/ck/ - Food & Cooking

>>18172325
kino.... for camping

>>18172325
It's a tool, anon.
A very useful tool but still a tool.
Personally I highly recommend having two.
A big one for making food in and a smaller one for serving it in for special occasions.

Why's the bar to entry so high in this hobby, fellas?

>>18172325
Cringe. I'd rather not have to baby my pans with potato salt scrubbing and olive oil baths.

>>18172446
Can you articulate why not?

>>18172442
Don't know much about Field Company's product, but Lodge's 12" is $30 brand new. I think if you want thin, lightweight cast iron you probably may as well just go to carbon steel.

>>18172482
Who said I want thin/lightweight?

>>18172442
Just get a Lodge cast iron from Walmart. They're heavy as fuck but they're solid for their price.

>>18172325
>Cast iron pans? Kino or cringe?
I never understood why people make posts like these, like >>18172381 said
>It's a tool, anon.
It's not going to work in every case and it works in whatever scenarios it was designed for. It's like trying to use only a wrench to fix something; you have to use other tools for other duties.

>>18172325
They are ok but cast iron fags are the worst

what does cast iron do that stainless steel can't?

>>18172625
Lasts literally forever and makes food taste better.

>>18172452
Hes never seasoned a pan. Should try it its really cool

>>18172325
I have one Lodge pan I make bacon + eggs in then a small stack of pancakes for hungover breakfasts.
I make the batter while drunk and it's a bit of a "hair 'o the dog" in a way. I like it and it quickly makes me feel better.

>>18172648
Bacon first and then eggs cooked in some of the bacon grease, right anon? You DO like bacon grease eggs, don't you?

>>18172442
>$27 for a completely optional space waster that only accomplishes what a dry rag does
why is everyone on this board fucking retarded?

>>18172704
Just picked up a Lodge at Walmart? Are they considered decent? Feels and looks well made enough. Also, should I still season it before using? Oil and bake it in an oven?

>>18172711
wash and season it

>>18172625
Stainless steel becomes worse over time. Cast iron only becomes better. It also has more thermal mass so serving shit in it is an extremely useful.
>>18172653
If you don't like bacon grease you should just stop eating bacon.

>>18172747
errrrrrrm nope

>>18172625
Cast iron is the king of slow cooking with long-lasting, evenly distributed heat. Stainless lets you control the heat much better, and a layered stainless pain (with aluminum or copper) will distribute the heat just as well, but there are a lot of foods where you don't need to vary the heat, so cast iron works just fine.

Once seasoned, cast iron is non-stick with very minimal cooking oil. Stainless steel seems to need a bit more oil to make sure eggs don't stick, buy I might've been doinitwrong for years over-oiling my eggs. Everyone I know who cooks eggs in stainless ends up with really oily eggs.

Cast iron does hold onto some flavors, although this is not always a good thing. Curry-flavored cast iron is pretty bad to use for cooking a dessert. Since cleaning with too much soap and elbow grease strips the seasoning, you need to kind of set that pan aside until the flavors neutralize. Cast iron is particularly bad with tomato and other acidic foods, since they also strip out the seasoning.

IMO, cast iron makes cooking seem more fun, while stainless is the kind of tool professionals use and don't have to think about. Stainless is like the punctuation in this sentence: it serves its purpose efficiently and unobtrusively, so you can enjoy the content without distraction. It's also dishwasher safe, so you don't have to spend another 5-10 minutes cleaning and oiling it.

>>18172711
IMO, the texture on the cooking surface on new Lodge pans is really annoying to cook on. I always sand them down and reseason the bare metal.

>>18172704
Tell you what. I'll buy both and then compare them once I get them.

>>18172711
I've had my lodge since '15 and use it every day. They're more than decent, but most people will tell you that they're a pain because you "have to sand it down and season it over and over." Lodge cookware is already pre-seasoned and that rough texture formed from having river rocks bang around in them is an intentional treatment from the factory. You can season it if you like, but I find that process to be the real meme aimed at people who don't cook and don't want to put in the time to learn how, so I just say cook with it like it were a normal pan (as in, use cooking oil when needed). You can totally take it to the sink or dishwasher to wash it and it will still work just fine, but that's a pain in the ass: just wipe it with salt and paper towels until the salt is dirty and the pan is dry and wah-la, a clean pan. Cast iron is a dense chunk of metal that can handle a lot of abuse and will easily outlive you, so there's no reason to be afraid of experimenting with it.

