/ck/ - Food & Cooking

>>17771313
You can just have both.

>>17771313
You can just have none.

>>17771327
This is also true.

>>17771313
here's a crazy idea, do what I do and have 3 pans.

non-stick for eggs and super sticky bullshit that the wife wants to cook
cast iron for dark meat sears
stainless steel for everything else

Ask me how I know this thread is full of poorfags.

>>17771420
because you're on 4channel

>>17771327

>>17771313
The Retarded Faggot

>>17771313
Stainless steel is lighter and easier to clean. You can also season it if you're into this and foing so is easier than for cast iron

Cast iron
>heavy as shit
>unwieldy
>have to worry about seasoning it
>have to worry about accidentally washing it wrong and fucking it up entirely
>reddit meme

Stainless steel
>lightweight
>easy to move around
>doesn’t need to be seasoned or anything like that
>literally can cook anything on it with no problems, even eggs
>soaking in warm water and dish soap will clean it completely
>approved by /ourguy/ Chef John

>>17771405
>Stainless for bacon
>Cast iron for eggs
>Non stick for meat
Fite me

>>17771607
>even eggs
If you drown them in oil maybe

>>17771607
>>heavy as shit
>>unwieldy
do you even lift?

I feel like this makes me a "bird person"

But like

>>17771313
Cast iron is superior for cooking meat. Fuck your tomatoes. Fuck stainless.

>>17771622
how on earth do you get meat to stick
I assume that's the only reason you'd want to use non-stick

>>17771659
Fuck your meat you piece of shit

>>17771828
he probably does

>>17771313
copper

>>17771420
copper bottom is great but solid copper isn't very versatile because it chemically reacts with certain foods

>>17771625
you can't cook eggs, Anon? how sad

>>17771934
I use non stick like any rational man.

>>17771938
like he said, you can't cook.

>>17771622
bacon goes in non-stick, anon.
you're just fighting a battle you created for yourself if you use stainless with bacon.

>>17771647
glass breaks.

>>17772353
100% but I can always drop a cup by accident too its life

>>17772361
yeah, but the cup isn't holding my dinner.

>>17772365
Oh you mean when it's like on the stove that's the great thing about glass cookware as you can cook things at a lower temp

>>17772368
you really trust a woman to understand physics?

>>17772372
Sorry I didn't know you were a woman

>>17772372
Really hope you get better soon though, definitely check in with a doctor.

>>17772375
>>17772381
i'm not a woman.
i also don't trust a woman to not use a glass pan if i owned one because she would think it would look cool.
gotta safeproof the house if you're gonna have women around, anon.

>>17772388
Keep em out the kitchen

>>17772396
then you're not utilizing them properly.
you gotta cock 'em proper.
afterwards they will wash your shorts in the sink by hand and then make you food.

>>17772400
Everyone likes a mommy

>>17772413
it's called "ho taming", anon.
mom's are still children.

>>17772419
Anyway I just like the glass cookware

>>17771313
I do have a cast iron griddle plate which I use for burgers, but for everyday cooking I prefer stainless, just because it is less hassle.

>>17771313
Left great for searing meats, right great for baking
Both are a fucking pain to clean

>>17772350
literally what

>>17772765
stainless is easy. anything a dishwasher doesn't fix can be solved with bar keeper's friend.

>>17771313

Cast Iron - Retains heat, holds onto polymerized lipids ("seasoning") better, poor at heat distribution, heavy and strong, requires a lot of maintenance (seasoning). Most versatile. Great at searing.

Stainless Steel - Lighter than cast iron, sticky (good at forming fond), different layers give different properties (e.g. copper allows for heat conductivity, aluminum for heat distribution), inexpensive and strong. Best for dishes with a lot of liquids, or if you want fond.

Carbon Steel - Lighter than cast iron, terrible heat distribution but good conductivity, more nonstick than stainless steel once properly seasoned, most expensive of the 3. Really just a medium between stainless steel and cast iron, since carbon steel is really just fancy cast iron (as far as metal alloys go). Great for sauteing and searing.

