/ck/ - Food & Cooking

[Anonymous No.18248638]

>Cast iron is bad because...IT JUST IS, OK!!!

Why aren't you using cast iron for every meal? is it even worth bothering with teflon nonstick pans when you could have a hundred years' worth of seasoning between the iron and your egg?

[Anonymous No.18248697]

>every meal
i don't want my marinara sauce to taste like iron OP

[Anonymous No.18248740]

I keep a cast iron pan by the door in case someone tries to break in

[Anonymous No.18248858]

>a hundred years' worth of seasoning between the iron and your egg?
I have to re-season mine every couple months, I keep burning it off

[Anonymous No.18248919]

>>18248858
This is why I season my pan, not my steak

[Anonymous No.18248948]

>>18248858
I've never seasoned my pan, you naturally get one by cooking in it and use some oil. You think your great-great-grandmother was seasoning her pan? It's a fucking meme for autismo's.

[Anonymous No.18248960]

>>18248948
But my eggs stick if I don't season it, even with butter

[Anonymous No.18249341]

>>18248919
i season my fucking mouth. thats how next level i am. bitch

[Anonymous No.18249439]

>>18248948
>You think your great-great-grandmother was seasoning her pan?
Of course she did you retarded fuck.

[Anonymous No.18249637]

>wash it, even gently
>nonstick layer is removed slightly
>shit sticks next time it's used
>have probably breathed a cancerous amount of oil fumes adding and re-adding and re-adding again the nonstick layer
They're good when they work but fuck me they're also a meme

[Anonymous No.18249686]

Even with carbon steel the main thing I don't like about these kinds of pans it how hard they smoke up a kitchen. Maybe I'm doing something wrong but I hate being that guy who turns the house into a cloudy mess with smoke detectors going off because I made sausage and eggs in the morning.

[Anonymous No.18249822]

>>18248638
>Why aren't you using cast iron for every meal?
I use stainless.

[Anonymous No.18249859]

>>18249686
How can you cook eggs with the pan so hot it’s smoking? Are you using olive oil or something? How are you screwing up eggs this badly?

[Anonymous No.18249904]

Cast iron is not bad, but it's phased out mostly by a superior cookware like stainless/aluminum pans.
I gave out my cast iron since I've started using those.

[Anonymous No.18249912]

>>18248960
Get a low moisture high fat content butter which you can usually find next to the bullshit mass produced crap.
>>18249686
Medium heat or less, let the pan heat up slowly for about 3 to 5 minutes as you're preparing the meal, you're too hardcore.

[Anonymous No.18249923]

>>18249686
Just use ghee retard

[Anonymous No.18249933]

>>18249912
>Get a low moisture high fat content butter which you can usually find next to the bullshit mass produced crap.
Just buy clarified butter or let the water in regular butter evaporate.

[Anonymous No.18249938]

I have a question about stainless. I use cast iron all the time and got my season done to the point where I can put literally anything in without it coming off, but have this large stainless pan that refuses to season and sticks to everything like shit to a blanket, I even bought a wire wheel and sand paper from the hardware store and ground the fucker down to a mirror finish, still sticks like glue. What the actual fuck is wrong with it? I've never seen anything like this.

[Anonymous No.18249950]

>>18248697
it won't? I cook acidic stuff in cast iron all the time, any taste is negligible, unless you don't season with salt and pepper, in which case you should kill yourself.

[Anonymous No.18249966]

>>18249950
>Just season it bro, eating iron is fine as long as you can't taste it

[Anonymous No.18249976]

>Teflon is bad because...IT JUST IS, OK!!!

Why aren't you using teflon for every meal? is it even worth bothering with cast iron when you could have zero years' worth of seasoning between the teflon and your egg?

[Anonymous No.18249981]

>>18249976
Teflon degrades with use. Cast iron improves with use.

[Anonymous No.18249985]

>>18249938
I do the water trick but I only really use my stainless for sauces or milk cream or toasting nuts

[Anonymous No.18249996]

>>18249981
Cast iron degrades with use. Teflon improves with use.

