/ck/ - Food & Cooking

memes

>>10849596
Too big. Might as well just buy a cast iron flat top at that point; it's not like your'e going to be tossing shit around in it.

>>10849596
It will be difficult to saute vegatables with a good snappy motion

There is none, very large pans are super comfy to cook in. And you can serve the meal for the whole family in it.

cause you're a retard and will probably be back in a week making a thread with an angry crying wojack picture about how you're too stupid to care for it properly and "fell for the meme"

It's pretty big, I'd start with a 10" and 12" pan first... How many people are you expecting to be cooking for on a regular basis?

>>10849596
It's way too fucking big. 10" or 12" is good for stovetop, anything over is a campfire skillet. Honestly, I'd say the 10" is the perfect size for most tasks.

>>10849609

I've thought about getting a flat top but that's just too big for my stove, or more accurately too wide. With a round skillet I can at least center it on the burner, even if I'll probably have to start it in the oven for even heating.

I also like frying in skillets so taller sides are a must.

>>10849610

I already have pans for that. Right tool for the job.

>>10849620

I've been cooking with cast iron for a while. I know how to take care of it.

>>10849621
>>10849627

I already have a 12", it's been my go-to for six years but it's a little small. My big blade steaks don't quite fit, my pizzas come out too small and if I want to cook for other people I have to do it in batches.

>>10849643
then what are you asking for faggot you already know they're good

>>10849646

I'm just trying to see if someone can come up with a reason I don't have an answer for. If they can then I should reconsider.

>>10849643
If you already cook with a 12" and think it isn't big enough for you why the fuck did you even start this thread?

>>10849643
Well if you want a special-made pan for things like unrolling gigantic skirt steaks or cooking a pizza in, then what are you asking for? Get it for God's sake. An outdoor grill is better in most cases (other than the pizza) unless you're doing it over a campfire, in my experience. Just get it if you already have meals planned for it.

>>10849596
having something that large and incredibly fucking heavy is generally useless for 95%+ of tasks. you seem to have some very specific things that something of that size is actually good for, so give it a shot if you must, but in general, a 12-lb pan is a hindrance rather than a benefit.

>>10849643
Then buy it

>>10849620
/thread

You have to sand it down because lodge are jews.

>>10849596
Your regular frypan heats faster and cooks your tendies to the same level of autism. No reason to buy it you tard faced mongrel.

There isn't one. Buy 10 of them and fashion bulletproof armor out of them. Laugh as snipers ricochet bullets off of your pans.

Get Steel, Tri Clad Stainless, or some faggoty no stick. Cast iron is a pain in your ass. You need a pH pen with every food you cook.

>>10849596
You are a faggot, who will never be satisfied with whatever he owns.

>>10849852
Are you taking stupid pills? Just treat it like a well-worn bitch pan and she'll treat you nicely back.

>>10849843
cast iron is brittle as fuck, even a .22 will penetrate easily. Plenty of vids on youtube.

>>10849596
You'll end up early onset arthritis in the wrist if you lift it a lot.

>>10849977
You mean Back to the Future lied to me?

It's too heavy

>>10850283
lay off the soy

can't cook acidic foods in it.

Cast iron is a meme tool. Useful only for searing, cooking on open fire and nothing much else.

>>10850314
you can scratch them without worries

Cast iron is actually a meme.

>>10849596
If you're not poor and/or living innawoods stainless steel is objectively better.

>4chin memes influence even my most basic choices like buying a simple pan
>seeks approval of 18 year old /ck/ boomers
lmaoing at your life tbqhdesufampai

>>10849620
It's literally impossible to fuck it up. I use soap to clean mine. You don't have to autistically oil it after every use and immediately scrub it for hours after you finish cooking.

>>10850712
people are stupid.

>>10850720
hahaha!

>>10850712
Enjoy eating rust idiot

>>10850763
What rust? If you season it properly (admittedly, this is something people fail at) it doesn't need perpetual oiling.

>>10850763
My pan isn't rusty

>>10850769
Whatever you think is soap isn't then

>>10850773
anon, I think you are exactly the overprotective kind of person that my original post was poking fun at

>>10849596
Gay hipster shit.

>>10850778
You're eating tons of rust then, it's all over your pan and leeching into your food

>>10850799
My pan probably has a better season on it than yours

>>10850812
I bet you have a lodge pan and think their chemical coating is seasoning

>>10850812
I doubt the troll you keep replying to even has one. It's just saying dumb stuff because it knows it will get a rise out of you.

>>10849596
Every other specialized pan on the market will perform the same job without any significant change in flavor, without needing to be autistically cared for because of its primitive makeup.
There's a reason why America is the only place in the world where people have some sort of obsession about them.
The only actually thing a cast iron pan has is the characteristic way it spreads heat, which, again, any other modern specialized pan can do.

