/ck/ - Food & Cooking

Stainless steel for high heat little things is what I prefer.

Although pretty much any pan will serve your needs if you compensate for it.

>>4679980
And you make a /r/equest in /ck/ trying to get atention with a naked body?
I am deeply disgusted.

Leave.

>>4679987
How much of a buttfucking faggot are you?

>>4679998

/ck/ is for mans primary and greatest need. Food.
Go back to /s/. You dont truely know what desire is.

>>4680009
jesus fucking christ i just wanted to talk about a fucking frying pan
is the thread better now? should this have been my post picture?

>>4680025
Uh, yes.

>>4679980

All-Clad.

Pricey but will last a lifetime.

>>4679987
>naked

>>4679980
>God tier sautee pan?
Cast iron or carbon steel.

/thread

>>4679980

WHAT YOU NEED IS WARP-PROOF TEFLON™-COATED ANODIZED ALUMINUM!

>>4680034
I dunno, I could stand to see a little more in the OP's pic series.

>>4680441
You're a bit bored at home the last few days ain't that right?

The correct answer is of course enameled cast iron.

>>4680025
Except that's teflon, which doesn't play well with high heat which is what you want if you're looking for a good sear on your meat/onions/mushrooms/etc.

For that the only answer is cast iron, but cast iron doesn't play well with acids, so if you're doing a lot of work with tomatoes or braising with a bit of balsamic vinegar or etc. in there then you go to stainless, which is the best compromise--it doesn't do anything quite as well as a pan with a narrower focus, but it does everything competently/better than average where others have massive weaknesses.

So. Cast iron or stainless, depending on. Non stick is really only good for an omelet pan; enameled cast iron is great for acidic stews but can't take the abuse of bare cast iron; copper is great at low heat for sauces but you wouldn't use it for searing and maintenance is a bitch.

>>4681110
>which doesn't play well with high heat which is what you want if you're looking for a good sear on your meat/onions/mushrooms/etc.

teflon is safe up to 350 degrees

maillard reactions/searing happens at 140 degrees.

if your cooking surface gets to 350 and is in direct contact with your food, you are burning it if it is not in oil and being stir fried vigorously.

People use non stick teflon for a reason, it cleans best and is non stick. It also happens to be perfectly safe if you aren't some sort of freaking moron that burns the shit out of his/her pans.


OP, you should get a heavy weight, oven safe, teflon coated non stick pan. it will do everything cast iron does, but cleaner and healthier because you won't have to add so much butter to stop things from sticking.

The teflon scare crap is for hipsters that are trying to come up with reasons their grammy's cookware is still really cool.

>>4681227
toplel m8 xD

>>4681234
He thinks he's going to get a sear at 140...

I'm not accustomed to cooking dehydrated protein from a laboratory, but I do know that the surface of the pans and temperature of the oil we saute in at work is around 375+.

>350
>stir fried
Yeah he's just retarded.

>>4681227
>if your cooking surface gets to 350 and is in direct contact with your food, you are burning it
That's the most retarded thing I've ever heard. People use refined vegetable oils for frying--ie., corn, sunflower, soy--because the smoking point is 450. They don't use extra virgin olive oil because it has a smoke point of 375. Which is 25 degrees above what teflon can handle.
>get a heavy weight, oven safe
And that's the second most retarded thing I've ever heard. When you pan sear and oven finish, you're going into an over that's 400F. At an absolute minimum.

>>4681227
I'm not all into teflon scare crap, but yeah, you don't do teflon any favors with that bit of derp.

Teflon doesn't hold up to heat well, plain and simple. You want non stick teflon stuff? Fine, be prepared to replace it after a few months of heavy use, 1 year moderate, maybe a couple years infrequent, or you could learn to cook well and not get any real advantage from it for 95% of your dishes. They're nice for some things, but your argument is bad.

