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/ck/ - Food & Cooking

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11323663 No.11323663 [Reply] [Original]

Let's discuss cookware -- what's actually good?

No cast iron, please.

>> No.11323676
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11323676

>>11323663
Cast iron master race

>> No.11323699

>>11323676

No cast iron please

>> No.11323713

Why not? Cast iron is great for everything that needs a very hot temperature, e.g. steaks or fried potatoes. It's also oven-proof for shakshuka. However, non-stick will do most jobs just fine.

Apart from that, a garlic press is pretty nice to have. I use it to crush ginger into my stir-fry. Also got a silicone brush and a zester. Those are the three helpers I use the most, would recommend.

>> No.11323719

>>11323713
>It's also oven-proof for shakshuka.

I don't make flavor-of-the-month meme recipes, and most non-stick pans are oven safe to a fairly high temp.

>> No.11323728

>>11323663
Muh cast arn

>> No.11323733

>>11323719
Not everything you dislike is a meme, anon.

>> No.11323793

>>11323733

No, but these recipes come out of nowhere into the memesphere and people bloviate about them endlessly for a few months before they disappear again. In fact, cast iron coming back into popularity is a perfect example of this.

>> No.11323816
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11323816

>>11323793
>people use cast iron to great effect for hundreds of years
>"I don't know how/am too lazy to season the shit or not fuck my food up with it and it's a meme because Facebook quit talking about it"
Haha for real

>> No.11323823

>>11323816
>because Facebook quit talking about it

People haven't shut up about it. Not everybody wants to make all their meals with an extra 3 tbsp of fat.

>> No.11323825
File: 3.04 MB, 4032x3024, 20180116_160823.jpg [View same] [iqdb] [saucenao] [google]
11323825

>>11323663
Cast iron, of course

>> No.11323828

>>11323663
Things I use all the time:
5.5qt stainless saute pan
enameled cast iron dutch oven
8" non-stick skillet
12" non-stick skilet
stainless saucepan

Things I use occasionally but could live without:
stainless stock pot
10" cast iron skillet
wok

>> No.11324114
File: 29 KB, 1053x768, 393385-fryingpans-redcopper-nonstick.jpg [View same] [iqdb] [saucenao] [google]
11324114

are these meme pans any good at all?

>> No.11324121

I like tri-ply, or some of the high end stuff with multilayer laminated bases.

All-Clad is nice, but I don’t love the handles. The handles on the copper core All-Clad are better but still wanting.

Demeyere makes nice cookware, but they have a number of different lines, and the stuff I like tends to be from the highest end Pawson or older Sirroco lines. Atlantis line also looks good. All are expensive though.

>> No.11324123

>>11324114
No. Eventually the super-thin layer of ceramic that coats the copper gets little scratches in it and you might as well have gotten aluminum or steel.

>> No.11324157

>>11324123

Who makes the best ceramic non-stick then?

>> No.11324169

>>11324121

All-Clad has a nice Panini grill pan, but I feel like $80 is pretty steep.

>> No.11324283

Recently got a ceramic Dutch oven as a gift. Seems like a worse version of a non-stick pot if you're stove top cooking or a worse version of a crock pot if you want to slow cook something. What am I missing?

>> No.11324305

>>11324169
Honestly, for the money and for a panini pan, i would recomend cast iron, or possibly cast aluminum. Maybe Nordic Ware for aluminum.
Pressed ridged pans have never impressed me.

>> No.11324378
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11324378

>using non-stick pans

>> No.11324381

>>11323823
What's wrong with fat?

>> No.11324384

>>11324157
The Hairy Bikers

google it and thank me later

>> No.11324404
File: 49 KB, 1000x798, 51vLjbdJQdL._SL1000_.jpg [View same] [iqdb] [saucenao] [google]
11324404

just heat up one of these babeys on high heat, pour in some ice cold water and badda bing badda boom: tastes just like meemaw used to mak. walla

>> No.11324424

The one that appeared in my kitchen.

>> No.11324426

>>11324381
Hes a fag for not liking cast-iron but the extra fat could easily be hundreds of calories added onto your meal which sucks if youre trying not to be a 300lb fatass anymore.

>> No.11324433

>>11324426

So tell me how to make shit not stick to cast iron without adding a bunch of oil? Even with a well seasoned pan, it just sticks right on the fucker.

