/ck/ - Food & Cooking

[Anonymous No.14005809]

Looking to invest in a cast iron pan for the first time but have absolutely no idea what brand is best bang for my buck.

Does anyone have any suggestions on what’s a good one? I’m UK based in case it matters.

[233lbs PURE MUSCLE No.14005815]

>>14005809
Just buy a cheap one. I can tell by your indecision that you are a shit cook and probably a manlet too

[Anonymous No.14005822]

>>14005815
>shitposting tripfag
Wow colour me fucking surprised.

[Anonymous No.14005880]

>>14005809
1) You want to buy cast iron, not invest in it. Most objects lose value once purchased and used.

2) Lodge is perfectly fine of you don't mind having a heavier pan, depending on the size of pan you want.

3) If you get a Lodge, I'd suggest grinding or sanding the inside smoother, then seasoning the inside (not too smooth, otherwise the seasoning won't stay on, but smoother than factory, so that food can slide off easily after a month or so of use).

4) Despite what idiots who don't cook but watch cooking videos say, you CAN wash it with normal dish soap after use. Just throw it on the hob to dryafterwards, then lightly oil it (olive oil works well).
If there's anything stuck to the pan, you can scrape it off with a plastic scraper (Lodge also sells these, as well as useful silicone handles). Use non-metal utensils until the seasoning is thick/strong enough. You'll know when, because the pan will have a black hue instead of brown/straw.

[233lbs PURE MUSCLE No.14005886]

>>14005822
Step up, nigger lover. I got three jannies on my payroll that would love to give you a vacation

[Anonymous No.14005894]

>>14005880
This.

I wash my skillet with water and some soap. I simply dry it with a cloth afterwards and place it on the stove on low heat afterwards,

[Anonymous No.14005963]

>>14005894
>>14005880
Thanks for the tips guys. Lodge was one of those that caught my eye.

[ϟϟSCHUTZSTAFFELϟϟ !JuN.8Ir9OE No.14006386]

>>14005809
Just buy a Lodge or whatever brand in your country costs $20.

[Anonymous No.14006421]

>>14005880
My lodge is 4 years old and I swear to fucking god it always looked like this since day one and I sear my meat without using added fats or oils

[Anonymous No.14006992]

>>14005880
Alright. Let's settle this. I have NEVER used soap on my cast iron and I've also never tasted anything funny in my food or gotten food poisoning. My seasoning is slick like greased glass and eggs don't stick.
I clean it with hot water and a copper scrubber until a paper towel comes away clean with no brown residue.
But you say you use soap. I'm not being some 4chan ass. I'm being real with you, because I might not know if soap is bad for a pan (I've never tried it) but I KNOW that no soap is just fine.

[Anonymous No.14007008]

>>14005809
>Looking to invest

well I wouldn't empty one of my off-shore accounts to buy one
there are some bargains out there

[Anonymous No.14007035]

>>14006992
I use soap on mine too. It's fine. No rust, nothing sticks, I didn't even get covid-19. You're fine m8.

[Anonymous No.14007051]

>>14006992
Don't use soap these plebs are fucking retarded. The season will feel sticky and start coming off in your food. It fucking destroys it. You've been warned.

[Anonymous No.14007251]

>>14007051
K Gramma I won't

[Anonymous No.14007587]

La Cruecet makes a good one. I have used it for a decade. I keep my lodge ones for the campfire/outdoors. But honestly they are only as good as the cook.

[Anonymous No.14007596]

>>14007051
Found the Reddit user.

Cast iron skillet pans aren't magical implements, it will be fine if you use soap to wash them. Like someone mentioned already, just make sure to use some type of rag to dry it, and then place it on the stove and turn up the heat for a while. Problems weren't.

[Anonymous No.14007623]

I think what I have realized is that I have built up a really amazing coat of seasoning on my cast iron, and I'm just not willing to risk changing up my routine because some people are overly assertive hypochondriacs. No soap it is. Tried, true, and in no need of fixing.

[Anonymous No.14008315]

>>14005809
Just know learning to heat your pan first then adding oil then food is the best way to cook in cast iron.
You have to learn how long stuff takes for your pan and your stove.
My one for eggs in 1:30-2 minutes on medium heat on the mid size burner then butter and swirl it around the pan and then 2-6 eggs.
If I don't pre heat and put the butter in cold and wait for it to melt then add eggs it sticks.
If I leave it for to long the butter turns black as I put it in.
If I sear I put on medium for 3 minutes then high till it smokes then I wait a extra minute then add a steak covered in oil or if its thick same thing but flip after 2 minutes cook 2 more then turn to low and let it cook for a bit till I flip again then wait till it's cooked.

