/ck/ - Food & Cooking

[Anonymous No.10670879]

Recommend me a frying pan that won't warp. Mine is 10+yrs old with a shitty curved bottom. It's time for a replacement

[Anonymous No.10670889]

>>10670879

Buy a heavy cast iron one unless you’re a baby who needs to be coddled by a nonstick surface.

[Anonymous No.10670897]

>>10670879
Emeril Lagasse has a series of cast iron pans. They're good IMHO.

[Anonymous No.10670899]

stainless steel, cast iron, copper, aluminum... basically any that aren't fucking non stick plastic garbage you nog

[Anonymous No.10670901]

cast iron or decent quality stainless steel (not something that cost under $40)

[Anonymous No.10670904]

>>10670879
Top tier here:
Nonstick: Eagleware (Alegacy)
Stainless: Update International if you are on a budget. Demeyere 5-star aka proline if you are not.
Cast iron: Any. Lodge is easiest to find.

[Anonymous No.10670909]

>>10670879
everyone needs a cheap disposable nonstick pan for eggs and other stuff.

accept the fact the pan will warp after a year and budget for a new $10 pan every 12 months.

[Anonymous No.10670913]

>>10670909
That's what well seasoned cast iron is for.

I haven't owned a non-stick pan since the early 2000s.

[Anonymous No.10670915]

>>10670909
>everyone needs a cheap disposable nonstick pan for eggs and other stuff.
speak for yourself, cock gobbler

[Anonymous No.10670936]

>>10670909

I only own one pan. It’s a cast iron that my grandmother got as a wedding gift in the 1940s. I use it for everything, even eggs.

As long as it’s been in my possession it’s never been washed and I doubt my grandmother did either because she’s the one who taught me how to clean and season it when needed.

Long story short, nonstick is plebeian tier

[Anonymous No.10670948]

>>10670936
>As long as it’s been in my possession it’s never been washed

[Anonymous No.10670960]

>>10670948
As long as it's been properly seasoned, all you need to do to clean it is run some hot water over it and then remove any stuck on bits of food.

The underlying seasoning should never be removed unless you've done something stupid to your pan.

After you rinse in hot water and remove the bits of food stuck on, just dry it completely and you're done.


You can use some light soap, but some people prefer not to, if your seasoning is weak, soap can fuck it up. But if you've got a strong seasoning on there, even soap wont do anything to it unless you take some steelwool and spend a good deal of time removing it by hand.

[Anonymous No.10670963]

>>10670948
Hey! That means there's a non-zero chance that there's food his grandma cooked still on it, you want him to just kill his last memories of gramgram?>?

[Anonymous No.10670967]

>>10670960
>and then remove any stuck on bits of food.
yeah no shit, that's called washing. Tard ass.

[Anonymous No.10670970]

>>10670967
When most people think of washing, they think of scrubbing with soap. That is something you shouldn't have to do with properly seasoned cast iron, and if done too much, WILL damage your seasoning.

[Anonymous No.10670972]

>>10670963

Yeah that’s right

[Anonymous No.10670976]

>>10670970

The closest thing to washing it that I do is using a bit of chain mail to scrape off the occasional stubborn food that may have stuck to it.

[Anonymous No.10670981]

>>10670976
And that's appropriate.

I own a lot of cast iron and you don't need to do anything more than that unless you've fucked up your seasoning. In which case you just need to sand it down and start fresh.

[Anonymous No.10670985]

Non sticks are ridiculously demonized on /ck/. Ramsay, Jamie Oliver, even Jacques Pepin use non sticks. On /ck/ you are surrounded by a bunch of wannabe chef autists who think using cast iron makes up for their lack of manliness, the homos.

Just get a pan with a thick bottom. If you get non stick, check the kind of layers they use. Good quality non-sticks can go up to 250 C. People here are living in the past (if the use of cast iron didn't give that away already).

[Anonymous No.10670986]

>>10670976
>chain mail

>>10670970
and when you say you "never washed it" since your grandma owned it in the roaring twenties, that makes it sound like it has an inch thick layer of petrified chicken charcoal caked on to it you mong

[Anonymous No.10670989]

>>10670986
>when you say you "never washed it"
I never said that, the other anon is

There are just multiple people who know how to take care of cast iron and aren't autistic about word usage because its obvious what was meant.

[Anonymous No.10671000]

>>10670989
>because its obvious what was meant.
If it's autistic to consider cleaning the food off of a pan as washing, then go ahead and put a football helmet on my head and lock me away in a lego filled room at the sperg center

[Anonymous No.10671005]

>>10671000
He's being specific because it's cast iron, and OP is obviously not using cast iron. He's trying to avoid confusion so the OP doesn't buy cast iron and then soak it soapy water all night as the "best" way to clean it.