>> No.11324447

>>11324433
If it sticks, then you don't have a well seasoned pan, plain and simple. I can fry and flip eggs on my cast iron without issue. Another issue is too high of a cooking temp, you should never have to go above medium-high.

>> No.11324451

>>11324426
Calories barely matter for weightloss though.

>> No.11324455
File: 68 KB, 258x191, the_demon_prosecutor.png [View same] [iqdb] [saucenao] [google]
11324455

>>11323663
>cook something at mom's house
>leave her cast iron in the oven
>cast iron starts smoking and sets off smoke detector

Literally how?

>> No.11324461

>>11324433
Have you tried heating up your pan before putting food on it? Are you using an electric stove? It needs to warm up pretty well for a minute or two. Also your oil is another thing. What oil do you use?

>> No.11324464

>>11324451
lol. show me a 400lb person who eats only 1500 calories a day and Ill show you a fantasy

>> No.11324489

cast-iron is goat but expensive depending on your budget, don't buy anything with a non-stick 'coating' they degrade and flake apart under high temps and you just end up buying more pans and spending more money long term.

the single best piece of cookware I've ever bought was a carbon steel wok for £12, heated to a high enough temp to burn off any impurities and seasoned properly, the metal should literally change color from metallic silver to blue/black. been using it for over ten years.

example: https://www.youtube.com/watch?v=UGXGJD2xTzQ

>> No.11324498

>>11324447
>If it sticks, then you don't have a well seasoned pan, plain and simple.

I season over and over again and it still sticks.

>>11324461

Standard burners, and sunflower oil or beef/pork dripping, whatever's on hand. I don't use canola because it's a kike scam and, even for a neutral oil, the flavor is disgusting.

>> No.11324513

>>11324498
>I season over and over again and it still sticks.

do you understand that seasoning a pan and seasoning food are two different things?

>> No.11324528

>>11324513

Yes, I am talking about seasoning the pan, you fucking dumb nigger retard. Some people say to repeat the process 3 times, some say do it once and cook food to keep the seasoning up, etc.. none of it fucking works.

>> No.11324566

>>11324114
I heard that roasting coffee beans in it makes them taste good, but I don't see why should buy one or roast coffee beans yourself.

>> No.11324574
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11324574

OP here, I lied: I have one cast iron piece of cookware that I actually like: my pie iron.

>> No.11324606

>>11324528
>can't season a pan properly
>calling anyone a dumb nigger

lmao @ u

>> No.11324611
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11324611

>>11324606

I'Ve Done it 1 billion times with animal fat, crisco, oil, etc.. it just doesn't end!!

>> No.11324616

cast iron is pretty much only good with an open and pretty strong flame, the average household stovetop range won't be able to get it hot enough and you'll just end up with a pile of mediocre shit because you were too good to use stainless steel LIKE THE REST OF THE FAMILY, MOM.

>> No.11324635

>>11324616
>he didn't modify his gas range to have 2 foot tall flames

>> No.11325717

>>11324528
>none of it fucking works
How are you cleaning it after use? If you're using any kind of soap or detergent, you'll strip the seasoning right away.

>> No.11325743

Carbon steel. Fuck off if you can't into it

>> No.11325967

New cook here. I have basics as far as pots and pans go, but I barely have any accessories. Should I prioritize getting a food processor first or a blender first?

>> No.11325978

>>11323713
>shacksuka
Fuck off

>> No.11325994

>>11324455
She probably seasoned it with olive oil like a dummy

>> No.11326002

>>11323663
Cast iron and stainless, just gotta use the appropriate heat and oil

>> No.11326092

Don't fall for the cast iron meme...get enameled cast iron

>> No.11326118

>>11324157
I don't use ceramic. Or non-stick. Stirring bones and stuff around in it rapes it. Housewife shit.

Look at some of Calphalon's heavy as fuck pan's on amazon when they're on sale or try to get them through a distributor. Should you ever scratch them up you can sand them back down. They start at a smooth surface though.

>> No.11326119

>>11324378
Teflon forms the strongest bond known in organic chemistry which is what gives it its nonstick properties. As long as you stick to silicon utensils, literally nothing you cook will damage it. If you're a retard who somehow manages to scratch your pan, you're probably retarded and deserve the poisoning you'll get.

