/ck/ - Food & Cooking

Thanx 4 the crust. oh wait..

>>12044932
>tfw no wok

>>12044960
Two weeks and i’ll have mine!

>>12044932
No.

I have actually never used Teflon.

>>12045027
Right? Just get stainless steel or ceramic and put a bit of butter or oil down.

>>12045033
All I've ever used is cast iron and I've never had a problem with cooking anything.

>>12045061
I have cast iron and I like it but it’s not worth using for everything. Why would I use my cast iron for my grilled cheese instead of my ceramic? Both are non stick but one requires way more time and energy to heat up, one requires more work to clean and store, one heats much less evenly. There is a time and a place for cast iron but not everyday.

>>12044932
I really don’t. I went stainless steel and I never went back.

>>12045023
>>12045027
>>12045033
>>12045061
>>12045072
>>12045079
My God do Americans really do this?

I have a small version of you that works amazingly for drunken omelettemaking, but apart from that I just don't have need for you.

Is it bad that I'm a 25 year old guy and can't cook eggs properly?

>>12045112
What do you mean by "cook eggs"?
You should definitely be able to make an omelette decently.
Buy some eggs and practice. It's not like they're hideously expensive.

>>12045112
No but eggs are cheap. Buy a few dozen and spend a whole morning practicing until you learn. I think I paid $0.80/dozen last time I was at the store.

>>12045117
Sunny side up / scrambled eggs etc
Idk what I'm doing wrong. I either overcook it or undercook it. Hard to get it right.
God I'm so pathetic.

Let the retards kvetching about harmless inert Teflon begin. Here's a clue they also believe in global warming

>>12044932
why don't your black flakes taste like pepper?

>>12045122
Sunny side up I can maybe understand, but scrambled? Come on man

>>12044932
can't put in oven

>>12044932
Have to have one. Don't like to use it but honestly for eggs it just makes your life so much easier.

>>12045122
Fucking practice asshole. We can't tell you. Your pans, your heat source, it is all variable. Learn your kitchen.

>>12045212
Maybe I'm too dumb for this shit.

>>12045213
No, you literally just need to practice a bit.

mai panfu

>>12044932
Who are you, my kid? Fuck you I hate your guts, little shit!

>>12045213
let me guess, you aren't using a gas range

>>12044932
I haven't really figured out what those are good for, actually

>>12045278
Anything where leidenfrost+dense food are not enough on their own

Not all egg dishes involve a toasted deep brown crust, not all meat dishes are steak and hamboigahs, not all vegetable dishes are hasselback potatoes

>>12045254
Jesus christ how horrifying

>>12045325
goes from zero to 600 degrees on a piece of shit gas range in a handful of minutes, I'm never using cast iron again

>>12045329
I never said you should use cast iron.

I'm sorry you were so easily taken advantage of, but it's only $100. Live and learn.

>>12045292
yes they are. well, the good food is, the rest is rabbit food.

>>12045329
>goes from zero to 600 degrees

how do you know?
you cant use IR thermometers on reflective surfaces iirc

>>12045132
Sunny side up is easy as hell man what are you talking about.

https://www.youtube.com/watch?v=jQD6S6v4TyU

>>12045341
t. hamplanet who thinks vegetables are a punishment to be temporarily endured under medical supervision in response to a life-threatening health crisis

>>12045342
maybe it's not an accurate read but it smokes avocado oil and that's hot enough for me

>>12045338
I spent more at the bar last night, I've definitely got my month's worth on the pan

>>12045352
>I'm upper middle class
>I can't afford an actual copper pan so I'll just pretend they're for "candy makers"
Mmmkay

>>12045368
literally only candy makers and bobby flay use 100% copper pans, you're deluded and only showing how retarded you are

>>12045372
>namedrops television tier celebrity chefs
>wouldn't know a michelin star if he got smacked in the face with one
You probably think Olive Garden is fine dining

>>12045391
doubt most michelin kitchens splash on stainless lined copper when there are much cheaper options

>>12045391
>he's claiming to know michelin star chefs to prove that I'm the entitled one

>>12045396
Yeah because as we all know, fine dining is all about extracting maximum calories per penny out of the Sysco truck

>>12045412
show me 5 michelin kitchens using mostly or solely copper cookware then
think youll struggle

@12045424
>5 michelin stars
You're not even trying to be subtle, we're done here. No (You) for you

>>12045438
>5 stars
hows your reading comprehension son

>>12045098
Obviously, you fucking mong

>>12044932
Best pan that I own.

>>12045122
Break eggs in bowl and scramble with fork
Pout into pan
Stir nonstop until theybstop being runny, should only be a minute or two
Serve

>>12044932
For me, it's muh cast arn

All-Chad reporting in.

>>12044958
>oh wait...
...I bought into the cast iron meme so hard I actually believe you can't form a crust below 250C.

>>12045869
Once it hits you on the head, you never go back.

>>12044932
Funny thing (although, honestly, I doubt many will be surprised). If you watch the pictures of good food and recipes in the /ck/ cooking competition thread, you'll notice that many anons who CAN cook, use non-stick.

>>12045254
It's pretty.
I wouldn't want to cook in it because it would besmudge its beauty.

>>12044932
>Implying your not the ugly sister

>>12045396
you would be wrong

I fucking hate cleaning those bitches

>>12046216
what the fuck
cleaning teflon takes five seconds

>>12046033
your mom besmudged my dick last night

Nothing beats teflon imo for eggs. I use ceramic or cast iron for most other stuff, though.