[Anonymous No.18250013]

>>18249996
That's not material degradation.

[Anonymous No.18250015]

>>18249996
Nigga that's just egg, clean the pan you retard.
Teflon will literally poison you

[Anonymous No.18250023]

>>18249985
just tried it, no difference, even basic shit that's impossible to stick like bacon seems to stick to this fucker. might just bin it and get another carbon steel.

[Anonymous No.18250029]

Any tips on using cast iron for bowls?
I have a small sauce pan, but the brand is shit.
I'm open to suggestions, I just want something took ramen in.

[Anonymous No.18250034]

>>18248638
I use copper for everything

[Anonymous No.18250149]

>>18249341
I season my seasoning so I can season while I season but I take it a step further and I season the seasoned seasoning with itself, effectively seasoning double seasoned seasoning with double seasoning, which makes it become quadruple seasoning, then I continue on from there. I essentially use the japanese steel folding technique to "fold" my seasoning with itself over ten million times, which when applied to my food, mouth, or pan, instantly seasons everything it touches millions of times in one second, even going as far as to violate all laws of thermodynamics and break dimensional barriers of reality. Even if the fork I eat my food with gets seasoned in such a way that I will never be able to fully wash it ever again. Most of my food tastes like spices that don't even exist on earth because of the dimensional bleed-over as a result of my very spice shaker being a time-space anomaly that goes back in time to-reseason itself to stop it's arch enemy from unseasoning it. I'm like a spice-seasoning version of the terminator. my food is so well seasoned It's like eating an acid trip. I even keep seasoning in the microwave and refrigerator as those items are always a potential for seasoning to escape. Most people that know me see me coming from miles away and even the ones that don't see me coming just know that something is wrong. I smell like I'm seasoning. They say things like "why is the air spicy" and "I think I need to go home" as I have a very strong smell that people find offensive. Also, I can just randomly season anything I want. I think I season every day. I even season other people's food. It's become a major part of my identity, as it gives me a sense of belonging, purpose, and meaning, even if it only lasts one or two seconds. I have tried to take it away from me, but the more I try, the more I have a compulsive need to spread seasoning to everything around me. It's like a bad drug addiction. BITCH

[Anonymous No.18250155]

>>18250149
This is a parody obviously. Do not try this at home.

[Anonymous No.18250167]

>>18250155
the only parody here is (you), stay sticky your unseasoned heathen

[Anonymous No.18250521]

>>18249938
You don’t season stainless. I also wouldn’t mess with the factory surface finish…. All you need to do with stainless is preheat the pan on medium, THEN add the oil, THEN adjust the cooking temperature to whatever you’re cooking. This works every time for me. There’s a water droplet test you can do, but desu, I never could figure out what the droplet is supposed to look like.

[Anonymous No.18250528]

>>18249976
-every ten years or so, there is a health advisory about some sort of nonstick coating that was actually toxic. Oops!
I’m 37 years old. I don’t need a fourth dose of poison. This year, I have thrown out all my non-stick pans for good.
-even if you believe these pans to be safe, they are still limited in what they can do. Get them too hot and they will smoke all on their own, without any oil in them.
-even if you believe the coating isn’t leeching into your food, you still probably don’t want to eat it. It’s common to see the coatings flake off, which you only discover at cleanup

[Anonymous No.18250533]

>>18249996
>my pan is dirty
>it’s been degraded, better throw it out!!
The teflonbrain at work

[Anonymous No.18250540]

Teflon is so toxic that women aren't allowed to work on it's chemical production line because even small amounts of exposure result in horrendous birth defects.
Dupont has been sued multiple times for it.

[Anonymous No.18250552]

>>18250023
Most bacon is loaded with sugar, which is verrrrry sticky. Find some bacon from a butcher that hasn't been "Americanized" so badly.

[Anonymous No.18250558]

>>18250029
I can't figure out what you are asking.

[Anonymous No.18250561]

>>18250540
Holy fuck. WHAT!?

