/ck/ - Food & Cooking

[Anonymous No.13639178]

What are the pros and cons for Cast Iron vs Stainless Steel pans? What do you prefer?

[Anonymous No.13639179]

I've only ever used cast iron for camping.

[Anonymous No.13639187]

I use teflon-coated aluminium because an alarmist documentary told me that poor people are killed by the manufacturing process.

[Anonymous No.13639220]

>>13639178
Bump, would also like an anon to explain

[Anonymous No.13639225]

>>13639187
this is true of all cookware

[Anonymous No.13639230]

>>13639178
the handle on stainless steel pans isn't a handle, don't grab it if you're using it to sear burgers... thats all i know

[Anonymous No.13639238]

>>13639178
stainless
>good for larger cookware
>useful for all cooking
>can be used in oven
>dishwasher safe
>cannot be stained

cast iron
>too heavy for large items like stock pots
>good heat retention
>non stick surface
>can be used in oven
>you get to meme about it
>hand wash only
>can be stained

[Anonymous No.13639243]

>>13639238
oh yeah no acidic stuff and tomato sauces in cast iron either. you can use enameled cast iron for that though, but dutch ovens only get so big so you might want to use different cookware for larger batches of sauce and stuff

[Anonymous No.13639306]

>>13639178

1.STAINLESS STEEL! (always)
2. Copper
3. Ceramic

the rest is trash!

[Anonymous No.13639605]

>>13639178
I want a new pan but idk what to get. Currently I have only 2 non stick ones, one of them is wok which I want to replace. I do a lot of stir fries. I like the non stick for eggs but I’d also want some for general purposes (steaks, fried chicken etc). I have gas stove at home. Should I get a large stainless pan or a wok?

Also, could anyone recommend me a good brand for EUfag?

[Anonymous No.13639624]

there are literally no drawbacks to stainless steel. all around amazing. its only beaten by other materials in niche scenarios.

[Anonymous No.13639643]

>>13639178
Cast iron has its uses but stainless is the better all around pan.

[Anonymous No.13639653]

>>13639178

[Anonymous No.13639744]

>>13639178
Cast iron for searing, stainless for everything else

[Anonymous No.13639788]

>>13639605

Unless you have a gas burner specifically designed for wok use, you're never going to reach full potential on a typical gas stove. Even with those "cone attachments" to shoot the fire up, its all cosmetic and doesnt affect the heating ability.

I recommend this, as you say you do stir fry. Its got a rounded bottom which is great for that, is wide enough that you could probably lay an entire steak down in the bottom comfortably (the 4qt is 12") and has walls high enough to allow you to make sauces, soups, etc. I know people hate All-Clad for some raisin but I think this is great.

https://www.williams-sonoma.com/products/all-clad-d5-stainless-steel-essential-pan/?pkey=ccookware-all-clad%7Call-clad-d5-stainless-steel&isx=0.0.1938

[Anonymous No.13639804]

>>13639178
stainless steel is better than cast iron for everything except for
-price
-baking

yes you can sear better on a stainless steel

[Anonymous No.13639823]

>>13639178
Cast iron = SOY
stainless = chad

[Anonymous No.13639835]

>hear nothing about how great cast iron pans are for years
>finally get one a few days ago
>suddenly hear about how bad cast iron is from many people

[Anonymous No.13639852]

>>13639835

Its not bad, its just that unless you get a Staub or Le Creuset enameled, it's completely outshined by Stainless or Copper. The biggest issue is the same one that Instant Pots have in that while they're perfectly useful the have the shittiest, dumbest community the world has ever seen.

"You must season it at 400 degrees using only the highest quality of flaxseed oil and dont let anything acidic or any sort of soap touch it hue hue hue"

[Anonymous No.13639862]

>>13639178
stainless: maintenance free, can be soaked in water and be used for simmering (acidic) liquid for hours or braising, also great for deglazing meat sucs and making a pan sauce, needs some prep time to be made non-stick, only mediocre for browning

cast iron: ideal for browning and frying stuff, cant really be used for simmering, braising or deglazing stuff. Also maintenance free but make sure nobody ever soaks it in the sink or runs it through the dishwasher. It is a one trick pony put that one trick is used so often and it is so good at it that it is well worth the money and the space it takes up.

[Anonymous No.13639868]

>>13639804
>yes you can sear better on a stainless steel
no you cant. cast iron has much higher mass and emits much more infrared radiation. Searing and browning are literally the two things a cast iron pan excels at.

[Anonymous No.13639875]

I tend to use my stainless for most day to day cooking, its just easier to clean, if you fuck up you can just use steel wool on it and its fine. If you fuck up with your cast iron you have to strip it and reseason it

[Anonymous No.13639980]

But once cry never

[Anonymous No.13640006]

>not getting a carbon steel pan for searing/oven and a stainless steel saute pan with lid for general purpose
Not gonna make it.

[Anonymous No.13640016]

>>13640006

I have a deBuyers and the only benefit to using it over CI is the weight, besides that its exactly as retarded as cast iron.

[Anonymous No.13640025]

>>13639238
>>cannot be stained
he doesnt know...