>>18172761
>cleaning with too much soap and elbow grease strips the seasoning
No, it doesn't. This is a myth spread by fags who treat buying pans like it's a hobby. Dish soap and scrubbing with a scouring sponge isn't going to remove polymerised fat from metal.
>>18172325
It's too heavy and I can't be bothered with seasoning or worrying about rust. Stainless steel does just as good a job, and non-stick pans are better for eggs and fish. Cast iron is obsolete unless you're out in the woods and need something indestructible.

cast iron is way too much upkeep

>>18172787
>Lodge cookware is already pre-seasoned and that rough texture formed from having river rocks bang around in them is an intentional treatment from the factory.
First time hearing this folklore. River rocks? Anon, are you alright? All cast iron pans through all time came from the factory with a smooth cook surface. Old Lodge pans used to come with a smooth cook surface. Now they come with a truck bed liner surface. When food sticks to it, which it inevitably does, it's much harder to clean than a smooth surface.
>You can totally take it to...the dishwasher to wash it

>>18172803
>No, it doesn't. This is a myth spread by fags who treat buying pans like it's a hobby. Dish soap and scrubbing with a scouring sponge isn't going to remove polymerised fat from metal.
Not a myth at all. Are you stupid?

>>18172653
Yeah. The bacon grease is easy for making over-easy eggs and a little homemade butter if needed handles frying the pancake batter. I tried this madman's idea of cinnamon-sugar mixed into butter instead of butter and syrup. Good stuff.
That with a couple clove cigars and some black coffee is an easy wake-up.

>>18172711
Lodge got lazy or cheap and stopped sanding down their pans. It's pre-seasoned but the season is pretty worthless. Also old cast iron pan used to be smoother AND lighter. Now it's heavy as fuq. Just use carbon steal pans.

>>18172819
No. Are you? Dish soap doesn't remove cast iron seasoning. Nor does scrubbing with something like pic related. It's oil that's been bonded to the metal at the molecular level via very high temperature.
Don't tell me babby heard something on the internet and took it as gospel. I bet you think searing meat seals in the juices, don't you?

>>18172839
Go try it, sweaty. I'll wait.

>>18172853
I did it every time I cooked with the pan. It didn't affect the seasoning at all. If you put a decent layer of seasoning down on your pan, it takes extreme, prolonged heat, or steel wire, to remove it.
I'm sorry you fell for the meme and have been babying your cookware like a gullible retard. You've been cleaning it with water and salt and all that hocus pocus, haven't you?

>>18172812
Heard it on an episode of Good Eats (fried chicken one) where tours a Lodge factory and shows footage of the cleaning process. This was back in the early 2000s, and it seems they've changed from rocks to steel media. The purpose is so everything
[Lodge]: "...comes into complete contact for a deep clean"
and then it is seasoned with that unique rough surface. I've seasoned my skillet a few times during my first year of owning it until I eventually realized food sticking to it was user error, maybe one day you will realize that too.

>>18172853
>>18172819
You know, i was going to post this video as evidence:

https://www.youtube.com/watch?v=yYXAKC9Mp_o

But then I got to the end and her shit is rusted, so I'm suspect now

>>18172811
>cleaning a pan is hard.

>>18172892
>clean it
>oil it
>heat it
>oil it again
>heat it one more time
>congrats now your stinky, greasy oiled pan is ready to use again
retard

>>18172442
Just buy lodge you snowflake redditor

>>18172932
You literally only have to oil it after cleaning, the heating is a meme and only for further seasoning. You don't actually have to do it.

>>18172963
You've got it backwards, you don't need to oil it unless you fucked your seasoning somehow (cleaning with dish soap will not remove seasoning unless you're cleaning all your pans with steel wool or sandpaper) but you should heat it briefly after washing just to make sure it's fully dried.

>>18172761
>Cast iron does hold onto some flavors
Only if you're a schizo who refuses to wash his cookware because you believe made up shit perpetuated by middle aged white women on Facebook

>>18172325
Literally no cook worth their weight in salt thinks cast iron is bullshit. It's one of the most versatile and long lasting pieces of kitchen gear you can buy. If that ain't kino, idk what is.

>>18172853
lol wait for what? i have been using dish soap with no issue for years you fucking spastic

>>18173436
Is this the new wa la

>>18173352
Yeah, no. I think I'll listen to the manufacturer over anon and his cast iron youtube guru.

>>18172325
It’s pure kitchen kino, and anyone who says different is a Jew psyop

>>18174647
Retard

>>18174718
Cope

>>18172442
Lodge. It's all you need.
Get the dual model.
The only thing i hate about cast iron pans is most of them have handles that are too short.

>>18174760
> The only thing i hate about cast iron pans is most of them have handles that are too short.
So you recommend the Stargazer?

>>18174880
Not them but no I don’t think they did

>>18172711
I seasoned my lodge once a day for a couple weeks. You can skip years ahead by just doing that. Also I use it to fry food quite a bit which also seasons it.

>>18174880
consoomer pans are cringe
the whole charm of cast iron pans is that they are a hunk of metal that are cheap as shit but get better with time and perform amazing eventually.