[Anonymous No.14008338]

>>14007051
Depends. Most of the time I don’t but sometimes I do because dish soap is a great degreaser and greasy fond is a bitch. Shit that has lots of spice or sauce or marinades can be tough. Ex: spicy italian sausage, sugar/garlic/ginger/soy marinades for chicken, burned cheese bits from smashburgers, etc. A heavier sponge and a few ml of soap can really clean things up fast, especially getting burnt oils off. Re-oil, a quick heat and you’re reset back.

In general you're right, but I don’t see the utility in a purist approach. You want goober American cheese burnt oils gone ASAP, no need to try to survive by carrying on. Just quickly strip oil and goober, replace oil, you’re good to go.

[Anonymous No.14008791]

>>14007596
>Cast iron skillet pans aren't magical implements, it will be fine if you use soap to wash them.
Opinion disregarded. Please kys.
>>14008338
>Most of the time I don’t but sometimes I do because dish soap is a great degreaser and greasy fond is a bitch.
You use salt. Salt is abrasive and it absorbs grease. It is how cast iron has been maintained for centuries. If you fuck up and burn something into the pan then a scour pad or chainmail take it right off. Hot water is fine, soap in my experience breaks down years of seasoning. I have reconditioned old cast iron and if I don't want to wire brush the rust and old season off then Dawn and hot water will break down the season rather quickly. Then the dual action sander to resurface the cooking surface if there is severe pitting.

I would literally beat a woman for using soap on my pans or putting them in the dishwasher. The same people that are creeped out with nonsensical worries about not degreasing cast iron with soap are the same people who use Teflon pans and plastic storage bins. They probably eat McDonald's too, and consume the human shit that accumulates under Shaniqua's disgusting acrylic fingernails.

[Anonymous No.14008801]

>meme iron
Yeah I love doing four times the work just to clean my pans!

[Anonymous No.14008847]

>>14008801
You have never used cast iron.

[Anonymous No.14008871]

>>14008847
Yeah because I’m not a faggot

[Anonymous No.14008878]

>>14007051
from the actual Lodge website on how to fucking clean their pans: “use soap”

[Anonymous No.14008912]

>>14008791
>years of seasoning
>ruined by a little bit of soapy water
Right. I don't know about you, but I've had to use multiple rounds of oven cleaner or a round through an oven's self-cleaning cycle to strip seasoning off old pans I've rescued. A quick scrub with soap and water isn't going to break down your seasoning. No one's suggesting letting the pan soak.

[Anonymous No.14008921]

>>14008912
Right?

Unless you're soaking it in lye based soap it'll be fine

[Anonymous No.14008926]

>>14008878
And they admit it ruins the season. They just know millennials are dumb as rocks and want to sell you more seasoning kit. Lodge Jews can suck my well seasoned cock.
>we know your family has seasoned your iron for generations but don't worry goy when you strip that seasoning off with soap and hot water we got you covered. Just reseason with Lodge® cuck oil(also great for prepping your wife's bull).

[Anonymous No.14008978]

Stop being a faggot and get a carbon steel pan.

A cast iron pan is basically a crock pot with an identity crisis.

[Anonymous No.14009013]

>>14008978
can't sear a 1.5" thicc cut ribeye on some bitch ass carbon steel.

[Anonymous No.14009041]

>>14009013
Yes you can, carbon steel provides the best sear and doesn't take 30 mins to heat up.

[Anonymous No.14009046]

>>14009041
you're fooling yourself if you actually think that

The only way I could see that working is if you've got wok burner throwing out 40k BTU or something.

[Anonymous No.14009053]

>>14009046
>wok burner throwing out 40k BTU

Most of your steaks in restaurants are cooked in fucking carbon steel pans and finished in the oven.

Only retarded americans don't use carbon steel for some reason and have a cast iron fetish.

[Anonymous No.14009062]

>>14009053
again, unless you've got a massive high heat burner to keep your carbon steel hot, it's NOT gonna give a good sear compared to cast iron.

If im searing a steak at home, it's cast iron 100% of the time, unless i'm cooking on the grill.

[Anonymous No.14009068]

>>14009013
>can't sear a 1.5" thicc cut ribeye on some bitch ass carbon steel.
Carbon steel is actually superior to cast iron as it is more dense and therefore conducts heat more efficiently and stores heat longer and distributes it more evenly. It is also more practical and is used in actual professional kitchens. It is seasoned the same way cast iron is, and can have superior handles riveted in place which allow you to actually toss food in them like a pro and not burn the fuck out of yourself. They also tend to be a lot more expensive.

[Anonymous No.14009076]

>>14009068
They're also MUCH thinner and don't hold anywhere near the thermal energy you can hold in a thicc cast iron skillet.

