/ck/ - Food & Cooking

[Anonymous No.12124138]

Ha ha! You got me. All laugh at the idiot. I bought your meme pan.
>wash it with soap to get the wax off
>rinse&dry
>heat oven to 550F
>oil the pan and wipe it clean with a paper towel
>put in oven for 30-40 minutes
>repeat at least 5 times

"The pan gets better with use!"
>Use the pan
>everything sticks
>use pan
>everything sticks
And this was the third time using the pan and what a load of crap. Literally four table spoons of oil so my food swims in it and STILL FUCKING STICKS
Holy shit this is the worst item ever

[Anonymous No.12124148]

more heat

[Anonymous No.12124152]

>>12124148
Fuck you

[Anonymous No.12124160]

>>12124138
>>550F
You heated the oil beyond its smoke point, burnt it, and now you're confused as to why the food sticks?

>Holy shit this is the worst item ever
No, you just seasoned it wrong. Do it again.

[Anonymous No.12124162]

>>12124148
Yeah! That should do it! My oven goes to 570
No. It won't help this is shit

[Anonymous No.12124169]

>>12124160
Literally everyone says that the oil needs to be burnt. People show how they put it on gas stoves on the flame and it becomes good.
What the hell should I do it? Blow it with a hair dryer?

[Anonymous No.12124219]

>>12124169
>People show how they put it on gas stoves on the flame and it becomes good.
Yes, but they don't hold it over the stove for too long. You can put bacon and eggs over a gas flame without burning them, right?

Heat up the oil so that it polymerizes, not so hot that it burns. 400F is plenty. Be careful not to apply too much oil, a THIN coating is all you need.

[Anonymous No.12124227]

>>12124169
It needs to be polymerized. Dumbass.

And if you're trying to use cast iron as a non-stick replacement, then you're a double dumbass.

[Anonymous No.12124249]

Oh cool, another trolling thread that is just an admittance the OP is an idiot. Not being able to use a CI pan is up there with not being able to boil water or butter toast.

[Anonymous No.12124254]

>>12124138
use oil and it wont stick

why are there so many god damn cooklets on this board?

[Anonymous No.12124255]

>>12124219
Well if im gonna do it over again, what should I do? Can I do it over this coating or do I need sand paper
>>12124227
Carbon steel

[Anonymous No.12124256]

>>12124249
speaking of idiots, did you notice that OP posted a carbon steel rather than CI pan?

[Anonymous No.12124272]

you only have yourself to blame OP, cast iron is retarded and this whole board constantly warns against them

[Anonymous No.12124284]

>>12124255
Just use it like cast iron, for cooking on campfires and washing in a river with ash. Use it for its heat retention, high heat tolerance (including ovens), and nice ability for pan drippings and fond. Just use a teflon for your eggs. Or carbon steel, or copper for that matter. A lodge is $20 all day, so I don't know why you'd even compare it to them.

[Anonymous No.12124285]

>>12124255
steel wool, not sand paper

[Anonymous No.12124298]

>>12124255
>Well if im gonna do it over again, what should I do?
1) clean the pan down to bare metal. I can't see your pan so I can't tell you how hard you have to go after it. Sandpaper or steel wool works. So does heating up the pan using the self-cleaning cycle of your oven.
2) thin coat of oil
3) 400F.

[Anonymous No.12124367]

>>12124298
>>12124284
Its carbon steel.
>Clean the pan down to bare metal
Holy shit that needs a lot of work.
It looks 100% identical to this

[Anonymous No.12124390]

>>12124367
>Holy shit that needs a lot of work.
Only if you're a moron. Work smarter, not harder.

Self-cleaning cycle in oven will do it with zero effort on your part.
Oven cleaner in a spray can works pretty easily
Power sander will do it in a minute or two.

[Anonymous No.12124426]

>>12124390
I dont have a self cleaning oven.
I have this very smooth sand paper. Im gonna use it. The roughness is 1200

[Anonymous No.12124458]

>having to use sandpaper on a pan

[Anonymous No.12124472]

>>12124426
I suspect this is a joke, you'll be there for days.

Go to the store and buy a spray can of EZ OFF oven cleaner.

[Anonymous No.12124491]

>>12124138
Haha, another "I'm such a shit cook I blame the pan" thread! These never get old!

[Anonymous No.12124513]

>>12124138

Fiancée and I have a cast iron pan we've been working with. We seasoned it per instructions (oil it up, put it in the oven at high temp for an hour). At first, it wasn't very non stick.

We bought a special scouring thing for it (looks like a piece of chainmail) which works okay.

