/ck/ - Food & Cooking

[Anonymous No.12975500]

You have one minute to explain why you use any type of pan other than stainless steel

[Anonymous No.12975505]

>>12975500
But I do. Copper with stainless lining though, not aluminum with stainless.

[Anonymous No.12975509]

>>12975505
What brand?

[Anonymous No.12975511]

>you have one minute to refute my stupid opinion
>minute passes, nothing happens
good thread, retard

[Anonymous No.12975517]

>>12975509
Mauviel, inb4 poorfags seething

[Anonymous No.12975519]

>>12975500
my mom threw out my stainless and castiron pans when i was at university because she couldnt figure out how to clean them

[Anonymous No.12975527]

Because I'm not some elitist wannabe.

[Anonymous No.12975534]

>>12975500
I'd like to get some All-Clads, but honestly don't even use stainless steel at work.

[Anonymous No.12975540]

>>12975517
Very based. Any pics?
>>12975519
Holy shit that would piss me off
>>12975527
Yeah using good cooking materials is all about elitism. Fucking retard

[Anonymous No.12975541]

because I can afford good nonstick

[Anonymous No.12975545]

>>12975541
Enjoy your cancer!

[Anonymous No.12975547]

>>12975540
>Yeah using good cooking materials is all about elitism. Fucking retard

Your comment just proves my point. I use stainless, cast iron, non stick, and one that I don't even know what it is. Shan't be responding to you again.

[Anonymous No.12975550]

>>12975534
Where do you work?

[Anonymous No.12975554]

>>12975547
>Shan’t
Elitist faggot

[Anonymous No.12975575]

>>12975540
It's under a pile of dirty dishes and swimming in stink water from last night's dinner, but I posted a pic a few years ago

[Anonymous No.12975587]

>>12975550
In a professional kitchen. It's all aluminum, teflon coated aluminum, or carbon steel pans. We have a few stainless steel pots, though.

[Anonymous No.12975592]

>>12975587
You use pure aluminum pans with no nonstick or stainless steel surface? I thought that was a big no-no

[Anonymous No.12975595]

>>12975592
It's not really great, but the customer never sees it and unless you're slow cooking acids in there for hours they're not going to taste it either

[Anonymous No.12975616]

>>12975595
Man, I’ve noticed tons of aluminum residue coming off my bare aluminum muffin pans when I clean them. I can’t imagine how much is getting in your food using that as a cooking surface. That seems dangerous

[Anonymous No.12975625]

>>12975592
If you walk into the back of pretty much any restaurant 90% of the pans will look like pic related.
>aluminum pans with no nonstick surface
The place I currently work actually uses lots of non-stick pans, but every time we get a new guy they aren't used to it so use a whisk on one their second day and ruin it.

[Anonymous No.12975648]

>>12975625
But isn’t that supposed to not be safe? Why aren’t aluminum pans sold to regular consumers

[Anonymous No.12975685]

>>12975648
>why aren’t aluminum pans sold to regular consumers
They are.

[Anonymous No.12975701]

>>12975685
I’ve never seen it. It’s always aluminum with nonstick coating or aluminum with a steel surface

[Anonymous No.12975726]

>>12975701
Maybe try leaving your basement? Even my small neighborhood grocery store sells bare aluminum pots, up on a shell next to the toilet plungers and the disposable pie pans.

[Anonymous No.12975742]

>>12975726
>Maybe try leaving your basement
Why would I do that?

[Anonymous No.12975743]

>>12975625
>salt penetrates the pan
nothing parsenal kitto

[Anonymous No.12975749]

Carbon steel. Does everything stainless steel can, has higher thermal conductivity, and is non stick.

[Anonymous No.12975766]

>>12975749
Isn’t it like cast iron in that it doesn’t handle acid very well?

[Anonymous No.12975767]

>>12975766
Yes but carbon steel fags, much like cast iron neckbeards, don't cook anything other than hamburgers and pork chops

[Anonymous No.12975769]

>>12975701
Stores aimed at home cooks carry stuff catering to home cooks. Most pans these days are either multiple different metals layered, with or without different kinds of non-stick coatings, but usually have a layer of aluminum. I've gone through 100 pans like this >>12975625 in a single night working the line, but almost never use one at home as they're really not practical for that.