If you're searing thicc steaks, you need a LOT of thermal energy in the pan so you don't end up with an inconsistent sear from your pan cooling down too much.

Especially when you flip your steak to sear the 2nd side.

[Anonymous No.14009075]

>>14009062
It's industry standard for a reason you fucktard. Carbon steel is used because it is basically like cast iron except not stupid. Cast iron is garbage meat for camping over a shitty campfire. If you want to make food in a kitchen use a carbon steel pan.

[Anonymous No.14009083]

>>14009075
I'm guessing you've literally NEVER tried searing a thick steak with carbon steel, have fun with a horrible fucking sear.

[Anonymous No.14009086]

>>14009062
>again, unless you've got a massive high heat burner to keep your carbon steel hot, it's NOT gonna give a good sear compared to cast iron.
You're a fucking muppet. You don't even understand thermodynamics.
>t.Welder

Carbon steel > Cast iron at literally everything.
>t.Cast Iron owner

I also made my own pizza steel because I'm not a tard and I'm not ruining pizza by cooking it for 20 minutes in a cast iron pan that hasn't been preheated to 700°. In fact I doubt you could get cast iron as hot in a conventional oven.

[Anonymous No.14009094]

>>14009086
I just use a pizza stone cause cast iron is heavy and retarded.

[Anonymous No.14009096]

>>14009086
I'm not arguing that carbon steel isn't thermally better, the problem is you don't see thick carbon steel pans that can hold heat, they're all thin as fuck, because that's generally why people want carbon steel, it's super light compared to cast iron.


That super light carbon steel however is NEVER gonna hold the same thermal energy as a fat as fuck cast iron skillet.

[Anonymous No.14009102]

>>14009083
>this moron doesn't get that carbon steel and cast iron are made of the same shitty thing.
>one is sheet and smoother and the other is just cast and heavier
>the only retarded benefit is that it keeps temperature better for slow cooking. It fucking cools down quickly and is harder to get hot again.

[Anonymous No.14009103]

>>14005880
>Olive oil
No. Use Coconut oil. it does not go rancid exposed to oxygen unlike olive oil.

[Anonymous No.14009106]

>>14009076
>They're also MUCH thinner and don't hold anywhere near the thermal energy you can hold in a thicc cast iron skillet.
You don't know what you're talking about. If anything a good carbon steel pan is at least as thick as cast iron and even more dense. Cast iron has air pockets inside of it which makes it inferior to real carbon steel pans for heat retention, conduction, and distribution. Cast iron is popular because cowboys and pioneers needed versatile, cheap, and rugged cookware to use over an open fire. Even in those days copper pans were the top of the food chain, not cast iron. Copper is still the absolute best but it is ridiculously expensive.

[Anonymous No.14009108]

>>14009106
also copper leaches into your food and kills you

[Anonymous No.14009110]

>>14009102
>the only retarded benefit is that it keeps temperature better for slow cooking
The other benefit is SEARING A FUCKING STEAK, like i've been saying the whole fucking time.

If you're searing a thick steak, cast iron holds it's heat MUCH better than carbon steel.

Carbon steel CAN get hot enough for a good sear too, but it requires a very powerful burner to keep it hot when searing since it doesn't have the same mass that cast iron does, it can't store as much thermal energy. IE, it cools down too fucking fast.

[Anonymous No.14009111]

>>14009096
>I'm not arguing that carbon steel isn't thermally better, the problem is you don't see thick carbon steel pans that can hold heat, they're all thin as fuck, because that's generally why people want carbon steel, it's super light compared to cast iron.
Stop shopping at Walmart.

[Anonymous No.14009114]

>>14009110
>searing fucking steak
No, again like I'm trying to explain to you, Carbon steel has a superior sear.

THIS IS WHY THEY USE IT IN COMMERCIAL KITCHENS INSTEAD OF CAST IRON. IT JUST DOES A BETTER JOB.

[Anonymous No.14009115]

>>14009106
>>14009111
>If anything a good carbon steel pan is at least as thick as cast iron
post a picture of your thickest carbon steel pan you fucking mongoloid retards.

[Anonymous No.14009118]

>>14009114
Again, IF YOU HAVE A FUCKING HOT ENOUGH BURNER, SURE.

A home kitchen, DOESN'T have a hot enough burner to do this though.

As I said almost an hour ago, if you have a 40k+ BTU wok burner, by all means, use carbon steel. But otherwise? Cast iron is the way to go for a home chef trying to sear steaks.

[Anonymous No.14009120]

>>14009094
>I just use a pizza stone cause cast iron is heavy and retarded.
Pizza steel > pizza stone. A stone will not get as hot as steel in a conventional oven. The stone doesn't get hot enough in fact. Stone only works properly In a commercial or wood/coal fired oven.