[Anonymous No.10671006]

carbon steel its like cast iron but nin stick

[Anonymous No.10671014]

>>10671006
Cast iron is like carbon steel but higher thermal capacity due to density.

Both cast iron and carbon steel have identical non-stick properties when they're seasoned well.

Carbon steel is just as nonstick as cast iron if you dont have a good season on it.

[Anonymous No.10671019]

The number of samefag posts bragging about cast iron in this thread is too damn high

[Anonymous No.10671023]

>>10671005
soap doesn't remove seasoning, that's a common fallacy. Also I don't know why people even soak pans at all, I mean they must be doing some really pants on retarded shit if there's shit so caked onto to their pans that they can get it off with a steel or copper scrubbing pad and some elbow grease

[Anonymous No.10671027]

>>10671023
meant to say "can't get it off," rather

[Anonymous No.10671030]

>>10671023
>soap doesn't remove seasoning
Depends on the soap, lighter dish soaps are generally fine, IF you have a good quality seasoning on there.

Some dish soaps can be pretty damaging though, especially if left to sit for awhile, or if you have minimal seasoning on there.

[Anonymous No.10671042]

>>10671030
really the only way to get seasoning off is with something highly acidic or using a metal scrubbing pad on it. People think soap is bad for it because it's seasoning with oil, but it's not even oil at that point if you seasoning it correctly

[Anonymous No.10671044]

>>10671023
>fallacy
you mean mistake..

[Anonymous No.10671052]

>>10671044
fallacy in the sense people think soap removes seasoning anon

[Anonymous No.10671054]

>>10671042
>if you seasoning it correctly
That's a pretty bold assumption to make

I'd assume fully 25-35% of all anons on here using cast iron don't have a properly done seasoning.

[Anonymous No.10671062]

>>10671054
Oh I definitely agree with that, it's probably even more

[Anonymous No.10671081]

>>10671052

[Anonymous No.10672287]

>>10670879
It warps because you put water on it while it's still hot, you mongoloid.

34 posts and apparently nobody knows that

[Anonymous No.10672900]

>>10672287
Good luck getting a 5-ply All-clad stainless frying pan to warp

It's cause he buys cheap thin shit

[Anonymous No.10672925]

>>10670879
I'd suggest a Lodge cast iron 10". Usually pretty cheap and they're a workhorse.

[Anonymous No.10674174]

>>10670960
Teach me how to season cast iron properly please.

[Anonymous No.10674210]

>>10674174
Make sure you're starting with bare cast iron, if you have something with a preseason already applied, sand it off, or if you're starting fresh on an old pan, just sand it down to a fresh layer of iron.


First, heat it up in the oven to ~200f
Then wipe with a THIN layer of flaxseed oil
Now wipe any excess oil off with a fresh paper towel
Put it in your oven at 500f+ (as high as it will go), let it sit for 60-90 minutes, then turn off the heat and let it cool down.

Repeat this process (besides the sanding down which is only done at the start) 3 to 5 times.

It should take most of a day.

[Anonymous No.10674265]

>>10674210
flaxseed oil is a meme, use crisco

[Anonymous No.10674280]

>>10674265
You're a retard, flaxseed oil requires higher heat and is easier for retards who don't let it get hot enough to fuck it up.
But it by far gives a superior seasoning compared to pretty much anything else.

[Anonymous No.10674332]

>>10670936
That's cool bit I always use some soap on my cast iron and never had any issues.

[Anonymous No.10674341]

>>10670879
Buy a wok, then it'll be curved from the start

[Anonymous No.10674371]

>>10670899
a nonstick has a pan made of one of those materials under its thin layer of teflon you cock-gobbling retard

[Anonymous No.10674379]

>>10674371
yes, the problem is it also has a layer of plastic chinese garbage as well

[Anonymous No.10674413]

>>10671014
carbon steel is better than cast iron in every single way unless you actually want a pan that takes ages to respond to changes in heat

[Anonymous No.10674416]

>>10674210
>Put it in your oven
what bullshit

>>10674174
you need fire
you burn it
then you put oil

[Anonymous No.10674418]

>>10674413
cast iron is going to retain that heat a LOT longer than carbon steel.

If you want something to get hot and STAY hot, cast iron will do that, carbon steel will not.

Further, cast iron is simply a larger piece of material, if it gets damaged, you can sand it down and start over. MANY times. This is why cast iron pans from the 19th century are still in existence.