>>18172442
>Lightweight
>Long sturdy teak handle
>Smooth polished Iron
>Third of the price of that skillet

While it can't make the oven, these are very easy to cop for $75 or less in good condition. Buying new cookware is a scam perpetuated by an economy that's used to throwing away teflon every 3 years. Heck you could get a vollrath or a griswold if you prefer an old cast piece for under 50 bucks if you really want a highly finished all cast piece.

>>18172771
>buy both and then compare
https://www.youtube.com/watch?v=UXCGiRsUwLQ
In summary: the Field's their favorite. They also recommended smoothing and reseasoning the Lodge, but I have to say I haven't had any issues with mine without doing that.
But considering the Lodge costs so much less than the Field, it may be far less expensive to just sand and reseason.
Of course, either one will probably last long enough that it becomes not your problem at the end.

>>18172325
Cringe because the people who rave about them are always retards and hipsters. They're niche cookware that is largely unnecessary for cooking 95% of meals in existence but are useful if you care about getting some kind of maximum sear, go camping for most of your existence, and don't mind having a filthy, heavy piece of retro garbage wasting space otherwise.

Or in other words, they're wildly overrated but do have some marginal use.

>>18175078
This is a rather stupid take. Modern Lodge pans are literally the only ones that use the "truck bed liner" pan texture. Old Lodge pans were smooth. Old Griswold cast iron pans were smooth. Old Wagner cast iron pans were smooth. Literally every cast iron pan has had a smooth cook surface since the beginning of time, yet somehow we're supposed to accept the truck bed liner pans as the norm? No, sweetie.

>>18172811
Tell me you’re retarded without telling me you’re retarded.

>>18172625
Going to dispel a few incorrect replies.

Cast iron does NOT distribute heat evenly. Cast Iron in general has a low rate of conduction 52 (W/m K) while stainless steel is even lower 15 (W/m K). The advantage that a cast piece has is that there is a lot of material there to store this energy, and so if you place a cold object [cold protein ready for searing] in a cast iron pan it won't drop in temperature as quickly, part due to its thermal mass and part due to its low conductivity. The majority of stainless pans are 1.5mm thick or less while cast iron is typically 3mm+.

In a spun steel pan (carbon steel) the carbon content is lower and aids the conductivity (as much as 66 (W/m K)) while also being lighter, smoother and less brittle. Thickness on pieces varies, and so consideration must be taken to determine the relative quality to a cast piece, which themselves have varying thicknesses.

For reference, Aluminum is 237 (W/m K) and copper is 413 (W/m K).

Cast iron is good because it is cheap to produce, durable and produces an ideal environment to hold a high temperature during a sear. I think they make ideal dutch ovens, skillets and baking dishes. That's about it. Underrated by people who think one is not necessary, overrated by those that fill their kitchen with a collection of 20 griswolds. They have a place.

>>18175180
what I always wondered is: once a cast iron pan comes up to temperature is the heat then even?

>>18175197
I don't think so. My experience with them is that they always heat unevenly. It's one of the things I hate most about them outside of their maintenance.

>>18175197
Not usually. If the casting thins as it reaches the side walls it can typically disperse heat better (less material resistance) but on many of the pieces I have (Old Creuset, Old Vollrath, New Lodge) temperature is typically off as much as 125 °F - 150°F from interior surface to rim. Oil helps even out the usable cooking area enough that this difference isn't very important, but you can use much less oil and or liquids on a pan that conducts heat better.

Say if you are caramelizing onions, you would have to use way more oil than ideal with CI and an aluminum or copper piece is going to require less user input and oil to heat the onion consistently. It's a silly difference in some ways, but if you have 8 things going on at the same time in the kitchen it can mean the difference between scorched onion and caramelized onion.

It's a difference that will matter in some applications, but not all of them. You can almost always coax any metal to do a task with the right strategy, but some make it easier.

>>18172872
The combination of whatever active detergents are used in your dish soap and how abrasive your applicator is will contribute to how harsh dish soap is on a seasoned piece. You can damage seasoning with soap, but not always. I use the commercial dawn concentrate, but I do the majority of the scrubbing with hot water and a brush with tampico bristles and just finish it with a quick rinse of detergent. I found early on that if I scrubbed with an abrasive pad and a pot full of soapy water I'd remove my seasoning, but If I did the prior mentioned process my seasoning would remain intact and the light washing helped keep my seasoning even and my pans from looking abused.

Cast iron maintenance isn't really hard, it's just that most don't want to actually learn anything or make a mistake. But this is the beauty of cast iron, it can be abused horrendously and brought back to life very quickly.

The real question is why cast iron over a wok?