[Anonymous No.14009127]

>>14009102
>>this moron doesn't get that carbon steel and cast iron are made of the same shitty thing.
No they aren't you retarded git.
Steel is a specific type of allow. Cast iron is literally pit metal.
You can't even weld them with the same rod effectively unless you're using a stainless TIG rig to properly control your heat.

[Anonymous No.14009128]

>>14009118
>If you don't have a hot enough burner

Fuck off with your meme pan. I have both and I never reach for the cast iron for any reason.

[Anonymous No.14009129]

>>14009083
Not him but I got both and have use both and you need to cook slightly different to get a good crust.
Cast iron is pre heat long time then sear any thickness steak and it will sear.
Carbon steel depending on the thickness you have to cook different.
Thick is mid high heat with a 1cm high pool of hot oil and cook it for like 7-9 minutes a side to get a 6cm scotch fillet to midrare with a great crust or wok burner then oven.
Thin is get the wok burner out if you want that crust or pre heat the cast iron.

[Anonymous No.14009134]

>>14009118
>A home kitchen, DOESN'T have a hot enough burner to do this though.
You do realize that electric elements are orange hot?

[Anonymous No.14009136]

>>14009118
>home kitchen doesn't have a hot enough burner to do this

It does, you're just retarded.

[Anonymous No.14009142]

>>14009136
It literally doesn't unless you've got some high end stove top with a massive power burner.

Most standard home kitchen stove burners are 15k-20k BTU max, you can probably find a few that go up to 25-30k BTU.

40k BTU+ is pretty much reserved for professional kitchens, and god forbid an actual professional level wok burner capable of putting out 100,000BTU.

[Anonymous No.14009147]

>>14008871
t. faggot

[Anonymous No.14009152]

Get a lodge, its american made

[Anonymous No.14009158]

>>14009152
>its american made
unless you get enameled, then it's made in china.

[Anonymous No.14009172]

>>14009158
Why would you get an enameled skillet?

[Anonymous No.14009175]

>>14009172
non-stick without seasoning it.

[Anonymous No.14009184]

>>14009142
>It literally doesn't

It does, I live in an apartment and routinely make steak at home with a carbon steel pan.

[Anonymous No.14009191]

>>14005809
Whatever you do, don't buy into the seasoning meme. Every chef I've ever worked with said it's a meme. Wash your pan thoroughly and dry it right away afterwards. The sooner after you finish cooking that you wash it, the easier it'll be to clean. Get a coarse brush for scrubbing.

[Anonymous No.14009201]

>>14009175
enameled skillets are trash. they tried to sell them to our boomer grandparents and now trying to shill them to us despite the enamel non-stick aspect coming off at the slightest breeze.

[Anonymous No.14009251]

>>14007051
>I seasoned my pan shittily
its comming off in your food anyway if soap can loosen it.

Soap used to be a no go for cast iron pans because old soap used lye in it. these days almost no soap has an agent that will fuck up the polymer on your patina so soap away if you want, just remember to oil the fucking thing.

[Anonymous No.14009253]

>>14009184
I don't think he's saying it can't be done at all, he's just saying the right tool for the job is cast iron, as you'll get a better sear.
If you're doing a sear, then into the oven to finish, cast iron is what you want at home. If you're fine pan frying for a longer time, then sure you can use carbon steel and just let it sit in the pan for 5-8 minutes per side instead of cast iron which you'd do 3-4 minutes per side then put into the oven to finish cooking internally.

[Anonymous No.14009437]

>>14006421
how is this still this bumpy after all those years? Mine is about 3 years old and is smooth as fuck.

[Anonymous No.14009456]

>>14009437
i assumed he was lying or never uses it.

[Anonymous No.14009476]

>>14005809
>reddit pans

[Anonymous No.14009478]

ITT : the dunning Kruger effect

[Anonymous No.14009493]

>>14005809
Use whatever. It's cast iron. It's a process literally older than steel. It's almost bronze-age simple.
Don't overthink it.

[Anonymous No.14009512]

>>14009493
Bingo. All you have to do is:
1. Don't soak it in water
2. Don't put it in the dishwasher
And really you can do either of these and it won't destroy the integrity of the pan. I've seen rusty barn finds be made usable again with a little vinegar, crisco, and elbow grease. It's one of the few cooking utensils that can be passed down for generations. Don't overthink it. Just fucking cook with it.

[Anonymous No.14009518]

>no you can't wash my precious reddit memepan

[Anonymous No.14009546]

>>14009115
>>14009096
absolutely seething

[Anonymous No.14009678]

>>14009184
>I live in an apartment
LMAO

Is your landlord jewish?

