/ck/ - Food & Cooking

[Anonymous No.15878514]

>Burns all your food.

[Anonymous No.15878527]

>>15878514
>shoots your eye out

[Anonymous No.15878528]

>>15878514
i just can't get the hang of seasoning these bastards, everything sticks to mine and then i have to let it soak to wash it

but then again i'm stupid

[Anonymous No.15878536]

>>15878528
Coat the inside with oil, heat over. To 400, turn the pan upside down on a tray and bake the pan for 30m. Seasoned.

[Anonymous No.15878539]

>>15878514
who are you quoting?

[Anonymous No.15878545]

just use a stainless steel pan ffs

[Anonymous No.15878559]

>>15878514
>>Burns all your food.
Just use it as a shallow pan fryer and turn down the burner or else for oven pizza or cornbread.

[Anonymous No.15878569]

>>15878539
>Shut
>The
>Fuck
>Up
>You
>Faggot

[Anonymous No.15878578]

Is there any reason to use cast iron over stainless steel other than being a redditor

[Anonymous No.15878583]

>>15878536
I did that 4 times once and the bastard still wasn't seasoned right, what kind of oil should I use? i think i just used lard last time, coated it inside and out

[Anonymous No.15878589]

>>15878528
You should only have to season it once. And never, ever soak it
>>15878583
Canola, and only use a little bit, like a teaspoon. Then use a paper towel to spread it all over including the outside and handle

[Anonymous No.15878592]

>>15878583
Use an oil with a high smoke point, I had to do it a few times as well but ever since it's slick enough to make over easy eggs

[Anonymous No.15878594]

>>15878578
it looks fancy and rustic for ph-
>other than being a redditor
ah

[Anonymous No.15878600]

>>15878514
>Ruins all your spuds.

[Anonymous No.15878606]

>>15878592
>>15878589
i've got some canola, i'll give it a whirl tomorrow, thanks boys

if you can't soak them, what's the best way to clean them without ruining the seasoning?

[Anonymous No.15878610]

>>15878606
Spray it with hot water once the pan has cooled enough and wipe it out. Never use soap

[Anonymous No.15878612]

>>15878583
Engine, preferably used

[Anonymous No.15878613]

>>15878606
Buy some good steel wool or a chain scrubber since metal won't damage the seasoning. What I do is run it under scalding hot water, then scrub it with the chain scrubber, and dry it with a paper towel

[Anonymous No.15878615]

unironically what is the point of these? i can only think of searing steak

[Anonymous No.15878622]

>>15878610
soap's the devil, got it
last question, do you re-season them after every use or something? coat it in oil and pop it back int he oven?

[Anonymous No.15878631]

>>15878613
holy shit a chainmail sponge, what a time to be alive

[Anonymous No.15878633]

>>15878622
You shouldn't have to re season it often at all unless it gets big time fucked up. Depending on how often you use it, once every few months

[Anonymous No.15878647]

>>15878615
meat pies/dessert pies, burgers, steaks, big pieces of meat in general, cornbread, really anything that isn't simmering in acidity.

[Anonymous No.15878653]

>>15878610
the soap is evil thing only really exists if your seasoning is shit. If you do it right soap doesnt do anything bad

[Anonymous No.15878655]

>>15878615
i used one to make asparagus tonight

[Anonymous No.15878659]

>>15878615
I use mine alot for biscuits/cornbread/cinnamon rolls type stuff
but its also what I use for anything i want to use high heat and get a real good sear on

[Anonymous No.15878661]

>>15878615
>>15878647
i have a cast iron skillet that's only ever used for cornbread, always comes out perfectly brown and never sticks

[Anonymous No.15878665]

>>15878661
based skillet cornbread anon

[Anonymous No.15878667]

>>15878583
Engine, preferably used

[Anonymous No.15878674]

>>15878612
>>15878667
shucks you guys

[Anonymous No.15878675]

>>15878667
Synthetic or regular?

[Anonymous No.15878767]

if your 'ron is looking tired, cook a pound of bacon in it
happy 'ron

[Anonymous No.15878819]

>>15878615
I cook pretty much all my food on cast iron and use it frequently. I clean it often too which apparently is a big no no but who gives a fuck. I just re-season with flax seed oil and it's fine.

[Anonymous No.15878917]

>>15878539
The pan, as it's been burning all of his food. How new are you?

[Anonymous No.15878927]

>>15878578

No, and LC or Staub are both better than SS.

[Anonymous No.15879061]

>>15878589
> Americans and cast iron

If they had any idea what they were talking about, they'd be dumb as a bag of hammers.