[Anonymous No.18250573]

i use cast iron almost exclusively
yellow sauce pan and 10" japanese made skillet are 70s vintage from my great uncle
brown le creuset early 60s dutch oven was my recently deceased grandmother's pride and joy and i treasure it because it reminds me of her
underneath the le crueset is a 12" 70s chinese skillet im preparing to gift to a friend

[Anonymous No.18250579]

i use cast iron almost exclusively
yellow sauce pan and 10" japanese made skillet are 70s vintage from my great uncle
brown le creuset early 60s dutch oven was my recently deceased grandmother's pride and joy and i treasure it because it reminds me of her
underneath the le crueset is a 12" 70s chinese skillet im preparing to gift to a friend

[Anonymous No.18250664]

>>18249439
I highly doubt people in the early 1900's were using oil and putting them in an oven for hours at a time multiple times, they just used them like any other pan with oil and it naturally gets less sticky. I've had mine for a few years now never done this spergy seasoning in the oven and it's fine.

[Anonymous No.18250667]

>>18250561
Feel free to Google it, there are many sources for it online now.
The factory run off from the production lines also makes animals skin melt if they drink contaminated water, as farmers with cattle in ohio learned.

[Anonymous No.18250723]

>>18250664
how do you wash your pan?

[Anonymous No.18250728]

>>18250723
>how do you wash your pan?
I fart on it until I faint

[Anonymous No.18250734]

>>18250664
>>18250728
no seriously, I just want my cast iron to become as low maintence and non-stick as possible. But I also don't want to be doing "seasoning" for whatever reason. So, how do you wash your pan?

[Anonymous No.18250740]

>>18250734
I just wash it in hot water. Mine always have a brown spot that don't go away, but I just don't care

[Anonymous No.18250743]

>>18249966
Eating iron IS fine though you idiotic boob

[Anonymous No.18250746]

>>18250740
so no soap?

[Anonymous No.18250752]

>>18248638
>>Cast iron is bad because...
-it's heavy
-it's fragile
-it's slow to respond
-it needs to be cleaned delicately, or else it just won't work
-it needs to be cooked on delicately, or else you'll get brown streaks on your food
>b-but it's heckin wholesome! what do you mean carbon steel? that's cheating!

[Anonymous No.18250766]

>>18250667
FAKE NEWS SCIENCE SAID IT WAS SAFE AND EFFECTIVE SO IT CAN'T BE TOXIC YOU ANTI-TEFLONOR!

[Anonymous No.18250773]

"seasoning" is just polymerized oil right? What makes you think it's safe to consume it?

[Anonymous No.18250779]

>>18250773
What makes you think its not safe? Theres iron in food

[Anonymous No.18250907]

>>18249938
you're not supposed to season stainless steel, the seasoning won't stick because of the chromium in the metal. you're also not supposed to grind off the finish. the brushed looking texture helps food to not stick. the smoother a metal surface is the easier things stick to it, as more of the surface contacts the food. seasoned pans and teflon coatings aren't metal, they're polymers aka plastics. seasoning is created by heating oil to the point it breaks and links with other oil molecules, a polymerization reaction.

[Anonymous No.18250943]

>>18248638
>not being able to wash your pan
>having rancid old oil touch your food (which sticks to the pan constantly)
Yeah no thanks.

[Anonymous No.18250956]

>>18250779
What makes me think consuming plastic is not safe? That depends on plastic probably, but swallowing unknown plastic doesn't look like a good idea to me.

[Anonymous No.18250961]

>>18248638
Yup cast iron makes THE BEST steaks, other pans just don't come close.

[Anonymous No.18250976]

>>18248638
I bought a cast iron pan from Ikea a few years back, but it has started to wear. Does the quality of the cast iron matter or is it just me? I rinse it, scrub it (gently), dry it and oil it after using it.