[Anonymous No.14009686]

Cast iron is a retarded dead meme, let it die

[Anonymous No.14009732]

>>14009456
either that or he didn't take a picture of his pan, you idiot

[Anonymous No.14009872]

>>14006992
From my experience, use soap when you have to, but you don't have to often. I've had one of my cast iron for about seven years now. My method is to scrub with a scrub brush that I only use for my cast irons then heat them up to extremely high temps. It's my understanding that cast iron is quite porous. The more you cook, the more flavor gets absorbed in the iron. Heating up after using water keeps the flavor, but kills any bacteria.
A few years ago a mouse got in our house. There were mouse droppings and piss all over my counters and of course, in my cast iron that was on the stove. I had no choice but to use soap on it. There was a slight difference in flavor. Enough to piss me off, but not enough for anyone but me to notice.

[Anonymous No.14010016]

>>14009872
>flavor gets absorbed in the iron

[Anonymous No.14010209]

>>14007051
Stickiness is from adding too thick of a layer of oil, before it can become seasoning. The oil has only partially polymerised.

Washing with soap removes anything that hasn't polymerised, and it actually helps a little with that (although the best thing to do in that instance is to wash all the sticky stuff and get the pan really hot). The polymerised oil is unaffected by soap, unless you're using something extremely caustic.

[Anonymous No.14010223]

>>14009103
Perhaps, but I haven't left my pans in storage for a long time, so they've never gone rancid. Perhaps that's also because I'm washing with dish soap afterwards before reseasoning after each use, so it's hard to say.

[Anonymous No.14010233]

how do you clean cast iron? i was told you dont want to wash it with soap and water

[Anonymous No.14010245]

>>14005809
Hi UKAnon, I got mine from Amazon:

https://www.amazon.co.uk/Lodge-26-04-10-25-Skillet-Frying/dp/B00006JSUA/ref=sr_1_1?dchild=1&qid=1588276464&sr=8-1&srs=17102575031

10" is ideal - you can fit most things in it. I had a 7" I got in Wales for a few years, but I only use the Lodge pan now. Only thing is mine came with a chip on it, so give it the once over. It's gone up a fiver since the start of COVID but still isn't too outrageous a price.

[Anonymous No.14010386]

>>14010233
Eat your meal. Come back, wash it with the green side of the sponge and some dish soap. Use a plastic scraper if anything is stick. Put it on top of the hob until all the water has evaporated. Turn of the heat and rub in a teaspoon or less of oil with a cloth, then leave it to cool, ready for its next use.

[Anonymous No.14010697]

>>14007587
>La Cruecet
lmao based retard

[Anonymous No.14010749]

> looking to invest

Why do faggots love investing in things. Investing is putting cash or work away long term with a far away pay off. You just want to buy a pan. You pay $25 and use it immediately, that's the payoff.

[Anonymous No.14010788]

>>14009512
You can soak a cast iron in water as long as you give it a light coating of oil or something after

[Anonymous No.14010800]

>>14006992
>>14007035
>>14007051
>>14009872
YOU NIGGERS ARE RETARDED
You don't use soap on your cast iron because it strips away the natural non-stick coating that is literally baked into the iron of the pan. Re-seasoning a cast iron is a pain in the ass, don't scrub with soap to avoid this! Hot hot water and a brush is what I do to clean my pan, it's simple, just don't be lazy and leave food/grease to dry in the pan!
>>14010209
This anon is correct, stickiness is from a too thick coat of oil when trying to season your cast iron.

[Anonymous No.14011899]

>>14010788
Yeah that works. Those two rules are essentially for retards that will se rust and immediately throw the pan away.

[Anonymous No.14012185]

>>14010800
polymerized oil != oil
soap won't do shit to it, it's fine to use

[Anonymous No.14012229]

>>14008926
it's totally a conspiracy made by big canola

[Anonymous No.14012290]

>>14009158
Other way around. All cast iron by Lodge is cast in Kentucky, bub.

[Anonymous No.14012299]

I use a small dab of soap to clean my cast irons every once in awhile. My seasoning is perfectly fine. Everyone relax.

[Anonymous No.14012351]

THIS IS THE DEFINITIVE WAY TO CLEAN CAST IRON BY AN ACTUAL CAST IRON OWNER.

I use my cast iron pan to do almost all of my cooking. I have worked hard to establish a good season, and I can cook eggs in it and they slide out like a brand new teflon pan. First off, maybe you can use soap, but you don't need to. That should be reason enough not to.
It is really simple. After you're done eating, get back into the kitchen and rinse out the pan while it's still hot. With a little water in the pan, scrub it out with a metal scrubber. Not only does this scrape out cooked on bits, it also levels the seasoning and smooths the surface of the iron. Towel off the iron and return it to the stove and heat it up to dry. Once dry, rub a little oil all over it. Done. Super easy.

