/ck/ - Food & Cooking

[Anonymous No.11223727]

Alright lads let's get this over and done with: which material do you consider superior when it comes to frying pans?

[Anonymous No.11223732]

>>11223727
for what application? Different tools for different jobs, anon.

your question is like asking whether a moving van or a sports car is superior....the answer is that it depends on the task at hand.

[Anonymous No.11223734]

>>11223727
Cast iron for high heat searing. Ceramic for anything below high heat.
I don't care if I'm objectively wrong, I like it.

[Anonymous No.11223742]

None, use the right tool for the job at hand.

[Anonymous No.11223764]

if you know how to cook then stainless steel clad.
If you don't know how to cook then have a bunch of pans.

[Anonymous No.11223777]

>>11223732
General purpose, searing, sautéing, deglazing, etc.

[Anonymous No.11223808]

>>11223777
Once, again different tools for different jobs.
If I want to deglaze and make a pan sauce then I'll use stainless because that creates the most fond.

If I'm sauteing most foods I'll use nonstick since it's the easiest to clean and it doesn't stick. If it's something that requires a lot of heat then I'll switch to stainless or iron depending on the food in question.

If I'm searing something, doing a stir-fry, or baking then I'll use cast iron for it superior thermal properties.

[Anonymous No.11223818]

>>11223727

If I only get one pan, I guess it'll be stainless steel. Most versatile.

But owning just one pan is dumb.

[Anonymous No.11223828]

[Anonymous No.11223848]

>roasting - stainless steel
https://www.youtube.com/watch?v=EWLt6G85zC4
>sauteing - stainless steel https://video.epicurious.com/watch/thomas-keller-cooks-gnocchi-with-mushrooms-sq
>searing - stainless steel
https://www.youtube.com/watch?v=x2Cy0QmAgBI

[Anonymous No.11223852]

>>11223727

Stainless steel.

[Anonymous No.11223853]

Enameled cast iron is good for frying

[Anonymous No.11223868]

>>11223727
carbon steel

[Anonymous No.11223887]

>>11223868
can't do gastriques

[Anonymous No.11223988]

>>11223727
>let's get this over and done with
well done?

[Anonymous No.11223994]

>>11223727
Stainless steel is probably your best choice for all-around cooking. I do like non-stick pans for dishes that don't require a higher heat and I'll also do a few things in cast iron.

[Anonymous No.11224019]

>>11223777
oh, well then stainless steel
carbon steel is fine too

[Anonymous No.11224433]

How to quick-season a stainless steel pan to keep your food from sticking:

1. Heat the clean, empty pan on your stovetop.
2. Pour in a quarter tsp of water when the pan is hot.
3. If the water sizzles and boils off the pan is not hot enough yet, keep heating.
4. If the water doesnt evaporate but floats and rolls around the bottom like a puddle of quicksilver (Leidenfrost effect) the pan is hot enough.
5. Now wipe the pan completely(!) dry with a dish towel and generously coat the bottom with some high-temperature cooking oil (e.g. canola).
6. Keep heating the pan until the oil just barely begins to smoke, keep it at that temperature for a minute.
7. Pour out the excess cooking oil and let the pan cool down to the desired temperature.

Wa la, you now have a perfectly non-stick stainless steel pan. The seasoning will last through all frying until you strip it off with dish soap or acidic stuff.

[Anonymous No.11224442]

>>11223777
I have found that deglazing my carbon steel pan can really mess with the seasoning for some reason. I usually keep some veggies in reserve like onions or mushrooms and sautee them in the pan after I hhave seared my meat, the veggies kinda absorb all the sucs/fond and are flavoured, sauteed and they also clean the pan all at the same time.

[Anonymous No.11224472]

Copper. Not even memeing.


Get tilted poorfags.

[Anonymous No.11224481]

>>11224472
Might as well go with pure silver if you're made of money.

[Anonymous No.11224482]

>>11224472
maybe saucepots but not necessary in pans.

[Anonymous No.11224491]

>>11224482

This. Definitely saucepots for response time and control, but pans I wanna beat up some.

[Anonymous No.11224494]

>>11224491
While you're not wrong, if money were not an issue at all...might as well beat the copper up and replace it when needed.