The only reason they're even considered good is "Muh grandma passed it down for generations" and "Muh original cooking experience".

>>10850931
>autistically cared for
I literally just wipe mine out, and sometimes put a little oil on it. Heat retention and durability, can go in the oven at 500, on a grill, on a bonfire, or just a stovetop. And the old ones literally are better because the polymerization from the years of seasoning. You're a dumb-dumb.

>>10850941
>the polymerization from the years of seasoning
These are the same people that never wash coffee machines because "It takes away the flavor"

>>10850931
>The only actually thing a cast iron pan has is the characteristic way it spreads heat, which, again, any other modern specialized pan can do.
Nah, the black color absorbs more heat in an oven for baking purposes.

>>without needing to be autistically cared for because of its primitive makeup.
CI requires no special care either. Just because some people do a bunch of dumb shit with it doesn't mean that such a thing is right or necessary.

>>only place in the world
Nonsense. I've lived in France, Denmark, and England and CI was widespread in those places too.

>>"Muh grandma passed it down for generations" and "Muh original cooking experience".
Some people care about that, sure. But as far as I'm concerned it's nothing more than a tool in the kitchen. Arguing what pan is better than what other is just as dumb as arguing if a hammer is better than a wrench. The answer depends entirely on what you're using it for.

>>10850945
There is science behind the polymerzation of oils you retard

>>10850945
I bet you wash stuff with tap water, you might as well soak it in mud.

>>10850948
>Nah, the black color absorbs more heat in an oven for baking purposes.
Just like 99% of pans made for the oven then. Next.

>CI requires no special care either.
Can't be thrown in a dishwasher and is prone to rusting if it's not cared for, while all other pans can be thrown in a cupboard without any further thought.

>>10850952
>>10850953
>more placebo effect grandmascience about things that "totally ruin your food forever"

>>10850960
>Just like 99% of pans made for the oven then. Next.
I doubt that. I own a variety of cookware (stainless, nonstick, copper, aluminum) from a variety of makers and only the iron is black.

>>Can't be thrown in a dishwasher
No pan should be thrown in a dishwasher.

>> and is prone to rusting if it's not cared for,
That care is no different than any other pan, except for the fact you season it once when you first buy it. Like any other pan: wipe it out when you're done, and put it away. I treat it exactly like my nonstick and my stainless. Because it's correctly seasoned it requires no dumb rituals or repeated oiling.

>>10850948
>Nonsense. I've lived in France, Denmark, and England and CI was widespread in those places too.
This is just false and a lie though.
Cast iron cookware is so rare and unused in European countries that most languages don't even have a common-use word for it.

Italian, Spanish, German and Danish, to cite some examples, completely lack it as a concept.
French has it, but it's just a literal translation of "Cast Iron Cookware", with the actual cookware being completely absent from cookbooks.

The myth of the superior cast iron pan is an entirely American fabrication that spread to some Youtube chefs, nobody holds this adoration for outdated cookware quite like the US.

>>10850948
>dumb as arguing if a hammer is better than a wrench
A wrench can be used to hammer things better than a hammer can be used to wrench things. So the wrench is a better tool.

>>10850960
Are your retarded? Caring for a cast iron to me is rubbing ashes in it and rinsing it in a stream. You're fucking retarded if you can't take care of Cast Iron, and it literally improves over repeated use.

>>10850980
>So the wrench is a better tool.
not if you need to hammer something and require more control or precision than the wrench offers, or if you need to apply more force than would be possible without damaging the wrench. It depends entirely on the job at hand.

If I wanted to cook Hollandaise I sure as fuck would NOT want an iron pan. If I wanted to sear a steak, now that's different.

>>10850973
>most languages don't even have a common-use word for it.
French here, can confirm.
I had never even heard of them before visiting /ck/

>>10850991
they get fucked almost immediately if you don't use it every day and they need to be used every day for a decade before you can stop babying them a pan isn't your fucking child

>>10850991
>Caring for a cast iron to me is rubbing ashes in it and rinsing it in a stream.
Not everyone lives in a shitty wooden home in the fields, Cletus.
Most of us in the civilized world like to eat in cookware that doesn't trying to poison us if we don't follow centuries-old maintenance practices.

>>10850973
>Cast iron cookware is so rare and unused in European countries that most languages don't even have a common-use word for it.
Agreed. We just called it a pan like any other.

You're right in a way, though. In the US there's this wierd mystique. Some people think they're gods gift to pans and that's all you ever need. Other people sperg out and think they're the dumbest thing ever because they erroneously believe that they require super complex care. Both camps are fucking retarded. It's just a different kind of cookware. Like any other kind of cookware it has pros and cons.

