/ck/ - Food & Cooking

[Anonymous No.11531543]

>doesnt trasnfer heat to the parts of the pan not touching heat
>bitch to clean
>needs to be 'seasoned'
>adds last weeks fish and onion into your meal
why do we push this meme again, /ck/?
you do cook with real pans, dont you?

[Anonymous No.11531551]

>>11531543
Why is there an autist making so many cast iron threads lately? We get it, you’re mad because you spent $17 and fucked it up and are angry and too lazy to fix it. Get over it.

[Anonymous No.11531568]

>>11531543
>doesnt trasnfer heat to the parts of the pan not touching heat
It does if you wait a couple minutes. Yes, stainless and other, thinner types of pans are better at heating quickly. Cast iron is better at retaining heat. Different pans for different applications.

>bitch to clean
I find it's actually very easy to clean.

>needs to be 'seasoned'
How is that bad? You season it once and it becomes near non stick as long as you don't fuck it up like a retard.

>adds last weeks fish and onion into your meal
What the fuck are you even talking about? Fuck off retard.

[Anonymous No.11531582]

>>11531543
>>doesnt trasnfer heat to the parts of the pan not touching heat

[Anonymous No.11531584]

>cleans in 10 seconds
>leaks metals into food, makes your body hard
>affordable for even the poorest amerimutts
>not heavy enough to be used as a weapon by an intruding minority
who else here part of the real pan masterrace?

[Anonymous No.11531590]

>>11531543
>>doesnt trasnfer heat to the parts of the pan not touching heat
For many tasks that's desireable.
>>bitch to clean
It's no different than any other pan, except it can't go in the dishwasher.
>>needs to be 'seasoned'
So what? Do it once. You're done.
>>adds last weeks fish and onion into your meal
That's a not-washing-your-pan problem, not a type-of-pan problem
>why do we push this meme again, /ck/?
Because they excell at certain tasks. Different tools for different jobs.
>you do cook with real pans, dont you?
Sure. Stainless, Iron, Copper, and nonstick all have their uses.

[Anonymous No.11531602]

>>11531590
>It's no different than any other pan, except it can't

>go in the dishwasher.
>be washed with too much soap
>be constantly cleaned without putting on another layer of seasoning

>its just like every other pan guys!

[Anonymous No.11531732]

>>11531543
ex- cast iron owner here: you're using it wrong.

>seasoning
Seasoning is probably one of the more complex parts of taking care of cast iron and the easiest to fuck up. If it has burned on crud on it you're gonna have to use bar keepers friend and very fine steel wool a couple of times to strip the old damaged seasoning layers as much as you can. Then once you have thoroughly rinsed it in COLD water and dried it a couple of times with a lint free cotton rag you can begin seasoning. To do so you need to leave it in the oven for 20 minutes at about 200F and then take a lint free cotton rag and apply your crisco or whatever. Wipe off any excess oil with ANOTHER lint free cotton rag and place it in the over at about 500F for an hour. Now repeat this process about 10 times since you stripped all of the seasoning off and is most vulnerable to rusting right now. Finally to enhance the seasoning further you cook fatty foods on it as much as you can the couple first uses and you shouldn't have to re-season anymore after that.
>cooking
This is where 90% of owners fuck up. Cast iron REQUIRES you to pre-heat it slowly over medium-low flame for about 10-20 minutes depending how big your cast iron is, this helps the heat spread out and reduce cold spots as much as possible. THEN you add your butter/oil and wait about 5 minutes before it starts shimmering at which point you are ready to begin cooking.
>cleaning
Despite cast iron being able to take abuse it's recommended to clean it with just oil, salt, and a lint free cotton rag to extend the life of the seasoning layers you worked so hard to build up. If you seasoned your cast iron properly and cooked properly then you won't have any problems cleaning everything off with just salt and oil.

However since everyone including myself are impatient faggots it's best to stick to high end all clad stainless steel for things like searing and high end tefal for everything else and use wooden/silicone utensils.

[Anonymous No.11531769]

>>11531602
A properly seasoned pan can be washed with soap, and does not need to have the seasoning re-applied.

