/ck/ - Food & Cooking

>>17255346
i fell for it too
i only use it as a baking iron for bread

>>17255346
dude it's not hard to take care of you just have to stick it in the particle accelerator after sending it to the moon and back... much easier than teflon

>>17255346
Wouldn't stick if you seasoned it properly.

>>17255358
you shut the fuck up

>>17255346
Put a cup of water in. Bring to boil. Wait 5 mins. Use wooden/non metallic spoon/spatula to scrape. Easy.

>>17255346
Works on my machine

Use an enamel pan instead.
The benefit that I like is that it is able to retain its heat very well despite it being poor at being seasoned.

>>17255395
it still sticks

>>17255398
What sticks? Maybe eggs? Sticking isnt a bad thing, it’s essential for creating fond.

>>17255358
I’ve tried baking it above smoke point and below smoke point, grapeseed and canola oil, 4 layers each time. You gonna tell me I needed 5 layers? Or some alien space jizz oil

>>17255427
I’ve had luck with avocado oil. I did like 8 thin coats. One of them failed though lol. Pic is too big for this gay website though

>>17255346
sorry you fell for the meme hazel

>>17255346
this whole thread is likely teflon and aluminum lovers trying to shit on cast iron because cast iron weights more and costs more to ship than aluminum and teflon when they send it up the amazon river

>>17255346
>put water in pan
>put over high heat
>watch as everything breaks away

I fell for the cast iron meme and then fell for the smooth surface cast iron meme.

Then I fell for the carbon steel wok meme except this time the result was fantastic. Actually nonstick like a smooth surface cast iron, doesn't impart an iron taste no matter what I cook, and has a shape that gives off way less oil splatter than a cast iron pan.

Still use cast iron pan to make pizzas, it's good for that.

>mfw perfectly seasoned pan after much suffering

>>17255346
>now I get to spend the next 20 minutes scraping this off while my dinner gets cold
why don't you eat first and then clean the pan?

>>17255547
That is the face of a fat man who just devoured multiple children. I can only imagine the satisfaction he's feeling.

>>17255554
this you should wait until it cools a bit anyway

fell for the cast iron meme too, now i just make pizzas in it every once in a blue moon

non-stick is good and is not poisonous
incels will deny this

>>17255510
well, why not get carbon steel skillets too? sounds like you will prefer them to the cast iron ones

I use my cast irons daily for eggs and bacon and meats.

if you just use oil, it won't stick

>>17255651
As I mentioned, the shape. A wok has much higher sides than most pans, which means less oil will splatter out when frying (which is all the time). It makes cleanup easier.

When I cook any meat on a skillet, it results in the entire stove being covered with a layer of oil. With a wok only a few droplets come out.

>>17255346
Salt and hot water, also re-oil the skillet between each food you add. I don't even need the salt 90% of the time

>>17255369
>>17255507
Seriously, OP's fuckin' dumb. Medieval peasantry figured this shit out. And like medieval peasantry you then throw your hot oil in the street because it's not your problem.

>>17255358
I have been using my small cast iron skillet for months and I have yet to obtain that anti-stickiness you guys promised me.
My food doesn't really stick that much anymore but it's more because of my improved technique.

>>17255346
Yeah food sticks to it somewhat, It sticks to teflon a little bit too, and you have to scrub a cast iron with salt and a paper towel, and teflon with a soft sponge.
Gonna piss your pants and cry?

>>17255834
the next step is that your "seasoning" will start to flake off like black dandruff

>>17255346
>Durr brah get a cookware brah
FUCK YOU

High heat, water, scrap. Do it after dinner

>>17255866
That thought that was just burnt food layering on and that I hadn't been seasoning and cleaning correctly.

>>17255346
you fucks need to stop over complicating this shit unbelievable some shit smeared peasant from the middle ages can conquer this and not a modern person, just let it go cold who gives a shit and scrape it out after food and stop giving a shit so much with the seasoning I use spray oil on mine and have had zero issues it was more about preheating the pan so shit doesn't stick.

>>17255555
Check 'em

Soak it you retard. It's a fucking pan.

>>17255346
Yep better throw it away.
Actually before you do, you should beat yourself to death with it

>>17255547
Is this achievable natty?

You just get a stainless steel spatula and make sure to scrape it clean when you cook. Less heat too. You're all idiots.

