/ck/ - Food & Cooking

>>11018598
>but it's a scientific fact that cast iron is the worst performing cookware
oh? do tell

>>11018598
Don't you have some pepperoni threads to be posting in?

>>11018624

>>11018835
odd, I assume they heated the pans on a gas burner. When I make crepes in my cast iron and in my carbon steel pans it is always the middle that gets the browned the most. At least with the first pancake, until I turn down the power and the heat is distrubuted more evenly.

>>11018851
Forgot so say I have a glasstop ceramic stove

>>11018835
>using a cast iron on a stove top
there's your problem, as you can see, the flames are not evenly distributed

>>11018859
Cookware construction and materials hardly matter in an oven, that's why bakers get away with using flimsy rolled steel sheet pans instead of heavy copper or aluminum

>>11018835

real "scientific"

>>11018598
Yeah I agree. I only use my cast iron if I need to quickly sear something. Scanpan nonstick is used for eggs and SS for everything else. I have a family member that works at williams-sonoma so I get a lot of these pans for free. If I was poor I'd probably use cast iron more.

>>11018835

this is bullshit in the context of "which pan is better"

unevenness of heating is exactly why the cast iron pan is better than all those other pans. The minute you put a cold piece of food on the pan guess which pan is going to change its heat pattern the slowest?

the experiment was stopped when the highest temperature reached 500 degrees fahreneheit

all this means is that you heat the cast iron longer. Let's see the heat pattern at 5 minutes past this point.Obviously if you put a cold cast iron pan on a mega hot burner it's going to heat unevenly. A cast iron pan is like a fucking rock, not a thin piece of aluminum that gets instantly razor hot. I mean a piece of foil would have the most even heat pattern, but that doesn't mean shit in the context of cooking.

Their mom cleans it

>>11018922
>guess which pan is going to change its heat pattern the slowest?
Yikes

The pan's job is to move heat from the heating element to the food, not to hover at a temperature regardless of whether you just poured a bucket of cold water into the pan

>>11018939

lol get a load of this brainlet

heat moving from your pan to your food is what's going to happen no matter what the fuck kind of heating surface you're using. the difference is the capacity. This is why you don't sear a steak with a small sauce pan. You actually WANT temperature of the PAN to stay the same if you poured a bucket of cold water into the pan. This means that the pan is transferring heat to the food, not getting cooled by the water.

>>11018598

I didn't buy in to the meme until fairly recently. But, once you get the hang of it, cast iron is a must have in any decent kitchen. No, it is NOT a universal pan that cooks everything perfectly. What it does, however, it does very well. Steaks being the obvious example.

>>11018957
>the difference is the capacity
Yes, that is the difference between a flimsy stamped steel pan and a cast iron pan, but "the capacity", especially as a comparison against a cherry picked example of an even worse pan, is a terrible proxy for cooking effectiveness.
> You actually WANT temperature of the PAN to stay the same
No, you want the food to absorb the heat from the pan. As you pointed out, this is happening either way, the difference is how effectively it happens. The way to make that happen as effectively as possible is to have a pan that transfers heat as effectively as possible. Not to have a pan that handles like the cookware equivalent of a 1970s gas guzzler that takes 15 minutes to decide if it wants to change direction when you turn the steering wheel.

>>11018598
Oi hay guyz wat kind of knife should I use on a cast iron pan? Japanese stainless or German high carbon?

>>11018993
Swedish stainless, but turned into a knife by Japanese people in Japan

>>11018979

stop changing the goalposts son.

capacity is definitely a parameter of effectiveness in the context of cooking food that needs to be cooked very quickly

this is why cast irons are recommended for searing. They're also good for stews and baking because once they're hot they tend not to lose that heat.

>change the steering wheel

A decent analogy, but you're moving the goalposts. Cast irons are good for the reasons I stated and this doesn't change them at all. Yes, obviously a stainless steel is more practical in all situations. And If i had a powerful gas range or was cooking in small quantities I'd probably not need to use a cast iron at all. But a thick steak on a home range? Cast iron all the way.