>> No.11326127

>>11325967
Food processor imo

>> No.11326139

>>11326119
Cool copypaste. I've only seen it three times. Aside from being a lie, the super-thin layer can be easily scratched by anything and not just cooking utensils. And can just separate from the pan. It's great for over-easy eggs and omelettes but not a miracle solution.

Nice shill.

>> No.11326156

>>11324528
Had the worst fucking time trying to season mine until I started using it as a pizza stone. I just red baron'ed that fucker and wiped it clean for a few months and I was good. It's all in the method. Just red Baron it, my dude.

>> No.11326206

My dad got me a fucking kirkland pan set as a housewarming gift when I moved into my first apartment and I'm still using it. I mostly use this one like 12-inch pot with a pan handle on one side and a loop handle on the other and it's been scratched to fuck, but it still doesn't seem to stick to anything I cook in it and it still cleans really easy. Would recommend.

>> No.11326281

>>11325978
Make me, faggot.

>> No.11326371

>>11323663
>No cast iron, please.
Don't be such a lazy baby

>> No.11326402
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11326402

>not cooking with stone

Cooking Bacon and eggs without oil is fucking delicious.

>> No.11326427

Cast iron is too much of a hassle just to feel 'friggin superior to normies', I'll just buy a new non stick every couple of months it's that easy

>> No.11326698

>>11326427
In a year at that rate, you could have purchased a fucking tri-ply stainless pan for less money.

>> No.11326964

>>11325717
>perpetuating momscience
stop

>> No.11326976

If you want a real discussion, you should start with what you intend to cook, and where.

I would recommend a cast iron pan to a home cook if he intends on cooking steaks and full breakfast meats regularly. But for someone living in a tiny apartment with bad ventilation, and if he doesn't need to cook anything besides eggs for breakfast, I would recommend a Teflon pan with a wooden spoon.

>> No.11327006

>>11326976
>Eggs
>Wooden spoon
Literally what

>> No.11327011

>>11327006

For scrambled eggs.

>> No.11327055

>>11323816
>people use cast iron to great effect for hundreds of years
You make it sound like it's some universal worldly truth that cast iron is good.
The only place in the entire world where cast iron is a "thing" beyond ordinary cookware is America.
Everywhere else, cast iron was cast (heh) away as obsolete pretty much right after America decided it was the best thing ever made.

>> No.11327066
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11327066

>>11327055
>cast iron was cast (heh) away as obsolete pretty much right after America decided it was the best thing ever made.
I feel like this is mostly a matter of usage.

Europe was gearing towards an industrial and urban lifestyle at the time, while America was still enormously dependant on farmlands and living in cabins anywhere outside of big cities. So while the former started evolving towards appliances and tools that prioritized conveniency and specialized use, America prioritized all-purpose stuff that would survive constant relocation and outdoorsy lifestyles.

Of course nowadays the reasons that used to make cast iron worth it are pretty much gone, but it's still part of the culture, which is why you have so many people clinging to the notion that it's the best thing.
It just was, once.

>> No.11327100

>>11327055
Yeah, countries like Japan, Finland, France, Sweden, Britain, etc. all hate cast iron cookware.

The reason stainless steel and aluminum have overtaken cast iron for cookware likely has to due with a few reasons.
Weight is likely one. Older people with limited arm strength still like to cook, and it’s easier to flip stuff and otherwise manipulate a lightweight aluminum pan.
For chefs in restaurants, the pan weight becomes an issue, because giant pans need to be used for large batches of food.
There is also shipping weight to consider. A pallet of aluminum or stainless steel pans weighs far less than a pallet of cast iron ones, making it cheaper to ship the aluminum snd stainless pans, allowing them to be shipped stored and sold more cheaply.
Another reason is maintenance. While seasoned cast iron doesn’t rust easily, it still can rust, something that is much less likely to happen with stainless steel or aluminum.
Thete’s also health regulations.
Some health regulations require pans to be thoroughly cleaned in some areas every day. This sort of destroys the points of cast iron, but can be fine with stainless and aluminum.
Lastly, acidic foods react with cast iron, whereas stainless and anodized aluminum tend to be much less likely to give a metallic taste to food. Pyroceram cookware is best in this regard, but there’s the chance of breakage, particularly in commercial kitchens.

>> No.11327135

>>11327100
>Yeah, countries like Japan, Finland, France, Sweden, Britain, etc. all hate cast iron cookware.
Cast iron is pretty common in Sweden among people who actually enjoy cooking, often old Kockums skillets, kinda like how Americans like polishing up and seasoning old Griswold skillets. Should presumably be the same in Finland. I dunno about the others though.