I have also heard that people like to use salt, and I think I'm going to incorporate that into my routine just after I'm done cooking. Dump a whole bunch of salt in and rub it around with a paper towel before I go in for the rinse and scrub.

But seriously. If you use soap every time you clean your pan you WILL NOT build up a perfect, non-stick seasoning. Maybe you can use soap every once in a while, but messing up your seasoning is just plain unnecessary.

[Anonymous No.14012372]

>>14009128
>Fuck off with your meme pan. I have both and I never reach for the cast iron for any reason.

[Anonymous No.14012455]

>>14012290
Like i said, if it's enameled cast iron, it's made in china.

If it's JUST cast, then it's USA

[Anonymous No.14012467]

>>14012290
Tennessee, not Kentucky. Apparently they're different places.

[Anonymous No.14012493]

>>14009437
>>14009456
>>14009732
I use it like 2-3 times every month to make steaks, with the exception of summer months, but I don’t know why it didn’t get smooth in all this time.

[Anonymous No.14012502]

>>14009068
>tend to be a lot more expensive.
Gotta know where to shop. Just scored 2 10" cast steel for less that 20 each through equippers.com. Piled up a bunch of extra shit and UPS ground was a flat 22 for all of it.

[Anonymous No.14012507]

>>14012493
>I use it like 2-3 times every month
i use mine twice a day, so vastly different amounts of use.

[Anonymous No.14012523]

>>14012493
I use mine about 5 times a week so that explains the extra smoothness.

[Anonymous No.14012533]

>>14012507
That’s why I expected it to become a bit smoother in the timespan of 4 years and not 4 months.
The pan works beautifully though, however maybe the reason why could be that I basically only make reverse seared steaks in it? So literally 2 minutes of cooking.

>pic related

[Anonymous No.14012578]

>>14012533
Cook some eggs in it every now and then. I'll smooth out quicker.

Or use that skillet for something you would usually use a nonstick or a stainless for.

[Anonymous No.14012639]

>>14012578
Will do, thanks

[Anonymous No.14012678]

>>14005880
>>14005963

totally agree, lodge are beater workhorses that just get the job done. i think i use my lodge cast iron more often than i use my all clad copper core pans

[Anonymous No.14012732]

>>14005809

read this article and got rid of all cookware that isn't glass, steel, or iron

https://highline.huffingtonpost.com/articles/en/welcome-to-beautiful-parkersburg/

cast iron pans that i bought are cheap not brand name and they're great i love'em.

just get a cheap one there is no difference (though the one i have that's made in canada seems to get seasoned better - maybe in your case something made in the UK rather than chinese crap will be good)

[Anonymous No.14012748]

>>14005809
check thrift stores for a griswold or wagner ware.

[Anonymous No.14012752]

Lads - is my wife disrespecting by leaving my pan in such a state?

[Anonymous No.14012810]

>>14005809
Ok you want a real rec, get the 3 qt Lodge with lid. The lid fits a few of their other pans. The 3 qt pan can be used to deep fry, chicken fry, saute, stir fry, or braise. It's basically a deep skillet or mini ditch oven. Got mine for 30 but looks like 40 right now. It's the most useful cast iron. After using it, you can decide if you want to branch out or just have the one cast iron. I seriously doubt it can be used to make bread of any decent size though. Biscuits, yes.

https://www.amazon.com/dp/B00006JSUE/ref=cm_sw_r_sms_apa_i_r15QEbV3FZN7Z

[Anonymous No.14012940]

>>14012752
>giving you all that free seasoning
she seems tight

[Anonymous No.14013105]

Here's mine. I only wipe it with a paper towel after use, just like my grandma did it 100 years ago.

The heat will burn anything that could be harmful anyways.

[Anonymous No.14013148]

>>14013105

Don't you hate those shitty crusty bits ending up in your food? I sometimes boil water or let it soak in the sink for 10 minutes for it to properly lose the crust. After that I just wipe it dry but don't oil it because I use the pan almost daily so it won't rust.

[Anonymous No.14013179]

>>14013148
Not really an issue. If I use it to fry meat, I just leave the little bits in there, they don't change the texture of the meat that much. If I use it to prepare veggies or other non-meat stuff, I just wipe the heated pan again with a towel to remove the sticky bits. The loosen up when the pan gets really hot.

All in all, I think I value these residues in the pan. Layer after layer after layer forms the patina.