[Anonymous No.13640029]

>>13639178
Carbon Steel

[Anonymous No.13640037]

>>13640016
That's still an advantage. Honestly are people that poor that they have to limit themselves to one pan? Those two, an enamel dutch oven and a good non stick pan seem like essentials to me.

[Anonymous No.13640187]

can you put a stainless steel pan in the oven

[Anonymous No.13640318]

>>13640037

No, I just don't understand settling for medium quality for medium price when I can pay high price for high quality. I have Lodges, I have deBuyers, I have some Cuisinart large sautee pan and I 99% of the time use these three.

Nobody needs a nonstick pan either. Get a high quality stainless pan, use oils or butter (both of which are healthy fats) and you don't need to worry about sticking.

[Anonymous No.13640348]

>>13640187
All day long

[Anonymous No.13640376]

>>13640318
You need to worry about sticking if you don't understand how the pores of stainless steel open and close.

[Anonymous No.13640383]

>>13639178
Only regret I have for not having cast iron is for wok applications (when you need both very high heat and non-stick), anything else I do just find with my stainless steel or teflon with no hassle at all.

[Anonymous No.13640417]

>>13640383

Woks are carbon steel, not cast iron.

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

[Anonymous No.13640489]

>>13640417
Didn't know that, I just thought of something seasonable.

[Anonymous No.13640497]

>>13640417
I'd imagine that motherfucking handle getting plenty hot.

[Anonymous No.13640506]

>>13640497

Probably, but they can eat 28000btu and make good fried rice.

[Anonymous No.13640540]

I want to buy a milk pot. Should I go for enamel or stainless steel if I want it to stick as little as possible?

[Anonymous No.13640905]

>>13639179
I really don't understand the "cast iron for camping" meme. Cast iron is super heavy, why would you choose it over stainless steel for camping?

[Anonymous No.13640939]

>>13640905

They mean "camping" as in "drive my truck with a cooler, folding chairs and lots of booze into the middle of a field and sleep in a tent" camping. I go hiking for days at a time and nobody in their right mind would bring cast iron, we bring pic related and stackable aluminum cups.

[Anonymous No.13640944]

>>13640939
Ah that makes a lot more sense.

[Anonymous No.13641027]

>>13640905
Why would you choose stainless steel over aluminum?

[Anonymous No.13641055]

>>13641027
Aluminum is reactive. Anodized aluminum nonstick would probably be the best choice, as long as it doesn't have overheating issues like PTFE, since you can't control campfire or coals temp.

[Anonymous No.13641170]

>>13639178
I use metal utensles on my cast iron and wash and scrub it with soap and water.. fight me. (I season it alot in the oven)

[Anonymous No.13641237]

Stainless steel, of course.

You should never use cast iron at all if there is any possibility that you might have hereditary haemochromatosis aka iron-overload. Even if you don't have it, accumulations of iron in the body may be detrimental to your health.

[Anonymous No.13641247]

>>13639178
Cast iron is top tier for meats and using the fond
Stainless is more versatile and failsafe

[Anonymous No.13641250]

>>13641237
(You)

[Anonymous No.13641269]

>>13641170
(You)

[Anonymous No.13641287]

>>13639178
warm rocks

[Anonymous No.13641371]

I can't get enough of this stuff. If I eat too much will I turn into a soiboi?

[Anonymous No.13641530]

>>13641027
Because I don't want to get brain madness?

[Anonymous No.13641538]

>>13641530
You already have it apparently. Being scared of aluminum is a 90's health fad. It's all been debunked. Every professional kitchen uses aluminum cookware.

https://www.thecookwareadvisor.com/what-everyone-needs-to-know-about-aluminum-cookware/

[Anonymous No.13641572]

>>13641538
>Every professional kitchen uses aluminum cookware

Every professional builder used to use asbestos.

No-one is 'scared', you look at the evidence, and draw conclusions, one of which is that using aluminium pans causes brain madness.

[Anonymous No.13641601]

>>13641572
You are obviously scared of muh aluminum boogeyman. Post some credible sources about how it's bad. And no, your anti vax soccer mom blogs don't count

[Anonymous No.13641619]

>>13641572
Except with asbestos scientists were able to determine a correlation with exposure and lung damage/cancer. No such link has *ever* been made between brain damage and aluminum cookware or vessels.

[Anonymous No.13641620]

>>13641601
>your anti vax soccer mom blogs don't count

>https://www.thecookwareadvisor.com

[Anonymous No.13641641]

>>13641619
How do you explain the events following the Aluminium leak into the water supply of the town of Camelford in England?

[Anonymous No.13641643]

>>13641620
>still no sources for muh aluminum bad

[Anonymous No.13641659]

>>13640029
I stopped using cast iron after I got one of those. I use it at least once every other week now.

[Anonymous No.13641666]

>>13641641
Did their teeth fall out?

[Anonymous No.13641719]

I got my grandpa's cast iron when he died so I use that mostly.

[Anonymous No.13641815]

>>13640318
Nobody NEEDS a nonstick pan, but it's damn nice to have for stuff like eggs.

[Anonymous No.13641820]

>>13640187
Make sure the handle doesn't have stuff that will melt, like a silicone grip.

