/ck/ - Food & Cooking

[Anonymous No.17438110]

Which is the best pan to avoid teflon (weird chemicals on your food)

I've read about cast iron but it requires aspie levels of maintainance to not end up with your food stuck on it and also to not have it looking destroyed after 2 uses. I don't have the time for that.

Then there's 18/10 stainless steel, but im also reading the food sticks Im lookin at brands like DeBuyer, Fissler, LeCreuset, WMF...

How do you solve this problem?

[Anonymous No.17438120]

>>17438110
Carbon steel
/thread

[Anonymous No.17438122]

Cast iron does not require aspie levels of care. The people on /ck/ who have cast iron are aspies.
I use stainless, cast iron and non stick.

[Anonymous No.17438123]

>>17438110
>I've read about cast iron but it requires aspie levels of maintainance to not end up with your food stuck on it and also to not have it looking destroyed after 2 uses
It really doesn't, but if hand-cleaning and applying a little oil is too much for you then just stick with your teflon

[Anonymous No.17438133]

>>17438110
Well considering you’re a faggot who is scared of muh ebil chemicals, but also too lazy of a faggot to maintain something that takes just a tiny bit of maintenance, your best bet is to kill yourself and preferably kill the shit parents who cursed the world with your helpless ass.

[Anonymous No.17438155]

>>17438110
It's supposed to stick. Sticking is a feature not a bug. You solve the "problem" by learning how to use cookware

>>17438133
>MUH SCIENCE
You aren't smart, KYS

[Anonymous No.17438165]

>>17438110
>the food sticks
Just use more fat.

[Anonymous No.17438184]

What about enameled? Nothing seems to stick to them, either. Are they slowly killing their users, too?

[Anonymous No.17438194]

>wash cast iron
>it rusts within 30 seconds
Threw it out that day. Never again.

[Anonymous No.17438197]

>>17438184
Yes, anon. I saw a blog and a meme that said do.

[Anonymous No.17438225]

>>17438165
this is why you all ride mobility scooters

[Anonymous No.17438457]

>>17438194
Just rub oil in it after washing it.

>>17438225
People are fat because they over eat, not because they use fat in cooking.

[Anonymous No.17439003]

>>17438110
>I've read about cast iron but it requires aspie levels of maintainance to not end up with your food stuck on it and also to not have it looking destroyed after 2 uses. I don't have the time for that.
Cast iron is low as fuck maintenance. Literally 2 steps more than a normal pan, done within 30 seconds. Just don't be a retard. For some reason the internet decided to make it a mystical thing, despite the fact you need a negative IQ to damage your cast iron. Only effort is the seasoning when you get it new. That being said, the iron can leech into the food and the health effect of chipped seasoning isn't really known yet definitively.
I'd say stainless is the lowest maintenance. And yes food will stick in it without fat more than on cast iron.

Let nature do its thing, idiots who are too dumb to maintain cast iron deserve their fate.

[Anonymous No.17439011]

If you're sperg enough to care about potential Teflon chemicals in your food, you're sperg enough to maintain cast iron

[Anonymous No.17439013]

>>17438110
Stainless steel pans are the best pans you can have, PERIOD.

-------- END OF THREAD --------

[sah-geh No.17439020]

>>17438110
>I've read about cast iron but it requires aspie levels of maintainance
uh no it doesnt

>>17438194
>wash cast iron
>it rusts within 30 seconds
not if it's seasoned properly idiot

[Anonymous No.17439025]

>>17439011
>only spergs care about their health

[Anonymous No.17439876]

>>17439025
lol

[Anonymous No.17439891]

>>17438110
>requires aspie levels of maintainance
if by that you mean "requires little to no maintenance". the only people who give cast iron aspie levels of maintenance are aspies who would give anything aspie levels of maintenance.

[Anonymous No.17439896]

>>17439013
they may be great pans to hang on the wall but they're shitty pans to cook in.

[Anonymous No.17439939]

>>17438122
Sometime when I use it, it's perfectly fine, and stick proof.
However lately I can't even cook a fucking sandwhich on it (toast) without it fucking sticking.
I don't know if I ruined my seasoning? The only real change I've made is not using bacon grease to season it. I started using "vegetable oil" I'm reading it is just soy bean oil though, "crisco shortening"
That is the only change I've made, and that is due to being out of bacon, and a series of worldly events leaving me too poor to buy more.
Anyways, cast iron was my favorite, but now it's become a hassle.

[Anonymous No.17439984]

>>17439939
>if I ruined my seasoning
doubtful. I've never "ruined" the seasoning of a skillet in nearly 50 years. that's just an excuse youtube faggots bring out so they can do yet another "how to season a skillet using $meme oil" video.

[Anonymous No.17440026]

>>17439984
/ck/ in this thread will be all like
>Cast iron is low maintenance it's easy as fuck
and then two threads down there'll be a 400 post thread about how to season and triple seasoning and a bunch of other stupid shit
That's how you know this board is fem-infested as fuck, typical foid behavior say whatever is most convenient to you at the time and just flip flop every time, just believe your own lies

[Anonymous No.17440051]

>>17439896
>they may be great pans to hang on the wall but they're shitty pans to cook in.
You don't know how to cook.