I own plenty of different styles of Pan including aluminium stainless steel cast iron and ceramic. the only plan that I have that compares to cast iron is a stainless steel lined copper frying pan. I cook on over gas in the summer or wood in the winter so it's very important for me to have some pans that store heat and maintain heat . this is of course not relevant for many people for example and inductive hob will work just fine with a very lightweight pan however for me a lightweight pan on a wood burner it's almost impossible to manage unless I constantly feed the fire with kindling to get the temperature correct. cast iron or copper I'm more like an accumulator of heat so they will suck it up slowly from a small heat source and then release it in a very controlled and unstoppable way which is perfect for a large pieces of meat. it is of course not the pan for eggs or sausages unless I leave the pan on the fire overnight when I burn some coal and in the morning the pan is already hot and ready to throw breakfast into. The evenheat Cooks fried bread very well and I don't have to worry about burning off finicky teflon.

>>11019003
Stews and baking, as already mentioned, basically the least sensitive kinds of cooking when it comes to having good cookware. You can make a perfectly decent stew in a flimsy dollar store pot. All you've demonstrated is that your loyalty to cast iron is based on something other than its performance measured against other cookware.
>moving the goalposts
>projection
>ad hominem
>straw man
Why can't people learn to use these terms correctly?

>>11019017
the stewing your flimsy portable burn on the bottom and make the whole stew tastes rancid

god how I love voice typing thank you Google for fucking up every post I write

>>11018598
I grew up and was taught how to cook using one. It's not difficult or tedious to use imo. Easy to clean. I cook, bake, and fry in mine. I like that it's easy. So many people use them wrong or take care of them wrong and that's why they don't like them. It's just as easy as any other pan.

>>11019017

>he's still replying

mein gott.

this argument is over but you're still actively trying to get BTFO'd.

A flimsy dollar store pot would make a stew but you'd have to heat the pot MUCH higher to hold the overall stew+pot combo at the same temperature. A cast iron pot gets hot and would hold the heat at the lowest setting. That's why it's better. You've never cooked with a quality dutch oven before, I've assumed. I might be talking to a no-cook.

>>11019025
I'm not even sure what you're trying to say there, but burning is a non-issue for stews in an oven unless the heat is up way too high, or you let the liquid boil off (see: heat is up way too high)

>>11019035
The argument was over when you conceded that cast iron excels at tasks where the cookware didn't matter, yes.

"Quality dutch oven" is an oxymoron, but I assume you'd probably be impressed by my Staub because it cost $300 and is made with finest 19th century technology. I bought it because I can afford to waste money on housewife-tier status symbols, not because it's actually better than aluminum or copper.

>>11018835
>>11018922
This lmfao. Besides the "scientific bait" being a fb post in all caps, they didn't heat the cast iron long enough. If you can't realize this, then there is no helping you.

Now throw a room temp porterhouse on the iron and the aluminum when properly heated and see which has issues maintaining an even temperature.

I prefer enamel coated cast iron. All the benefits without needing to keep it seasoned.

>>11019094

if you can't concede that certain tools are demonstratively better than other tools for certain tasks then you are a shit cook who probably cooks like ass

Staubs are fine pieces of cooking equipment, if you're too deluded by 4chan contrarianism to appreciate it for what it is then you are probably a shit cook

You sound like the kind of guy who watches haute cuisine on youtube and comments "what a waste of money"

>>11019211
>>11019094
people that use intro to logic phrases are from reddit and need to kill themselves

>>11019206
>needing to keep it seasoned
that's a meme created by the dupont corporation to push their teflon cookware, and kept alive by neckbeards discovering cast iron for the first time and panicking at the thought of something different. unless you're doing something seriously wrong there is no effort whatsoever needed for cast iron to keep its seasoning. just use it regularly, and keep it clean.

>>11019211
>certain tools are demonstratively better than other tools
But that's what I've been trying to get you to understand all along. Now that you've finally understood, we're good. Cast iron sucks. No need to get all pissy with me, we're all friends here.

>>11019710
well, except it doesn't. just because you don't appreciate it doesn't make it objectively bad.

i love my teflon pot and everyone telling me i'm poisoning myself can go eat shit

>>11018966

It makes everything taste exactly the same.

>>11018598
It's used for searing at high heat that could be bad for steel or ceramic lined pans. Like a hot-stone or a grill is.
It's not to be used for everything under the sun, but it has it's uses depending on how you intend to cook something.

>>11020024

If you mean it makes steak taste like steak, and bacon taste like bacon, and eggs taste like eggs, then, yeah, I agree.

>>11020024
No it doesn't.