Stop confusing a dirty ass pan for a properly seasoned one.

[Anonymous No.11531777]

>>11531543
>Doesn't have a heating element big enough for a skillet

[Anonymous No.11531779]

>browse /ck/ on and off for over a decade
>always some retarded cast iron meme shit going on

[Anonymous No.11531797]

>>11531732
>ex- cast iron owner here
Current cast iron owner here. There is some bad information here. For example, applying oil to clean it. First of all it's unnecessary and doesn't help to clean. Second of all, you're leaving a rancid layer of oil on it that will be there each time before you cook something. Think about it, unless you're going through the seasoning process each time, it's not going to apply properly.

>place it in the over at about 500F for an hour
Are you doing this each time you clean your pan? No? Then fuck off with your oil cleaning bullshit.

[Anonymous No.11531801]

>>11531779
Wow, it's almost as if this is a board about cooking or something. That's crazy.

[Anonymous No.11531820]

>>11531779
It's not a meme if utilized properly, that $20 lodge pan can last virtually forever. The reality is nobody wants to wait 20 minutes for a pan to heat up and then wait some more for the oil to heat up as well. This is why everyone will keep buying a new teflon coated set every god damned year especially since most (looking at you hispanics) scratch the shit out of them with metal utensils and wash them with industrial grade soap and a scotch brite pad that's practically sandpaper.

>>11531797
The rag removed most of it and the reason oil is because using water can cause it to start rusting later on unless you also heat it up in the end. Using oil just ensures you rusting won't happen. I also didn't say add in a gallon of oil, just a little dab that the rag will mostly wipe off in the end anyway.

No I did not but have fun infusing your meals with rust I guess.

[Anonymous No.11531824]

>>11531820
Nice backtrack. And by the way, if it's been seasoned properly and you dry it on the heat after cleaning then it's not going to rust. The oil isn't doing shit.

[Anonymous No.11531833]

>>11531824
>and you dry it on the heat after cleaning then it's not going to rust.
No shit, I just don't like doing this so I use oil and salt to clean it and put it away.

[Anonymous No.11531841]

>>11531833
So you don't even dry it on the burner? Fucking hell, you're even more retarded than I thought.

[Anonymous No.11531878]

>>11531841
For the 1-2 years I stuck with cast iron it worked flawlessly, nothing every stuck as long as I spent the time preheating and then adding my oil.

Anyway the reason I stopped using it is because a $50 electric non-stick electric griddle and tefal cookware has let me cook 90% of the things I want to cook and the only time that I do want to sear steak I have a big stainless steel skillet for. I commend you for putting up with all that time waiting for things to preheat, I'm 1/10th as patient as I once was back in high school.

[Anonymous No.11531880]

>>doesnt trasnfer heat to the parts of the pan not touching heat
this guy has never once used a cast iron pan.

[Anonymous No.11531885]

>>11531878
That's nice.

[Anonymous No.11531943]

Because only the most retarded of subhumans stay on /ck/ after learning the very basics of cooking, coincidentally its the same subhumans who initially fell for the cast iron meme and keep recommending it. Cast iron is widely known as the fedora of cooking for a reason.

All you said is true but the meme rotten brainless fucks who use cast iron garbage will always say 'it works for me lol XD cast iron is the only realz pan bcus it's heavy n shit and gets hot lolz', truly proto human behavior.
Just ignore cast iron vermin like the subhuman shit they are

[Anonymous No.11531946]

ITT: all the rust from the cast iron seems to be causing lots of autism

[Anonymous No.11532201]

>>11531943
It's weird because usually the anime posters are posting bullshit but this one is truth. A stopped clock, I guess

[Anonymous No.11532211]

What do you guys think about cooking on salt slabs?

[Anonymous No.11532330]

>>11531943
>an*me poster
>speaking the truth
something doesnt add up here lads

[Anonymous No.11532902]

>they see your pan

[Anonymous No.11533775]

>>11531543
>>doesnt trasnfer heat to the parts of the pan not touching heat
Holy shit, and all this time being careful not to burn myself on the handle, thanks!
>>bitch to clean
Only to bitches
>>needs to be 'seasoned'
And lasts a lifetime
>>adds last weeks fish and onion into your meal
For bitches who cant clean
>why do we push this meme again, /ck/?
>you do cook with real pans, dont you?
To watch bitches like you bitch about cooking with them.

