/ck/ - Food & Cooking

Cast iron. Don’t listen to the memers that say that its shit, a well looked after and maintained cast iron will sear better than anything and last a lifetime.

>>14110421
Both good ones cost fuck all.

Stainless

>>14110421
Carbon steel is more versatile. Cast iron tends to be thicker and needs more time and energy to get hot. In most cases carbon steel is more practical for everyday cooking especially for a single person.

>>14110469
Does it need to be one of those clad ones?

Do you want to make a really good seared steak? Get a cast iron skillet.

Are you a low testosterone vegetarian soyboy? Then in that case, who the fuck cares what you use.

>>14110484
You have a good point here. If you need something for a quick meal (e.g. stir fry, pasta, light braised), carbon steel will be your best buddy. Fast heat distribution, easy to care, and lighter in weight.

But if you always sear steak for dinner or a lot of pan fried foods, cast iron is the way to go. Even heat distribution & a well-seasoned and well-cared cast iron can last you a lifetime. But it is heavy & harder to care as it will rust if not properly oiled after wash.

Cast Iron
This isn't even my final form. I have several more in the Hoosier. I can't resist picking them up at the jockey lot, rummage sales, and thrift stores for a couple bucks and rehabbing them. I like collecting good tools.

>>14110421
Carbon steel wok.

>>14110869
the time difference is maybe a minute tops

>>14110921
christ those must be some strong fucking hinges

>>14110421
teflon because lazy

>>14110421
if you cook in cast iron you never have to worry about developing anemia

>>14110934
1 minute can be too long for some people. Hahahaha. But honestly, I do prefer cast iron much much more.

>>14110939
They're forged Unobtainium.

>>14110484
How did you know I'm single

get stainless steel you gigantic faggot. you aren't a professional chef and you don't need cast iron or carbon steel.

>>14111220
You need a shitton of oil if you want to cook eggs or fish in a stainless steel pan though.

Carbon steel fags, do you need to coat the pan with a layer of oil when not in use?

>>14110963
LOL

every time I hear this discussion a bunch of people bring up steak
how fucking often do you fatties eat steak? I have steak maybe twice a year. It's definitely a mediocre beef dish.

>>14111278
Ribeye every Friday Evening before the pandemic. Usually with some sauteed asparagus and Mac & Cheese. It's probably the best dinner you could possibly eat.

>>14111278
what do fatties have to do with steak?
You must be poor buying shit meat.

>>14110980
You said "i". If you had an gf, wou would have said it, because it kinda matters for cooking.
>>14111278
This. That's why is said that carbon steel is better for everyday cooking.

>>14110921
Nice. I do the same thing.

>>14110421
Two layers teflon pan is the best pan.

>>14111295
America has the most steak eaters and one of the highest obesity rates. I'm gonna put 2 and 2 together and assume most people on this board are overweight, if not morbidly obese.
I only buy good cuts from a butcher, (generally a thick new york strip, reverse seared) and I buy for guests and entertaining. There's a lot of better ways to eat beef in my opinion.
Fuckit, bogpill me on the best steak, I'll make it, and then change my opinion if this is worthwhile food.

>>14111347
The best steak by far is a thick cut Ribeye.
A Tomahawk Ribeye is aesthetic as fuck.

Make sure to get good marbling, and that the muscle that wraps around the outside is generously portioned because that is the most tender part.

>>14110497
Yes

>>14110484
This.
>>14110869
>But if you always sear steak for dinner or a lot of pan fried foods, cast iron is the way to go.
The difference between good steel pans and thick cast iron on searing is marginal, especially if you're single. You sear on one side of the pan anyway with one steak, as that's where the heat is going to be on a cheap apartment/house stove. Then you flip it to the other side of the pan. It's not like you need a heat sink for the entire steak.
Basically no one but the rich is going to move out into a house with a viking stove, in which case the pan selection is moot anyway as you have a chef or eat out all the time.

>>14110921
That vintage regal pot is the best thing in that picture. Bros don't even know.
If you haven't used the frying pan from that collection I question your committment to CI. If you had the pans you'd only use your CI for searing, maybe some pizzas and a corn bread pan (only used for corn bread).

>>14110421
If budget isn't an issue (and they're fucking pans, it shouldn't) get both, and always have options

>>14111426
It's a great pot with a heavy bottom, Farberware, my sister in law gave it to my wife before we met. It has made it across country twice and has been dropped, resulting in the rim being cracked and not quite a perfect circle anymore. But the lid still fits fine and I use this pot for large batches of rice so it doesn't seem to affect its performance at all. Sadly we don't have the entire set. My stainless pans are an old Kirkland set I bought at Costco 20 years ago. They are clad type and superior to the made in China junk they sell now.