>>11018624
Heat conductivity is shit for cast iron not better tyat raw ss and carbon steel sandwich with copper would be by far the best

>>11019375
Disagree. I love cast iron too, but when you want to use acidic cooking conditions, tomato sauces etc, the bare cast iron really does give off an unpleasant taste. That's why enameled cast iron is such a good idea.

>>11018993
>using metal utensils in seasoned cookware

>>11018835
>heating a cast iron pan on the stove
Do people really do this?

>>11018598
its like asking "why do people always grill steaks instead of just making it indoors"
seasoning, bitch.

also if you dont know how to cook in cast iron 101 about no acids and how to propperly clean with out soap (because it would ruin the pan)
then you don't have the right to bitch lol

especially if you never took it outdoors to actual camping on a fire.

>>11020745
>cast iron is the best because it can't be cleaned

>>11022685
you're special aren't you kiddo

>>11022696
enjoy your disgusting cancer flakes from your shitty 1700's pan that you can't even clean

>>11018598
Stove to oven my friend

>>11018884
Grease! On my keys!!!!!
>triggered

my mom gave me her 20 year old cast iron pan when i moved out
that pan raised me
but i was told to not clean it b/c it loses it's "seasoning" so i just kept cooking on it every day and never washing it.
eventually i noticed that my food started having specks of black stuff on it
i went to the pan and scrapped it with a fork and there were layers and layers of black residue on it from where i had cooked and my food charred
i kept scrapping it and it would never all come up so i threw it away =(

>>11022721
You know you can do that with any pan other than a few niche pieces like teflon or tinned copper, right?

>>11022754
Yup i have one of those square copper chef pans. Thought it was going to be a waste of money but it's fucking amazing.

>>11018835
are those cold spots on the bottom pics?

>>11022764
These things? Why would you put those in an oven anyway?

>>11022772
I'm uneducated in that pan department i have this copper chef pan

>>11019017
The thing with thermal capacity is that if your pan transfers heat quickly, the pan may also coold down quickly to the point of not getting as good a sear as you would like. Now if your stove has enough BTU then yes, you would want conductivity over capacity, but if you have a flimsy home range you want that pan to stay hot. Think of it this way, which will kill you fatser: the air in a 70 C sauna, or a 70 C water bath?

>>11022790
>I'm uneducated
Understatement of the year

Also who the fuck buys something that says "as seen on TV", are you a grandmother from rural iowa?

>>11022805
>it's on tv so it's bad
hipsters, everyone

>>11020024
No, you are just a shitty cook.

>>11022802
Let me elaborate some more for the complete ignoramuses in this thread. The main thing isn't temperature. It's HEAT. Heat is a function of temperature, mass, and thermal capacity. It is measured in Joule. To cook something, you need to transfer heat. To brown something, you need a high temperature. When you transfer heat from your pan to your steak, you want the heat you transfer to not significantly lower the temperature of your pan. This is important, because your maillard reaction only occurs at the surface of your steak, which takes on the temperature of your pan nearly completely and instantly. The inside of your steak stays cooler because of the low thermal conductivity of the steak itself.

Do you get it yet? For searing your pan needs to stay at a high temperature and adding a steak should not lower it's temperature significantly, therefore you either need something with a high thermal capacity and low thermal conductivity, or you need a very powerful burner.

>>11022812
Not me but, exactly. It was cheap, i don't have to season it, i can clean it however i want, i can use metal utensils in it. Yes i tried the egg beater on the dry pan thing they do in the commercial and they aren't fucking playing. I baste like no tomorrow in that fucker because slamming and scraping a metal spoon on it is nothing. Shit has perfect heat distribution and even though it has a metal handle, i can grab it without a cloth or mitt.

>>11018922
>unevenness of heating is exactly why the cast iron pan is better

It's not a bug! It's a feature
An hero

>>11022790
>cooking a lattice pie in your square AS SEEN ON TV fake copper pan
what the fuck, man

>>11022828
if you put anything in high heat pan it burns within a couple seconds anyways

>>11022812
Well let's see what went wrong here, first of all it doesn't have a single atom of copper in it, second it's obviously made of some kind of synthetic coating over aluminum, and you probably paid 3-4x what it would cost to get a decent nonstick at a restaurant supply shop. A $35 eagleware nonstick is as good a nonstick as you'll ever need. Real copper costs at least a couple hundred and isn't used for the same things you'd use a teflon pan for.