[Anonymous No.14013182]

>>14005809
It's a slab or iron OP, who gives a shit about the brand?

>>14006421
I found 2 lodge pans in my attic from when we moved 20 years ago. I never saw them before so we must have bought them before I was born in the 80s. I made a pan pizza with one last week.

[Anonymous No.14013185]

Tf there should be no crusty bits. They're correct if its seasoned well you only need a paper towel. Re season your pan and try again if there is debris

[Anonymous No.14013188]

>>14013185
crusty bits are part of the seasoning process I think

[Anonymous No.14013265]

>>14013105
same pan, just reheated and then removed crusty stiff with a paper towel.

and people still fall for the
>cast iron maintenance is hard
meme

[Anonymous No.14013508]

>>14012351
>If you use soap every time you clean your pan you WILL NOT build up a perfect, non-stick seasoning
>also I've never used soap in it before

[Anonymous No.14013537]

>>14013508
I’m having trouble understanding the autism ITT. You use a very slight bit of mild soap WHEN, FOR AN EXPLICIT REASON, YOU WANT TO GET RID OF AND REPLACE THE TOP COAT OF OIL.

There are situations where this happens. Who cares. Some people may never need to do it. Great. But if you cook random shit from the internet long enough, and/or fuck it up, or even pull it off but leave wreckage behind, you may not want some Laotian oil residue in your pan when you fry an egg the next day, you may want it reset with fresh organic CA avocado oil, for example.

[Anonymous No.14013584]

>>14013537
>you may want it reset with fresh organic CA avocado oil, for example.

[Anonymous No.14013599]

>>14013584
What do you specifically use? It’s a nice mild oil with a smoke point above 500F that is made in the USA and not some bullshit counterfeit “Italian” or “Spanish” or “Greek” oil with much lower smoke points.

[Anonymous No.14013725]

>>14009013
maybe you should git gud then

[Anonymous No.14013731]

GO to a second hand shop or a fleamarket and pick up some grandmothers 40-year old pan. Clean it up and it's good to go.

[Anonymous No.14013733]

>>14013537
>reset with fresh organic CA avocado oil

[Anonymous No.14013775]

>>14005809
I've just ordered some wrought iron pans from Aus-ion. They look pretty cool, basically carbon-steel but one piece without rivets.
Rivets on pans trigger my autism.

I have a cast iron pan as well but I want this because cast iron is too heavy for my wife and her non-stick pans end up scratched and non-non-stick after a year or two and I get the blame.

[Anonymous No.14013797]

>>14013775
whoa
wut r deez?
and how much?

[Anonymous No.14013824]

>>14009108
I don't give a single shit. Properly kept copper cookware is the pinnacle of all cookware

[Anonymous No.14013831]

>>14013797
Nobody in this thread except you and me are going to believe I'm not samefagging.
Anyway, they go by two names: solidteknics and aus-ion
I think they're Aus-ion in USA and solidteknics everywhere else. Google for a store near you I guess, I ordered from the manufacturer in Australia because outside USA but they also make them in USA too I think, maybe under license or something.
They're not cheap but they're the only one-piece pans I've seen that weren't cast iron.
The same brand also make cast-iron so read the product carefully to get the right one.
https://www.amazon.com/SolidTechnics-AUS-ION-10-2-inch-Skillet-Solidteknics/dp/B06Y4CC7G3

[Anonymous No.14013838]

>>14009136
It doesn't though. Like I get you COULD blast it at full heat on a bare carbon pan and continue blasting it for the next 20 minutes cooking your 2 inch ribeye, but I don't want to set off every smoke alarm in my house and deal with a flame the large on a shitty little pan.
Cast iron is just more convienent for it. Also the tall sides and heat retention make it great for butter basting.

[Anonymous No.14013842]

>>14009437
He doesnt take good care of it

[Anonymous No.14013843]

>>14013797
I found them when I was searching for a good cast iron pan. Ended up buying a cheap one to make do while I wait for these to arrive.
When I was looking at them, I found heaps of online stores in USA selling them so it should be easy to get.

I'm pretty excited to actually get them but I just wish they'd clear customs, the courier might have fucked up the paperwork and I don't know whether I can get them in time for my wife's birthday.

Obviously I don't know how they actually cook since I haven't gotten my hands on them yet.

[Anonymous No.14013850]

>>14013831
>solidteknics or aus-ion
everyone on the internet except yourself is 1 guy
hecnce anononymous posting
Are these rebrands?
I only want closest to cam in
>>14013775

[Anonymous No.14013866]

>>14007587
>>14010697

Lmao ikr
Look at the rim of it. This retard doesn't season the rim, its bumpy as shit, and doesn't even look good.

