transfer is if you cook with acidic foods at a prolonged time where it will break down the seasoning and expose the bare iron.

>>10314882
>carbon steel
>spendy

where are you getting yours? i got a no-name carbon steel wok from a restaurant supply store for like 12 bucks

>>10315460
Letting my meats rest wrapped in aluminum foil isn't going to harm me at all is it?

>>10320607
cover with a metal bowl or a melting dome and stop buying aluminum foil. it works much better too