>>18175279
If your stove is electric the flat cast iron is easier to use than the wok. Plus a Lodge is like $22 dollars.
>inb4 wok holder
Yeah no shit there's workarounds.

>>18175180
The mass makes it heat evenly. No more burnt at the middle of a stake and raw at the outskirts type of bullshit. Also its the most efficient in terms of energy need.

It's kino, but it's staggering how many half truths surround a hunk of fucking metal. It's a pretty easy tool to understand if the internet wasnt overcrowded with seasoning demonic rituals and the dumbest maintenance advice.

>>18175308

Mass improves every metal's ability to heat evenly - not just cast iron. I also stated in a prior post "Oil helps even out the usable cooking area enough that this difference isn't very important". I sear virtually every single piece of protein in a cast iron as well - with a little fat. At no point did I imply something dramatic like burnt in the middle and raw at the outside.

Despite religiously using cast iron, your comment doesn't reflect any of my stated opinions. Cast iron is a great tool, but it does NOT heat evenly on it's own when compared to every single other option, the exception being stainless steel, and that is okay.

Lastly, efficient doesn't mean anything unless you qualify it. If you are talking about heat retention, then yes - mass and low conductivity make CI an efficient choice for heat retention. If you are referring to the responsiveness of the pan to heat, then it is very inefficient. Low thermal conductivity and high mass means it takes a long time for a pan to cool down, which is not always ideal.

Contrary to what yourself and modern cookware manufacturers think, you can't just throw around even heating and efficient without any context or evidence. It's just marketing at that point. 52 (W/m K) is a fixed rate that neither you or anyone on this planet can currently just change by saying some bullshit. It is what it is.

>>18175227
>Say if you are caramelizing onions

worth mentioning: I like to use cast iron for meat, and stainless for vegetables or other shit

>>18172325
I tried using a cast iron for corn bread and the bottom of it got stained black

My teeth are now stained black for a few days now

>>18172325
It's kino, and plenty of people have talked about heat distribution, but people rarely talk about how you apply that heat.

Cast iron is best with uneven heating being applied, so something like outdoors cooking with a campfire or electric stoves as that uneven heating does relatively balance out along a cast iron. There's also the fact that it's much harder to warp a cast iron when cooking in these applications than your conventional steel cookware which is usually very thin.

If you're rocking gas, a decently designed wood burning stove, you can generally get better usage out of steel compared to cast iron due to better heat control. Still, cast iron is king of searing.

>>18172325
Like all cooking things, they have their uses. Nice to have one in your camping gear too.

Do they think cast iron has the same value as gold? You could commission a reproduction for a fraction of this cost.

>>18175166
>Modern Lodge pans are literally the only ones that use the "truck bed liner" pan texture
t. cluelet

I mean that would be true if the only modern brands you know are Lodge and the boutique manufacturers.

>>18172331
Way too heavy for proper camping.

>>18175308
just cos you slotted in terms like "mass" and "energy" it doesn't mean you know what the fuck you are talking about. holy shit.

>>18176371
>"REEEEEEEEEEEEEEEEEE"

Intredasting.

>>18176380
another retard

>>18175124
>wood handle
So it can't go in the oven

>>18172325
>Cast iron

it's just carbon steel but worse

>>18172602
the lodge chef's skillets are much nicer, they're not nearly as heavy as the regular stuff and have a much more ergonomic handle, and are still pretty inexpensive.

>>18172325
It's a pretty nice tool to have but I swapped mine for carbon steel a few years ago.

>>18177126
i agree carbon steel is the way to go for most things, but you can't beat cast iron for its heat retention when cooking thick pieces of meat.

i use one for steaming the oven when baking bread, other pans lose their heat as soon as the water is poured in.

>>18172811
>pour in kosher salt
>scrub with wet towel
>rinse
>dry over low heat
takes 3 minutes of your attention, then you just have to re-season every once in a while which is also quick

>>18177166
normal pan:
>wash it normally like everything else
>leave to dry
>takes 0 minutes of attention because i'm just doing the dishes as normal

>>18177210
normal pan:
shit get stuck to it because the nonstick isn't as good as cast iron, so you need to "soak" it for hours

>>18173363
>middle aged white women on Facebook
Who got that advice from their grandmothers who got that advice from their grandmothers.

>>18177154
>you can't beat cast iron for its heat retention when cooking thick pieces of meat.
Might as well just invest in high end BBQ tech at that point if your goal is the finest thick meats

>>18172763
the texture is fine, you're just autistic. no the texture doesn't make it stick more. its only failing is that the factory seasoning is a little porous and soft. to fix this just fry some potato peels in salt and canola oil, the way you'd clean and season a carbon steel pan. you're left with a nice hard glossy layer of seasoning that will slide eggs like nobody's business, every bit the equal of the vintage or modern vintage-style pans.