I love my cast iron, shits easy and reliable, but most importantly its aesthetic as fuck

[Anonymous No.14013869]

>>14013850
>Are these rebrands?

Solidteknics is the company, AUS-ION is the wrought-iron 'technology' and Noni is a steel 'technology'.
I think that's right.

>I only want closest to cam in
That's the wrought iron, back one is cast iron I think, they make both.

pic related are the wrought-iron/carbon-steel/whatever.
They have some meme steel called Noni as well which looks good too, it's basically nickel-free stainless-steel, maybe for saucepans instead of pans?

https://www.solidteknics.com/shop

[Anonymous No.14013882]

>>14012493
Yeah, its going through growing pains. When my pan looked like that I scrubbed it with a metal chainmail sponge thing (by Lodge I believe) pretty well, washed it out with just water, and reseasoned it. Really give it a good scrape down to smooth it out and itll be a 10/10. You want it to be shiny but not sticky.

[Anonymous No.14013891]

>>14012752
Slap that bitch.
Don't be a beta and let her disrespect you like that

[Anonymous No.14013904]

>>14013599
Not that ass, but I use flaxseed oil. Made in US, great for you, and gets a really impressive season on there. I'd recommend.

[Anonymous No.14013908]

>>14013904
I think I'd use grapeseed or just canola, need a high smokepoint, neutral flavour is probably best.

[Anonymous No.14014230]

>>14013908
Yeah, those are fine, i've really like the flaxseed tho, the seasoning is actually impenetrable. Try it if you can

[Anonymous No.14014350]

>>14013869
>making pans with a buncha holes in them
it never even began for koalafags

[Anonymous No.14014389]

>>14014230
>using a low smoke point oil that tastes and smells like shit to season your pans
No idea how this meme started, but just use a high smoke point oil you'd actually cook with because that's what's going to end up coating your pans after you actually cook in them anyway.

Flaxseed oil has a reputation for flaking, too.

[Anonymous No.14014410]

>>14014350
That's for flame grill. I guess it's technically a different shaped grill.
I don't have a BBQ and probably wouldn't bother anyway but that's what its for.

[Anonymous No.14014416]

>>14014389
Because you don't understand the science behind it.

Flaxseed oil is a drying oil high in ALA, which is what gives a strong seasoning layer when polymerization happens (ie, you take it beyond its smoke point)

The only reason you're getting flaking is because you're not using enough coats for the initial seasoning, it should get 3-6 layers of flaxseed applied before you cook with it

[Anonymous No.14014514]

>>14009075
Bro cast iron is terrible meat u right

[Anonymous No.14014554]

>>14008791
>salt for centuries
even when salt was a luxury item? I don't think so

[Anonymous No.14014622]

>>14014416
>picking up a bottle of expensive oil that needs to be refrigerated so it won't go rancid, and smells/tastes like shit just so you can season your pans with it when oil you actually cook with works just fine
There's a sucker born every minute, I guess.

Cast iron does not need to be babied. Season it once (probably not even necessary if you buy a Lodge) with a thin coat of normal high smoke point vegetable based oil, clean/dry it after every use with just water and maybe a drop of soap if needed, apply a thin coat of oil if you're gonna store it, and it'll build up a nice seasoning on its own as you use it.

It's 16th century cookware. Don't overthink it or buy some expensive meme oil you won't even cook with just to season it.

[Anonymous No.14014632]

>>14014622
you baby it for the first few months, so after a year you can do literally anything you want in it for the rest of your life because that initial "babied" seasoning is rock fucking solid and never gonna chip.

[Anonymous No.14014803]

>>14014632
But that's just the point, you don't have to. Just keep cooking in it and don't do anything retarded like put it in the dishwasher, cook down an entire can of tomatoes for an hour or let it soak overnight and your pan will just keep getting better and better.

Babying and meme oil is completely unnecessary.

[Anonymous No.14014813]

>>14014803
depends how much you abuse it

if you're trying to do a tomato sauce regularly (once or twice a week) in your fresh cast iron, good luck getting a good seasoning going.

[Anonymous No.14014832]

>>14014803
best post itt. Iron pans WANT to get used, just abuse them.

[Anonymous No.14015821]

Not gonna read the thread because you're all fucking retarded. Get a cheap teflon for eggs, fish & other delicate proteins. Then buy a stainless steel skillet for everything else. Fuck cast iron and carbon steel.

[Anonymous No.14016002]

>>14006421
Very much so. I've had a Lodge cast iron skillet like this one for over ten years, and it still looks the same as the day I bought it. OP, if you want to spend more on something that is more if an "heirloom quality" cast iron, I would recommend Le Creuset's enameled cast iron, but Lodge does last a long, long time.