[Anonymous No.13641826]

>>13641027
Because you're too poor to afford titanium.

[Anonymous No.13641991]

>>13641530

If aluminum caused Alzheimer's, we'd all have it. Aluminum is very, very common in the environment. It's in the ground. It's in the dust that you breathe.

[Anonymous No.13641999]

>>13639178
Cast iron does a good job of retaining heat when you put shit in it.
imo stainless steel is a more a jack of all trades kind of pan.

[Anonymous No.13642002]

>>13639306
>Copper
After watching that ChubbyEmu video about the copper poisoning, I'm too scared to use one now

[Anonymous No.13642629]

>>13641055
Let's be real. If you're out backpacking in a group of 1-2 people, you're probably bringing along freeze-dried stuff, so all you need is a vessel to boil water in. In a larger group, you might bring a pot and some canned stuff, depending on how many days you plan to be out innawoods. Either way, you want something nice and light like aluminum or titanium.

[Anonymous No.13642654]

>>13640939
This. Every couple of years i spend a month backpacking through the Rockies. You would be surprised how creative you can get with your supplies. Last year we made pita pizzas one night. Pita filled with some canned tomatoes sauce, summer sausage and cheese.

[Anonymous No.13642658]

>>13639605
Demeyere. You'll thank me.

[Anonymous No.13642669]

>>13639605
Got my stainless steel from ikea. Not a bad one either

[Anonymous No.13642689]

>>13639605
I have a tri-ply Sensuell stainless pan from Ikea that works quite well.
Get an inexpensive carbon steel wok. You'll have to season it to make it less sticky and treat it well to avoid rust, but it'll allow you to use high heat without fear of breathing in teflon fumes.

[Anonymous No.13642694]

>>13639178
I now only own cast iron and stainless pans after getting rid of some I hadn't touched in years (carbon steel, aluminum). Stainless can achieve all the seasoning and non-stick that cast iron can, while being lighter and more easily cleanable. You can put stainless in the dishwasher - for instance. I use stainless more widely than cast iron, eg. for eggs, vegetables, pan sauces, small portions of meat, steaming, etc. Cast iron more specifically, mainly when I don't want the sear to give up halfway through. If I were cooking two NY strips at the same time, I'd definitely choose a cast iron, because I know that it retains enough heat that it would be able to evaporate off the weeping liquids from both steaks and brown the surface. I wouldn't trust a stainless pan to do this. Furthermore, I feel that the cast iron retains it's non-stick nature at higher temperatures than stainless does, which again makes it better for searing

[Anonymous No.13642864]

>>13639178
cast iron > *
especially on induction cooktops
stainless means you have to use a ton of oil

[Anonymous No.13642881]

>>13642864
Everyone point and laugh at this loser.

[Anonymous No.13642917]

Imagine thinking that you just need one or the other. Both have their own place. Cast iron is great for braising, deep/shallow frying, pizzas, and certain beads. Stainless is for everything else and all the acidic things you can't do in cast iron. Also food is meant to stick and naturally release. Cast iron should function as non stick

[Anonymous No.13642969]

>>13642864
actual stupidity

[Anonymous No.13643015]

Non stick pans are a meme

[Anonymous No.13643058]

>>13643015
great for eggs

[Anonymous No.13643064]

>>13639178
Upkeep and cost.

[Anonymous No.13643080]

>>13640318
>Hq
>Cuisinart
Pick one.

[Anonymous No.13643088]

>>13639178
Blue steel or Carbon steel
Not retardedly heavy and still has the qualities of cast iron without being 14th century tech or filled with meme coatings or cheap material substitutes.

[Anonymous No.13643091]

>>13643015
depends, cheap ones you need for eggs and delicate fish

also scanpan are legit all-around pan you can get if you have the money

[Anonymous No.13643178]

>>13643088
It has high heat capacity per mass like cast iron, but generally speaking carbon steel pans are very thin which give them inferior effective heat capacity.

[Anonymous No.13643666]

>>13639788
Looks nice, but it’s hard to get in the EU and kinda expensive

>>13642658
Their Restoline looks good but is the extra price worth it over Ikea?o

>>13642689
>>13642689
Sensuell by Ikea seems decent and it’s for a good price. Do you have a 28 or 24 cm one? I might get it, definitely would be the easiest option.

[Anonymous No.13643791]

>>13639835
i have fucked up a couple of cast irons over the decades, letting them rust mostly, but last year I learned to season them and now it's great and no problems or weird rules. Just don't cook eggs in them

[Anonymous No.13644047]

>>13641641
Industrial waste accidents aren't really comparable to using an aluminum skillet for cooking while you're out camping.