[Anonymous No.17440065]

>>17440051
admiring your pans on the wall isn't "cooking"

[Anonymous No.17440073]

>>17440026
>he thinks there's only one anon

[Anonymous No.17440302]

>>17438133
>"cast iron users aren't aspies"
>[aspie screeching noises]

[Anonymous No.17440314]

>>17439013
This. Get a LeBuyer Affinity. 5-ply, warm it then apply some EVOO, you can fry an egg without it sticking.

[Anonymous No.17440685]

>>17440314
Why Affinity over 3-ply Alchimy?

[Anonymous No.17440693]

I recently got a stainless steel pan and it's perfect for what I need
I was worried about sticking but it never happened
I should add that I'm not on a diet so I don't skimp on cooking fats

[Anonymous No.17440704]

>>17440693
What brand would you recommend? Possibly recipes?

[Anonymous No.17440729]

>>17440704
Not that anon, but I personally valued the pan being made in a first world country the most so I went with a deBuyer stainless steel pan. It was a bit more expensive but I expect this pan to last for a very, very long time so it was easy to justify. If the country where it's made isn't listed, it's a chink pan and therefore lower quality.

[Anonymous No.17440740]

>>17440704
I mostly cook curries, pasta sauces, risotto, sauces in general
Idk if the brand matters, I got a scanpan one no copper or whatever it is they use as a core

[Anonymous No.17440742]

>>17438110
I’m all about demeyere and le Creuset but I do own a couple Allclad pieces as well.

[Anonymous No.17440777]

I have this one: https://www.walmart.com/ip/Mainstays-Stainless-Steel-10-Piece-Kitchen-Set

Been using it every day for every meal for 8 months now, still going strong. If they break I'm gonna buy the 18 piece set.

[Anonymous No.17440786]

>>17438110
Do they even put Teflon in non stick pans anymore? Pretty sure they don't. As long as you don't cook on high heat there's nothing wrong with non stick

[Anonymous No.17440795]

>>17440786
They've been using polytetrafluoroethylene lately, but it's not much better.

[Anonymous No.17440815]

>>17440777
There's no point in spending 200 dollars on a single pan, when you could buy like 60 of these cheap Walmart pans for the same price. Functionally they're the same if you know what you're doing and even if the quality is worse, worst case you go through one pan per year, and you'll be dead before it ends up costing as much as the expensive one (plus the expensive one isn't guaranteed to last 60 or 70 years either).

[Anonymous No.17440829]

>>17438110
Aspies triggered in this thread. Im totally with you though OP. Cast iron is aspie or professional cook lifestyle

[Anonymous No.17440899]

>>17440073
um sweety, 4chan is one person

[Anonymous No.17440909]

What's a good pan for crepes/blini?

[Anonymous No.17440949]

>>17439013
This.

>>17440909
You want a pan with almost no border like picrel. Makes it easier to work your spatula underneath it without tearing the crèpe.

Blini are a lot easier because of their size.

[Anonymous No.17440976]

>>17440909
PANNENKOEKENPAN

[Anonymous No.17441049]

>>17440949
I have something like that out of carbon steel but I don't know how to deal with them sticking to it.
It doesn't hold seasoning at all either. I've spent a day seasoning and re-seasoning it on the stovetop only for the seasoning to be scrubbed away under some warm water with a soft sponge.
Is non-stick the way to go? Or am I just fucking it up?

[Anonymous No.17441088]

>>17440976
https://www.youtube.com/watch?v=kpk2tdsPh0A

[Anonymous No.17441197]

>>17438110
I have one small demeyere pan and one large d3 allclad. I've trashed (given away) all cast iron pans I had, they are obsolete when stainless/aluminum (copper) sandwiches exist. There is no going back.

[Anonymous No.17441214]

>>17440949
is there a name for these?

[Anonymous No.17441247]

>>17441214
>>17440976

[Anonymous No.17441261]

>>17441197
>stainless
why yes I do enjoy shit sticking to my pan, how could you tell!?

[Anonymous No.17441275]

>>17441261
Just use some oil.

[Anonymous No.17441276]

>>17438120
this

[Anonymous No.17441297]

Do fags with cast iron actually cook?
All I see is "muh proper seasoning" all the time and not much about actual cooking process, while stainless steel fags usually emphasize on how to correctly control temperature. Really makes you think.

[Anonymous No.17441554]

>>17438120
>/threading own post
Nonetheless, he is right. Carbon steel is your answer, OP.
3-ply stainless steel is also great, I have one of both.

[Anonymous No.17441567]

ceramic is fine
i found out that its better to get some cheapo ceramic sets every 2-3 years and just repalce them. i still have a good cast iron for more special ocasions, but a middle of the road ceramic does everyday job great and it doesnt stick at all

[Anonymous No.17441582]

>>17438110
>Which is the best pan to avoid teflon
Any pan which doesn't contain Teflon.

You seem to be interested in low-maintenance cookware. Stainless steel is the lowest-maintenance cookware material.

[Anonymous No.17441585]

>>17438110
I have literally never had an issue with food sticking to my cast iron and I barely do any maintenance I just rub cooking spray on it after I wash it so it doesn't rust. I cook eggs in my cast iron every morning and use dawn dish soap for cleaning it.

