/ck/ - Food & Cooking

>>15522954
Three, but they're all enameled. Some cheapo Dutch oven with the lame white enamel, a Staub braiser with a glass lid and black enamel interior, and a le creuset frying pan also with the black enamel. Staub's finish is better than le creuset's imo

>>15522954
it's like she's staring into my soul; also getting some creepy vibes similar to the other mother in coraline.

1) lodge 12"
2) lodge 10"
3) lodge 8"
4) lodge 10" round griddle
5) lodge combo cooker (actually 2 pieces) for bread
6) staub grill pan
7) lodge pro double burner reversible grill/griddle
8) le Creuset 7qt round dutch oven

>>15522954
Zero. I just stole my pans from my parents.

>>15522954
0

Just my 10" lodge. When do you need any more? Ive had it for a month and I havent touched or had the need for any other pan

>>15522954
I have two, one big and one small. Feels too impractical using a 3 kilo instrument for frying one egg.

>>15522993
What the heck is the point of a griddle pan? It doesn't actually grill it, it just gives food meme marks.

Zero, I donated my Lodges. I currently have a carbon steel De Buyers and a 10" Le Creuset skillet. Also a LC Dutch Oven and balti. I have no need to bare cast iron, thats some brokefag reddit shit.

>>15523416
griddle pans are flat. You are thinking of a grill pan. flat pans (without sidewalls) are nice if you flip a lot like pancakes and split sausages.

Grill pans are nice because of the quadrille. Picrel is mine and what I do with it.

6 i think

>>15523447
but flameproof bakers are nice to have anon. How do you make cornbread?

0 because im not a faggot

>>15523467

In my LC or a baking dish. Both work fine.

>>15523481
baking dishes are rarely flameproof and it's much more functional to cook in a shallow pan than a dutch oven for something like cornbread.

None. Stainless steel is the future.

>>15523456
Oh, I see

One, a Stargazer.

>>15523507

Maybe more functional, but its still easier to have a dutch oven which is far more multipurpose and use that, than have an extra cast iron pan around which I don't need, thats why I got rid of it. Maybe some college kid is enjoying it now.

who is this semen demon

>>15523525
i just can't imagine doing something like pic related in a tall ass dutch oven.

five
I have my two filthy cast iron pot/lid dutch-oven combo i use everyday
my roommate has her large cast iron she keeps clean and seldom uses
my vegan gf also has her large AnD small cast iron kept in the kitchen. she really only uses the small one cuase shes a cute little dot

>>15523416
>What the heck is the point of a griddle pan? It doesn't actually grill it, it just gives food meme marks.
i imagine the raised ridges transfer heat towards the interior of the hunk of meat

4, but two of them I still need to restore and haven't got around to it. What's the best way to do that, /ck? My stepmom told me hot, soapy water and an SOS pad to scrub off all the rust/excess buildup.

The full setup, which is honestly ideal for any home cooking scenario:

10" lodge
10" carbon saute
12" stainless saute
12" stainless fry pan
8" carbon saucepot
6" carbon saucepot
6" carbon fry pan
6" ceramic fry pan (exclusively for eggs)
18 & 8 qt stockpots

>>15522954
>1 - 14"
>2 - 12"
>1 - 10"
>2 - 6"
I mostly use red copper or steel.

>>15522954
I'd let her strip my seasoning

>>15524038
>Carbon saucepots
What the fuck? these would have to be less than ideal. What if you want to reduce vinegar/wine? make a gastrique? simmer tomato sauce?

>>15523111
I refuse to cook any seafood in a cast iron. Takes forever to get that taste/smell out. I also dont care to cook eggs in a cast iron. I understand you can do both, but I dont

>>15522954
1 10.5 inch lodge comal

>>15524130
lodge doesn't make a comal.

>>15523511
Different use cases.

>>15522954
0
they're overrated meme garbage

>>15522954
My ex-Mother in law had 4, one for each burner, and she used to make veal parmesan for her whole family on Sunday family meals. One of her 4 pans was ancient, from her own grandmother, and was shiny smooth as glass.

I have a large cast iron, and I mean a good 2 sizes larger than normal. It could be 14-15" i think. It is for when I cook my fried okra and onion latkes, or zucchini fritters, or a big batch of hash browns or plantains.
I have a 12" round with 2 handles for oven use, and this is the cornbread cast iron, or pan pizza. I'll sometimes broil some pork, steak or chicken I made on the stove, just to finish a glaze on top or melt on some cheese.

3.5qt LeCrueset flame :D

I used to have some sets of escargot and corn-stick pans but they rusted after a move and I was like, bleh and just chucked them.

>>15522954
Around 20. I buy old beat up ones at garage sales and fix them. Never paid more than ten bucks. Sometimes I will give one, properly seasoned, to a friend or relative.

>>15522954
5 that I use regularly. Another 60 or so in storage. None made before 1955, and they were all extremely cheap to buy before the cast iron craze hit, back in the 2000's. Some of the stuff I bought back then in Kentucky, is literally worth 10x or 20x what I paid.

>>15522954
One. 12”.

I’ve been thinking of buying a 10” or 8” one, though because a 12” skillet is too big unless I’m cooking a whole chicken or whatever.

>>15522954
Technically 2. It's the Lodge thingy where it's a dutch oven but the lid doubles as a skillet. It's pretty neat.