[Anonymous No.13644103]

I've never used pure steel pans or carbon steel woks (which I understand is just a 'heavier duty' form of cast iron), but ever since I bought my cast iron pan a year ago I've literally used nothing else.
The non-acidic thing is mostly a myth and I can even boil water in it to steam sausages with before a reverse sear.
And even though I've completely stripped a d seasoned it about 30 times total now (all in the first 6 months because I didn't know how to properly maintain it), now I don't need to strip or reseason it at all and it's as low maintenance as my nonstick. No you don't need a chainmail scrubber, all you need is a plastic wool scrubber that you can get at most convenience stores, and you can use as much detergent and water at any temperature that you wish, you just need to let the pan cool down before washing it. It depends a lot on your diet though. I eat only beef steaks and salmon fillets (for pasta I don't even use pans but pots instead), so the cast iron pan is all I need. I could even do chicken and any other meat but they require oven baking, which I don't like.
>>13640905
Cast iron is still amazing for camping.
You can get really small cast iron pans that barely weigh anything, at least weigh no more than a litre of water does.
If you were camping/living in the rough with no access to most supplies, cast iron is the best for two main reasons:
- heat retention. If you have to cook for people waking up at different times over a campfire, cast iron widens the window of available cooking time of the pan since it can maintain heat for longer. Your mileage may vary if you don't have limited amounts of firewood, and in really cold temps the usefulness is reduced. But you can still wrap towels around the pan and use it as a makeshift heating stone.
- it's impossible to ruin beyond repair. If you ruin the seasoning, you can just throw it into the campfire overnight and it will be stripped and ready to be reseasoned by morning. I've ruined several nonstick

[Anonymous No.13644118]

>>13644103
pans and had to throw them away, but cast iron can last indefinitely from usage, if not neglect.

[Anonymous No.13644167]

>>13639178
>stainless
>easy maintenance, long lasting versatile

>meme iron
>you can show off your 5 hour seasoning technique to your fellow redditors and taste yesterday’s rancid flavors or risk destroying the coating

[Anonymous No.13644178]

>>13643791
Eggs are fine, you just need a higher heat and a lot more oil than you would normally use (wait til the pan is heated through hot before adding the oil, and adding the eggs immediately after).
If your pan is too cold your eggs will stick. If you use too little oil your eggs will stick.
Also how hot your pan needs to be depends on how many eggs you are cooking. If you are cooking a dozen eggs scrambled in a 13 inch cast iron pan you'd probably need the heat set at the maximum setting, whereas if you were cooking only 2 eggs then you could probably get away with medium to medium high.

[Anonymous No.13644192]

>>13644167
Only if you don't know how to maintain cast iron. Cast iron is as low maintenance as stainless steel. Complete stripping and reseasoning is necessary only like once every few years if you treat it properly.

[Anonymous No.13644208]

>>13639178
https://youtu.be/2awC0QDnZr0

[Anonymous No.13644213]

>>13644192
How do you strip a cast iron?
I seriously don't know.

[Anonymous No.13644234]

>>13644213
3 ways
Throw it into a fire overnight, the seasoning will burn off.
Coat it with lye (self mixed or oven off spray otherwise) and put it in garbage bags for around 24 hours, then wash vigorously with water and vinegar 5+ times to get rid of the lye residue, then detergent and water, then pat dry immediately and rub oil all over it or it will start rusting immediately, and start seasoning in the oven.
Or electrolysis (ionic solution bath hooked with car battery).
It sounds a lot more complicated than it is. Oven off is the easiest way but there are concerns of toxicity.

[Anonymous No.13644253]

>>13644234
>Throw it into a fire overnight

[Anonymous No.13644359]

rec me some good stainless steel pans

[Anonymous No.13644363]

>>13644359
My shiny metal ass

[Anonymous No.13644416]

>>13643080

He never said they were HQ, in fact he listed them with Lodge and deBuyers the latter of which he was already saying was medium quality at best.

[Anonymous No.13644439]

>>13644363
how much?

[Anonymous No.13644461]

>>13640006
>de GOATer
Based

[Anonymous No.13644483]

I have a stainless sauteuse and it's not as versatile as my steel pan, you need to put tons of fat or liquid and things like potatoes or eggs seem impossible unless you accept to lose half of it sticking at the bottom of the pan. Is there or trick to combine potatoes and stainless without using a gallon of oil? Very fine cut?

[Anonymous No.13644535]

cast iron is great for meats and breads, stainless is great for vegetables, broths, etc.

[Anonymous No.13644552]

>>13644483
You shouldn't have a problem with potatoes, like at all. You're probably not oiling/buttering the pan properly.
For the eggs see >>13644178

[Anonymous No.13644606]

Shouldn't you have both?
I just bought my first cast iron after wearing out a few non-stick ones. After learning how to use the cast iron I kind of want to buy a stainless now.
I could see myself getting tired of the splatter at some point though, but you are bound to get splatter regardless.
But man, cooking with vegetable oil fucking sucks. It's a son of a bitch to clean.

[Anonymous No.13644880]

>>13644552
confirm what I said that eggs and potatoes are tricky unless very fatty

[Anonymous No.13644886]

>>13644359
Allclad
Demeyere
Viking
Mauviel

[Anonymous No.13645007]

>>13639862
>cant really be used for simmering, braising or deglazing stuff
why? i have used mine to make acidic sauces and havent noticed any changes, i always coat it with oil before and after using it

[Anonymous No.13645032]

>>13644213
I saw a picture of a cast iron pan that had been run through the dishwasher once. It was totally stripped, with just a few small wisps of surface rust you could have removed with some salt and oil and three minutes of scrubbing.