[Anonymous No.17441588]

>>17438120
>carbon steel
Yep. And a stainless braising/saute with a lid. With the carbom steel go big and get the small side handles like a paella pan instead of a long frying pan handle. Don't worry too much about seasoning, just use it.

[Anonymous No.17441629]

>>17438110
>weird chemicals on your food
people who say this have absolutely no idea what teflon is and an even lower understanding of chemistry as a whole.

[Anonymous No.17441649]

>>17438120
any good brand recommendations?

[Anonymous No.17441658]

>>17441629
Let me guess, you're triple vaxxed and going to get boosted this week because science?

[Anonymous No.17441661]

>>17441658
Nice strawman retard.

[Anonymous No.17441685]

>>17438110
>I've read about cast iron but it requires aspie levels of maintainance
Kek don't listen to reddit do what my grandma does.
I never season my Cast Iron I sometimes clean it by boiling water to loosen any burnt on food or solidified oil, then I scrap it with steal wool and rinse twice. Its plenty nonstick if you heat some butter/olive oil in it before cooking and that's good enough for seasoning too. Pic related is my Pan won't be clean till my breakfast.

[Anonymous No.17441882]

>>17441049
>Is non-stick the way to go
absolutely. preferably the cast iron style of non-stick.

[Anonymous No.17441912]

>>17441297
sure, almost all my cooking is done with cast iron. grew up in the rural south, my parents and grandparents only used cast iron, so when I went to college in 1984 i went to the hardware store and got a set of cast iron pans for myself.
>Really makes you think.
probably a combination of confirmation bias on your part, and a common failure mode by cast iron newbies. people coming from plastic non-stick cookware tend to fixate on the seasoning as the root of their problems because of it's analogy with the plastic coatings they're familiar with, and this is exacerbated by youtube "experts" who are happy to cater to this fetish. those of us who actually cook with it try to inform others that it's more about the technique, but are generally ignored.

[Anonymous No.17441914]

>>17438225
>fat le bad but sugar le good

[Anonymous No.17441933]

>>17441685
your grandma is fucking disgusting and so are you
clean your fucking kitchen

[Anonymous No.17441981]

>>17438110
Don't you have a stainless steel pot? A pan is exactly the same.
Also nothing is as nonstick as a new nonstick pan but the efect will wore off and you have to buy new pans every year. The whole concept is retarded. Stainless steel and if you maintain it also cast iron and carbon steel (same procedure) will last you forever. Enameled pans aren't as robust as plain steel pans and the nonctick porperties also aren't that great.

[Anonymous No.17442239]

>>17438194
>I am fat and suck at cooking: the post

[Anonymous No.17442526]

I prefer Yoshikawa carbon steel pans

[Anonymous No.17442598]

>>17438110
Glass

[Anonymous No.17444026]

>>17438110
the one you have pictured. I have one stainless steel and one carbon steel, both de buyer. food will stick to a stainless pan more than a well seasoned carbon pan, thats just how it is. but you can still season stainless to a certain degree and if you use it right you will have not a lot of problems. I use my carbon steel pan for pretty much everything except for very acidic things (tomatoes and tomato sauce especially) since the acid will react with the pan and give your food a metallic taste.

to be able to do pretty much anything in your kitchen you will need these two pans (one 10" one 12"), a couple of saucepans (one 1.5 or 2 qt and one 3 or 4qt), and a stockpot (8 to 12qt) and thats pretty much it. you could also get a 10" cast iron skillet as well to round it all off but it isnt necessary

[Anonymous No.17444316]

>>17444026
I'll be honest I only use a stainless pan and have never tried to season it. In fact I have no idea why someone would bother. Food doesn't stick regardless as long as you preheat the pan and use oil. At worst you have to wait 1 minute for it to detach which is hardly a big deal? And seasoning processes seem annoying so I'm not sure why I'd ever do that. Is it for boomers who want to cook without any fat at all?

[Anonymous No.17444953]

>>17441933
And you're necrotic or a woman you don't use soap on or really wash a cast iron you idiot, my stove is "dirty" because I use it and don't care about a few crumbs because I'm a man.

[Anonymous No.17444978]

>>17438110
>weird chemicals on your food
you retards are going to get way more harmful chemicals from burning your oils and scorching your meats than you'll get in a lifetime of cooking on teflon.

[Anonymous No.17445005]

>>17441649
Darto whenever they have their next sale or free shipping

[Anonymous No.17445014]

get an 18/10 stainless steel saute pan, for frying get carbon steel or nonstick

[Anonymous No.17445022]

>>174444444

[Anonymous No.17445047]

I got both of these for around $50 at a local store.

[Anonymous No.17445599]

The heat from the oil cooks the iron.

[Anonymous No.17445802]

>>17441629
>STOP BEING HEALTHY REEEEEEEEEEEEE
stupid shills...

[Anonymous No.17445837]

>>17445802
if you genuinely believe that cooking on a layer of polymerized fluorocarbons is fundamentally any worse for your health than cooking on a layer of carbonized oil and various black oxides then you are just a chemically illiterate dipshit who is probably stupid enough to fall for the dihydrogen monoxide meme

[Anonymous No.17446090]

>>17445837
>cooking on a layer
And that layer will chip and slowly leach into your food.