[Anonymous No.11224522]

>>11224494

But it's annoying still, warping and dings. If the fucking lining wears cause it's tin. Durability offers reliable and consistent results. I don't often require that sort of thermal response from a pan, just that it be even.

[Anonymous No.11224527]

>>11224522
Most modern copper is stainless lined anyway, so not really an issue with retinning unless you're buying vintage, or specifically buying from one of the few manufacturers who still use tin lining.

[Anonymous No.11224531]

>>11224527

Is copper prone to warping?

[Anonymous No.11224540]

>>11224531
If you get shitty 1mm or 1.5mm thick copper then it can yes.

If you get thicker 2-3mm thick stuff it's generally gonna be fine. But thicker copper is obviously more $$.

[Anonymous No.11224703]

>>11223727
Carbon steel is probably the best material for most of the things you'd do with a saute pan/skillet. If your'e doing really heavy searing or certain types of baking/roasting in it, cast iron can be better; if your goal is fond development particularly, a stainless steel one probably beats it. But overall I'd say caarbon steel skillets are the most useful, and in general that's also what most restaurants use for that purpose.

>>11224472
Copper is god tier for saucepots and similar things, where its fine temperature control and response time can be used to their fullest effect, but for skillets that response time can actually be an issue. Generally speaking, when you are cooking with this type of pan you want it to hold a high temp and not change easily. Sure there are some cases where a copper skillet would be just the thing but imo in 95% of cases a carbon steel one is just as good if not better and costs a fraction of the price- and they're naturally nonstick to boot.

[Anonymous No.11224707]

>>11223808
listen to him

[Anonymous No.11224723]

>>11224433
How to make it non stick using Chinese methods:

Put a little bit of oil in pan.
Take paper towel and wipe around entire pan, so whole pan has very thin coating of oil
Heat until oil in pan starts smoking
Now add more oil. It should kind of sit on top of pan
Bring heat to desired temperature and cook away

[Anonymous No.11224775]

>>11223808
this guy gets it.
Can we stop now that its been "settled"?

[Anonymous No.11224880]

>>11223887
that's what the tiny pot is for

[Anonymous No.11225063]

What is a trustworthy / well-made brand for stainless steel pans? I'd like to get one that will last a long time, even if it's expensive.

[Anonymous No.11225078]

I own a 12 inch cast iron skillet, basically every size of stainless steel I could conceivably need, and a couple shitty Teflon pans that I use for things like eggs. They all have their uses and I use them all pretty frequently. If I could only have one pan to use forever for some reason it'd be stainless because it's the most durable and versatile.

[Anonymous No.11225083]

>>11225063
All-clad
Viking

[Anonymous No.11225088]

>>11225063
I picked up a full set of Wolfgang Puck branded stainless steel because I found it on a really good sale and it looked decent enough. Been treating me well for going on 7 years now, only thing that sucks is the lids are the glass type with metal handles screwed on that can come loose over time and the washers that hold them in place tend to wear down. One of the handles gave up on me recently but the rest still work fine.

[Anonymous No.11225122]

>>11223777
Thick base stainless steel for sure.

[Anonymous No.11225130]

>>11224433
You don’t need to season a stainless steel pan. This method is for carbon steel pans not stainless.

[Anonymous No.11225153]

>>11225063
Higher end cuisinart and kitchen aid are excellent for the cheaper end.
All-Clad is buy-it-for-life tier. Get one of their stockpots.
As far as frying pans, get commercial tier pans. Ones that will do their job and not complain when you abuse them. Search webrestaurant for carbon steel pans and get the med price ones
Treat yourself to a nice enameled Dutch oven from Staub or Le Cruset

[Anonymous No.11225185]

My grandmother just gave me a Vollrath 69212 12" 3-ply frying pan. Still new in the package.

Guess this will be good enough for me.

[Anonymous No.11225227]

>>11223727
Buy the cheapest shit you can find at IKEA or whatever, except if you are a chef ... but in all honesty quit your job if you are geniunely getting cooking advice from 4chan.

[Anonymous No.11225237]

>>11225227
>all-clad is expensive.

[Anonymous No.11225318]

Okay /ck/ help me out... whats the best material for frying eggs and NOT burning them.