The other thing that's wrong with buying these things is the same reason you shouldn't give money to street hobos or feed pigeons in the park or click on spam emails - it just feeds obnoxious behavior, making life worse for everyone.

>>11022824
Dumping Mrs. Dash into your hamburger helper isn't something to brag about, neckbeard-sama

>>11022834
I mix my brownie batter right in that sumbitch. I make toad in the hole in that bastard.

>>11022828
Or you just need something that can spread the heat effectively, so that the flame applied an inch away from where the steak is actually touching the pan can still be heating the steak, because you're not using a piece of shit pan that takes 20 minutes for any heat change to ooze over to where it's needed

>>11022842
>It's OBVIOUSLY made of SOME KIND of
Let me just stop you right there

>>11018966
What the hell is wrong with your steak? It looks like some kind of abomination-fusion of a steak and a grilled cheese sandwich

>>11022860
It looks fine, his kitchen is probably lit up at sunset or sunrise with those obnoxious yellow stained windows

>>11022858
Because it's offensive to you to know what you did wrong?

>>11022842
>tfw a hipster pretends to know what he's talking about to justify his hipsterness
makes me kek every time

>>11022842
>The other thing that's wrong with buying these things is the same reason you shouldn't give money to street hobos or feed pigeons in the park or click on spam emails - it just feeds obnoxious behavior, making life worse for everyone.
Actually, if people aggressively gave money to hobos, fed pigeons in the park, and clicked on scams, the problems would rapidly spiral out of control into crisis in such a way as to force the hand of authorities or concerned citizens. If you provide too much to hobos, you end up with San Francisco's tent-city shitting-street problem. If you feed the birds until you provoke a birdpocalypse, people will be forced to kill all the birds. The NSDAP could only have risen out of Weimar.

The only way to stop AS SEEN ON TV is to constantly buy AS SEEN ON TV products.

>>11022868
>selecting cookware is for hip people whose knowledge is something to be ashamed of because of my crabs in a bucket syndrome
Are you that guy who said "bug man" in the other thread? Imagine if you spent the energy you spend trying to take down others online for having nice things, and instead applied yourself. Maybe you could then give others something to be jealous of, ever think of that? This is just my free advice, from someone who is successful beyond your wildest dreams. You can choose to follow it or ignore it.

>>11022867
It's the equivalent of saying "i have a lot of knowledge, let me show you how little i have."
The eight piece set cost $40. It is a non stick coating but when you buy a non stick pan and have to use oil to keep shit from sticking or the pan from flaking it's shit. I've never had to use oil in it aside from my like of oil. Regular nonstick coating can't be cleaned with steel wool. If I'm cleaning shit with steel wool and my pan is next then i grab it and scrub away.
I bought it at walmart and not off the site or phone. And did you think that all those people buying tesla's were thinking it was going to be pic related on wheels just because of the company name?
I'm sorry if you never research what you're spending money on, but other people like to look into what they're thinking about buying. It's that old saying, "buyer beware" of not shopping smart

>>11022885
Also, look at all the mentions of copper material being used, they're clearly claiming it's all copper by the amount of times they mention it in their diagrams.

>>11022873
>Are you that guy who said "bug man" in the other thread?
Actually I don't even know what you're talking about.
If you're getting insulted in multiple threads, perhaps the problem lies with you, o wise one.

>>11022873
>>11022897
Hi All, I'm the one who called Newman's Own customers 'bugmen' in the other thread, for getting tricked into buying a product based on ambiguous charity claims and a confused moral code.

It's funny to see I'm having such an impact on your little bugbrain, but you weren't responding to me. I can't believe I'm already in your head rent-free after one (1) post.

>>11022934
>in your head rent free
Dad? Is that you? Please come home. Mom hasn't stopped burning my toast and banging the neighbor boy since you left for cigarettes 3 years ago.

>>11022893
>>11022885
imagine being so loyal to chinese garbage from walmart that you feel you need to defend it on the internet with “I don’t need to just pretend to be retarded, joke’s on you for assuming some people buy stuff that doesn’t suck”

>>11023230
>doesn't read post
>attempts to argue
>hurr durr i call you dumb so i win
>continues to herp the derp right out into traffic

>This guy offered to sell me a gold brick for $5
>What do you mean its not really a gold brick and just a brick with gold spray paint on it?
>The guy said it was a gold brick and he wouldnt lie to me!