>>17772808
What if you don't have a dishwasher or that other thing

>>17771634
post forearms

>>17772796
Literally the truth

>>17772960
I maded the bacon in my stainless skillet last night.
It stuck :(

>>17771594
>season stainless steel

>>17771622
>cooking bacon and eggs separately
Why even bother living?

>>17771313
i personally think having both a cast iron and a stainless sautee pan is the way to go. I guess a little non-stick for things that require it as well. If i had to pick only one it would absolutely be cast iron though.

>>17771607
>heavy as shit
I am literally legally considered "severely disabled" and am weak enough that the lowest setting on the biceps machine in my fitness studio is too heavy for me and I can handle cast iron cookware, what noodle arms do you have?

>>17771420
copper gives you old timers

>>17772906
then you just fucking clean it with dish soap and a scrubber like any other retard

>>17772960
>>17773020
tards gonna tard, I guess

>>17772906
You are doomed. After the day is over where you'd normally put it in the dishwasher, you will have to throw yours away or donate it to someone who has a dishwasher and get a new pan. Alternatively if you can't afford that, pay someone you know who owns a dishwasher to clean them for you.
Sadly there is no alternative to dishwashers, but maybe eventually someone invents an alternative like a laser cleaner or something. In the meantime you'll have to buy stainless pans as you use them.

Stainless Steel
Cast Iron only wins on price

>>17771420
>cook food with vinegar
>die

I bought pic related. It doesn't matter how much oil I use every time I try to cook certain things/meats it just sticks to the fucking pan. After 2 months it's been shelved to the one cupboard full of shit I rarely use.

>>17773248
I don't know what it is, but I have noticed that shit sticking to the pan is substantially worse in my debuyer carbon steel than it is in my cast iron. I have no idea why. Also the seasoning on the carbon steel is much less strong and gets damaged easier, despite me having done the same with both pans.

Can anyone recommend a cast iron pan?

I tried with the Lodge stuff from the supermarket and it was just a pointless hassle, everything I tried to do to season it failed miserably. Maybe I didn't perform the correct incantations or do it by the light of the moon, I don't know. But I want to try again with something different.

>>17773325
you seasoned a pan that came seasoned from the factory?
and now you want to buy a new pan?

>>17773325
seasoning is a meme. just use it and over time it becomes non stick and that's its charm. a hunk of cheap garbage that everything sticks to becomes one of your best pans.
people dont have the patience and want a quick fix because it doesnt work for them right away.

>>17773325
I can't, but if you are willing to put in the effort, getting one from a second hand/thrift store can be worthwhile. Just stripping the old seasoning and dirt from those takes a bit.
Alternatively strip your lodge if you already have it and start with a new seasoning. Will make it as good as new.
Personally I got the cheapest cast iron pan money could buy that didn't have many reviews of breaking or splitting ages ago and it has served me well, if anything it has gotten better with time.
>>17773333
Isn't seasoning pans that are already seasoned common practice? Mine came pre-seasoned, but the manual suggested you add layers anyways. Adding 2-3 layers to a factory seasoned pan seems fine to me, though maybe some of the more high end cast iron brands may not need it. Then again paying extreme prices for cast iron kind of defeats the purpose in my opinion.
>>17773351
What you say is true, but I think putting aside half a day to thoroughly season a new pan or wok that you just got is worth it. It instantly gives you the performance you'd have after a few months, so you can reduce the starting pain, while still improving over time.

>>17771938
You can use a stainless steel pan for eggs too, but you have to use butter to fry the eggs. Same with Ceramic pans. With sunflower oil, it will just stick like hell.
If you use Teflon pans, you can use whatever oil you want.

>>17771313
I usually cook most of my meat with a reverse sear with cast iron for pretty much any animal, though sometimes I'll prefer to avoid making eggs in it if I don't have a nice bit of oil in it already or the seasoning of the pan isn't quite right.