[Anonymous No.11225334]

>>11224442
Are you deglazing with something acidic? This will strip seasoning from a pan.

[Anonymous No.11225347]

>>11225318
Escoffier used a carbon steel omelette pan.
Season very well and dedicate it to eggs and eggs only.

[Anonymous No.11225407]

>>11225318
Non stick pan with lower heat?

[Anonymous No.11225553]

>>11223727
If we're talking a, you can only have one pan for the rest of your life.
I'd get a cast iron pan prob.
Or maybe a stainless steel pan

[Anonymous No.11225558]

>>11225237
If you don't want to pay All-Clad money, Calaphon is an ok cheaper alternative

[Anonymous No.11225562]

>>11225558
>Calaphon
Calphalon

[Anonymous No.11225767]

>>11225347
You don't need to keep it to only eggs, but I would say only eggs and pancakes / crepes.

Those things don't seem to affect seasoning at all and I can keep a pan perfectly non-stick when only cooking those.

Whenever I cook meat/etc then there's some bad buildup which diminishes the non-stick.

[Anonymous No.11225786]

>>11223848
Thomas Keller is paid to shill All-Clad though.

[Anonymous No.11225878]

>>11225767
>pancakes / crepes.
they do better with a griddle.
>>11225786
he used them in his restaurants before being a spokesman.

[Anonymous No.11226850]

>>11225786
this

[Anonymous No.11226870]

>>11224472
I thought copper pans made you crazy

[Anonymous No.11227285]

>>11225063
demeyere/zwilling

[Anonymous No.11227308]

>>11224472
this anon gets it

[Anonymous No.11227312]

>>11226870
no, you're thinking of aluminum, which has been linked to alzheimer's.
look up the unique properties of copper. it's basically the best metal.

as for non-stick teflon shit...enjoy your cancer. especially women...there are links between teflon and breast cancer.

if you're poorfag just get stainless steel with stainless steel handle. you can pop it in the oven. or cast iron.

most expensive: copper
mid-range: stainless steel
affordable: cast iron griddle for around $12 in usa or buy used and clean off the rust if you're on a budget.

[Anonymous No.11227340]

>>11227312
>Copper
>Eating rust
>The Food and Drug Administration (FDA) warns that acidic foods can cause copper on unprotected cookware to dissolve into foods.
>The FDA prohibits copper from coming into direct contact with acidic foods with a pH below 6.0
Enjoy poisoning yourself to avoid maintenance of a cast iron

[Anonymous No.11227346]

>>11227340
copper cookware is almost always lined anon (except meringue bowls or whatever)

[Anonymous No.11227355]

>>11227346
he knows, he does this in every thread

delicious (you)s

[wd No.11227356]

>>11223727
>727
let me gay-ass fucking rpley

[Anonymous No.11227358]

>>11227346
...and the lining gets damaged over time.

Back in 19th and early 20th century, traveling salesmen, usually gypsies, provided services of renewing the coating on copper pots - applying a tin coating.

I don't hear of such services nowadays.

[Anonymous No.11227366]

>>11227358
because tin is shit and stainless is vastly superior for most applications?

[Anonymous No.11227371]

>>11227358 (You)
it's 18/10 stainless steel mostly

also, you don't hear of retinning services because you're a neet, I've had my tin lined pans done by a place here on the east coast because google exists

the stainless lasts basically forever

[Anonymous No.11228021]

>>11227358
>usually gypsies
Was there a point to including this?

[Anonymous No.11228198]

>>11225130
those are two completely different htings. Of curse a stainless steel pan can be seasoned.

[Anonymous No.11228203]

>>11228021
That's why gypo's used to be called tinkers.
I prefer pikey scum personally.

[Anonymous No.11228204]

>>11228021
It illustrates very well how germ-riddden and unsanitary everything was back then.

[Anonymous No.11228206]

>>11228198
>Of curse a stainless steel pan can be seasoned.
Nope.
Seasoning a pan is a two part process. One is the conversion of rust (Fe2O3) to Hematite aka "black rust", Fe2O4. The second is the polymerization of oil.

that first step is why properly seasoned cast iron or carbon steel pans are black in color instead of the natural "steel" color. Because stainless steel does not oxidize it cannot form an Fe2O4 layer for the polymerized oil to stick to.