>>14111494
>>14111426

>>14111494
Yeah that's a good one too.

>>14110421

Steel.

>>14111503
nonstick?

I found a deal on a triple clad steel cookware set, I am going to buy that

>>14110421
2 different tools for 2 different jobs. Read up how to use both properly, read what foods to avoid cooking in both, buy one of each in a size that will be most convenient for you

>>14111787
No, stainless.

Can you get stainless underwear? I often wake up with different kinds of stains in my briefs.

>>14110421
Stainless steel and a cast iron.
If only one, Stainless

>>14110421
Cast Iron

Can you even call yourself a cook or a chief if you don't use cast iron? Weak wannabe men will deny this.

>>14111278
>I have steak maybe twice a year. It's definitely a mediocre beef dish
stop being poor

>>14110921
>Cast iron pans with electric stove
>Box of 200 pouches of Kraft mayo
I don't know what's worse honestly

>>14111347
dude, just a fucking plain ribeye, seasoned only with salt and seared on high heat for a few minutes both sides is all you need

>>14111473
space is more the issue than cost

>buy generic carbon steel pan
>convex in the middle, oil runs to the sides

>>14111997
>2 different tools for 2 different jobs. Read up how to use both properly
but after reading they sound like two very similar tools for very similar jobs, the differences sound very small

>>14113408
>>Cast iron pans with electric stove
It's the deep South, most kitchens are electric. Besides, electric stove does fine with cast iron and residential electric ovens are superior for baking compared to residential gas ovens.
>>Box of 200 pouches of Kraft mayo
The mayo pouches are for the happening. If we would have lost power I would still be able to make tunafish and chicken salad sandwiches. The pouches don't require refrigeration.

>>14110921
>can't understand how to repaint his range hood
>dat lack of refinish on the countertop
>electric can opener LMAO
>mayo pouches
>campbell's chunky, kraft, and ramen confirming he doesn't even use any of those pans for real cooking
do midwesterners really?

>>14110421
get:
- 12" stainless steel (copper core if possible - chunky bottom for heat)
- 10" stainless steel
- 12" cast iron - as thick as you can find

12 inch stainless is your work pan, cooks everything
10 inch stainless is eggs and fits in the washing machine nicely
12 inch cast iron is for cooking steaks or lots of meat at once, holds heat and can cook quantity faster than smaller thinner pans

>>14113431
Fair enough, why don't you just get 1-2 jars of mayo and leave them unopened? They're shelf stable and they'd take up less space.

>>14110421
One cast iron pan, one non-stick, the rest steel

>>14110421
About time

>>14113446
I do have a few jars in stock. The pouches were for worst case scenario, if the power went out. I am afraid that if I open an entire jar I won't be able to use it before it spoils. Whereas I can use 2 pouches for a single tuna sandwich and not waste anything. The 200 pouches would pair with the 50 cans of tuna I have set aside.

>>14113434
Everything you see there is prepping for CoronaChan.

>>14113572
Have close to 100 pounds each of bread flour and sugar alone. And a couple pounds of yeast.

>>14110421
pig iron pan

>>14113580
More overstock.

You can't do this in a carbon steel

>>14113994
um, why not?

>>14111278
I use my cast iron for beef, pork chops, bacon, chicken, eggs, fish, braised dishes, and roasting vegetables. I use it at least 2x more frequently than stainless. I suspect you mostly cook boiled starches.

>>14113425
that's not necessarily a problem, one of each is just two pans, one is heavier than the other and one will see more use than the other depending on what you're cooking, but my stove has 4 burners, 2 pans is nothing.

today I pan-seared two thick-cut pork chops in a stainless steel pan, with ground salt+pepper in salted butter, moved them to a ci skillet, in the oven, as I sauteed peppers and onions in the steel pan. ex-girl gave me those pork chops a year ago, packed them herself interning at the processing plant. I miss her I think she's mad at me.

>>14114429
>but my stove has 4 burners, 2 pans is nothing.
I'm more worried about the space when they aren't being used, do I really need more stuff cluttering my cabinets when they are so similar?

>>14110421
>I'm getting my own place soon
After you've paid off the bank, take out a second mortgage and buy pic related.

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