[Anonymous No.17446122]

>>17446090
Trust the science bro. DuPont would never lie. Your health is their primary concern. They care.

[Anonymous No.17446133]

>>17438110
Anon, pls cast iron is easy T-T

If food get stuck
>Acquire copper scrubby
>Take copper scrubby and hot water, scrub
>Thoroughly dry
>Pan clean

If no food stuck
>wipe w/ dry paper towel or cloth
>Pan clean

Season once a month
>Turn oven up all the way
>scrub pan with copper scrubby, warm water, and soap
>Dry throughly
>Coat whole pan in oil
>Wipe down w/dry cloth or paper towel (makes sure excess oil doesn't pool or drip into oven)
>Put in oven like the J*ws for one hour
>Turn off oven let pan cool in oven for another hour
>Take out pan, let fully cool if not already.
>Enjoy clean pan :)

[Anonymous No.17446267]

>>17446090
the same way a layer of carbonized fat/oil and various black oxides will chip and slowly leach into your food, which is just as (read: not) harmful as a simple fluorocarbon.. why don't you just admit you have at max an 10th grade understanding of chemistry instead of confidently regurgitating retarded nonsense you saw on the internet?

[Anonymous No.17446277]

>>17438194
>tried to solve 1+2+3
>got it wrong
>never approached addition again

[Anonymous No.17446362]

>>17446133
>Season once a month
holy crap the level of retardation on this board, why the hell do you zoomers have to make everything such a production? you should never ever have to do this shit. i bought my first skillet back in the 80's before the factories started preseasoning them. Even starting with a bare gray pan I didn't do this oven seasoning shit with it, I called my grandmother and asked her how to get it broken in and followed her directions - I just used a bit more oil the first few times I cooked on it and within a week it became nonstick just through normal use. the worst thing you can do with cast iron is fuss over it, just fucking cook with it already and let it do its thing naturally. that goddamned meme about cast iron needing a special seasoning process has got to die, it seasons itself.

[Anonymous No.17446379]

>>17438110
>he got filtered by the "cast iron takes tons of maintenance" meme
kek. cast iron is goated

[Anonymous No.17447315]

>>17446133
shut the fuck up fag noone is doing all of that shit before making food. fuck off. as the other anon replying to your fagatroon post, JUST USE IT

[Anonymous No.17447695]

>>17438110
>the cooking pan is the cause for weird chemicals in your food

yikes

[Anonymous No.17447698]

>>17438155
>only smart people do the thing that I don't know how to describe because I don't know the thing, idiot!
>kys
you need to be 18 or older to post here

[Anonymous No.17447793]

>>17438120
>>17441554
>>17441588
what makes it better than cast iron? genuinely curious

also, I got a cast iron dutch oven coated in ceramic, do I need to season this shit? I've never heard of seasoning ceramic so I assume not, but the potatos Im prebaking to throw a chicken on top of are sticking a bit

[Anonymous No.17447814]

>>17439939
I would just follow this. doesnt mention soybean oil, and I assume its not worth using. the vegetable oil they mention is canola

https://unocasa.com/blogs/tips/best-oil-for-seasoning-cast-iron

[Anonymous No.17447819]

>>17440026
>its the foids
foids dont use 4chan, incel

[Anonymous No.17447865]

>>17447793
I like it better than cast iron because it's lighter, not going to crack, and I don't want any extra iron in my food, though I don't have a study on that for carbon steel. It heats up and cools down fast. It's like a flat top grill material. I have more carbon steel pans than stainless, and my one Wagner cast iron has a layer of dust on it. No, you don't season ceramic, you use fat, deglaze, and use a non-abrasive cleaner when done. That chicken is going to juice all over those potatoes, so you're probably good.

[Anonymous No.17448115]

Listen to me. You want a food to stick to the pan. This is where you get your pan sauces from. But if you're cooking something like eggs which you absolutely can't have stick then you need to preheat the cast iron skillet and then use a little bit of an oil. That's it

[Anonymous No.17448181]

>>17447814
Lodge uses soybean oil fwiw

[Anonymous No.17448197]

>>17447793
i actually am not entirely sure what the appeal of cast iron is when you can get carbon steel. maybe there's something with staying hot longer after removal from heat that's useful for obnoxiously heavy cast iron but honestly as far as I know carbon steel does what cast iron can while being lighter and taking less time to heat up, and certainly isn't any harder to maintain.

[Anonymous No.17448564]

>>17448197
>staying hot
it's kind of hard to cook with a cold pan anon.

[Anonymous No.17448572]

>>17447698
How's college?

[Anonymous No.17448580]

>>17438110
Any pan because teflon was banned from being used in cookware in 2013. Now tie a noose, nail it to the ceiling, stand on a chair, put the noose around your neck, and kick the chair across the room for being a low IQ subhuman waste of resources.

[Anonymous No.17448589]

>>17447865
>not going to crack
if cracking were a major risk then there wouldn't be nearly as many old cast iron pans out there as there are.
>>17448197
just turn the burner on while you're prepping, by the time you need the pan it's ready to go. it's probably different if you're a line cook in a restaurant, but for a home cook it's really nbd.