[Anonymous No.12975774]

>>12975766
Neither handle acid well, but it's not a huge deal unless you're planning on simmering something like a tomato based sauce for 3 hours.

[Anonymous No.12975791]

>>12975766
How often are you going to simmer tomato sauce in a skillet for hours? There's a reason why good restaurants will have stainless pots, but carbon steel pans.

[Anonymous No.12975796]

>>12975774
>>12975791
What about searing meat then deglazing the fond with wine?

[Anonymous No.12975822]

>>12975545
Proofs?

[Anonymous No.12975824]

>>12975500
Just use a non-stick pan
>Are you a brainlet?

[Anonymous No.12975834]

>>12975796
are you going to be deglazing the fond for 3 hours?

[Anonymous No.12975836]

>>12975834
Where does 3 hours come from? Doesn’t the wine pretty immediately start breaking down the seasoning on the pan?

[Anonymous No.12975837]

>>12975767
Um actually, sweaty, the only thing i cook on the pan is steak (ny strip and ribeye).
Better luck next time ;)

[Anonymous No.12975847]

>>12975796
You have to use a less oil on a carbon steel to get fond due to it being non stick, but you deglaze it the same way you would with stainless.

[Anonymous No.12975957]

>>12975796
There are many reasons for not making a pan sauce in carbon steel, but ruining the seasoning isn't really high on that list.

[Anonymous No.12977596]

>>12975957
Go on

[Anonymous No.12977836]

>>12975541
You want food to stick to some degree, at least initially. The contact with the pan helps brown food and helps create fond for sauces. Cooking meat in none-stick pans is almost like steaming it, since any water/liquid gets trapped between the meat and the non-stick coating. It's really only good for cooking eggs.

[Anonymous No.12977849]

Cast iron because fuck you.

[Anonymous No.12977862]

>>12977849
Well, at least you’re not a nonsticklet

[Anonymous No.12979077]

>>12975500
I'm not poor

[Anonymous No.12979085]

>>12975500
the soap you use cleaning these is worse than any chemicals in the (most expensive) nonsticks, especially since my childish palate doesn't require me using high heat for anything i'd make in a pan

[Anonymous No.12979153]

>>12975500
It's somewhere in storage and the last time I used it was to sear and bake chicken following a Cook's Illustrated recipe. I use cast iron for most applications nowadays anyway.

[Anonymous No.12979161]

>>12975519
I would be livid if someone threw out my stainless steel and cast iron cookware. I'm so sorry, bro.

[Anonymous No.12979183]

>>12975500
eggs

[Anonymous No.12979543]

Because cast iron is better for meat, and anodised aluminium is the best for general usage. Only time SS comes out is when i make some sauces.

>>12975592
Most fast food places do this as well and it's one of the reasons you should never eat there, even ignoring the food . Aluminum is poison but you try telling the lobbyists that.

Microwaves are also cancerous to humans when used extensively, and some countries even banned their use for cooking food (they're ok for reheating if it's only for a minute or so) Another reason you should avoid cheap places

[Anonymous No.12979571]

>>12975500
Interesting way of saying you cant do breakfast eggs.

[Anonymous No.12979575]

carbon ceramic stainless steel because easier cleaning.
Cast iron for better heat retention and added iron to your diet

[Anonymous No.12979900]

>buy some Circulon stainless steel pan set
>get home and like a retard, find out it's stainless steel with a nonstick inside except on the deep pans
I'm considering returning it even though nothing is wrong with them

[Anonymous No.12979912]

>>12975500
because cast iron is based and gets me the sickest sears

[Anonymous No.12980258]

>>12975500
because the only stainless pan i own is a saucepan and thats not that great for scrambling my eggs in the morning?

[Anonymous No.12980365]

>>12975500
I use non-stick for all my cooking needs, since it is easier to clean.

[Anonymous No.12980456]

>>12975500
I use carbon steel woks

[Anonymous No.12980468]

>>12975511
>good thread, retard