[Anonymous No.13645047]

>>13643791
>no weird rules
>Just don't cook eggs in them

[Anonymous No.13646282]

>>13639238
>cannot be stained
You're in for a big surprise.

[Anonymous No.13646303]

>>13641999

The entire point of a "billot" is to increase the heat capacity of the entire pan. So when you put something cold into it, it retains temperature. It's a heat boiler room.

[Anonymous No.13646310]

>>13643791
They're always shit, they'll always be shit. Get steel of some kind and stop living in the age were we churned butter in our houses.

[Anonymous No.13647367]

>>13643666
28 cm. Not so large that it won't fit on some burners, but big enough to accommodate most larger pieces of meat.

[Anonymous No.13647521]

>>13639306
>Copper
where would one even buy copper pans and what kind of maintenance does it require?

[Anonymous No.13647530]

bought an enameled cast iron pan but am too scared to use it because I think I might ruin it somehow

[Anonymous No.13647608]

>>13644253
Is that a VHS rental shop fire?

[Anonymous No.13647622]

>>13645047
Eggs can be cooked in cast iron just fine, this isn't a thing, don't let them lie to you.

Caring for it isn't hard, people assume you end up with this terribly rough bumpy pan or something with the seasoning.

This doesn't mean a little butter or something under the egg is a bad idea depending on what style you are cooking.

[Anonymous No.13647650]

>>13645047
Just have to remember 2 things when you cook them.
Heat the pan up
Add oil
If you add cold oil and egg to a cold pan then heat it, it will stick.

[Anonymous No.13648223]

>>13639178

https://youtu.be/-suTmUX4Vbk

[Anonymous No.13648235]

>>13647521
Literally anywhere that sells cookware. Copper cookware is a royal pain in the ass and for a home cook really isn’t worth the trouble. They are delicate, temp sensitive and will eventually need their tin lining replaced when it starts to wear though to the base copper.

[Anonymous No.13648243]

>>13647530
Why. Treat it gently, don’t use metal utensils, heat it gradually, don’t scour the surfaces.

[Anonymous No.13648308]

>>13648243
the whole point of cast iron is that you can abuse the fuck out of it, oil it up, and coat it yourself. Takes one hour to undo any damage

[Anonymous No.13648344]

whats the difference between Non-Stick Skillet and stainless steel ?
if im buying new cookware what should I go for

[Anonymous No.13648354]

>>13644192
>it's j-just the s-same maintenance as stainless!!!!
>y-you just have to strip it and reseason it every few years, j-just like stainless....

When will meme iron fags learn?

[Anonymous No.13648368]

>>13644234
>>13644192
>bro it's easy, just hook it up to your car battery or wash it in dangerous chemicals that will take your skin off or leave it in a fire for a few days, really not complicated.

[Anonymous No.13648373]

>>13648344
nigger are you serious?
non-stick is a flimsy piece of tinfoil that is only good for eggs and gets scratched, burnt, and leaks poison into your food unless you keep it on med-low heat thats' the difference

[Anonymous No.13648565]

>>13644234
Or you know just soap and water and a bit of steel wool or a vinegar and water bath.
Last time I did stripped it it took me 5 minutes with a bit of scrubbing.
Much cheaper easier and faster than setting up any other option you recommend.
Also never just throw a pan in the fire and leave it can raise the temperature so high it damages the metal and causes seasoning to never stick again.

[Anonymous No.13649209]

>>13648565
This is exactly why no one owns fucking cast iron. We don't have butter churns, or cows in our front lawn. Looms, we just have moved on to better things than a chunk of rock pulled out of a mine, melted down and turned into a fucking pan. We learned how to coke iron.

[Anonymous No.13649249]

>>13647608
Someone's video game collection.

[Anonymous No.13649258]

>>13640318
butter is not a healthy fat you mongrel. And oils are empty calories.

[Anonymous No.13649279]

>>13649258

I'm 147 at 5, 10" and I eat butter in everything. I drink like a fish and eat everything that is fatty. Grow up and learn how lipids actually work.

[Anonymous No.13649285]

>>13649258
You're the same kind of 80s shithead that thinks margarine is better for you than butter and "Light" foods like light mayo and diet drinks don't destroy your insulin levels.

[Anonymous No.13649299]

>>13648308
Uh no, that’s not the point of cast iron you fool.

[Anonymous No.13649317]

For cooking eggs, get a non-stick pan and use it only for eggs. Don't ever use it for cooking anything but eggs.

My current egg pan is three or four years old and I have cooked a lot of eggs in it and it still doesn't stick. I don't add enough butter or other oil to the pan to coat the bottom I still have never had any issue with eggs sticking to it.

On the other hand, I've had non-stick pans that I used for eggs and meats. Within two months after I bought the pan, they would inevitably start sticking.

I'm told that the protein of the meats reacts with the coating and causes it to start sticking.

[Anonymous No.13649332]

HOW DO I CLEAN A STAINED STAINLESS STEEL?

[Anonymous No.13649468]

>>13649317
>the protein of the meats reacts with the coating
dude noting reacts with teflon, not even sulphuric acid, much less proteins. Most likely it was the higher heat used for searing the meat that softened up the coating and caused minor damage over time, even with wooden or plastic spatulas. Or maybe gummed up oil residue.