[Anonymous No.17448605]

>>17448580
>haha nobody cooks on teflon anymore
>cook on this mystery chinese plastic coating instead

[Anonymous No.17448620]

>>17448605
Pretty easy to avoid if you don't buy chinese plastic cookware, unless that's too difficult for your downie brain to understand

[Anonymous No.17448628]

>>17438110
everything but teflon is a meme. People act like you need your food to stick to the pan or it won't sear. It sears fine on teflon.

[Anonymous No.17448646]

>>17448620
I see your chinesium diet has already given you brain cancer. you have my condolences.

[Anonymous No.17448682]

>>17448646
(You)

[Anonymous No.17448690]

>>17446122
>Trust the science bro
kek My non-stick pan will only work if you use yours!
>>17446267
>carbonized fat/oil and various black oxides
Yeah I think olive oil and butter are less harmful than Teflon and plastic particles. Sorry.
>why don't you just admit you have at max an 10th grade understanding of chemistry
>Asbestos's insulation was fine.
>DDT was fine.
>Smoking was fine.
>1976 Flu vax was safe.
Yes I don't have a Chemistry Degree so that means I should blindly "trust the science" and corporations. Thats such a stupid meme. I'm never cooking with non-stick because there is no reason to do so and there may be risks with using it so why not avoid the risk entirely.Just use butter and oil.
>Pretty easy to avoid if you don't buy chinese
>>Non-stick is safe ouhhhhh ummmm b-but you have to buy this kind of non-stick and avoid other kinds.<<

OK how about I don't use any? =100% safe.

[Anonymous No.17448717]

>>17448690
>Yes I don't have a Chemistry Degree so that means I should blindly "trust the science"

[Anonymous No.17448726]

>>17448717
How many vaccine boosters have you gotten bro?

[Anonymous No.17448758]

>>17441297
>really makes you think
Maybe if you’re a buttfucking faggot retard.
>muh cooking process
How much detail do you need on “make pan hot and cook shit”?
Holy fuck who even uses terms like “fags with cast iron” and “stainless steel fags”?
What sort of shit poorfag life do you live where you have to choose one and only one sort of pan?
Holy shit kill yourself you retarded faggot fatherless zoomer son of a single whore.

[Anonymous No.17448763]

>>17448690
>Yeah I think olive oil and butter are less harmful than Teflon and plastic particles.
>but I admit I don’t know shit about chemistry
At least you admit what you “think” is literally based on nothing except blogs, memes, and your feelings.

[Anonymous No.17448786]

>>17448763
>At least you admit what you “think” is literally based on nothing except blogs, memes, and your feelings.

[Anonymous No.17448791]

>>17448763
post mass spectrometer assay of your nonstick totally-not-chinesium-srsly-guise pan, or gtfo.

[Anonymous No.17448796]

>>17448791
Why?
Your uneducated ass wouldn’t understand it anyway.
You’d have to find a blog titled
>We break down anon’s spectroscopy results so you don’t have to (and that’s a good thing!) here’s what you need to know.

[Anonymous No.17448844]

I use hard anodized Kirkland pots and pans. I’m probably going to get cancer from it but they work. They’re heavier and hold heat better than the all clad I’ve tried and they were cheap as fuck. Or stainless or cast iron. I can’t remember the last time I even owned a Teflon pan.

[Anonymous No.17449800]

My cookware is all non-stick. As long as you aren't a pan-burning idiot or absolutely need to stir-fry on a real wok burner then any decent teflon pan is fine. Cast iron is nice but as you have said it requires some more care. Ceramic non-stick pans have varied for me. The super cheap ones got roughed up easily and quickly turned to shit, the decent ones cracked from heat stress where a teflon pan would give no fucks, but kept working great.
If you really must avoid evil chemicals in your pans just get cheapass stainless from your local restaurant supply. It lasts forever and holds up to extreme abuse, while being infinitely cleanable with brillo pads.

[Anonymous No.17450063]

I have a stainless steel skillet and a $200 Le Creuset enameled cast iron but I literally never use either of them over my $10 vintage thrifted cast iron
>>17438110
>I've read about cast iron but it requires aspie levels of maintainance to not end up with your food stuck on it and also to not have it looking destroyed after 2 uses.
naw

[Anonymous No.17450131]

>>17448690
>Teflon and plastic particles
teflon is literally just a simple and harmless fluorocarbon
>plastic particles
???? you don't know what you are talking about.

[Anonymous No.17450285]

>>17450131
>simple and harmless
what tree does a fluorocarbon grow on?

[Anonymous No.17450301]

>>17438110
Stainless Steel is all you'll ever need

[Anonymous No.17450313]

>>17450285
what tree do black oxides grow on?

[Anonymous No.17450324]

>>17448589
Cracking, breaking, and warping are a big problem with cast iron. I like cast iron, but it has its faults. I see no reason to cast iron when I can carbon steel. Carbon steel also has better available forms imo. I've also broken, cracked, and warped cast iron personally. I'm an animal.