[Anonymous No.11534131]

>>11532211
Utter shit. They take forever to heat up, they crack if you make them hot enough to get a really nice sear, they are a PITA to clean. YOu would do better cooking on a bathroom tile

[Anonymous No.11534157]

I dunno, I just use mine for making breakfast.

[Anonymous No.11535401]

Since cast iron is for faggots can somebody recommend a nice set of pots and pans?

[Anonymous No.11535627]

http://www.cookingissues.com/2010/02/16/heavy-metal-the-science-of-cast-iron-cooking/index.html

[Anonymous No.11535648]

>>11535401
I suggest avoiding sets. They load you down with oddball sizes you probably don't need. Plus, different brands excel at different things.

I suggest buying only those pots/pans you need, from the maker who does that particular one the best. I'd advise the following:
-Cast Iron Skillet, 12", any brand
-Nonstick fry pan, 12", Eagleware/Alegacy or Tramontina, from a restaurant supply store.
-Stainless fry pan, 12": Demeyre Proline if you have money, Update International if you don't.
-Conical saucepan: Demeyere Atlantis
-Straight-sided saucepans or Saute pans: All-Clad if you have money, Update International if you don't.
-Stock Pot: Update International
-Wok: Cheapo from your local asian market.

If you need a copper saucepan for delicate emulsified stuff then look at Falk and Mauviel, though I suspect most cooks don't need this.

[Anonymous No.11535699]

>>11531543
>doesnt trasnfer heat to the parts of the pan not touching heat

It doesn’t heat up as fast a thin pan and you need to turn the heat down a bit, as the thick cast iron retains heat better. Also; get one of those slip-on heat resistant rubber handle thingies.

>bitch to clean

Just wipe it out with a paper towel. If you’re only using it for frying, there is no need to do anything else, I haven’t washed my cast iron pan literally in years.

>needs to be 'seasoned'

Just use butter when frying up stuff and a paper towel to clean it, and it’ll soon be “seasoned”.

>adds last weeks fish and onion into your meal

You make it sound like that’s a disadvantage? If you’re just frying stuff, it don’t matter.

[Anonymous No.11535705]

>>11531584

Enjoy you Alzheimers.

[Anonymous No.11535726]

I messed my cast iron up by having some tomatto get on it while it was in the oven. I used a pan-saver, but it still spilt out and got under it. Now it has streaks where the tomatto was.

How do I fix this?

[Anonymous No.11537063]

>>11535726
you dont
this is why cast iron is trash tier lads
buy a real pan

[Anonymous No.11537768]

What do you guys think of copper frying pans? I've been using one that my dad bought (same as in pic) over the old frying pans we own. This copper one is really nice, I made pancakes and none of the pancakes stuck to the surface. I only sprayed the pan once at the very beginning and 6 pancakes in they all flipped effortlessly. I have an issue with all of our old frying pans where I have to keep spraying cooking spray on the pan or else pancakes will stick.

I'm curious if this copper frying pan will last as time goes on.

[Anonymous No.11537848]

>>11531584
>who else here

>>11531732
>ex- cast iron owner here:

>>11531797
>Current cast iron owner here

Ninety years old German great-grandmother here, how the fuck are you all having problems using a technology we managed to work with while getting simultaneously bombed from England, invaded from Normandy and raped from the USSR?

[Anonymous No.11539117]

>>11535726
>>11537063
I did a little more research and it sounds like I just need to re-season the pan. We'll see how it goes.

[Anonymous No.11539129]

>>11537768
bait/10

[Anonymous No.11539176]

>owning a single piece of cooking equipment that is not 100% stainless steel

even my plates are stainless steel
take the stainless steelpill

[Anonymous No.11539177]

>>11531543
>mfw I clean mine with soap, dry it then spray with Pam and put it up

[Anonymous No.11539191]

>>11537848
Nobody has problems, it's just not convenient