[Anonymous No.13649470]

>>13649332
stainless steel wool pad for burnt on stuff. Those are fantastic. Or do you mean discolorations? Just dont give a shit about those.

[Anonymous No.13649475]

>>13649317
>For cooking eggs, get a non-stick pan and use it only for eggs

I just cooked eggs in my stainless steel pan with no sticking. It rinsed clean with water in the sink. Why do I need Teflon again?

[Anonymous No.13649484]

>>13649470
thanks

[Anonymous No.13649529]

>>13649285
They've been brainwashed.

[Anonymous No.13649999]

>>13649475
How do you make them not stick? cold oil on a hot pan, distribute oil on a thin layer and then drop the eggs?...

I have heard some people season their stainless, but that sounds retarded imho.

[Anonymous No.13650042]

>>13649999
Its not really "seasoning" in the physical/chemical or engineering sense, just seasoning in the culinary sense of making them non stick.

How to properly prepare 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, pour in some high-temperature cooking oil (e.g. canola) and coat the pan thoroughly by spreading it with a kitchen tissue or a spatula.
6. Keep heating the pan right up to the smoke point of the oil, 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 non-stick coating will last through all frying until you strip it off with dish soap or acidic stuff.

I cant believe the mileage I have gotten out of that little instructional over the years.

[Anonymous No.13650070]

>>13649258
Brains are made mostly of fat, no wonder your skull is empty

[Anonymous No.13650101]

>>13650042
You don’t even need to do all that. Just throw some butter in the pan before you add the eggs.

[Anonymous No.13650141]

>>13639243
I make shakshouka in my cast iron all the time. You're an inept retard.

[Anonymous No.13650143]

>>13644234
>Throw it into a fire overnight, the seasoning will burn off.
Good way to completely destroy your pan.

You don't need to reseason unless it's got literal decades worth of gunk on it.

[Anonymous No.13650398]

>>13648368
Apart from electrolysis none of those are hard or complicated. Just wear some gloves and use common sense, ya pansy.

[Anonymous No.13650404]

>>13650141
youre going to ruin your pan whatever dude

[Anonymous No.13650963]

>>13643791
I cook eggs in mine all the time. Just put a little oil in before you crack the eggs in the pan.

[Anonymous No.13651505]

>>13639225
elaborate

[Anonymous No.13651777]

>>13649317
Nothing food base reacts with Teflon.
What really kills non stick is to high a temperature.
The moment it gets to hot the heat causes it to release gas that can kill birds but does almost nothing to humans and once it's happened it's slightly less non stick.
Do it 50 times and the pan's almost useless.
I think the temp is just about 200-250c so it's always for low to medium cooking.

[Anonymous No.13651838]

>>13639187
Patrician choice.
Fuck the plebs.

[Anonymous No.13651850]

>>13639178
I'm a huge trendy faggot so for me it's 5-ply or nothing

[Anonymous No.13651895]

>>13651850
5 ply is a meme except for demeyere's.

[Anonymous No.13652041]

>>13639178
Cast iron is good for pan pizzas and if you have an iron deficiency, its bad if you dislike how stupidly easy they get fucked by anything and having to bake it for an hour after every meal to burn off anything stuck to it because you cant wash it and then you have to scrape it and then cure it again which means busting out the lard, rubbing it with your hands agaisnt the coarse pores of the pot, then baking it again.

stainless steel is good for basically everything that doesnt need to have super high heat retention (read: 99% of things) and is dishwasher safe, cons are that it can be stained

[Anonymous No.13652067]

>>13649258
Based retard

[Anonymous No.13652079]

>>13649258
you are disgusting to me. stop passing on false information you ankle flashing bearded faggot

[Anonymous No.13652446]

>>13639653
I mean, what else is there to talk about? Knives again?

[Anonymous No.13652758]

What's this in the bottom of my pan?

I've used it once to cook steak then cleaned it right after and left it to drip dry

[Anonymous No.13652759]

>>13652758

So some asshole doesn't have oxalic acid/barkeepers friend. Tell the asshole that owns that pan to use a cleaner.

[Anonymous No.13652763]

>>13652758
Water strains/calcium. Wipe with vinegar to shine it up and get rid of it.

[Anonymous No.13652814]

>>13652763
Cool thanks. Was worried it was grease or mold

[Anonymous No.13652820]

>>13639788
the point of a wok pan is to have uneven heat
so you can blast the highest heat possible yet only at the bottom
the point of doing a wok is to cook what ever you cook with very high heat for a very short time
it helps with not burning the food by being able to get it up and away from the heat

[Anonymous No.13652826]

>>13649209
>We don't have butter churns, or cows in our front lawn. Looms,

speak for your self faggot

[Anonymous No.13652836]

guys i posted here before but i just wanted to finally put an end to this conversation by saying that the cons of stainless steel are actually non existent if you think about it, and the therefore its settled matter

[Anonymous No.13652875]

>>13639178
It really depends what I'm cooking. If I need a serious sear, cast iron is what I'll use. It is a pain in the ass compared to my d3 stainless stuff though; heavy as shit, handle gets hot as fuck, cleaning it with salt is annoying.