[Anonymous No.17450381]

>>17450313
ironwood I think

[Anonymous No.17450971]

>>17438110
Stainless steel are the best. People exagerate the sticking thing

[Anonymous No.17451012]

>>17450324
just because internet "experts" talk about the risk doesn't mean it's an actual risk in any practical sense, much less a "big problem"; they talk about shit like that for the same reason they go on and on and on about stripping and seasoning, because otherwise they'd have absolutely nothing to talk about.
>>17450971
no, do tell. you mean to say the same people who wildly exaggerate the seasoning and cracking and breaking and warping of cast iron are also prone to wildly exaggerating the sticking propensity of stainless? unpossible!

[Anonymous No.17451019]

>>17450313
all of them

[Anonymous No.17451024]

>>17438110
>I've read about cast iron but it requires aspie levels of maintainance

Where did this meme start. I haven't seasoned my cast iron once when I got it and haven't had to since. Just don't put soap in it, use cooking oil, it's not rocket science.

[Anonymous No.17451043]

>>17438110
>Which is the best pan to avoid teflon
teflon isn't used anymore, at least in the US. but I'd still avoid nonstick pans. they say their new pans are safe, but they said that about the teflon pans as well, so I don't exactly have a lot of trust in the cookware manufacturers.
>cast iron but it requires aspie levels of maintainance
only for aspies, but then that's kind of their thing.
>stainless steel but the food sticks
it does, though this can be managed with enough oil and technique. it will never be remotely as nonstick as either cast iron or carbon steel.

IMO carbon steel and cast iron are the best options. both will season naturally with use and become nonstick, both can be used on the stovetop or in the oven. carbon steel pans tend to be lighter so they heat up faster, the down side is they cool down faster when you put food in them. This isn't a big deal in a commercial kitchen with massive burners, but it can be a problem in a home kitchen if you aren't on the main burner. cast iron takes longer to warm up, but holds more heat and maintains a more stable temperature while cooking. your deep fryer should be cast iron.

I use mostly cast iron, but that's what I've always used. it's what my great grandparents and grandparents used, my grandma gave mom a set of wagners as a wedding present so that's what I used growing up, and when I moved out into my first apartment I got a single cast iron skillet to cook with, and have used it (along with others I've collected along the way) for nearly 40 years. but I've cooked on carbon steel pans at friends houses, and like them too, carbon steel and cast iron work almost identically other than the level of heat retention.

[Anonymous No.17451080]

>>17451024
I agree. (>>17451043) here. my first cast iron pan was unseasoned, the factories only started pre-seasoning them in the last few decades. I called my great grandma up and asked her how to break it in and she just laughed and said to start cooking in it, but to avoid eggs or fish for a week. so mine was never deliberately seasoned, it all just happened naturally from cooking. it took about a week before eggs would slide off, but the pan was perfectly usable even that first week, it was about as prone to sticking as stainless. I just used a pat of butter instead of half a pat for my eggs, and I put a little bacon grease in before cooking my bacon, to keep it from sticking before its own grease started rendering out. It's been working perfectly now for decades, though it is getting a bit crusty on the outside since the seasoning doesn't really wear off there.

[Anonymous No.17452166]

>>17441912
>went to the hardware store
This is absolutely hilarious and I don't think you're lying

[Anonymous No.17452973]

>>17451012
Not the same people. I love my stainless, cast iron, and carbon steel and don't season or even think about it at all, just use it. But I've had an apartment with a glass top range and warped cast iron wouldn't work. I've broken handles off cast iron. My carbon steel and stainless just keep going and going and going.

[Anonymous No.17453586]

>>17452166
is it the thought of going to a hardware store to get cookware that's funny, or is it the thought that hardware stores might sell cookware that's funny? because a quick check of some major hardware stores shows they still sell them.
https://www.lowes.com/search?searchTerm=cast%20iron%20pan
https://www.acehardware.com/departments/home-and-decor/kitchen-utensils-and-gadgets/cookware/6326185
https://www.homedepot.com/s/lodge%2520cast%2520iron?NCNI-5
also Academy, a major sporting goods retailer, also sells them a few aisles over from the golf aisle.
https://www.academy.com/search?searchTerm=lodge%20cast%20iron

[Anonymous No.17453612]

It's a meme but I've been using it for pretty much everything lately over other pans. Pair it with a grill press.

[Anonymous No.17454956]

>>17438110
I started out with a ceramic wok
I now also have a cast iron skillet

[Anonymous No.17455218]

>>17448726
you can just tell this drone is maxxvaxxed

[Anonymous No.17455447]

how is stainless not the best?
>can put it in the oven
>can scrape it with metal spatulas
>can put it in the dish washer
>nothing to flake off
if your food is sticking that's entirely your problem

[Anonymous No.17455480]

>>17438110
You want nickel free stainless steel in you want the absolutely most unreactive that doest cost way to much like silver or something else retarded.
Pros are same as stainless but people with nickel alergys can eat food of them and cons are the same aka preheat your pan then add oil then add food or it sticks.
Carbon steel is basically cast iron maintenance wise people just like to say it's better but it's just slightly less prone to rust.

Just when you swap to stainless from non stick make sure you learn to preheat to the right temp with oil before you chuck it in the bin

[Anonymous No.17455491]

I got enamelled cast iron, works great and seems to be the best of both worlds

[Anonymous No.17455511]

I've a cast iron frying pan, a large skillet, a selection of stainless saucepans, a wok, some cast iron casseroles, some pyrex, some enamelled roasting tins.