>>18177240
What? No it doesn't. Not him but I just rinse my pants after use. You're wasting your time. Cast Iron is already known to be harder to do maintenance and cleaning with. It's just stupid to try and argue otherwise.

>>18177256
>rinse my pants
I also rinse my pans while I'm at it.

>>18177240
if you need to soak your pan every time you cook you're cooking like a dick. if you need to soak a pan for hours you've fucked something up bad, even if you were making caramel

>>18172812
>River rocks?
they don't use river rocks, they use stainless steel shot.
see this video from a lodge factory tour
https://youtu.be/NEQP94YbYFo?t=461

>>18177241
Multigenerational schizophrenia is still retarded

>>18177266
Holy fuck that cast iron fanboy interviewer has such a nasally homosexual voice

>>18177256
>I just rinse my pants after use.
Are you shitting in your pants because your pans are so dirty you have to soak them?

>>18177272
XD
I guess I should just switch to cast iron. Then I could just let the shit cake on my pants to add a rich non-stick layer to my underwear, right?

>>18175456
you were supposed to eat the corn bread not the skillet

>>18177243
To be fair, cast iron is insanely cheap, especially if you know what to look for and are buying used. I'd like to see any BBQ setup that can beat that at <$30.

>>18172761
>>18172803
>>18172819
>>18172839
Cleaning your cast iron with SOAP does in fact strip its seasoning. Unless you make your own with lye you probably aren't cleaning with soap, but with a detergent. The lye in soap is slightly caustic (basic), which strips the seasoning very easily. If you have old fashioned soap you can't use that, but your detergents work fine. I clean my cast iron and carbon steel with detergent daily and they're fine.
https://en.wikipedia.org/wiki/Soap
https://en.wikipedia.org/wiki/Detergent

do you faggots actually only have one type of pan you use for everything? why is it a competition
>hurr should I buy a freezer or should I buy a fridge?

>>18177330
Who are you quoting?

>>18177325
All soaps work about the same at a molecular level.

>>18177330
Cast iron hipsters like to pretend their pan is some amazing catch all super pan when it's just an inconvenient pile of shit that is good for a handful of things

>>18177330
It just works (I use my dutch for everything else). Though I have been thinking of getting a double broiler recently

carbon steel gang

>>18177353
Teflon non-stick is literal poison.

>>18177330
please respond, I am faced with this very quandary
>>18177362

>>18177365
Wrong.

>>18177346
t. Science truster

>>18177383
t. probably took the vax and believes in anthropomorphic climate change

>>18177330
A fridge, obviously. You don't need to freeze things.

all my life, the only thing i care about is the quaility of my onions and garlic,
why the fuck you would care a bout your pan, my dad would beat me if i said that i needed an specific tool to cook a meal.
if you need a "special" pan, "fresh" spices, virgin oil or some other bullshit to make something good then you will never be a real cook

>>18175197
Anecdotally I have a modern carbon steel pan and a vintage cast iron pan that I have used on electric coil and glass top stoves. Searing meat on medium-to-high temperatures I can notice hot/cold spots, whereas cooking on low-to-medium temperatures I don't notice any issues.

If I preheat either pan on low heat and then throw in enough beaten eggs to cover the whole surface, it will cook evenly accross the whole pan. The temperatures and time needed to preheat and cook with these pans are completely different toaluminium / stainless so it's easy to see how this gets fucked up by people who don't have experience switching between them.

>sear some chicken thighs for lunch
>use the same pan to fry eggs in the rendered schmaltz
>wipe clean with a paper tower for tomorrow
>rinse and repeat
>only give it an actual cleaning if it gets truly grody or I need to store it for some reason
They're based.

>>18172614
because 4chan,reddit, twitter, Facebook and traditional media thrives on binary opinions, so now everything has to be; yes or no, black or white, 0 or 1, Us vs Them.
Nuance is not appreciated, because it doesn't generates conversation, outrage and traffic.

Not what i use daily, but i refuse to cook steak on anything but cast iron.

Dat heat retention cannot be beat

>>18177675
I can be your daddy too;)

>>18172625
Rust

>>18177243
why? i want a good steak every now and then, cast iron in the back of the cupboard can do that for me. it cost 10 quid second hand. 'high end bbq tech' would, i imagine, take up more space and be a lot more expensive. I don't see why you feel the need to be so obtuse

>>18178273
Not being obtuse at all. It's weird that you care enough to get some kind of specific 5% better meat quality by using cast iron and investing in that but the idea of investing in something that will significantly improve the quality of your meats seems too much. Do you care about meat quality or not?

If you value money and don't care about maximum meat quality, just use normal pans. If you do care, BBQ. If you are an indecisive hipster and want to appear like you care but are a cheap peasant and don't want to actually spend money on making high quality meat, I guess settle for a shitty cast iron so you can lord it over everyone else and LARP as a BBQer.