[Anonymous No.15879089]

>>15879061
Let me guess, pierre, to properly season cast iron you need to smear it in purebred muslim semen and then let it soak in soybean oil?

[Anonymous No.15879206]

>>15879061
Sure thing yuropoor

[Anonymous No.15879344]

>>15878569
Based.

[Anonymous No.15879592]

Look how hard our little board shills work to convince people that the best cookware is “too hard to use.”

These are the same morons who will recommend total memes like ceramic and carbon steel (which BTW can never be properly seasoned like cast iron) and McChickens.

[Anonymous No.15880272]

>>15878578

Yes, sir - it is the grille.
Cast iron has twice the heat conduction of stainless steel and 1/3 of aluminium, so kinda perfect convection/conduction ratio (between pan and food) for grille.
Flat pans are not really different.

[Anonymous No.15881850]

The seasoning on my cast iron got stripped by some lemon juice in a couple spots, I'm planning on completely getting rid of the existing seasoning and reseasoning it. What would be the best way for me to strip it of its existing seasoning?

[Anonymous No.15881865]

I always scrape the shit out of the seasoning on my wok. Is that normal?
I've been using a wooden spatula after the 4th reseasoning.

[Anonymous No.15881888]

>>15878528
You still have to use oil when you cook, friend.

>seasoning
Literally just use it.

[Anonymous No.15881889]

>>15878589
>only have to season it once
Once per couple months, maybe. But you should clean it with dish soap (effectively stripping the seasoning), dry thoroughly, and reseason it regularly, unless you use it as a one-trick dedicated cornbread pan.

[Anonymous No.15881925]

Take the enameled pill.

[Anonymous No.15881930]

>>15878514
Use mine daily, was it with dish soap daily, eggs flow straight out. Fight me.

[Anonymous No.15881954]

>>15879206
YEP

[Anonymous No.15881959]

>>15878527
Pffffhahahahaha

[Anonymous No.15881975]

>>15881930
nothing works better than regularly-used cast iron. I just got these noname pans on the cheap, but they're extra-thin flat-bottom-wok-shaped machined cast-iron and I love them. better than a nonstick-coated pan in almost every way.

[Anonymous No.15882000]

>>15878528
Season with low temp oil like sesame or flaxseed so it makes a stronger coat

[Anonymous No.15882014]

>>15881975
Absolutely zero reason to use that over carbon steel.

[Anonymous No.15882063]

>>15882014
What if an 8inch and 10inch pan were 16.99 on sale?

[Anonymous No.15882084]

>>15882063
I've seen 10in debuyers on sale locally for $30, would rather just buy that.

[Anonymous No.15882093]

>>15881889
Wrong. There's literally no point to doing what you just described
>unless you use it as a one-trick dedicated cornbread pan.
I cook all my meat in my cast iron

[Anonymous No.15882133]

>>15878615

I use mine for almost everything. I use it so often it's pretty much effortless nonstick. I have a smaller sauce pan that I use to make sauces or cook rice, a large pot I use to make stock or boil pasta, and then my cast iron. Cast iron does 90% of the cooking.

You just need to be a lot more careful with temperature and use water to control heat.

I do all the shit people tell you not to do (I simmer tomato sauce in it, occasionally wash with soap, etc), and it's fucking fine. It just works.

[Anonymous No.15882163]

I make tomato sauce in my stainless steel pan all the time.

[Anonymous No.15882170]

>>15882093
>literally no point
You mean other than basic human cleanliness, you mong. Also acidic foods eventually wear out your seasoning. Care for your fucking utensils once in awhile

[Anonymous No.15882178]

>>15882170
It's polymerized oil, you moron. It's not leeching off onto your food. Enjoy your shit seasoning.

[Anonymous No.15882179]

I use a $10 non-stick pan for everything I cook and can still probably outcook anyone on this board, ama

[Anonymous No.15882184]

>>15882179

What is the use of a non-stick pan aside from cooking eggs?

[Anonymous No.15882187]

>>15882179
How’s your colon doing?

[Anonymous No.15882192]

>>15882184
It's just aluminum underneath, and restaurants use aluminum pans all the time. Anon would be better off just sourcing a cheap bare or bare anodized aluminum pan from a restaurant supply store and keeping the nonstick on the side though.

[Anonymous No.15882203]

>>15879206
sorry bud, I gotta side with >>15881954 here.
the collision of american protestantism and capitalism is hilariously bad

[Anonymous No.15882225]

>>15882178
Exactly.
Literally one (1) Google is all it takes to prove you're retarded

https://www.popsci.com/season-cast-iron-pan/#:~:text=Polymerized%20oil%20is%20more%20like,metal%20from%20air%20and%20food.