Ultimately fat free, foolproof or maintenance free cooking or clean up is a myth. Nothing is going to overcome incorrect cooking and cleaning methods. You can burn a disc of flour onto the bottom of a stainless pan that will require extreme scrubbing with steel wool. You can bake shit onto a roasting tray that needs the same. That said, every non-stick anything including some large expensive pieces have all eventually ended up in the bin. They allow some flex on the cooking or cleaning, but these bad habits will eventually be what destroys them. Also the surface of non-stick pans is inherently unstable and prone to degrading over time which is why you get 25 year guarantees on steel pans and 3 years on non-stick generally with an exception on the surface coating. While they are new they are a thing of wonder for caramel, fat free eggs, delicate fish etc, but they never fucking last. They often coat them with a silicone spray from new to fill in any microscopic pores in the surface which literally wipes out after the first few uses, it is why from new water won't even wet them, but that never lasts either even if you do nothing wrong.

[Anonymous No.17455649]

https://youtu.be/-DZl9WYz5A4?t=653

[Anonymous No.17455661]

Bought pic related. its great, cheap, easy to clean, non stick, looks cool and good for high temps.

[Anonymous No.17455696]

>>17455480
COMMAS MOTHERFUCKER, EVER HEARD OF THEM

[Anonymous No.17455746]

>>17448796
Did you take the covid vaccine be honest.

[Anonymous No.17456192]

>>17453586
lol, lmao

The idea of buying a frying pan in the same store you buy deck screws or a ratchet set is so fucking funny to me. Idk it sorta makes sense they sell them, but if I saw pans in a Home Depot I might need to sit down for a bit

[Anonymous No.17456339]

>>17455511
>will require extreme scrubbing with steel wool.
two loads of #9 from a 12ga at 30 paces is much quicker.

[Anonymous No.17456359]

So I wanna get a big pot to make batches of pasta sauce, chili, soups, stews, etc. and it's either enameled Dutch oven or stainless steel.

Kinda leaning towards stainless because it's lighter and I don't have to worry about chipping like enamel, but they're probably about the same performance-wise, yeah?

[Anonymous No.17456378]

>>17456192
they also sell outdoor grills and indoor kitchen ranges and refrigerators and vacuums and washing machines etc. They've always sold kitchen gear, back to the days of woodburning stoves. I don't understand why you think cooking pans are so absurdly far outside their domain as to be hilarious, other than maybe you've never actually been to a hardware store. they sell damned near everything except groceries, and that's only because the general store of a hundred years ago bifurcated into separate hardware stores and grocery stores. skillets straddle the line between the two, so both types of stores sell them.

[Anonymous No.17456392]

>>17456359
it depends heavily on the construction of the stainless pan. you want really good thermal conductivity in the bottom to avoid hot spots and localized scorching, so an aluminum or copper core bottom is ideal. With enameled dutch ovens it seems like the sheer thermal mass accomplishes much the same thing. I use a dutch oven for thicker stews and soups like chili, and a stainless pot for thinner ones like gumbo where risk of scorching is lower (and the volume is greater).

[Anonymous No.17456400]

>>17438133
fpbp

[Anonymous No.17456402]

>>17448796
most people didn't fail out of high school anon. just you.

[Anonymous No.17456411]

>>17440026
Just because you're fucking retarded and can't season a pan properly doesn't mean foids go and shill cast iron anon.

[Anonymous No.17457172]

>>17456392
Yeah, I definitely want a thick bottomed or even all-clad style pot, but that might be too expensive. I'll look around for deals

[Anonymous No.17457911]

>>17440976
wijze woorden

[Anonymous No.17458423]

>>17441661
I'll tell you what teflon is: not something you should be eating.

Im considering stainless steel but then again, you need to apply oil at high temperatures, and this oil will become rancid eventually, and they say to not clean it with soap unless really needed, so this is also retarded, since food particles will just build up on the surface at micro levels.

Fucking hell, there's no way to eat healthy without eating unhealthy shit?

Iron cast is retarded so that's discarded,

[Anonymous No.17458555]

>>17458423
teflon is a plastic don't eat it

oil is oil, even if burnt your body can deal with it

also wash your fucking pans with soap. I wash my cast iron with soap every time I use it and dry it with a cotton cloth. nothing has happened to my seasoning. If anything does adding another layer of seasoning only takes 5 min of work and 1h of waiting. Plus the extra iron could do you some good you anemic fuck

[Anonymous No.17458570]

>>17458555
Yeah but the teflon degrades over time, you'll eat it.

Also what about the nicken on staliness steel? this is what Ray Peat says:

http://raypeat.com/articles/articles/iron-dangers.shtml

"There are two main types of stainless steel, magnetic and nonmagnetic. The nonmagnetic form has a very high nickel content, and nickel is allergenic and carcinogenic. It is much more toxic than iron or aluminum. You can use a little "refrigerator magnet" to test your pans. The magnet will stick firmly to the safer type of pan."

[Anonymous No.17458606]

>>17458570
when I don't eat it I mean don't use teflon pans.