[Anonymous No.18251000]

Clay pot for curry based

[Anonymous No.18251006]

>>18250943
Retard detected

[Anonymous No.18251010]

>>18250976
the seasoning is just kinda shitty
either season it in the oven or just cook fatty foods in it for a bit and dont scrub it so much, just wipe it with paoer towel or hose it down when it gets cruddy

[Anonymous No.18251011]

>>18250976
If you bought it from Ikea, you bought a Chinese pan. Gutter oil (a mixture of seed oils, rain water and motor oil) was most likely used for the seasoning.

[Anonymous No.18251017]

>>18250528
seasoning in cast iron pans is polymerized oil though, that's probably just as bad for you as teflon (also a polymer). cast iron / carbon steel pans also smoke on their own without any oil in them. that's the seasoning burning. only stainless steel pans don't smoke on their own.

[Anonymous No.18251020]

>>18250579
That Dutch oven is awesome, my roommate has the same kind

[Anonymous No.18251025]

>>18249938
howdy

[Anonymous No.18251028]

>>18250956
What? You season it with lard

[Anonymous No.18251034]

>>18250023
Just use the stainless for when you need fond and don't try to flip the meat too fast, it will get unstuck.

[Anonymous No.18251043]

>>18251028
Guess what polymerized lard is?

[Anonymous No.18251067]

>>18251043
not plastic

[Anonymous No.18251068]

>>18251043
When we (us adults, not you) talk about "plastic," we mean the stuff made out of refined crude oil that was pumped out of the ground and then cooked up in a lab to be the most toxic shit imaginable. Crude oil is not a food. It, therefore, does not follow that a novel substance (plastic) refined from crude oil would be edible. Lard, however, is a food. It does follow that a cooked version of lard would be safe to consume.

[Anonymous No.18251073]

>>18250746
Not that anon
I use the hose attachment on my sink with hot water and blast whatever i can off
If that doesn't do the trick then i pour out the water and sprinkle salt in the pan and rub it with a paper towel. You want to put enough salt so that way it's gritty enough to wipe off whatever is on there with the paper towel. Then i rinse the pan and dry it off with more paper towels and seal it with olive oil and leave it out to dry on a flat surface over night

[Anonymous No.18251075]

>>18248638
Why are you making the same thread again? Didn't you make this 1-2 weeks ago? I'm going to give you the same answer as last time:
It should be viewed as a tool for its own jobs; it is meant for certain situations. This is like trying to fix a car with only one tool.

[Anonymous No.18251087]

>>18251075
t. wrenchlet

[Anonymous No.18251093]

>>18250552
surely thats not true

[Anonymous No.18251104]

>>18251093
Go to your refrigerator and check the ingredients now. I'll wait.

[Anonymous No.18251124]

>>18251104
Not exactly loaded.

[Anonymous No.18251132]

>>18248638
>cast iron
Why would I use the kitchen fedora when I can use real tools like carbon steel and stainless steel

[Anonymous No.18251135]

>>18251124
Any sugar is too much. There should be no sugar.

[Anonymous No.18251144]

I love my cast iron skillet so much, bros

[Anonymous No.18251146]

>>18251135
I eat this bacon and even it has sugar because that's pretty normal in a cure mixture, it's the best bacon I've ever had.
https://shop.bentonscountryham.com/ProductDetails.asp?ProductCode=hscb

[chili crisp No.18251412]

>>18250746
u can use a bit of soap it wont affect anything and anyone who tells u it does it retarded and doesnt understand how a surfactant works, it wont rub the seasoning off. i use a spray of dawn detergent and clean it off. the IMPORTANT thing is to just make sure its completely dry after every use.

[Anonymous No.18251424]

>>18251043
Is cellulose a plastic? Starch? Proteins?
Polymer=/=plastic

[Anonymous No.18251456]

>>18250552
>Most bacon is loaded with sugar
no only ones like maple bacon or hickory smoked bacon
And even maple bacon has such a small amount of sugar it counts as zero carbs

[Anonymous No.18251471]

>>18251043
90% of the average Amerimutts diet?