My other partner in the kitchen is ceramic, that's usually what I use for non-stick eggs when the seasoning is bad.

Just got a stainless and holy shit everything sticks to this thing.
Do I always need to use a lot of oil?
Kind of regret replacing my nonstick with it. Maybe should have gone for carbon steel?

>>17773572
try out uting the stainless with butter anon.

>>17773572
>>17773609
This works, but I also add 5ml of water and put a lid on top.

>>17773152
Hey it's that elf with the avocado

Stainless will work for most shit but when you really want the sear on red meat accept nothing less than cast iron.

>>17771405
>nonstick
Do you like having a small penis?

just copy what the professionals do

do pros use cast iron meme pans?

>>17774041
Yes, especially with red meat.

>>17771313
Stainless steel is more multipurpose, but cast iron fills a specific niche for when you make something like paella or need to sear somthing, then bake it in the oven; or put it on a grill.
>but muh seasoning
You can literally clean it how you want. All you have to do is put oil in hot to reseason it.

>>17774030
Kek depending on what disability that thing has (unless it's straight malnourishment) it may actually be stronger than me, which is a depressing thought, but it's not like I can help it.

>>17771313
They have their uses, but my crepes always stick to the stainless while I have no problems with the cast iron

>>17773572
no, you can use just a little oil for most stuff. just heat it up so you get the tiniest bit of smoke from your oil and swirl it around. then you can lower your heat again if you like

>itt: Panpedos
Run.

>>17771313
Both and a non-stick for shit like eggs and omelettes.
Only a fucking casual would own only 1 type of pan.

>>17771313
I have uses for non-stick and cast iron.
I also own a decent stainless but I honestly don't know what to use it for.

What can I do with a stainless pan I can't do with a cast iron one?

>>17773360
>Mine came pre-seasoned, but the manual suggested you add layers anyways.
I have the manual right in front of me. It says no such thing.

>>17778127
Lift it

>>17778219
And if I'm not a limp-wristed manlet?

>>17778248
Lift two

>>17778328
I only have one, though.

>>17773325
I have a stargazer I am very satisfied with after years of using a shitty cheap bumpy lodge. The surface has been machine smoothed down.
Heard good things about smithery too.
They're 'pricey' in the grand of 120 USD for a pan, but considering they'll literally last decades, it's a fine purchase.

>>17771313
enamel cast iron is the way

Bros...

>>17771313
stainless steel but both are ok

>>17778669
>scratches
>chips if heated dry
No thanks. Ceramic is the worst of all worlds.

>>17771313

Both. If only one, stainless.

/thread

I really can't taste any difference between using either. my cast iron I inherited ends up just staying on the wall and ends up a conversation piece more.

>>17778060
> Using any form of non-stick for preparing food
Enjoy your cancer and fucked hormone balance

>>17771420
>try to pickle something
>die of copper poisoning

>>17771318
/thread
I have both and use them about equally.

>>17771405
cast iron is non stick if you’re not retarded

>>17771313
Stainless because it's machine washable, fuck having to wash by hand.

>>17778822
>uses fork to stirr
>heats pan dry

ngmi

>>17771420
I admit that I am poor but carbon steel is the best since not only is it cheap, but it is also indestructible.

>>17773325
>everything I tried to do to season it failed miserably
I think you may be retarded.
I got some cast iron pans that were even cheaper than Lodge and I also did the stove seasoning instead of the oven one and I was successful to a certain degree until I got the hang of it.

>>17778792
What's the problem?
It looks like you need to do some scrapping or a demi glace.

>>17778792
Jesus

>>17779444
The dishwasher is for dishes. It’s not called the panwasher.

>>17779616
What is that pots and pans setting all about?

>>17779630
You pay extra for a pots and pans setting, and even then, it's not good enough to do real pots or pans.

