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/ck/ - Food & Cooking

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10600873 No.10600873 [Reply] [Original]

What actually tastes better when made on a cast-iron skillet?

>> No.10600884

glaze

>> No.10600885

shut the fuck up

>> No.10600906

Tarte Tatin

>> No.10600913

My poo poo

>> No.10600936

>>10600873
steak

>> No.10600940

Soynog omelette

>> No.10601010

>>10600873
thats not the appropriate question. Cast iron doesnt make food better. Cooking food properly does. To make some things properly you need a cast iron pan.

>> No.10601015

>>10600936
This. I've also had better luck with fried potatoes in cast iron.

>> No.10601029

>>10600885
>>10600913
You have to go back.
>>10600873
Steak for me, feels like it caramelizes differently. Might just be that I only have a cast iron skillet and don't trust Teflon.

>> No.10601038

>>10601029
what about compared to the grill?

>> No.10601051

>>10601038
Tricky, been a while since I grilled steak. I like both, the searing is obviously much easier to get on a grill, but I can't help but feel like a piece of iron transfers heat better than air convection/flames. I may be a retard tho. What do you prefer?

>> No.10601078

>>10601038
I'm not the guy you'r replying to but I have done a lot of testing and IMHO you can't beat the sear from a very thick metal pan. That said, steaks with bones in them don't sit flat in a pan. So, my rule of thumb is to use the pan for boneless steaks, and use the grill for bone-in steaks.

The grill doesn't sear as hard, but because the heat is radiant rather than requiring contact with a pan it works better on uneven surfaces.

>> No.10601080

>>10601029
Go back where? Exactly?

>> No.10601082

>>10601080
hello newfriend

>> No.10601098

>>10601078
>Grill for boney steak
That's a really good point, I didn't think of that. I also have the impression that seasoning sticks to the meat better with a nice hot pan.

>> No.10601116

>>10601098
Also, some seasonings can burn easily on a grill but aren't likely to with a pan.

>> No.10601121

>>10601082
How am I a newfriend, exactly? Do you even understand what you are posting or are you just parroting what you've seen others post?

>> No.10601138

>>10600873
You can get a better char when cooking sliced marinated beef, like when doing a bulgolgi beef or something. More visual than taste but there is some taste element there.

>> No.10601152

>>10601121
Dude, just stop posting. Your power level is showing.
>>10601116
Yeah, herbs just go fwoosh on the grill, and I don't really like the taste of burnt spices all too much.
Is marinade better on the grill?

>> No.10601154

>>10600873
very few things.

steak sears better in cast iron but you can have juice in stainless steel.

>> No.10601169

>>10601029
You wouldnt cook a steak on teflon. You need to high heat.

>> No.10601173

Nothing. Cast iron is placebo.

>> No.10601176

>>10601169
you can cook steak on medium heat

>> No.10601184

>>10601121
>How am I a newfriend, exactly?
For failing to recognize the destination you're supposed to go back to.

>> No.10601191

>>10601176
You also "can" cook it in a microwave. Or you could boil it. I don't know why you'd choose to do that though.

>> No.10601204

Better than what? Anything else? That would depend more on the specifics of the cook ware, how it is used, and the food items. Rich buttermilk pancakes on a big iron griddle are so much better than any other method I have seen. I would imagine you could get good results with an insanely expensive flat top griddle. Cornbread can be amazing in a cast iron pan, but I bet a cast aluminum pan with a non-stick coating would be just as good (if you could find one and thought you would use it for enough other things).

>> No.10601208

>>10601191
I don't see the problem. Sure you wouldn't get the sear, and it would take longer, but it's nothing like cooking it in a microwave. Are you just trolling, or do you really have this dogmatic a relationship to your cooking utensils and the food you eat, that you can't imagine even a change in temperature? You sound autistic.

>> No.10601213

>>10601191
>he has never had steak the french way

>> No.10601229

>>10601184
But what about my original post would give you rise to believe that I came from such a place?

>> No.10601243

>>10601229
Nobody knows which of the two idiots you are. Care to further embarrass yourself? Both act like a child. Specifically one between 10-13, just getting used to mommy not scolding them for swearing.

>> No.10601262

>>10601243
How am I embarrassing myself, exactly? You're really stupid aren't you.

>> No.10601268

>>10600936
This. If you're cooking your steak inside cast iron is the way to go

>> No.10601291
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10601291

>>10600873
>What actually tastes better when made on a cast-iron skillet?
When you want deep browning in pan frying, like with cubed steak, fried green tomatoes, okra, fried chicken pieces.

I don't think I'd even try making a dutch baby or german apple pancake without a le crueset or cast iron. There's the fast rise needed with that pan holding the heat even after cool batter is added.
That hot pan with cool batter is also a thing with skillet corn bread. That golden brown crust!

>> No.10603342

A cast iron pan is great for anything that needs to be browned and seared well - steak, fried potatoes, pancakes, hashbrowns. there are two reasons for that - first the heavy pan holds the heat much better when you put in the cold food, and second, cast iron radiates way more energy in the form of infrared (heat) radiation than stainless steel for instance.

>> No.10603459

>>10601204
>Cornbread
cast iron is the only way i do cornbread.

>> No.10603533

>>10600873
Not a whole lot
>>10601291
t. has never actually used heavy aluminum

>> No.10603541
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10603541

>>10601152
>Your power level is showing

>> No.10603911

Honestly the only thing I use mine for anymore is hamburgers, since it gets a good sear. Anything else I just use a big nonstick sauteeing pan because it's easier to clean. And even then I could probably cook burgers in that and not know the difference.

>> No.10604403

>>10600873
hotcakes
refried beans