[Anonymous No.18251583]

>>18251456
>posts nutrition facts for a bacon product that has sugar in it

[Anonymous No.18251631]

>>18251583
hard to see but sugar is the second(third) ingredient after water

[Anonymous No.18251751]

>>18251631
Again, the point is that the sugar causes the bacon to stick to the pan, not which numerical ingredient it is.

[Anonymous No.18251784]

>>18251751
my point is there is not enough sugar there to cause sticking

[Anonymous No.18251807]

>>18251784
Your point is easily disproven by cooking any given bacon product and observing how it sticks to cast iron.

[Anonymous No.18251828]

>>18251807
i make maple bacon all the time, maybe you're flipping it to soon

[Anonymous No.18251836]

>>18251828
Maybe you are using a teflon pan.

[Anonymous No.18251841]

>>18248638

I am using cast iron, but Le Creuset and not that bare stuff unless I absolutely have to. Also use SS for other stuff too. Its stupid to only have one type of pan

[Anonymous No.18251842]

>>18248638
okay so what i'm getting from this shit the best combo for cookware is having both carbon steel and stainless steel pans? everything else seems to give you either cancer or alzheimer

[Anonymous No.18251871]

>>18251836
stainless steal

[Anonymous No.18251878]

Literally any time I tried to cook anything acidic, which is a lot of things, it would strip seasoning from the pan. So I switched to stainless steel and never looked back.

[Anonymous No.18251893]

>>18251878
>anything acidic, which is a lot of things
Aside from tomatoes, what?

[Anonymous No.18251902]

>>18248638
for me, it's cast aluminum

[Anonymous No.18251910]

>>18251902
worst of both worlds

[Anonymous No.18251915]

>>18248638
They are more hassle than their worth when I want eggs for breakfast. I Like using mine for steak and nothing else outside when I have a shred of time to myself anymore kms

[Anonymous No.18251925]

>>18251893
Vinegar, yogurt, lemon juice, wine

[Anonymous No.18251939]

>>18251910
cope

[Anonymous No.18251946]

>>18251893

Thats such a meme though, I use bare cast iron to make Shakshuka which is heavy in tomatoes and the seasoning is fine. I also use wine to deglaze for pan sauces

[Anonymous No.18251996]

>>18248740
is the pan for them or you?

[Anonymous No.18252207]

>>18248638
Stainless is mo better

[Anonymous No.18252211]

>>18250907
>the brushed looking texture helps food to not stick. the smoother a metal surface is the easier things stick to it
Anyone else ground down their SL to FONDMAXX?

[Anonymous No.18252217]

>>18249637
Use lower temps. Don’t go blasting it with heat when you’re cooking

[Anonymous No.18252227]

The "seasoning" thing is a myth, your cast iron isn't imparting and actual flavor to your dish.

I mostly use cast iron when I need strong heat retention for the dish. Searing a bunch of meat, for example. For everything else I use stainless steel which gives a better fond and is just all around more convenient.

[Anonymous No.18252245]

they absolutely fucking got me lads... I bought 2 cast iron pans on auction for $8, they appeared sealed but were completely rusted out. after I blasted them with baking soda and vinegar to unseason them and remove all of the rust, the deep pits from the rust were impossible to buff out. I would have needed to remove like 1.5cm of material from the entire bottom of the pans. I threw them out at the scrap metal recycler

[Anonymous No.18252262]

Is there a definitive guide on how to properly cook and maintain a cast iron pan?

[Anonymous No.18252446]

>>18252262
throw it in the trash and buy a teflon pan

[Anonymous No.18252452]

>>18248697
cause im too lazy to clean the fucker, evey time I clean it Im using it. Then it sits on my stove for like 1 weeks till I go grocery shopping and use it again

[Anonymous No.18252839]

>>18248638
I use different pans for different purposes. I have non-stick enamel pans for eggs and other things that I don't want to stick. I have carbon and stainless pans for things I might want to stick, but might deglaze with citrus or tomato. I have cast iron for things like steak or pork chops where I might use some wine or cream to clear the fond.

[Anonymous No.18252851]

>>18251135
Would you prefer your bacon to be cured with seven syllable preservatives?