>>17255547
That man is the result of generations of British excellence. A true man of the crown.

>>17255346
How do retards like you function in life?

>>17255346
What did you even cook in it?
Boil some water in it and get a silicone pan scraper, EZ.

>>17255346
use a blowtorch and heat the entire pan until glowing red. all the burnt bits will vaporise

i couldnt figure out mine either op so now i just use it for frynig chips

>>17255346
>No one can get food to not stick on a cast iron skillet.
Honestly, never had an issue.

Look, you add food containing water and solid to a hot surface, it's going to stick. Water leaves solid, heat makes it fuse, sticks.
So what you do is you keep it moving. Move it as it sears, so as it's beginning to fuse, you've moved it while the bonds in the substance are stronger then those to the skillet, so that once it has a layer of seared exterior that doesn't have water, it can't stick.
Chuck your steak and veg in the pan, move it three or so times in a minute, and it won't stick. If you wiggle the pan like some Thai chef with a wok, and nothing moves, then you get in there with the spatula.
Teflon's only useful for me when I'm making a roux or something fluid-like but thick, that can't toughen and not stick. I could use cast iron, but the lack of sticking means I have to stir it slightly less. Anything else I use cast iron because it cooks better, more evenly, and faster.
If you dump a bit of fish into a cast iron pan, with 1/2 a teaspoon oil that never touches the fish, a squirt of tartare sauce, and leave it for five minutes, then you frankly deserve what you get.

>>17255547
That man has pimp music, played on violins following him around.
He doesn't crip/gangsta walk. He struts like a 16th century french noble.

>>17255427
My dad never did that weird shit and his works perfectly I wish I could replicate the magic

I got a lodge pre seasoned a long time ago and never did anything to it. I want to try seasoning it myself. Really the only question I have is the first washing step. Are you supposed to scrub the shit out of it with a regular kitchen sponge/dish soap (like dawn)/and water or strip it with steel or something? Or can you just rinse and wipe with a paper towel until no visible food bits are stuck on? I'm not sure how autistic I need to be with this step

>>17255427
Cook 10 pounds of bacon in your cast iron pan. Fit as many strips as you can on the surface, cook, add more strips. Drain off the grease once it covers the bacon strips. I like to strain my bacon grease through a coffee filter to get nice pure white bacon grease to use for cooking other things later.

>>17255427
rice bran 3 times is fine, but anon's bacon suggestion unironically works great. I use it whenever I scratch my seasoning and don't want to do a full re-season

>>17255346
You know those McDonalds napkins you don’t use, or a paper towel you only wiped your mouth with once, or some random paper towel or napkin product that’s been laying around but has never really been sighted in an actual use? Take that shit and triage (scrape out) your pan asap after removing the food. While it’s still hot. Get it to a thin oil that you could handle later today or even tomorrow. But do not let your pic related happen. If it does, though, just add water, boil, and throw into the root system of a tree that needs nutrients (obviously not on the tree or roots directly).

Copper masterrace coming through

you shouldn't be touching anything other than a microwave if you don't know what deglazing is

Just cook really fatty meat in the pan. Bacon is a good one. The heat from the grease will lift up or let you scrape off residue, and the fat season the pan for you. Cast iron works after you’ve been cooking with it for a while.

I've never had the trouble other people have had with my cast iron.

Get hot
Put oil/lard
Cook food
While pan is still hot, fill with hot water from the tap
Scrape with a metal spatula to remove any stuck on bits
Lightly oil for storage with canola oil and a paper towel

The only added step during cleaning is oiling for storage.

>>17255346
Just add water and come back in ten minutes with some steel wool. What the fuck is wrong with you? You're making it into a problem when it's not one.

Also you didn't properly season your pan.
>>17256781
This is fucking beautiful.

>>17257403
THIS. My goodness, I'm the only one in my family that understands the idea of not leaving massive amounts of food stuck to the pan. Whether it's a cast-iron, non-stick, ceramic, or dutch oven, it's just infuriating seeing my family burn a piece of steak and practically have half of it ripped off and burnt on the pan because of a lack of temperature control or liquid management. I still love them, and I don't try and make a big deal of it, but man.

>>17257007
Copper is great of course but it is a reactive metal and does not go well with acidic foods like pasta sauce. Because of this I would rather use the limited kitchen storage space I have on more versatile things but to each their own. Copper good, iron good, steel good. Everything else sucks balls and/or poisons your food.