[Anonymous No.10674426]

>>10674416
you're a retard

[Anonymous No.10674435]

>>10670889
This desu. If you're using a frying pan to fry stuff, you should be able to quickly get some nice layers of seasoning on it (unless you're into scrambled eggs, in which case you should get a non-stick pan).

[Anonymous No.10674453]

>>10674426
nou

[Anonymous No.10674455]

>>10674418
normally i want my pans to COOL OFF when i turn the heat down/off

[Anonymous No.10675199]

>>10674455
then you're retarded
my cast iron pan has been in the family since the 1200s, and it's never gotten colder than 200 degrees in that time

[Anonymous No.10676024]

>>10674435
>unless you're into scrambled eggs, in which case you should get a non-stick pan
I was wondering why I was having to reseason my pan after nearly every use.

[Anonymous No.10676070]

>>10676024

[Anonymous No.10676234]

>>10676024

[Anonymous No.10676246]

is stainless steel far superior to cast iron?

[Anonymous No.10676254]

>>10676246
it's superior but still shit compared to current non-stick technologies and enamel.

[Anonymous No.10676259]

>>10676024
if you seasoned correctly your eggs shouldn't stick

[Anonymous No.10676270]

>>10676246
Different purposes, cast iron is far superior for searing and frying and browning because cast iron emits way more infrared energy than astainless steel surface - many, many times more. On the other hand you need a stainless steel pan for simmering stuff, especially acidic stuff like a sauce Bolognese. There is a reason even home cooks have more than one type of pan. Even non-stick has a purpose, for low heat applications like omelette.

[Anonymous No.10676278]

>>10676259
They don't the first or second time.

[Anonymous No.10676303]

>>10670879

Just get a steel skillet. I've had mine for 6 years of everyday use and there is no warping.

[The chad ENTP No.10676360]

>>10670879
>Get a heavy cast iron one, hell its better to get cast iron used anyways.
>Get three nonstick skillets, buy these one NICE, and make sure that it's built pretty heavy
>get some stainless steel skillets, get these ones large since your gonna want to brown large cuts of meat in them before roasting, [You're gonna want them to build up a nice layer of fond on the pan for sauces anyways]
>Both a wide and a tall pot for sauces.
>Preferably get two of each for convienence sake

And there, that's probably all of the rangeware you'll ever need

[The chad ENTP No.10676383]

>>10676360
Alternatively, get a griddle for the nonsticks since breakfast food is all they're good for

[Anonymous No.10676825]

>>10672287
I slightly warped a cast iron pan with an induction plate.

[Anonymous No.10676853]

>>10674379
>chinese
Check the brand of non-stick, you dope. Get ILAG (swiss) for example. Good brands use quality non-stick. It's not the 90's anymore.

[Anonymous No.10676858]

>>10675199

[Anonymous No.10676861]

>>10676246
Stainless is not my go-to, but damn it looks so fucking sexy.

[Anonymous No.10676877]

>>10676360
Tip: make one of the tall pots a pressure cooker. You can use it as a normal pot if you want, but you can pressure cook too. Make sure it has a steaming inlay, steaming is great. It can turn the most reviled veggies into candy.

[Anonymous No.10677034]

>>10674280
No, you fucking mongoloid, flaxseed oil flakes off easier and it's 4x more expensive. its a stupid meme for gullible idiots
>hurr muh smoke point

[Anonymous No.10677153]

>>10676278
Then you're not storing it properly, or you don't use it enough + you don't store it properly.

[Anonymous No.10677156]

>>10677034
no it fucking doesn't if flaxseed oil flakes off, you didn't get it past it's smoke point you ignorant nigger faggot.

[Anonymous No.10677160]

>>10670879
a ceramic one

[Anonymous No.10677165]

>>10674371
You are correct

but
PTFE is super bad for you

[Anonymous No.10677183]

>>10677156
>>10677034
Or the coating of oil he applied was way too thick and it's flaking off since it never got properly seasoned.

[Anonymous No.10679069]

>>10674210
Cheers, I'll do it tomorrow

[Anonymous No.10679137]

I have cased iron, carbon steel, anodized steel, and aluminum, but I still have a cheap, dedicated egg pan. Pic related. It's probably my most used pan, and here's a pro-tip: don't fucking crank up the heat on a cheap non-stick pan and it wont fucking warp. If you're using it to cook things on high heat you're using the wrong pan.

[Anonymous No.10679249]

>>10674418
you get carbon steel pans so you can actually toss food around in the pan, good luck doing that with your heavy ass cast iron.

cast iron is great for searing but a carbon steel pan is more versatile (and much cheaper)