I suggest you retake chem 101, you clearly weren't paying attention the first time.

[Anonymous No.11228225]

>>11228203
>>11228204
Ahh, so just pure racism. Thanks for being a bigot.

[Anonymous No.11228267]

>>11228225
t. gypsy

[Anonymous No.11228287]

>>11228206
Are you an autist? By "seasoning" used in this context I was obviously referring to making it non-stick. As I explicitly stated in my first post, with the step-by-step instructions.

[Anonymous No.11228295]

>>11228267
Nope, white american with British heritage.

[Anonymous No.11228297]

>>11228225
>Thanks for being a bigot
I am not a bigot. I know perfectly well that I am a racist and I dont exactly go out of my way to conceal that either. Where I live the Sinti and Roma scum is notorious for breaking into graveyards at night and prying off the bbronze letters from headstones, in order to melt them down and sell the bronze as scrap metal. Makes me wish we had gassed ALL of them, not just a few hundred thousand.

[Anonymous No.11228311]

>>11223727
I prefer cast berillium.

[Anonymous No.11228322]

cats iron, made from over 50 ultra-compressed cats

[Anonymous No.11228967]

Depends on what I'm doing.

I use a cast iron grill pan for steak, non stick pots and pans for frying and stewing most things and a steel pan for frying other things or sealing racks of lamb before popping it into the oven.

[Anonymous No.11229971]

>>11225063
https://www.usapan.com/

demeyere if you're rich

[Anonymous No.11230262]

>>11223988

[Anonymous No.11230289]

>>11224723

>Oh yes verry top seceret ancientu chinesa seceret for cooking wiff no stick long time!
>Add oir!

Wow thanks for the hot tip Cheung can you do me a favor and google "Tienanmen Square" for me real quick and get back to me?

[Anonymous No.11230341]

is there anything wrong with Telfon?

my mother only uses this stuff

what about ceramic marble cookware?

is it a meme or its good?

[Anonymous No.11230357]

>>11230341
my ceramic is the best pan I own. the only reason to use cast iron is if you're a highlander and plan to live 100+ years.

[Anonymous No.11230366]

>>11230289
Omg I hate minority’s now

[Anonymous No.11230400]

>>11230341
Nothing wrong with Teflon for the things it's good at (shit you absolutely don't want to stick like eggs) but it's not good for building a fond on because shit won't stick, if you use anything other than plastic silicon or wood utensils on it the finish will scratch off, and they're generally very thin comparatively so you won't get good even great distribution or retention.

[Anonymous No.11230523]

Slightly unrelated, but could someone post those classic /ck/ infographics on what pots and pans are actually useful? All I remember is GET A WOK and my downloads folder is ten years old and most of my HDD.

[Anonymous No.11230588]

>>11230523
I don't have the infographic you're looking for but you should only get a wok if you have a gas stove with sufficiently high output to make it useful. Electric or induction ranges will make a wok useless.

[Anonymous No.11230936]

Carbon steel is ideal imo, but the seasoning process is a bitch if you live in an apartment with poor ventilation (like I do at present). I have a stainless steel Food Network-brand skillet that does the job for everything save eggs, for which I have a nonstick pan I got from a restaurant supply store (the coating really doesn't come off as long as you're careful with your utensils and cleaning; mine's only just now starting to deteriorate after five years and I bought the damn thing for $25).

[Anonymous No.11231286]

I find I use my cast iron most, but use the proper tool for the job.

[Anonymous No.11232024]

-=!forged iron pan!=-
never going back to stainless
however I sometimes cheat on her by using cast iron when she's in the sink

[Anonymous No.11232073]

>>11230357

I find ceramic loses its non-stick properties if you give it a hard stare. As non-stick pans, they last a month.

[Anonymous No.11232195]

>>11230289
>china
>google
retard

[Anonymous No.11232224]

>>11230400
>>11230588
this
also checked

[Anonymous No.11232319]

Safe and good :
Stainless steel

Safe but useless :
Cast iron, ceramic

Good but unsafe :
Aluminium
Copper

Absolute poison:
Any pan coated in any non-stick materials

[Anonymous No.11232321]

>>11232319
I'll take misunderstanding and hyperbole for $1000, Alex.