>>18178440
barbecue isn't the same thing as a steak dinner though retard, do you even cook? if i want barbecue meat i'll go to a smokehouse where they can spend the 2 days preparing the meat for me.

>>18175180
Correct.

>>18175308
Wrong.

>>18172442
I picked up a lot of my cast iron stuff and Knives from yard sales in the area. Really good, old stuff for a few bucks.

>>18172325
Cringe, take the stainless pill and ascend!

>>18172761
>Stainless steel seems to need a bit more oil to make sure eggs don't stick, buy I might've been doinitwrong for years over-oiling my eggs. Everyone I know who cooks eggs in stainless ends up with really oily eggs.
Fuck yeah you've been doing it wrong, use butter (or 1/2 butter, 1/2 oil) instead of just oil, butter has way better non-stick properties than oil, however oil is a better heat conductor than butter and has a higher burning temp

>>18172325
my cast iron - kino
your cast iron - cringe
simple as

>>18172325
it's kinased with a hint of cringe

>>18172325
Bakringo

I have always used normal nonstick aluminum frying pans. What can a cast iron skillet do that my normal nonstick can't? Seems like people can't articulate a short elevator pitch without going into a long and detailed exposition about metallurgy and physics.

>>18177392
>anthropomorphic climate change
OOOUUUUUGGA HUMMANA HUMMMA *BOOOIIINNNG* *steam blows out ears*

>>18172325
it's for babby first cooking. More mature cooks will realize that a thick stainless pan has similar heat retention but can actually be cleaned. Sage cooks will just use teflon pans outside of a few specialty cases - then default to stainless.

>>18180426
>a thick stainless pan has similar heat retention
Such as?? Which pans are you referring to?

>>18180439
I have an all clad 12" d5, for example.

>>18172325
Its not the 1700s anymore, you are allowed to buy modern products.
Carbon pans are superior in almost every aspect

>>18177325
Nobody has used lye-based soap in a very long time and dish soap is an extremely common term that any non-retarded person understands the meaning of you autistic faggot

>>18172331
Terrible choice for camping, campfire will burn the seasoning off, pan stays hot forever so you can't take it back in the tent, it will rust outside.
>>18172442
this was succesful bait

>>18181103
>this was succesful bait
How so? I did buy it, btw. Will post an update when it's delivered.

>>18181133
Buying a premium version of what is typically one of the cheapest most rustic pans you can get - the premium version only existing because cast iron has recently been pumped up by hipsters who embraced it because it was non-conventional at the time

>>18181392
I have no idea what argument you even think you're making here. Basically, you don't like a thing, so therefore, everybody else has to hate a thing too!

>>18181550
Cope retard, cast iron is cheap basic bitch shit. It works fine but there's zero reason to spend more than $20 on a cast iron skillet at most.

>>18181564
How am I supposed to cope when you aren't even trying to make a coherent argument, much less a "winning" argument? Did you take your meds today?

>>18181583
Cast iron is cheap
Paying a lot for cast iron is retarded
You pay a lot for cast iron
You are retarded
That coherent enough for you Pedro?

I like how all these retards act like they're only avle to purchase and own a single skillet. Stainless, cast iron and nonstick are all useful to have and each has their own strengths and weaknesses.

If I was poor and had no cookware, my first purchase would be a used, rusty $4 cast iron skillet from a flea market, fwiw.

>>18181103
Burn the seasoning off?

Firstly, no. That's wrong. Secondly, you shouldn't just set the pan in coals. You use stones or green wood to position the pan an inch or more off the coal bed. There are steel based made for this purpose.. I forget their name.. trivets or something. Cast iron is ideal for camping.

>>18181626
yeah its like saying spoons are dope and forks suck.

>>18181605
>i-it’s retarded because…because it just is, OK!!
How many times were you dropped on your head as a baby?

>>18172325
I have one pan and I use it for everything

>>18181743
loling at you.

>>18181550
>I have no idea what argument you even think you're making here

Then you lack basic reading comprehension and are therefore not worthy of further discussion.

>>18181682
Forks are pretty worthless when you learn to wield a spoon properly. Stabbing at your food to pick it up is barbaric.

>>18172325
They're kino. The ultimate filter. It's my favorite pan in my kitchen. People freak out about all the rules and myths surrounding them but it's really not that fucking hard. It's a very useful kitchen tool that retards shit on because they can't handle taking care of it instead of just tossing it in the dishwasher

>>18180439
not them but demeyere proline

>>18181980
What’s prison like anon?