If you have a nickel allergy you might have a reaction to food cooked in stainless. I you really want to be careful buy enameled cast iron cookware. The cooking surface is glass which is inert and easy to clean. The only problem is the cost.

[Anonymous No.17458631]

>>17458606
Read the link on iron as well.

>buy enameled cast iron cookware.

I avoid ANY and ALL enamel coated metal pots and pans. This includes Le Creuset, Staub, Lodge – pans from ANY BRAND that have an enamel coating over metal. There ARE some brands who make products in this range that have Lead-free options (and Cadmium-free options), but we have learned that we cannot count on these brands to be consistently accountable — with best-practices testing, and continuous monitoring of their manufacturing and supply chains – including lifetime implications – for all the ingredients in their coatings… so it is best to avoid them altogether. Check out this link here.

https://tamararubin.com/2021/01/i-want-to-buy-some-nontoxic-cookware-which-pots-pans-are-the-safest-for-cooking-which-pots-pans-are-the-least-toxic/

[Anonymous No.17458803]

>>17438110
silver > copper > stainless steel > carbon steel > cast iron

In that order.

[Anonymous No.17458888]

>>17458570
Chromium is what make stainless steel non-magnetic, not nickel.
Opinion discarded.

[Anonymous No.17458907]

>>17458888
It's both Chromium and Molybdenum.

[Anonymous No.17458933]

>>17441685
do not scrape your cast iron with steel wool it is abrasive enough to damage the seasoning. see: OP's rusty piece of shit cast iron pan

[Anonymous No.17458934]

>>17458888
Read again, i doubt you are smarter than dr Peat.

[Anonymous No.17458940]

>>17441685
So you cook on top of a lot of shit? bacteria doesnt die unless you use soap.

[Anonymous No.17459484]

>>17455447
Buyer's remorse? They fell for the cast iron meme and they now have to live with it.

[Anonymous No.17459497]

>>17438110

Vintage Leclair Vision glass pans. Absolutely non-toxic. They are not non stick and can be a little bit of a pain to find.
Carbon steel is another good choice.

[Anonymous No.17459709]

>>17438110
>avoid weird chemicals on your food
Don't scrape Teflon off your pans into your food probably

>I've read about cast iron but it requires aspie levels of maintainance to not end up with your food stuck on it
I've read you're retarded and this isn't true

>Then there's 18/10 stainless steel, but im also reading the food sticks
This is a feature, not a bug

>How do you solve this problem?
Play sudoku

[Anonymous No.17460583]

>>17458555
>teflon is a plastic
>I have no idea what plastic is
kys

[Anonymous No.17460596]

>>17458555
>oil is oil, even if burnt your body can deal with it
You mean with cancer?

[Anonymous No.17460933]

>>17458555
>adding another layer of seasoning only takes 5 min of work and 1h of waiting.
this meme has got to die. your pan should be getting another layer of seasoning every single time you use it, the same way carbon steel pans do - cast iron and carbon steel pans have the same seasoning and the cast iron users don't do that stupid oven seasoning routine. you should never - ever - have to do that oven seasoning shit to your pan, not unless you are a stupid youtuber who lye strips their pans for their weekly "how I season cast iron" videos.

[Anonymous No.17460944]

>>17438110
>Which is the best pan to avoid teflon
Any anodized aluminum pan

[Anonymous No.17460951]

>>17438110
>Which is the best pan to avoid teflon
teflon hasn't been used in decades, at least not in the US. if you're referring more generally to stick-resistant plastic coatings, then enameled or stainless are your primary options. both cast iron and carbon steel pans rely on seasoning layers which are made by heating surface oils until they polymerize into a stick-resistant plastic coating. neither stainless nor enamel have the chemical properties to allow this seasoning polymerization to occur.

[Anonymous No.17461418]

>>17438133
fucking this, it takes about two minutes to maintain a carbon steel/cast iron skillet:
>deglaze pan/clean it after cooking
dry off, heat on stove for 30 seconds
>rub tiny amount of oil all over every surface
>wipe off as much oil as possible
>put skillet away.
Sure it's a bit inconvenient, but for fuck's sake how is it more fun to be ruled by laziness?

[Anonymous No.17461422]

>>17438110
Demeyere Atlantis

[Anonymous No.17461469]

>>17460951
>teflon hasn't been used in decades, at least not in the US.
Most of the nonstick pans are what anon is referring to. Anon isn't a chemist and doesn't care that the "teflon" is some other perfluorinated coating.

[Anonymous No.17461994]

>>17447793
I have both cast iron and carbon steel pans. Carbon steel is lighter (gets heated quickly), is easier to manipulate with because of the handle, and has a completely smooth surface. I could fry eggs without sticking after the initial seasoning on a carbon steel pan. Not with cast iron, and it gets much longer to preheat and needs way more fat for them not to stick. I use cast iron for baking and for steaks.

[Anonymous No.17462181]

>>17461994
It's worth noting that not all carbon steel is smooth, some cheap shit like lodge has a rough surface just like their cast iron.

That said anyone who doesn't sand their cast iron smooth before the initial seasoning is a chump, huge quality of life improvement for maybe 20 minutes of effort.