>>15522954
1.
2 if you count the dutch oven.

>>15522954
Just 1. I don't have the room to keep multiple half clean pans around.

>>15522954
please help how the FUCK do I "clean" a cast iron? I don't know how clean it's supposed to be and it seems like using anything stronger than a rag like the chains or a scrubby sponge strips the seasoning off but there's still some food bits

>>15526819
>inb4 "don't use soap then retard"
I don't

1. Paid $20 for a lodge pan to be imported from america. Didnt use it for a year, then i seadoned it and now i use it for literally everything i cook

1 that ive never used or even seasoned yet because I haven't figured out why I should even bother. Ive made it off of a 12 inch nonstick and a 6 inch non stick for like 4 years and I dont have to do shit to those pans especially after learning how to cook

>>15526819
Seems more like youve got a bad seasoning.

Lodge combo cooker
I ve recently bought an extra lid for the deep skillet but idk if I needed it, haven’t used it yet.

What should I cook in the deep skillet/dutch oven with the lid on and on the separate shallow skillet?
I thought of chili and corn bread. Anything else?

>>15523529
still waiting

>>15523983
Ive had a couple pans go rusty and Ive never had a problem with the brillo pad/hot water method. then just do a few coats of seasoning in the oven and build from there. Crisco all the way. No way in hell am I buying car batteries and putting them in water or whatever the fuck people say to do.

>>15526819
get one of those plastic scrapers off the lodge website. If something is stuck, that will get it off easily. and improve your seasoning by applying a light coat of oil after cleaning and put it back on the burner till it smokes.

>>15522954
3, 2 skillets and a dutch oven

>>15522954
One 12 inch skillet that I’ve had for about a month. Came pre seasoned but I’ve since seasoned it a couple times myself, works great for pizzas and searing meat

>>15522954
One.
I own a very large aluminium stock pot.
A smaller non-stick aluminium frying pan.
One cast iron skillet.
One large stainless frying pan.
One 2.5 litre saucier.
And an ass load of different oven dishes friends and family have bought me that I never use.

>>15526819
I rinse mine with hot, hot water. If food is stuck I use a metal spatula to scrape while I do this. I do a quick visual inspection, throw it in/onto my still hot oven or stove element to dry. Once dry i coat with oil.

>>15522954
Two bare cast iron 10" frying pans. (One Griswold, one Wagner)

Two Le Creuset 9" cast iron enameled frying pans

One Le Crueset 6 and 1/3rd" cast iron enameled frying pan

One staub 10" square cast iron enameled grill pan

one 4qt Staub cast iron enameled round Cocotte (Dutch oven)

>>15528780
on the one hand, you're showing off with all that brand name dropping, but on the other hand, it's a hell of a lot more interesting (and better quality) than all the lodge posting in this thread.
Hopefully you didn't pay full price for any of that stuff though. By my estimates you're looking at close to $1000 in cast iron there.
10" Griswold and Wagner will run $75-200+ each depending on condition and age.
the 9" Le creuset skillets are $150 each
The 6 and 1/3rd" skillet is $120
The 10" square grill pan is $150-200
and the 4qt dutch oven is $200-400 depending on the color and if it's on sale or not.

>>15528817
Didn't pay full price for any of it.

Hell at least half was free.

>>15522954
Two, one for poffertjes and one for drie in de pan

>>15522997
literally me

>>15522954
A 12", a 14", a 6", a 5qt 12" (really just the top part of a combo cooker), a grill pan, which I hardly every use, and a 7qt enameled Dutch oven.

>>15522954
lodge 10" skillet
lodge 10" griddle
lodge double dutch oven
la creuset enameled dutch oven

>>15528977
My grandmother has a 14" Griswold, it's way too massive. Just sits around not getting used because it's too heavy for her wrists after she hit 70. She uses a 10" for her daily cooking.

Even 12" is a bit large. I prefer 10", 12" is as big as i'd personally want to go. 14" ARE impressive-looking though. Big fucks.

>>15529010
>My grandmother has a 14" Griswold
Doesn't that make her your grandfather?

>>15529327
Nah my grandpa has an oval Griswod fryer primarily used for fish. 15" big honker.

>>15529339
>Griswod
Griswold

The fuck you cooking with heavy 300 years ago cookware? We've moved on to better things. Stop being a fucking idiot thinking that "oh god its old so its soooo much better". There is no good reason why someone needs to fucking own LOL IRON pans and cookware in the 21st century my fucking LOL god! Who the fuck makes you post this shit I am laughing my ass off. Fuck I got snot on my shirt. This is a joke. You are fucking trolling me you gotta be fucking with us. Cmon man...

>>15528053
>put it back on the burner till it smokes
now there's an idea

how do i season my skillet if I dont want to use PUFA oils. I only use olive or cocunut oil but everyone says you cant season with this. what do i do bros.

>>15530826
...PUFA oils are the only kinds of oils that CAN make a seasoning you moron

It's taking the oil beyond it's more point so it polymerizes to the surface. Its literally the whole point.

>>15530849
but PUFA oils are bad for u

>>15522954
one 12" that I never use because I bought an equally sized all-clad d5

>>15530853
You're not cooking with it you fucking retarded moron.
You're creating a polymerized seasoning layer that should basically be inert unless you burn it all off at a super high temp.

>>15530853
If you're scared of PUFA then just use a PTFE skillet, at least PTFE is inert.