[Anonymous No.18252862]

>>18252262
First use - Wash with soap, dry, set oven to 350 or so, coat the pan inside and out with a thin layer of oil, let sit in the oven for an hour (upside down over a tray if you wish), repeat twice for best results.

First dozen or so uses - Scrape out anything stuck on with a bit of salt and a wooden spatula, rinse with hot water, scrub with a plastic scrub pad if necessary, dry re-oil and let sit on the warm burner/in the oven.

Subsequent uses - do what you want. Stewing things in tomato might eat some of your seasoning, but it should be deep enough to be ok. You can wash it with soap as long as you don't scour too hard. Always give it a bit of oil before putting it away.

[Anonymous No.18252871]

>>18252851
I didn't know it was sick.

[Anonymous No.18252888]

>>18252227
Flavor from the seasoning is a myth. Seasoning is an intentional process that is necessary to keep both the pan from rusting and food from sticking.

[Anonymous No.18254091]

>>18248740
https://www.youtube.com/watch?v=C4EthJrFCJc&ab_channel=JoeStratton

[Anonymous No.18254102]

>Cast iron is good because... it just is, OKAY??
Sorry I'm too busy using superior stainless steel.

[Anonymous No.18255016]

>>18250752
-it's heavy
Pussy
-it's fragile
No it's not
-it's slow to respond
Fast enough
-it needs to be cleaned delicately, or else it just won't work
No it doesnt
-it needs to be cooked on delicately, or else you'll get brown streaks on your food
Wrong

[Anonymous No.18255026]

>>18249933
>>let the water in regular butter evaporate
>just pay for water
>spend time energy and money evaporating water
unless you are even more fucking brain damaged and in your mushbrain opinion water somehow magically evaporates from butter

[Anonymous No.18255392]

>>18250723
Not him, but
I deglaze with water while it's still hot and scrape with a spatula. Dump the leftover juice and scraps in the garbage, wipe clean with paper towel (should only take one), apply a little oil only if needed.
Works wonders simple as. Takes all of 2 minutes.

[Anonymous No.18255401]

>>18252888
Nah, it's not intentional. It just happens because most cooking in a frying pan uses oil.

[Anonymous No.18255432]

>>18254102
How is stainless steel superior? It doesn't retain heat as well, doesn't brown food as good, is less non-stick etc.

[Anonymous No.18255551]

>>18255432
The only thing stainless is good for is fond recovery.

[Anonymous No.18255556]

>>18255432
It's a resilient protective coating for better materials. Much less likely to chip than enamel.

[Anonymous No.18255585]

>>18249966
Also consider anything with blood in it (read as: all meat) has iron.

[Anonymous No.18256879]

>>18255585
The FDA can pretend all they want that we have a "recommended daily amount," but the human body conserves iron remarkably well. You do not need to supplement with iron as long as you're eating some sort of real foods (meat and/or vegetables). Moreover, iron is a free radical, and, unless you have some sort of chronic wasting disease where you are coughing up blood on a regular basis or bleeding out of your anus, like a gay monkeypox superspreader, then you SHOULD NOT be supplementing with iron. Centrum is owned by Pfizer, which is not interested in your health. They are interested in selling you salty pills with stuff that has a big profit margin.

[Anonymous No.18256882]

>>18255556
Stainless cookware is not coated. WTF are you on about?

[Anonymous No.18256955]

>Cooking with high heat (think steaks) leave awfully hard crust to clean on pan
What am I doing wrong? Everything else seems to cook fairly easy on my cast iron

[Anonymous No.18257005]