>>18181980
>>18182404
behold the might of chopsticks

>>18182053
I treat it exactly like a regular pan, and i seasoned it once like 4 years ago. It gets washed with soap and water and air dries. No rust, no trouble with the seasoning.

>>18181810
>>18181805
We get it: you’re stupid.

>>18172442
>>18181133
>>18181550
We're in the presence of a master-baiter.

>>18172325
>Let's settle this once and for all
>Now that the dust has settled
>At the end of the day

Why is this obvious bait allowed here?

>>18177166
>not doing all that
takes 0 minutes

>>18182519
Oh dear. Go back to school and learn how cultures work, kiddo.

>>18172633
Absolute bullshit in a single post.
I've had stainless pans since you were a baby and my food tastes ok.

>>18172635
>Hes never seasoned a pan. Should try it its really cool

Bollocks.
I own cast iron pans that I have never "seasoned" for 20 years, they fry food just as well as any other pan.
The young people have no idea these days, they just let social media tell them what to do and that is what they think.

>>18172727
Don't bother "seasoning" it, it's a meme.
Are you this new here?

>>18182529
> kiddo
Wow faggot, how does it feel to call someone older than yourself that?
I'd slap you fucking senseless if I got my hands on you, kiddo.

>>18172325
the term kino is cringe.

>>18176366
Maybe if yer a weak faggot with weak faggot arms. Come camping with me!

>>18182508
>We're in the presence of a master-baiter.
This place is full of master baiters, I thought everyone knew that.

>>18172325
cast iron is kino nigger

>>18182717
Where's the bait, though?

>>18182544
you're basically seasoning it by frying in it

>>18182530
and i have (not had) cast iron from my great grandfather and my food tastes great

>>18172325
Kino. We use a cast irom tawa to make chapattis and parathas. It gives the best results and seasons itself with each cook so cleaning is as simple as wiping with a damp cloth.

>>18172325
a good cast iron skillet can last you a lifetime. very based.

>>18184454
>>18184979
Zoomers just don't get it. It's just like wiping your butt. If you really dig around with the toilet paper and get all the shit out of of the nooks and crannies, then you waste a ton of time, and your next shit will be just as bloody and painful. But if you season your asshole by doing just a quick single wipe and allowing a layer of shit to remain, it eventually forms a natural protective patina, resulting in smoother shits, and of course faster cleanup.

The only problem is, the seasoning on my cast iron pan is getting so THICC from ten years of not washing it, I think it's actually more carbonized food and dead flies than metal now.

>>18172325
What sort of cooklet are you that you seek the perceived consensus of contrarian poorfag internet randos as to how good a piece of cookware is?
You’re incapable of forming your own opinion?
You probably shouldn’t be allowed around hot things yet, so your question is silly.

>>18185048
What?

>>18172325

Why do faggots always screech about muh seasoning? I clean mine every time I use it with water and a paper towel but I'm sure it isn't "seasoned" properly, yet everything comes out perfect.

>>18187943
yours is seasoned.

>>18187960

I should have asked, what is an unseasoned cast iron pan?

>>18187943
Everytime I clean mine with paper towels, paper towel lint gets fucking everywhere in the pan and sticks to the surface

>>18175162
>I don’t like X because I don’t like the people who like X
You are the buttfuckingist kind of faggot

>>18187991
when you scrub the pan with metal wool or hard soap so long and so hard that it scrapes off the entire surface material and leaves newly exposed metal. when you cook it on this newly exposed metal, shit will stick to the pan and the metal will react with whatever you're cooking it with and change the flavor of the food you're cooking.

>>18172442
literally unnecessary

>>18172625
up your estrogen level

>>18172442
you better get the care kit

>>18172325
slow to heat up and cool down makes it ass imo. There is literally nothing wrong with nonstick.

>>18172442
buy lodge and sand it, you have tools right anon?

>>18172839
that black side on the sponge is silicon carbide.
on of the top 5 hardest and sharpest abrasives on earth

>>18172442
>cooking
>hobby
You know if you don't eat you will die right

>>18172442
you can just use any frickin old cast iron pan your grandma bought in like 1970 its literally free lol

>>18188631
Grandma's dead, and she didn't leave me any cast iron because she didn't grow up on a farm.

>>18172442
The spatula is nice although expensive, but the rest is basically a scam.

>>18188671
so get one from a flea market or a thrift store or some shit. they're practically giving them away. you don't need a new one that costs 200 big ones
condolences about your grandma

>>18188671
Maybe if she had cast iron she'd still be alive today.

>>18188433
>There is literally nothing wrong with nonstick
apart from being irreparably damaged by high heat cooking, i.e. cooking, i.e. being used.

The Field skillet has arrived. It's super nice. Here is is by a No. 8 Griswold. Not sure if I'll get the No. 8 Field skillet also, or if I'll check out Stargazer or Smithey. I like having the option for a cast iron lid.