>>4681110
>For that the only answer is cast iron, but cast iron doesn't play well with acids, so if you're doing a lot of work with tomatoes or braising with a bit of balsamic vinegar or etc. in there then you go to stainless
Agree with the main thrust of your post but have to point out that if you've got a solid seasoning coat built up you can cook acidic foods in cast iron no problem, I do tomato sauces in my skillet all the time and there's no taint of iron to the food.

>>4681227
>teflon is safe up to 350 degrees
You might want to check your figures there dude. The makers themselves state categorically state that it's 360°C :-/ But according to peer-reviewed studies Teflon begins outgassing particles as low as 200°C, despite DuPont's claim.

>maillard reactions/searing happens at 140 degrees.
It *starts* to happen at 140°C, but it's far more effectively done at much higher temps than that. Around double the boiling point of water is a good base point since this greatly speeds the evaporation of water and the rate of the chemical reactions.

You simply can't fry some things properly at 140°C, there's not enough thermal transfer and you don't get a sufficient progression of the reaction. In short, the food won't taste right. I guarangodamntee if you cooked two identical steaks, one in a medium-hot pan and one is a searingly-hot pan (you know, like Heston Blumenthal recommends, but what does he know?) that the second would cook better and 9/10 steak fans would pick it blindfolded as the superior steak.

>The teflon scare crap is for hipsters that are trying to come up with reasons their grammy's cookware is still really cool.
Get bent. Why is it the Teflon defenders all have to be such dicks about it?

You know, it's not scare tactics if it's actually true dude.

>>4682023
>>4682140
>>4682170

You guys have obviously never measured the temperatures of your pans during coking, or the temperatures of your ovens during baking, cooking.

Heres a hint, the temperatures you are quoting are way the fuck wrong. All way too high. Forserious. Go turn you oven on, set it to 500 wait thirty minutes for it to warm and meausre the temp. Come back and tell us about how its 250.

Also, for srl guyz, go put on a pan and cook some cold food in it and see how hot it gets. Heres a hint, if the food has any moisture in it, it will boil off at 200F and that will buffer the temp of the pan at around 200 till you have burned everything.

People that suggest cast iron have simply bought into hipster scare shit and dont know anything about the science of cooking. Maillard starts at 140 and you can perfectly sear a steak at temps well under 300 - see earlier post about boiling moisture buffering pan temps at 200.

>>4682170

350 F. And thats a conservatice number. No one gives a shit about C.

>>4682217
>searing a steak
>in your shitty home oven
I thought this was Food & Cooking, not antiques and bachelor "culture".

>>4682217
>every pro chef on the planet is an idiot
>only I know the truth
I'd call you a troll but you're putting too much work in, so I'll settle for feeling sorry for whoever has to put up with your aggressive dumbassery in real life.

>>4682263

Is he eating a block of cheese?

>>4682217
>Go turn you oven on, set it to 500 wait thirty minutes for it to warm and meausre the temp
>Come back and tell us about how its 250
I... what?
>you can perfectly sear a steak at temps well under 300
Steakhouses will be happy to hear about this. Or pissed at investing in ovens that do 800 when a bargain basement GE would do the trick.

>>4682271
You need some serious fuel for his kind of awesome.

>>4682217
how much of a thick headed asshole can someone be?
learn to fucking sear

>>4682225
>No one gives a shit about C.
Thank you Ameribro.

You know that outside of the US virtually nobody gives two shits about Fahrenheit right? The same way they laugh and point when it comes to continued use of imperial measures when metric has been around for so long, and is material better in every way.

>>4682263
where are his feet?

>>4682217
>You guys have obviously never measured the temperatures of your pans during coking
No I haven't. But I know people who have, and I trust their measures implicitly especially when I see the readings on the device for my own eyes.

>Maillard starts at 140
Da fuq? It's only above the boiling point of water you bloody idiot.

You're not * laughs * mixing up F with C are you?

>>4682297
Apparently very. But he knows what he knows and no pesky facts are going to get in the way of his knowledge!