But we have noticed, now, after probably a dozen+ uses, the non-stick-ness of it IS improving. Just the other day we didn't even need to use the chainmail on it, just wipe it out with a paper towel, rinse with water and done.

[Anonymous No.12124514]

Anyone bought those meme stone pans that are advertised on tv? Thinking of getting one

[Anonymous No.12124516]

>>12124138

OP you made me laugh.

This is not a non stick pan, its a searing pan which means its purpose is to brown things.

Try making hashbrowns in it and you will start to see and understand the qualities of this pan.

I have a small iron / carbon steel pan that has a good season on it and I know ways to make eggs slide on the pan.

[Anonymous No.12124525]

>>12124514
stone pans and ceramic pans are worthless infomercial garbage. They work OK at first then after a little use they fail hard.

You want different pans for different jobs, anon:
Teflon nonstick for delicate foods which stick easily, like fish and eggs.

CI or carbon steel for high-heat use, searing, and oven.

Stainless for general purpose use, especially when you want to generate fond to make a pan sauce.

[Anonymous No.12124563]

After you season a carbon steel pan you need to sear a bunch of beef in it and over time it will build up a dark layer of seasoning. Dont scrub too hard when you wash it. Or else you will just rub off all the layers you made.

Cook breakfast sausage and potato in it but dont try to do eggs in it till you have a totally black pan.

[Anonymous No.12124596]

>>12124472
It was completely black. Now it's like this

[Anonymous No.12124611]

>>12124516
I can't use teflon

[Anonymous No.12124644]

>>12124596
Looks good. Now do the sides.

[Anonymous No.12124680]

>>12124644
Tomorrow.
It was REALLY exhausting. I probably scrubbed it for 25minutes with full force while sweating like a pig

[Anonymous No.12124691]

>>12124138
lel at brainlets that are too stupid to use a pan

gr8 b8

[Anonymous No.12124708]

>>12124691
I fuck ur mum and use grape seed oil as lubricant because her cunt is so dried up. I dust my fried chicken in her powderized breast milk

[Anonymous No.12124712]

>>12124680
Well sure, that's what you get for trying to use finishing-grade sandpaper to strip with.
there's a reason I told you to get the coarse stuff. I wasn't trying to bust your balls, I was trying to save you from a bunch of tedious sanding.

[Anonymous No.12124719]

>>12124596

You are an idiot for scrubbing off the black.

Its your seasoning layer. Now you are just back to raw metal.

[Anonymous No.12124726]

>>12124708
if you can't cook with a pan, I doubt you could fuck my mum

[Anonymous No.12124747]

>>12124719
>Now you are just back to raw metal
that's the point.

Anon burnt his seasoning. The only way way to make sure the burnt seasoning has been removed is to sand back to bare metal.

[Anonymous No.12124774]

>>12124719
I did this a month ago to smooth out the roughness, took a little work but I don't mind little projects as it was doing something more constructive with my time than shitposting with you retards.

[Anonymous No.12124810]

>>12124712
Yeah, I thought the rough paper (80) would fuck the surface up. Like scrape it
Well I'm almost done so it's fine
>>12124726
I can cook

[Anonymous No.12124870]

>>12124152
die.

[Anonymous No.12124961]

>>12124138
no troll

are there any advantages to carbon steel over cast iron & stainless?
i have bot, love them both and have never had a problem maintaining either
carbon pans look interesting and i feel like i might like to get one - i just like using different cookware

[Anonymous No.12125016]

>>12124961
>are there any advantages to carbon steel over cast iron
Carbon steel has the same thermal properties as cast iron does. that said, most carbon steel pans are much thinner than CI. that's a tradeoff. Because they are lighter they are easier to toss food with when you are sauteing. However, they also hold less heat, so they're not as good for searing.

>stainless
different tool for a different job. stainless is silver in color and shiny, so it doesn't work anywhere close to as well for baking in the oven. It reflects heat instead of absorbing it. Also, stainless tends to make foods stick. That could be either good or bad depending on what you're doing. It's better if you want to make fond for a pan sauce. It's worse for cooking delicate foods which stick easily.

[Anonymous No.12125829]

>falling for the teflon jew

good goy

[Anonymous No.12125974]

>>12125829
>doesn't know the difference between teflon and carbon steel and proud of his ignorance
goodest goy

[Anonymous No.12127014]

>>12124255
I fucked up a cast iron griddle and read online to put it in the oven on "clean" to burn everything off and start over. In the end I never properly polymerized it and just use it as decoration that covers half the cooktop.