>>18250734
I use my cast iron for everything, have for 6+ years now
there's only one trick to cast iron: you have to use the pan every day
the seasoning is naturally worn and replenished as you use it, if you use it
problems occur when the seasoning becomes naturally worn and is then put away for a while without being replenished.
As for washing, feel free to use plenty of regular dish soap and hot water. Use the yellow side of the sponge for anything you can, use the green side of the sponge sparingly for things that become stuck to the pan as it can abrade the seasoning.
Your alternative to using it every day is making sure it's stored properly, every time it's stored
that means
>wash the pan thoroughly with soap and water
>dry the pan thoroughly on the stove
>inspect for damaged seasoning, spot repair if needed by coating the damaged spot with a thin layer of cooking oil and letting pan sit on medium heat for an hour
>if it's undamaged, once it's dry you can put it away for a few days. Longer than that, you should coat the pan inside and out with cooking oil, then just wash the pan before you use it next time.
I wish you success anon. This is a pretty good blog post, I actually have one of these pans.
https://www.thekitchn.com/lodge-cast-iron-versus-finex-smithey-field-23051852

[Anonymous No.18257053]

Only need to look at the retards raving about cast iron pans to realize they're a mostly unnecessary hipster item and meme.

>/pol/tard survivalist LARPers
>bugmen with thick rimmed glasses who camp as a hobby and post a million pictures on reddit
>conspiracy theorist retards
>dumb fags bloviating about "tradition" when the entire reason their grandma owned a cast iron pot is it was the best available technology at the time
So yeah, basically only retards and hipsters love it or think it's useful for everything.

[Anonymous No.18257074]

>>18257053
That's just the type of person that raves about stuff. For every person raving about something, there are many more quietly loving it.

[Anonymous No.18257646]

>>18248960
literally every morning i cook 2-3 eggs in cast iron.

turn burner on, add some oil, drop eggs in once, hot, flip once, turn off heat and let the residual cook the other half. serve on a bagel with creamcheese.

[Anonymous No.18257673]

>>18250521
the droplets are supposed to homogenize into one single ball. if you drop a bit of water and all the droplets scatter, it's too hot. don't evaporate and it's too low. it's supposed to look like one small ball of water floating across the top of the pan. it's called the leidenfrost effect
https://youtu.be/8ye1hqMjV5k?t=44

[Anonymous No.18257703]

>>18251017
Cast iron seasoning oil is primarily composed of high polymers, which is considered non-toxic since our body doesn't absorb them.

[Anonymous No.18257706]

I use it only for frying sesame seeds really.

[Anonymous No.18257844]

>>18257703
microplastics are polymers too, yet they are absorbed readily

[Anonymous No.18257891]

>>18248638
i use cast iron for certain things. burgers (i actually prefer burgers on the cast iron over the grill), steaks when i don't feel like grilling, uh... mostly meat really when i'm too lazy to grill it. eggs suck ass in the cast iron i always just use my nonsticks for those

[Anonymous No.18257894]

have had my cast iron for like 5 years now
never once seasoned it, and i wash it like a regular dish with soap and water.
bow faggots

[Anonymous No.18257897]

>>18250528
based

[Anonymous No.18257901]

>>18257894
i will say i never let my pan sit in the sink, ever. it either sits on the stove in whatever grease accumulated while i cooked until i get the motivation to wash it, or I wash it right after i'm done using it. it'd probably rust by now if i left it in the sink with my other dishes.

[Anonymous No.18259193]

>>18257844
Microplastics are not absorbed.

[Anonymous No.18259202]

>>18257894
There's nothing to say that you can't cook on raw iron. People season them to make them non-stick and to prevent their food from tasting like metal. If you know how to cook on stainless, then the non-stick seasoning is irrelevant, though.

[Anonymous No.18259485]

>>18250579
You must really not like your friend if you’re gifting them 70s era Chinese cast iron. They used to have a lot of bad shit in their cast iron back then.

[Anonymous No.18259491]

>>18248638
>>Cast iron is bad because...IT JUST IS, OK!!!
for men, it's too much iron consumption, this is true.

[Anonymous No.18259506]

>>18256955
Your meat goes in the pan cold
Your pan has no fat in it
Your fat is not heated

[Anonymous No.18259584]

>>18250540
Teflon is one of the most inert materials existing.
It is EXTREMELY non-reactive.