>> No.11327159

>>11327100
>Yeah, countries like Japan, Finland, France, Sweden, Britain, etc. all hate cast iron cookware.
Half those places don't even have a specific common use word for cast-iron cookware in their language, since it was never a thing in its own right.

Here in Italy there's not even a word for the concept altogether, the closest are specific words for really old types of cookware, like "paiolo" (cauldron).

>> No.11327198

>>11324404
he thinks he's funny

>> No.11327371

what is the weeb japan approved pan? no doubt plenty of metal folding would go into its construction.

>> No.11327385

>>11327159
Cast iron is just a material. It doesn't have to be used for cookware. I highly doubt there is nothing in Italy made of cast iron. You do have a term for it, you just don't know it.

>> No.11327600

I use stainless steel for pans, you want them good and thick so they can retain heat for things like searing meat.

For sauce pans I use copper clad pots for the superior thermal conductivity.

I have one small nonstick pan for eggs and omelettes, I do have a cast iron pan, but I mostly use it in the oven rather than the stove top.

>> No.11327738
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11327738

>>11324451

>> No.11327908

>>11323713
You shouldn't be simmering acidic foods in cast iron your moron.

>> No.11328080

>>11325717

I usually just wipe it out with a paper towel while it's warm

>> No.11328110
File: 85 KB, 1024x512, nonstickskillet-2x1-fullres-9962-1024x512.jpg [View same] [iqdb] [saucenao] [google]
11328110

>>11326139

We can turn boys in girl(boy)s but we can't figure out how to make good non-stick surfaces. Why isn't science good?

>> No.11328118

>>11323825
that is a really nicely seasoned pan. Did you sand the interior, buy a more expensive pan, or did the polymerized oil just create that flat layer.

>> No.11328119

Isn't ceramic pretty good?
I mean you avoid the risk of chipping of fluoride compounds while having most of the benefits of a nonstick

>> No.11328123
File: 40 KB, 1181x821, cspan.jpg [View same] [iqdb] [saucenao] [google]
11328123

>>11323663
Carbon steel

>> No.11328125

>>11328119
in my experience nonstick doesn't last very long and is very fragile.

>> No.11328126

>>11328125
I mean ceramic not nonstick

>> No.11328131

>>11328123
/thread

>> No.11328138

>>11328123
Gonna grab a sheet of A36 carbon steel from the mill some time today and turn it into a pizza steel.
Can't wait to dab on the haters

>> No.11328153

>>11328138
pizza steel is fucking great well worth it... btw check this out https://youtu.be/SNAr7adtpdY

>> No.11328374

>>11324114
>Just started learning to cook
>Mom gets me one of these as silent encouragement
>Don't have the heart to tell her it's shit.

>> No.11328414

>>11328118
pulled it out of one of the sheds at my grandparents' place
threw it in a fire to clean it
seasoned in oven with lard

>> No.11328457

>>11328374

Apparently if you're gentle with them, they're okay. At least that's what people say.

>> No.11328506

>>11327135
this

>> No.11328693

>>11324489
>cast-iron is goat but expensive depending on your budget
>expensive

>don't buy anything with a non-stick 'coating' they degrade and flake apart under high temps and you just end up buying more pans and spending more money long term.
Or just use it for eggs or fish and have a good one last years.

>the single best piece of cookware I've ever bought was a carbon steel wok for £12, heated to a high enough temp to burn off any impurities and seasoned properly, the metal should literally change color from metallic silver to blue/black. been using it for over ten years.
That's great for stir fry, but for pancakes and most other things, a flat surface is preferable.

>> No.11329025

>>11328693
so this

>>11328123
which is the type of pan used in every restaurant all over the world.

>> No.11329040

>>11323663
Are cast-iron grilling grates okay?
https://www.youtube.com/watch?v=yrxmM_3swXU

>> No.11329063

>>11323825
based cast iron poster

>> No.11329271

>>11327159
For Japan, look up Nambu or Iwachu cookware. It’s cast Iron and has been made for hundreds of years.
Aga cookware used to be iron, and I think they still have a line of iron cookware.
Every Scandinavian country either produces cast iron cookware, or imports it. It’s pretty much standard there.

>> No.11329324
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11329324

While we're on the subject of meme pans...