>>17779738
I wash my cast iron in the dishwasher, been doing it all my life

>>17779827
Shit... how do you get a full size skillet inside your wife?

>>17779579
Oh I got most of it off with dawn and a nylon brush

>>17780422
It's called elbow grease. Let it soak in soapy water for another hour and scrub again with the coarse side of a dish sponge.

>>17780439
>with the coarse side of a dish sponge.
i.e., a scouring pad

>>17780422
Soak in baking soda and dish soap and use pic related

>>17780422
>he doesn't season his stainless pans

right makes delicious food. Left burns everything it touches and cannot be cleaned. There is no debate to be had.

>>17778172
You have the manual for my pan in front of you? Fascinating.

>>17780836
You got called out on a lie, but you try to deflect instead of admitting fault? Predictable and boring. I was hoping that you weren't a complete moron, but you have disappointed me.

>>17780422
soap wont do shit, looks like its baked on. use barkeepers friend or similar product

>>17778669
This picture reminds me of something

>>17771607
>>heavy as shit
where the fuck are going with it?

>>17778172
>manual
>a fucking pan

I always get the best steak sears from stainless steel pans for some reason, I think it's because the steak gets stuck to the surface of the pan almost bonding with it.

>>17781870
>still acting like a child because he got caught in a lie

>>17773292
>>17773248
let the pan get up to a good heat first. its that simple

>>17781115
>>17780675
Thx anons ,it was a breeze to clean it with the baking soda+ hot water

>>17772817
Quality stainless steel is by far the most expensivee

>>17771420
Won't this give you Alzheimers?

>>17782961
Nice.

>>17771313
Cast iron is only good if you like cornbread and casseroles.
Carbon steel is better for anything else you'd use cast iron for.
And stainless for anything that you wouldn't.

>>17771625
No.

Heat your pan until its ripping hot.
Add in some oil and swirl it around, it should be smoking hot.
Cut the heat and let it all cool.
Now you have a roughly non-stick surface that will work enough for eggs.

>>17771318
/thread.

>>17783318
>Cast iron is only good if you like cornbread and casseroles.
I just made an omelette in my cast iron pan, but okay.

>>17783517
Carbon steel would have heated up quicker and given you more temp control while replicating the same ability to season the pan into a non-stick surface.

>>17773325
Illiterate grandmothers for centuries managed to do perfectly fine with cast iron pans. This is pure user error.

>>17778669
Its the worst of all worlds.

>>17783529
For a lot of foods, it's important to be able to vary the temperature of the pan quickly, but I feel like there are plenty of foods where it doesn't matter at all, and others where it may matter a little bit, but there's still a way to do it in cast iron. Like, something like rice, where you heat it up to a boil and then immediately turn it down to a simmer, probably would end up burning or cooking at the wrong speed, but I feel pretty comfortable cooking eggs in cast iron.

>>17783327
>Add in some oil and swirl it around, it should be smoking hot.
What oil do you use for stainless pans?

>>17783570
You're just creating a temp nonstick surface so canola or vegetable is fine.

>>17783327
or just use butter lol

>>17783614
Butter doesn't create a nonstick surface on its own. If anything the milk solids make stickage more of a problem.

>>17771420
Poorfag.

https://duparquet.com/products/solid-silver-cookware

>>17772353
>glass breaks.
That glass can technically break, but it is a pyroceramic material that was designed for use in missile nose cones, so it’s actually fairly durable as far as thermal shock and impact.

>>17783757
I technically have the money in my account, but then I won't be able to buy food to cook in it for a long time.

>>17783787
>Not buying solid platinum pans
Poorfag.

>>17783787
$14k, what the fuck? Silver isn't that expensive. And I can find solid silver pans for $3-6k elsewhere.