[Anonymous No.15882235]

>>15882225
>popsci.com
>redditspacing
go back

[Anonymous No.15882247]

>>15882235
>hurr I got proven wrong so hard you must be from Leddit
Nigger I've been here since before your balls dropped

[Anonymous No.15882275]

>>15878583
Lard is old school but it's actually a pretty bad choice because the fats aren't consistent. Canola is most affordable, but grapeseed + flaxseed give an almost enamel coat if you want to shill for those. They also make mixes specifically for seasoning which are a more reasonable density.
First you got to strip whatever gunk you got on there. When it's clean, heat the pan for a few mins around medium/high, to open the "pores." Apply oil, around a quarter or half dollar in size for the average pans. Grease the pan with a good rag that wont leave lint on it, it'll be shiny. Then you want to use the dry part of the rag to wipe the excess off until it's almost matte. Oil has to be done in thin layers, any extra oil will pool into "dots" or just turn into sticky gunk on the top because it wont polymerize with the iron's surface.
If you want to build seasoning, heat the oven to around 300-400 (depending on oil.) Do as I said above then stick in the oven upside down with a layer of aluminum underneath to catch loose oil. Heat for 45 mins to an hour. Pull out, let cool slightly, then repeat the steps to build layers. After about 3-4 that's about good to build off of with cooking alone. Good to do this routine every 3-6 months or so.
Clean by scrubbing with kosher salt and rags. You can wet slightly for stubborn shit as long as you evaporate it off. Soap is technically okay too but not really necessary. Store in a dry place. A properly maintained pan will last you a lifetime. I use my greatgrandfathers myself.

[Anonymous No.15882286]

>>15878578
biscuits and gravy doesn't taste good out of anything else. Same with chicken fried steak and eggs and bacon. I can't explain it but there is a difference. Yes I'm from Texas.

[Anonymous No.15882309]

>>15882063
I think I'll live spending an extra 20 bucks on something that I'll have for at least a few decades

[Anonymous No.15882321]

>>15878539
How many dicks have you sucked today?

[Anonymous No.15882369]

>>15882184
different anon here but on a pfoa-free ceramic nonstick, if kept at temps below 500 and kept away from metal utensils, can be a lot of fun. you can actually make very sweet, viscous foods in them. one example is the way cheese even on a preheated bare ceramic-nonstick, will render out its fat, and the cheese protein-and-carbohydrates fry themselves in little puddles of their own fat. like cheese-crisps it turns out, no other oil required, and would never ever stick. caramels and peanutbrittle-style confections, toasted oatmeal, what else?
I use an induction cooktop now, but before that I loved my silicon-based-nonstick-aluminum pans, I took care of them. though pic related is aluminum-cored stainlesssteel, which would work too.
they're not workhorse pans, but as a special utility pan they can be very useful. in a daily-driver skillet though I prefer bare untreated metal with all-metal handles, like both iron and steel can handle an optionally higher heat with no stove-to-oven worries.

[Anonymous No.15882483]

>>15882275
I'm very curious about grapeseed lately. I have months' supplies of EVOO and a liter of canola. For neutral-flavor high-heat oils I would so often used refined coconut oil or all-canola-never-generic-"vegetable oil". but grapeseed has been floating around as a suggestion lately. tell me more about it, its properties and strongsuits? refined, coldpressed? high-heat, served raw, deepfrying, seasoning? tell me more

[Anonymous No.15882686]

>>15878819
i don't think washing your cast iron with soap is really an issue, i think it used to be an issue when soap had lye in it so you're good. i simply boil a bit of water in mine when it needs a good cleaning and that works pretty well too

[Anonymous No.15882698]

>>15882686
Soap is made with lye you invalid, you can't have soap without it. It's never been an issue, it's always been a fudd myth. Scrubbing and excessive heat for too long kills seasoning. You can scrub with or without soap and it'll still kill the seasoning either way.

[Anonymous No.15882763]

>>15882698
that has been debunked, there is no lye in the end product of soap

[Anonymous No.15882852]

>>15882763
Wrong, there will always be trace amounts of residual alkali in the end product. Read a chemistry book.

[Anonymous No.15882888]

>>15882852
>still believing in debunked information
you're a sad man

[Anonymous No.15883830]

>>15878514
Sir what you are referring to is in fact known as The Maillard reaction and it is quite desired.