[Anonymous No.13652886]

>>13641820
There are oven-safe coated grips. Check the manual, if in doubt.

[Anonymous No.13652894]

>>13652763
Can confirm that vinegar does the job quickly and easily.

[Anonymous No.13652932]

>>13644178
>lol just make sure theres enough oil in the pan for the eggs to deep fry then theres no sticking!
just buy a deep fryer at that point desu...

[Anonymous No.13652986]

>>13643791
>Just don't cook eggs in them
Who the fuck actually has trouble doing eggs in cast iron? I mean how bad would you have to be at cooking for this be a problem?

[Anonymous No.13653003]

>>13652041
>because you cant wash it
lol what?
I wash mine every time I use it. No problem at all.
If stuff does get proper stuck just use a stainless steel spatula and scrap it off.

[Anonymous No.13653008]

>>13644192
>"Just as low maintenance as stainless steel"
I throw my d3 shit in the dishwasher. There's no way cast iron is making it out of there without being completely trashed.

[Anonymous No.13653154]

stainless steel for most stuff. some of things stuck too much though. like chicken skins.

[Anonymous No.13653155]

>>13652820
true

carbon steel have even more uneven heat, and this may be why most chefs prefer oven cast iron even.
going from very high to very low heat is a good thing if you're going to do a bunch of steps in the same ok

[Anonymous No.13653256]

>>13651895
why specifically demeyere? what’s wrong with allclad d5?

[Anonymous No.13653267]

>>13640905
It keeps heat well and doesn't burn all your shit to a cinder. It is thick enough that you can do slow cooking and leave it on a slow controlled burn while doing other shit and not watch it like a hawk the whole fucking day instead of doing other shit.

[Anonymous No.13653335]

whats the verdict on le crueset stainless steel pans? theyre expensive but i guess theyre good no?

[Anonymous No.13653358]

>>13653335
I’m sure they’re fine, le creuset doesn’t make bad cookware. The real question is why le creuset? You don’t see many people buying their stainless cookware. They specialize in their ceramic coated cast iron, that’s their bread and butter.

[Anonymous No.13653360]

anyone got a list of good pan brands that arent pricey as fuck? is ikea good?

[Anonymous No.13653388]

>>13653256
Because allclad’s five layer cookware is layered like this:
Steel
Aluminum
Steel
Aluminum
Steel

It’s retarded because stainless steel has shit thermal properties so sandwiching it between two aluminum layers serves no purpose. In fact there is less total aluminum in a d5 pan than a d3 which means it has less of the metal that gives a pan it’s good thermal properties.

Demeyer on the other hand layers heir five ply cookware like this:
Steel
Aluminum alloy
Aluminum
Aluminum alloy
Steel

There is far more aluminum in demeyeres five ply cookware than the allclad d3 or d5.

Demeyer industry5 and 5plus>Allclad d3>Allclad d5

[Anonymous No.13653398]

>>13639187
You deserve the innumerable cancers you're developing right now.
>>13639823
Wristlet cope. I'm sorry you aren't strong enough to pick up the big boy pans, anon.

[Anonymous No.13653410]

>>13639187
>implying bugmen are human

[Anonymous No.13653412]

>>13653398
>Picking up a cast iron while cooking
Do you even think before posting

[Anonymous No.13653415]

>>13639238
>>cannot be stained
oh anon....

[Anonymous No.13653420]

>>13653412
>what is a pot-holder
Rarted post, my friend

[Anonymous No.13653444]

>>13641991
We certainly will get it, yes.

[Anonymous No.13653455]

>>13653003
enjoy your rust

[Anonymous No.13653551]

>>13639178

Used to champion cast iron, now I prefer cast iron.

Heat transference is much faster, non-stick is way easier and cleanup is way easier too.

Literally throw salt in the pan, whisk it around with a brush and toss. Good to go.

[Anonymous No.13653564]

Can't you just use cast iron for all the oily, fatty foods
The natural lubricant

[Anonymous No.13653594]

>>13653564
It’s just annoying to wait for cast iron to heat up, it’s a pain to wait for it to cool down which means they have terrible temperature control. You can’t put acidic foods in them and you have to keep maintaining the seasoning. A stainless steel pan has non of these problems.

[Anonymous No.13653600]

>>13639788
>Unless you have a gas burner specifically designed for wok use, you're never going to reach full potential on a typical gas stove.
Retard alert. Don’t open your mouth if you don’t know what you’re talking about

[Anonymous No.13653603]

>>13639243
>you can't use tomatoes because muh acidity
Imagine not treating and seasoning your pan right. Yes you can make tomato sauces. I do it all the time. See the acidity eats a tiny bit of seasoning everytime but you gotta remember the seasoning develops over time with regular cooking. When I first started cooking with cast iron I made a big "hole" where I accidentally removed the seasoning. Seasoned it once in the oven, then proceeded to cook as normal, the hole was completely gone after a couple of uses. The only problem with tomato sauces and other acidic foods is if you're constantly making them in your cast iron, but you still cannot ruin a cast iron, seasoning is incredibly easy to do and if you're cooking with it all the time then acidity isn't something to worry about.