>>12046250
Yeah, she does that sometimes. It's got something to do with her dementia and terrible eye sight.

>>12045121
>80 cents a dozen
Damn, where do you live?

>>12044932
>>12044960
I bought a carbon steel pan, applied 18 layers of flaxseed oil and then my first batch of fried rice proceeded to stick to the pan.

I've been using my Teflon 8-inch omelet pan ever since.
I still haven't figured out how to get a non-flaking season on my carbon steel pan and have been wasting flaxseed oil and scrambled eggs on it for weeks

>>12046347
You didn't stir the rice enough, dingus

>>12046418
how can you stir that which becomes instantly stuck

>>12046425
you must become the stickiness

>>12046347
the rice needs to be cold

>>12046347
Got the same problem. My layers were so perfect I almost believed it was teflon. The rice didn't buy it though. Gonna try more oil and colder rice.

>>12044932
Just bought two new Tefals. They are nice for eggs, fish and occasionally textured soy strips if they are cheap and I'm feeling animal friendly.

Especially those soy strips stick like crazy in a non non stick pan.

Ceramic > Teflon

I bought one for $10 the other day on a whim. 100% worth it just to have a decent egg pan.

>>12044932
All your teflon's almost knocked completely off, but I still love you, babe.

>>12044932
I love you very much and I want to make nonstick babies with you.

Someone shill me a cookware set that doesn't have anything that will kill me in it. New to cooking.

>>12049652
Sets are dumb for two reasons:
1) no one brand does everything well
and
2) they tend to waste your money with sizes/shapes of cookware you don't need.

Instead, buy the individual pieces you need from whoever makes those the best.

>>12044932
I've got nothing against nonstick. The specific pan in OP is a piece of garbage though. It's thin, it's too small, and it has a plastic handle.

>>12044932
I literaly hate everything about this pan.
The aluminum is lightweight, so icooks like crap, and can be easily bent or dented.
The plastic handle looks unergonomic.
Plastic handles like that also inevitably get food stuck and encrusted on that section near the handle making the oan look unhygienic and dirty.
When you bang a spoon on the pan rim it will get deep dents.
The teflon surface will start to suck oretty quickly, and because it’s teflon, tou can’t use stainless or scotch brite scouring pads to clean the surface without ruining it.
I would literally prefer enameled steel.

>>12049659
plastic handles are good. they don't get hot

>>12049770
Plastic handles are fail, because they're weaker than metal and because they cannot go inside the oven.

Whether or not a handle gets hot is up to, you, the cook. Even a solid metal handle doesn't get hot unless you do something stupid with it, like put a small pot on a large hob.

>>12049768
>I literaly hate everything about this pan.
>The aluminum is lightweight, so icooks like crap
>The plastic handle looks unergonomic.
>Plastic handles like that also inevitably get food stuck and encrusted on that section near the handle making the oan look unhygienic and dirty.
Agreed with all 3.

>When you bang a spoon on the pan rim it will get deep dents.
Why would you ever do this?
>The teflon surface will start to suck oretty quickly
Only if you're an idiot and you over-heat it or you use metal tools in it.

>>and because it’s teflon, tou can’t use stainless or scotch brite scouring pads to clean the surface without ruining it.
Why would you need to use either? If your frying pan needs anything more than a quick wipe with a wet sponge to clean it then you fucked up somehow. Is it really that hard to stop burning food to your pans?

>I would literally prefer enameled steel.
but earlier you bitched about cookware which was thin and easily bent or dented? and now you're saying that's what you prefer?

>>12049785
>When you bang a spoon on the pan rim it will get deep dents.
>Why would you ever do this?
Use spoon to mix ingredients in pans,
Tap spoon on rim to remove extra stuck on food, so huge amount of food clumped on spoon doesn’t drip all over counter making mess while you continue cooking.
Stainless and cast irin pans don’t have an issue with this.
Aluminum and Anodized get dented easily and just start looking like shit quickly.
>The teflon surface will start to suck oretty quickly
>Only if you're an idiot and you over-heat it or you use metal tools in it.
Overheating a pan for things like steak are a stadard thing in cooking, and it’s also hard to tell how hot a pan is when full of food, sometimes resulting in the bottom layer of food getting too hot and burning to the pan.
Over time this causes the tefln surface to get encrusted and other that caustic cleaning products, it’s not easy to clean the teflon.
>and because it’s teflon, tou can’t use stainless or scotch brite scouring pads to clean the surface without ruining it.
>Why would you need to use either? If your frying pan needs anything more than a quick wipe with a wet sponge to clean it then you fucked up somehow. Is it really that hard to stop burning food to your pans?
See above, once food gets burned to the teflon, the surface is fucked.
Stsinless and regilar cast iron is much easier to clean and care for.

>>12045341
Have fun with your beetus and heart problems

>>12050091
>Use spoon to mix ingredients in pans,
WTF are you doing. Spoon is for scooping/measuring/serving. Not for mixing.

>Overheating a pan for things like steak are a stadard thing in cooking,
Absoloutely. But choosing a nonstick pan for this task is a silly decision. That is what something like cast iron or carbon steel is for.

>>sometimes resulting in the bottom layer of food getting too hot and burning to the pan
You're either a noob cook or a moron. This is not something that normally happens, it only happens when the cook fucks up. Just stir your food a little more often.

>>Over time this causes the tefln surface to get encrusted and other that caustic cleaning products, it’s not easy to clean the teflon.
Or you could just use it more carefully in the first place.

>>See above, once food gets burned to the teflon, the surface is fucked.
I avoid that concern by simply not burning food to the teflon.