Most places see it as a tool like any other. IMHO the reason it gets such a strange reputation in the US is because most people here are so far removed from cooking that they easily form strange uniformed opinions (i.e. that it's "the only pan you need" or "it requires constant care").

It's just a pan. It's no better or worse than a copper, stainlesss, nonstick, or whatever other pan. Different tools for different jobs. Pros and cons to each.

>>10851009
It is objectively worse than a stainless steel pan for all applications but one, and the one edge case you only run into if you run a restaurant.

>>10851009
>In the US there's this wierd mystique.
I think it's mostly borne out of this fetish that Americans have for everything old.
I mean, they put fucking bronze tags on 100 years old homes and turn them into tourist attractions, the concept of something lasting 100 years makes their head spin. This is probably what gave birth to the mystique behind "Grandma's old cookware"

The concept of a pan that could be used for generations probably blew their fucking minds, I think that's the main reason why it turned into such an object of cultism.

>>10851024
>all applications but one
Don't forget about the magical phantom taste that somehow gets better and better through the years, infusing your food with the souls of meals past!
It's totally not placebo!

>>10851035
Saving and reusing the same oil repeatedly does do that, but you'd only get that effect in a CI pan if you don't clean it.

>>10851043
By that logic late-week fast food fries are a delicacy because that oil hasn't been changed in days.

>>10851047
They are.
https://youtu.be/URM04TnbIr4

>>10851035
>It's totally not placebo!
You're right, it's nonsense perpetuated by idiots who confuse a dirty ass pan with a seasoned one.

>>10851047
That's actually true. There is a section in Modernist Cuisine discussing it. Deep frying oil does indeed improve cooking properties with use. (though, think of it like a hill. It gets better after some use, but then it starts to get worse again).

>>10851054
>Somewhere in that grease there's molecules from 1912, and that's what makes it so good
America's fetishism for old things will never stop being amazing

>>10851066
That's what happens when, in country years, you're pretty much a baby.
Even teenagers look like ancient beings worthy of admiration when you're 8.

>>10851024
>It is objectively worse than a stainless steel pan for all applications but one

I disagree. It has better nonstick properties than stainless. It is better for baking than stainless because of the black color absorbing more heat in the oven. And it is more durable for tasks that require very high heat. I have ruined expensive stainless pans trying to blacken fish whereas iron can take that abuse no problem. (Frankly, I wish stainless could handle that, since blackening gets the iron so hot that it fucks the seasoning, and it is a hassle to have to re-do it)

I look at it this way:
If I'm using low heat I default to nonstick.
If I'm using high heat that means either Iron or stainless.
If I want to make a pan sauce then I go for stainless since it creates better sucs.
If a really hard sear, or other kind of temp abuse, is on order then I use iron.

>>10851007
>he doesn't cook over bonfires for that smokey flavor
>centuries-old maintenance practices
Like rinsing a pan and cooking in it? That's too hard to do?

>>10851028
>I mean, they put fucking bronze tags on 100 years old homes and turn them into tourist attractions
I see that everywhere in the world though.
When I visit my family in Denmark my older relatives won't shut up about "this old farmhouse that's now a museum" or "this old church which has been here for 200 years", etc.

>>the concept of a pan that could be used for generations probably blew their fucking minds
Perhaps for young people who grew up in the age where most things are disposable and those which are not become obsolete in a year? You could be right about that.

>>10851089
>Perhaps for young people
The celebrity chefs who brought back the cast iron meme for daily cooking are all 50yo+ though.
Cast iron pans had been off the catalogues of most cookware makers for decades, before they started making them again to take advantage of the meme.

>>10851082
Here's the deal. Some retards fail at the basic, simple, task of seasoning the pan. As a result of this they resort to all kinds of silly shit, like oiling it or "re seasoning it" every time they use it.
Other people hear about this and assume that all of that dumb shit is in fact correct, and get the mistaken impression that cast iron requires all sorts of elaborate care. It doesn't. That sort of dumb misinformation results from the blind-leading-the-blind.

>>10851111
>The celebrity chefs who brought back the cast iron meme for daily cooking are all 50yo+ though.
Maybe, but it's the young people who get the mistaken impression of how it's so special.

I'm 39. To me there's nothing magical or special about an iron pan, it's just a pan. Like any other pan it has its pros and cons. I can't even fathom how someone might be impressed that something might last for decades or longer since I grew up surrounded by all sorts of older things still being used.

The only thing that I can think might be responsible for it would be younger people who seem to be more used to a throwaway existence. Buy everything cheap at wallyworld, don't care for it and just throw it out and buy again.