>>17255358
Just use stainless steel

I bought one of these it's my favorite pan. Got 3 cast irons and only really bust them out for steak. If I'm frying literally anything else it's going into this bad boy. NOTHING sticks to this bitch.

>>17255547
>This is a new meme to some people in this thread
This image spawned the phrase "absolute unit"

Is it actually non stick for eggs or do I have to add oil to the pan?

>>17257484
Basically every copper pan you'd buy is lined with tin or stainless or (if you're rich) silver, reactivity is a meme.

Bros what oil do I use to sneedson? I read flax seed was best but I don't want to wait and ship it

>>17255555
>quint 5s

>>17257484
>copper pans are bad because unlike literally every other material copper cannot be lined with anything

>>17255706
Yeah retards treat it like actual teflon and crack eggs right into a screaming hot ungreased pan. It doesn't take hardly any butter either.

>>17255363
no you shut the fuck up you fucking rat

>>17257549
Guessing you've only had this pan for a week or so because its non-stick surface quickly deteriorates.

>>17257618
Lard

>>17255346
Buy a grill. Absolutely sick of castcucks trying to tell me their dirty "seasoned" pan with layers of decomposing fats on it is the way to go.

>>17255346
Let it cool and soak in some cold water overnight if it's real bad.

>>17255730
yeah that's my experience with the carbon steels I got. the wok gets some oil onto my stove, the pan fucking decides it will add a layer of seasoning to my stove top. still use it for sustaining the kind of high heat that my nonsticks should be avoiding though. and I'm glad that the carbon steels I got were ezpz to season, only sticks I've ever had happen were when I improperly put not fully dried previously cooked rice into my wok which is definitely user error

>>17255346
Use a spatula when it's hot off the stove and cold water and it all comes off immediately

>>17256781
give me step by step instructions for this, and what does it look/feel like to scratch your seasoning?

>>17255346
>>17255427
I have no idea how you're fucking up so horribly, anons.
I had a cast iron skillet that was rusty and had terrible crusted/flaking seasoning. Put it in the oven and ran the cleaning cycle. 800 degrees and four hours later, down the bare iron again. Thoroughly rubbed all over with canola oil inside and out, wiped off as much of it as possible, then placed in an oven preheated to 500 degreees for one hour. Turned oven off, let come to room temperature. Did that process again starting with oiling, then started cooking.
Fried eggs slid around no problem, omelets flipped easily with only a smidgen of butter. After each use, washed with soft sponge and water, heated on the stove till dry, then applied a few drops of oil, rubbed/wiped off.

It's really quite easy.

>>17256711
It depends. Lodge usually has a rough surface on their pans, which I find super obnoxious. If you're feeling especially autistic, get sandpaper and sand down the rough surface till it's smooth, then start the seasoning process from the beginning.
If you don't feel like doing that, you can start the seasoning process once (tiny bit of oil, wipe off as much as possible, put in 500 degree oven for an hour, let come to room temp normally) and you should be fine.

>>17255346
Why? Just eat your food, rinse with hot water, and wash it like a normal pan? Pro-tip it helps to add a little oil before you put it up, and add a pad of butter before you cook on it. Stuff really shouldn't be sticking to it.

>>17255346
i just soak it in water and add some concentrated vinegar. works wonders

Just wash the thing with soap and water?

>>17255346
your pan looks like it is infact properly seasoned so thats not the issue. it may be that you are cooking without oiling the pan each time . i reccomend you watch this instructional video . https://youtu.be/ogumeVM5M4k used his method and works for me . aslong as you oil the pan before use and you clean it proper .

>>17255547
>>17257592
I myself am partial to "In awe at the size of that lad"

>>17258665
>concentrated vinegar
enjoy your rust

>>17258747
this is what I do. I just dry it off immediately after and I've never had a problem.

>>17255346
>now I get to spend the next 20 minutes scraping this off while my dinner gets cold, thanks /ck/
amateur hour
park that in the oven until it's cool, even day after tomorrow is fine. Soak it a mere 5 minutes in hot water, or heat it up again on the stove top with hot soapy water, then and rub that off with an ordinary light duty cello sponge or a flat wooden spoon, whatever. Your dinner shouldn/t be cold in 5 minutes.

>>17255483
Literally trannies who have never lifted more than 5 pounds