[Anonymous No.13653625]

>>13642689
None of that is true. If you properly oil it when you cook it won’t stick, and if you dry it completely after you wash it, it won’t rust.

[Anonymous No.13653663]

>>13639178
>What do you prefer

for what?

But apart from that - if I can only have one, stainless steel.

[Anonymous No.13653943]

Costco has this set of 5-ply copper core for $200, is it worth trying out or is it garbo?

[Anonymous No.13653976]

>>13653388
You mean Demeyere?

[Anonymous No.13654024]

>>13653976
Yes and I also made a mistake in the layering. It goes

Steel
Aluminum
Aluminum alloy
Aluminum
Steel

[Anonymous No.13654071]

>>13651777

You are correct about some things, but not all.

Meat proteins do stick to teflon. They will supposedly stick less if the pan is hotter and contains enough oil that the surface proteins cook as soon as they hit the oil.

It may aggravate the problem that I don't heat teflon or other non-stick pans to high temperatures.

In fact, one time I found someone using one of my teflon pans on very high heat to cook eggs (the doofus knew nothing about cooking). I picked up the pan, dumped the eggs into the trash, cooled off the pan, and threw it in the trash, too. The doofus was rather upset about me "ruining his eggs".

[Anonymous No.13654081]

>>13653943
God damn I wish I didn't live in eurotrash, then I would buy all the all-clad.

[Anonymous No.13654082]

>>13649468

Nope. I don't use high heat on teflon or other non-stick pans.

I suspect, but do not know, that the non-stick coating has small pores that the meat proteins fill and stick to when they harden.

[Anonymous No.13654093]

>>13653943
It’s probably not terrible but not great either.

[Anonymous No.13654096]

>>13654081
Buy some of the better lines from WMF, Tefal or Silit and I guarantee they are just as good as All-Clad ever was or is.

[Anonymous No.13654133]

>>13654096
>WMF
Can't find any of their pans that aren't disc-bottom.
>tefal
Is all non-stick and/or Jamie Olive-oiler
>Silit
WMF, but different name?

[Anonymous No.13654165]

>>13653603
I'm not gonna use my cast iron like a stock pot sorry. I have stainless and I have enameled stuff for that.

[Anonymous No.13654203]

>>13654082
It's not high heat, but higher heat than with eggs and cooking it for for longer.

[Anonymous No.13654254]

>>13649258
Hey grandma why havent you returned my calls

[Anonymous No.13654506]

>>13653455
Been doing it for 2 years so far. When does the rust start?

[Anonymous No.13654513]

>>13639178
how do u clean stainless? Mine always look like burnt shit after a while so that and the hassle of using a towel on the handle made me use only coated pans and pots

[Anonymous No.13654531]

>>13654133
>pans that aren't disc-bottom
Not sure what you mean by disc bottom .... all pans have bottoms that are circular and flat ...?

[Anonymous No.13654534]

>>13654513
stainless steel wool. gets absolutely everything off without any scratches in 30 seconds or less.

[Anonymous No.13654595]

>>13654534
Stainless will just scratch up your stainless. Don't let food solidify. Let the pan cool down and throw in some water and soap. Let soak for an hour and everything will come off with a sponge.

>>13654531
There's disk bottom cookware and then there is fully clad cookware.

[Anonymous No.13656475]

>>13654595
>there is fully clad cookware
Just for optics obviously, that doesnt matter jack shit for actual heat transfer. If anything disc bottom is probably much easier to manufacture so you can rely more on it having been bonded flawlessly in addition to it being more affordable.

[Anonymous No.13656486]

>>13639187
Based, but also poor people are living rent free in your head.

[Anonymous No.13656493]

>>13639187
how will wagies ever recover?

[Anonymous No.13656499]

>>13652758
Looks like cum to me.

[Anonymous No.13656624]

>>13639178


I cook on Rearden Metal pans cause I'm not some needy poorfag.

[Anonymous No.13656632]

>>13640540
bump for this

[Anonymous No.13656636]

>>13640540
>>13656632
I would avoid enamel, just because it might flake off over time. Regardless of material, all you need to stop it from sticking is the appropriate temperature and the wherewithal to stir every ten minutes. 50% of your stove's maximum should suffice as the appropriate temperature.

[Anonymous No.13656747]

>>13639178
cast iron can be used as a weapon.

[Anonymous No.13656842]

>>13656636
>I would avoid enamel, just because it might flake off over time.
I thought it mostly flakes due to rough handling?

[Anonymous No.13657037]

>>13656475
That depends entirely on the specific piece of cookware.

[Anonymous No.13657076]

>>13656842
most often die to thermal shock would be my guess, when people pour cold water in a scorching hot pot or pan to deglaze it.

[Anonymous No.13657126]

>cast iron
slightly reddit but still based
>stainless steel
extremely Chad, especially if you make eggs in them
>non-stick
subhuman

[Anonymous No.13657389]

>>13657126
>HE DOESN'T OWN FULL COPPER.

[Anonymous No.13657725]

>>13652446
buck 120+ general

[Anonymous No.13658061]

>>13656475
Had a disc bottom that separated in areas and began heating unevenly. It was the meme Emeril shit I got as a gift, but still.