>>10851111
>https://en.wikipedia.org/wiki/Lodge_%28company%29#History

>>10851161
>post claims (and rightly so) that MOST cookware makers hadn't made cast iron cookware in decades
>somehow the existence of some company that ONLY makes cast iron cookware is supposed to disprove that
>on top of most CI-only companies dying in the 70s because of Teflon becoming cheap

>>10851137
You can't even get unseasoned pans anymore, they all have shit factory spray that's guaranteed to bleed off

>>10849643
Why the fuck wouldn't you include this info in the opening post, you lazy faggot?

>>10851169
>>teflon becoming cheap
While I agree with your post in general, I think that you are onto something.

When the era of cheap disposable goods came post-WWII a lot of people jumped on the bandwagon--after all, who wants to wash dirty diapers when you can throw 'em out and use disposables? And so on with other things. But after a while people start to realize that for many things the throwaway concept doesn't work all that well. Nonstick pans are great...but they only last a few years even for a very high end model and careful maintenance. It's frustrating to replace things when you could buy it once and be done with it. And it's especially frustrating when the new "modern" product isn't even as good as what it aims to replace. CI fanboyism could be an example of people latching onto that.

But like I said, CI is just one pan among many. None of them are "better" than the others, they are different tools for different jobs. I use my nonstick much more often than my iron. But that doesn't mean the iron pans don't have uses, and it also grinds my gears when some idiot asserts that they necessarily require 'tism-level care like >>10851137 discusses.

It's like that for everything else, really. I run a machine shop. Most of the parts we make are made on late-model, modern, CNC machines. But we do have older machines from the 1930's too, and for some tasks they easily outperform the latest computerized stuff.

>>10851169
The point was that cast iron has always been a thing. If anything you could also reference a somewhat cultural renissance where we got out of our post-WWII pre-made food slump. It's a buy-once, cry-once product. It just irks me when people call it a, "meme."

>>10849596
buy a 20" skillet
https://www.youtube.com/watch?v=2WIqeiVGf7k

>>10850931
i am german and i have one, so jokes on you, faggot

>>10849596
Carbon steel is lighter, cheaper and easier to maintain.

>>10851539
>>lighter
for most things that's a disadvantage. It means the pan is thinner and won't hold as much heat or cook as evenly.

>>cheaper
In my experience, generic cast iron is cheaper than the standard brands of carbon steel like Mineral B like you posted.

>>easier to maintain
the maintenance requirements are exactly the same.

>>10851548
They're not even lighter. Because they're stamped they have wider sides compared to cast iron, upping the total weight vs cooking surface.
The only big advantage I see vs cast iron is that they have a very smooth surface.

>>10851548
>>>easier to maintain
>the maintenance requirements are exactly the same.

See. This is where you lose your shit. They both have patinas. They both aren't chemically similar in any way. Is a wok similar to a cast iron pan in any way chemically?

>>10852264
>Is a wok similar to a cast iron pan in any way chemically?
As far as seasoning is concerned? Identical. The only chemical difference is going to be some minor trace elements and a bit of carbon, none of which has any effect on seasoning properties. Seasoning is nothing more than a special kind of rust combined with polymerized oil. That can be applied to any ferrous metal capable of rusting--any kind of iron or steel other than "stainless".

>>10852279

How does that oxide hang on to ferrous iron vs. carbonized steel? Have you watched a wok being cured? They do it with soapy water. would you do that with a cast iron pan?

https://www.youtube.com/watch?v=vXPZW8B93S0

It's carbon steel, dude.

>>10852298

ignore that link, I'm using VNC.

https://www.youtube.com/watch?v=UGXGJD2xTzQ

>>10852279

When you coke iron, it closes the pores on the ferrite metal and creates a homogeneous steel.

>>10852310

ferrous, not ferrite, sorry I got my head in signal restriction in ferrite beads.

>>10852298
How does that oxide hang on to ferrous iron vs. carbonized steel?
The exact same way. BTW, there's no such thing as "carbonized steel". you mean carbon steel. And guess what? It usually has less carbon in it than cast iron does, despite its name. Google chemical compositions of carbon steel and cast iron to compare.

>wok
I seasoned my wok just like my cast iron skillet and dutch oven. I washed it with hot soapy water to remove the oily film that came on it. Then I wiped it with a paper towel dunked in lard while heating it up over a big gas burner.

>>10852304
The first few seconds of your video shows exactly the same process as CI seasoning: heating up an oily pan beyond the oil's smoke point and letting it turn black.

Personally I'd rather wash it first and use a known food-safe oil rather than trusting whatever the wok came coated with, but the procedure is unchanged.

My granddad had a 22" one growing up, noone knows what haopened to it but it was amazing supposedly. He had seven aiblings so its understandable