>>17771607
>have to worry about accidentally washing it

No you dont, I wash it all the time, contrary to popular conception using dish soap doesnt remove the seasoning because it is polymerized. Just dont put it in the dishwasher amd once qashed place it on your still warm cook top to drive away residual moisture

>>17784092
>contrary to popular conception using dish soap doesnt remove the seasoning because it is polymerized
where in the fuck did you learn that polymerized oil isn't attacked by detergents?

>>17784137
Why do you still modern detergrnt has lye?

https://www.allrecipes.com/article/will-soap-ruin-cast-iron/

>>17783659
I use butter and eggs never stick in my stainless?

>>17784218
I think you accidentily a word

>>17784218
>Ask the expert
>Joanna Rosenberg, chief marketing officer at Staub
LOL

>go to the goodwill or salvation army in the nice part of town
>all clads and le creusets with near zero wear

get both

>>17785056
i dunno where you live but here the goodwill at the nice part of town is always filled with groids and doesn't have shit worth buying

>>17785056
Every time I get it in my head to try and hit up a goodwill to find something great, all I see is beat to shit teflon and fake pyrex.

Can I use sodium carbonate(soda ash) Instead of baking soda(sodium bi-carbonate) to clean my stainless skillets?

>>17785337
i just get scouring powder from LIGMA nothing special

>>17771313
Cast iorn for meats, searing, or finishing in the oven.
Use steel for acidic foods, sauces, simmering, and pasta

>>17785341
Who the hell is Steve Jobs?

>>17785381
he's the aids riddled faggot who invented CD's. pretty sure he's dead now.

>>17785242
When I did this, I was in a high cost of living area, so only white, yellow, and indian.

>>17785306
I went to my local place recently, and the high gas prices have seemed to slow down donations and foot traffic.

>>17771313
Stainless for things that have tomatoes or a whole lot of lemon juice
Cast iron for EVERYTHING else
Non-stick for if the other 2 pans are being used

I have both All Clad and Le Creuset. Fuck bare cast iron that shit is trash and shoved into my closet.

Tefal non stick for anything with tomato, iron for everything else

>>17773325
I bought one of the cheapest chinese pans available on sale and spent a few hours sanding it almost smooth, seasoned it and pissed off the wife by filling the house with smoke, it cooks better than my lodge pan now

>>17772419
Sure thing, man

>>17779616
no cutlery either then

>>17778792
>deglaze with some alcohol
>add butter
>add some herbs
Wa la, you got yourself tasty pan sauce and a clean pan

>>17783586
imagine eating that poison

>>17785904
I cook with tomato in my cast iron all the time, it still seems fine

>>17786827
Its the same stuff as what you build up on cast iron. A polymerized oil coating.

Cleaned and ready for my next egg breakfast =)

>>17787027
I scramble eggs in a pile of butter and it hardly sticks. Dishwasher nails it, no problem.

>>17771313
You shouldn't cook acidic foods in the right one. Right tool for the right job.

>>17787274
What kinds of foods are too acidic? Onions seem to be fine in cast iron.

>>17771318
This. The only true retards shill the non-stick/ceramic.

>>17787281
You don't make spaghetti sauce in a cast iron

>>17787300
Yes you do

>>17787300
Why not? I know that if I cut pineapples with my carbon steel knives, the fruit will get an unpleasant additional aftertaste, but it's edible otherwise, and I cut tomatoes and onions with carbon steel all the time to no ill effect. Does cast iron give tomato sauces an aftertaste or is it a matter of the pan getting damaged?

>>17787360
Strips the seasoning and can get an irony taste to it.

>>17787542
Stainless it is, then.

>>17771313
>not cooking in solid sterling
surrounded by poorfags ITT

>>17787564
That handle looks like it would unbalance the whole thing.

>>17787564
As opossed to what, liquid sterling?

>>17787572
maybe if you're used to cooking with aluminum shit pans, silver is 50% more dense than iron

>>17786805
Methanol or propanol-2 ok?

what material is best for cooking milk so it doesnt get burnt?

>>17787574
plated, you fucking cretin