>>18174647
>your cook-it-all
They are lying. Try cooking tomatoes and watch months of seasoning get severely damaged.

>>18188788
That’s why you own a stainless pan too

>>18188788
>>18188838
enlighten me. what exactly can I cook on a cast iron? le bacon and eggs?

>>18188847
Pretty much anything. Just not nightshade devil fruits.

can you use these niggas on an induction hob?

apparently I need a porcaelin lined one but they're more expensive.

>>18189043
All you need for induction to work is a pan that is magnetic, which iron is.

>>18172325
*mogs everything in its path*

>>18189123
A carbon steel pan is fine too

I don't see the point if you have stainless steel or carbon steel

>>18187991
itd be silver

>>18189320
More like gray I’d say

>>18172325
Kinge

>>18188123
Retard

>>18182437
same here. i had no idea cast iron was supposed to be a hassle to use until I discovered the zoomers talking about it a few years ago, I've got pans that bought new in the 80's and have never had to strip and reseason, and I really doubt the pans I inherited from my grandmother were ever stripped either, and I know she used dish soap to clean them.

>>18188076
get a better brand of paper towel then, or use a cloth towel.

>>18182437
>>18189742
They pick up seasoning naturally from use--you would only strip and reseason in rare circumstances, like if the seasoning is really old but splotchy and you want to even it out--and the seasoning that Lodge puts on to start is really tough, so you're not likely to notice much loss from mistreating it by washing it with dish soap, but all you're really saying is that you're both ignorant fucknuts, which isn't a super interesting contribution to the conversation, tbqh. Cast iron needing special treatment, such as avoiding the use of soap to wash it, is common knowledge, and not like some new fad either. This has been common knowledge for hundreds of years with country people and urban people alike, from folklore to popular culture. You have no excuse to not know the basics of how to take care of a cast iron pan.

>>18189063
you got a problem, bud?

>>18189918
>the seasoning that Lodge puts on to start is really tough
want to know how we know you've never used one? their seasoning is notoriously soft and spongy.
>such as avoiding the use of soap to wash it, is common knowledge
it's what we used to call an "old wive's tale". widely known, and utterly incorrect, and repeated to this day by ignorant fucknuts like yourself. you have managed to make a negative contribution to the conversation tbqh. you have no excuse not to know the basics of how to take care of a cast iron pan.

>>18190942
> want to know how we know you've never used one?
Let me know when you’re done projecting.

not a single (You) for this post? >>18188781
:(

>>18172635
>>18172711
>>18172727
>>18172761
>>18172787
>>18172803
>>18172839
>>18172862
>>18172871
>>18172963
>>18173352
>>18175072
>>18175131
>>18175262
>>18175324
>>18177166
>>18177253
>>18177325
>>18181103
>>18181665
>>18182437
>>18185036
>>18187960
>>18187991
>>18188788
>>18189918
>>18190942
>seasoning

>>18192737
>zomg i reply 2 every poast
>l@@k at my epik trol, Mom!

These things are so heavy that my wife has to help me pick it up off the stove. I even had to get my neighbor to help one time. Fuck these things

>>18189918
The soap thing is from a time when soap had lye in it and actually would strip the seasoning. Your knowledge is incomplete and outdated, but feel free to continue to act smug and superior while being wrong.

>>18192994
Keep "seasoning" your pan like the ameritard youtubers told you to, retard

>>18193868
>>18193005
>>18192737
>>18190942
>>18189742
triggered

>>18181626
I literally only use my cast iron skillet, and have used nothing else for the past 7 years. I hate teflon wtih a passion, and while I have nothing against stainless steel or carbon steel, I've never felt the need to spend money on a new pan.

>>18172442
>>18172482
There's a pretty big difference between prety much any cast iron pan and a new Lodge. There's a reason they can only sell them at Walmart.

>>18195286
Retard

People say to buy used, but why would you want to cook on somebody else's burnt food crud?

>>18196648
Because it just doesn't matter.

>>18196648
Because it's braindead simple to strip and season.

That said, people who think you can just go to any old yard sale and find vintage cast iron on the cheap are retards parroting bullshit they heard on Facebook 15 years ago. Cast iron hipsters have made it way too profitable to sell old shit for ridiculous amounts online, and it's common knowledge that the morons will overpay for it, so you've gotta get really fucking lucky to catch someone selling something like that on the cheap and find it before someone else does.

>>18172442
>$195
Lol go to a fucking yard sale, you can get an old ass lodge for like $3 and just reseason it then put the other $192 towards an anime sex doll to play house with

>>18197500
>That said, people who think you can just go to any old yard sale and find vintage cast iron on the cheap are retards parroting bullshit they heard on Facebook 15 years ago
found one >>18197680