>>11018598
Simply because it turns out all the shit our parents and grand parents used, that most of them threw away to get high-tech aluminium pans with a cancer-ridden non-stick Teflon surface, were the best. Same shit applies to copper.

Check any great restaurant, they're not using $5 pans bought on aliexpress. Now certainly cast iron isn't great at everything, but neither is everything else. If you don't know what to do with cast iron, don't blame it, blame yourself.

>>11018598

Since I do have different plans for different tasks, I have some cast iron as well as carbon steel pans.

>>11018835

All this shows is Kenji owns a laser thermometer, a shitty range and he is a cook not a scientist.

>>11023330
Anyone who claims they love to cook and doesn't try as many tools and techniques out as possible doesn't actually love cooking. They're like people who say they love science but won't move beyond a baking soda volcano

>>11023377

I agree.

The easier pans like teflon are there for convenience, for people who must cook who want things as easy as possible.

Using different pots and pans for different applications is part of the fun, not just intended for the best results.

>>11020024
Wew

>>11020745
lmao

>>11022725
That pic is a time-worn 4chan treasure you scrubby little shit

>>11023405
You've never felt the icy winds of risk on the nether regions until you cook a 2" steak in one of those thin egg pans. Or turned a standard toaster on it's side to make grilled cheeses. All because you wanted to see if you could

>>11023432
he's right
that seasoning is cancer flavor
fucking thing sucks

>>11023447
Do you remember when grease on keys was death for a laptop? Because that was my joke.

>>11019042
I think he is saying you can burn stew on the stove if the pot is very thin, which is true. Learn from my mistakes and don't buy pots from wal Mart and you'll be fine.

>>11023537
I've done it before. You get a nasty burnt film on the bottom and sides

>>11023551
I just got a bunch of carbon stuck to the bottom, it probably was salvageable but I was stupid and stirred it up, scraping the bottom and distributing awful tasting black flecks throughout the stew.

Ruined....

>>11023641
I know that feel all to well

>>11023230
You know it's good when you get buy it at Giant Tiger!

How do I make my cast iron not smoke like a mother fucker? I can't cook shit on my stovetop without it setting off my smoke alarm. No issues at all with my cheap ass skillet. Same heat and everything

>>11023726

Sounds like there's oil on it that isn't polymerized or you're making it too hot too fast.

Keep the pan oiled, sure, but it you leave some on it when you cook it'll smoke, specially any on the bottom.

>>11023726
>How do I make my cast iron not smoke like a mother fucker?
Clean your dirty-ass pan.
There is no reason at all to leave oil on your CI skillet. If it is properly seasoned it does not need it.

>>11023694
I don’t know what that is. We don’t have walmart where I live either.

>Cast iron center not magma red
I've been an idiot before and turn the cast iron on high to get rid of the water left after scrubbing the pan with a brush after making burgers. To my own retarded shock putting refined canola oil on the centre of the hot pan it instantly turned to blacked mess and fucked up my coating since I had to scrub it off. That shit gets hot. Medium heat is good enough to get a good pan-sear once you let the pan get hot.

>>11023264
>says dumb stuff
>waah you can't call me dumb! that's ad hominem straw man moving the goalposts!

>>11022860

It's called marbling.

>>11022742
Unironically kill yourself for throwing away a perfectly good family heirloom

>>11025758
>family heirloom
>a fucked up crusty pan
t. hoarder living in a house of horrors

>>11022766
No, it's the posters open mouth. That's where he wants you to lay your sausage.

>>11022742
>mom gave me life
>mom gave me family last forever
>i'm dumb dur dur dur
>penis small and i'm special
>duuuuuuuurrrrrrrrhhhhhhhhh

>>11025723
This is what marbling looks like. That picture looks like just random fat and gristle in otherwise fairly lean meat. Not that there's anything wrong with that, just, don't pretend it's something that it isn't.

>>11023377
Disagree. I’m not about to #yolo and change a bunch of stuff in a time-tested method unless there’s something specific I’m trying to achieve.
Food is expensive and cooking takes a lot of time. For that investment I want the end result to taste good, not be “risky”.

>>11027595
>anything that’s not muh superior nippon 666 ultra wagyu is “random fat and gristle”
All normal steak has areas of fat in it.

>>11027662

Ignore the asshole responding to a post made half a day ago just to nitpick.

>>11019094
Just give it up dude.
Clearly you don't know what you're talking about. Stop desperately trying to save face - you're only making it worse.

>>11022742
kys