Also, I'm curious why you aren't sperging out over the chromium in stainless steel since you are sperging out over other equally silly shit.

[Anonymous No.11232333]

>>11232321
The chromium in stainless steel cannot leech into food.
Not using posinous cookware is not 'sperging out'. I suggest you trade in your aluminium pans for stainless steel before it rots your brain any further.

[Anonymous No.11232340]

>>11232333
>Not using posinous cookware is not 'sperging out'.
No, but believing the others are poisonous is.

>>Aluminum
Harmless.

>>Copper
Irrelevant because the pans are either tinned (old fashioned) or stainless-clad

>>Nonstick
Irrelevant because the nonstick coatings themselves are not dangerous, only their byproducts when burnt are. And if you were to get your pan hot enough to damage the coating the food itself would also become a fucking carcinogen.

You're worried about moot points. Aka, sperging out.

[Anonymous No.11232345]

>>11232319
>useless :
>Cast iron, ceramic
Retard.

>Good but unsafe :
>Aluminium
>Copper
Double retard.

>Absolute poison:
>Any pan coated in any non-stick materials
Well yeah that's true.

[Anonymous No.11232347]

>>11232340
Why do they clad copper using stainless steel?

[Anonymous No.11232348]

>>11232333
Aluminum pans don't leach either. That's cooking in aluminum foil you're thinking of.

[Anonymous No.11232351]

>>11232347
so you wont get copperiedus

[Anonymous No.11232357]

>>11232347
Bare copper is toxic.

In the old days it was coated with tin to prevent this problem. But tin is a soft metal that eventually wears off so it has to be retinned periodically. Nowadays they use a thin coating of stainless instead. It's much harder than tin so it doesn't wear out.

[Anonymous No.11232378]

>>11232357
i don't think you understand how this site works. you can't just post wrong information that is boring. it has to be at least a little funny. this is just retard tier posting. please be more respectful.

[Anonymous No.11232382]

>>11232378
>you can't just post wrong information
well it aint wrong, good job trying to muddy the waters though.

[Anonymous No.11232516]

I have 4 pans.
>mirrored stainless for most things.
>Non-stick for eggs and eggs only.
>seasoned cast iron for stuff like bacon, meatballs, steaks, chops, etc.
>enameled iron from braises, risotto, polenta, etc.

I spent All Clad money on the Mirrored Stainless. no regrets. It's 10 years old and as perfect as the day i got it. I spent Le Cruset money on the enameled iron, didnt need to, but its nice. Cheap non-stick. Inherited cast iron.

[Anonymous No.11232526]

>>11232516
>Non-stick for eggs and eggs only.
>still cant do a a pepin omelette because it's destroyed by forks
dropped.

[Anonymous No.11232531]

>>11232348
That's only for anodised alimunium, regular aluminium will leech like no tomorrow in acidic sauces.

[Anonymous No.11232728]

>>11232526
>Only forks can whisk eggs inside a pan

[Anonymous No.11232789]

>>11232526
i use pic related to whisk in a nonstick.

Also learn to english
>non-stick for eggs and eggs only =/= only cooks eggs in non-stick.

[Anonymous No.11232794]

>>11232789

[Anonymous No.11232813]

>>11232794
>uses plastic
gross anon, enjoy your butt cancer.

[Anonymous No.11232821]

>>11232789
>>non-stick for eggs and eggs only =/= only cooks eggs in non-stick.
So why do you have a non-stick for eggs only? That sounds fucking dumb if you use your other pans for eggs when you have one dedicated to eggs.

[Anonymous No.11233190]

>>11232526

[Anonymous No.11233220]

>>11232821
>sounds fucking dumb
why? there's different ways to cook something.
Do you always cook things in one single way?

[Anonymous No.11233227]

>>11232526
>cooking in plastic baby toys
>cooking with forks
Just stop trying you incompetent fuck.

[Anonymous No.11233281]

>>11233220
>why? there's different ways to cook something.
no, theres only one way to cook eggs in a pan.

[Anonymous No.11233295]

>>11233227
>cooking in plastic baby toys
The fuck, are you delusional?

[Anonymous No.11233310]

>>11233281
4u

[Anonymous No.11233328]

>>11223727
Tri-Ply Stainless nigger