[Anonymous No.18259585]

>>18250746
Soap is fine as well as a little bit of abrasion. The soap myth is from back when people were using lye or other scouring agents to clean. If you're using regular liquid dish soap that's fine. And also those scratch-free abrasive dish sponges are also safe as long as you don't go super hard. Just a little bit of soap, a light scrub down to get rid of anything stuck, and a fine coat of oil at the end and you're golden

[Anonymous No.18259597]

>>18248697
>t. ironlet

[Anonymous No.18259797]

>>18259584
https://www.organicconsumers.org/blog/devil-we-know-how-dupont-poisoned-world-teflon

[Anonymous No.18259834]

>>18259797
Article clears says "chemicals used to make Teflon", not teflon itself. It's valued in chemistry and other industries for it's non-reactive qualities. Almost nothing reacts with it. It's amazing.
It's not very resilent to heating though. Around 200 C (If I remember right) where it's decomposing, so don't overheat your pan, use it for some slower cooking.

[Anonymous No.18260783]

>>18259193
Okay how do they get into your blood and organs then?

[Anonymous No.18260941]

>>18248740
You cook and eat intruders?

[Anonymous No.18261147]

>>18248638
Good I need this thread.
Just discovered tiny ass cast iron for camping in my closet. Don’t plan on camping anytime soon so just hung it up.
Should I clean and season it or just leave it as is since I don’t plan on using soon? what do? Dollar bill for reference, also cus I blow all my money at the strip club.

[Anonymous No.18261151]

>>18248740
You make them eggs?

[Anonymous No.18261155]

>>18255392
This.

If i get lazy i heat it upwith water, and scrub wuth chainmail. Coconut oil when clean over hugh heat for a few mins

[Anonymous No.18261186]

>>18261155
>upwith
What's upwith?

[Anonymous No.18261314]

>>18248638
>OP fell for the cast iron meme

[Anonymous No.18261386]

>>18259485
i did a bit of research on the brand and apparently its fine

[Anonymous No.18261400]

>>18249938
stainless is only good for pan sauces. cook whatever then deglaze with some broth or water and make your sauce.

[Anonymous No.18261458]

>>18248638
Polymerized oils (seasoning) are plastics.
You're getting microplastics every time you cook with cast iron.

[Anonymous No.18262345]

>>18261458
so what the fuck do i cook with then
teflon is also estrogenic garbage

[Anonymous No.18262553]

>>18251996
>>18260941
>>18261151
Have you guys never watched a slapstick cartoon segment where a cast iron skillet is used as a weapon?

[Anonymous No.18262558]

>>18262553
Hello autism.

[Anonymous No.18262568]

>le 'cast iron'! bazinga
>i am a heckin old fashioned refined gentleman *tips fedora*
>le ´"seasoning´" (grease)
>unga bunga, soap new-fangled. grug no like soap or showers. ooga booga
Don't care. Still using a normal pan.

[Anonymous No.18262572]

>>18262568
Cast iron is the quintessential normal pan.

[Anonymous No.18262613]

Too heavy for no reason

[Anonymous No.18262656]

Hold on have I been using my cast iron wrong this whole time? The pan is like 50 years old, I've had it the past 10 years and I use it 2-3 times a week.
Each time after I use it I rinse it with water and scrub it with a scouring pad. No soap/detergent. Then I use a paper towel with a little olive oil and coat the surface.
Have I been destroying the seasoning by scrubbing it with water after each use? How are you supposed to use it between meals without cleaning it? There are always cooked on bits that won't come off with just a swipe of a paper towel.

[Anonymous No.18262678]

>>18261458
all plastics are polymers
not all polymers are plastics

[Anonymous No.18262757]

>>18250579
>>18259485
Kek wasn't that back in the day Mao forced every Chinaman to 'produce' iron so the areas without iron ore would melt down their own pots and pans and cutlery to fulfill the quota and not be killed resulting in families without kitchenware and heaps of basically useless pig iron?

The idea of cooking in what is basically a molten down Chinese peasant family's household is some peak historical sensation

[Anonymous No.18262885]

>>18248638
I swapped from using stainless steel to cast iron, it does take awhile to get used to with how heavy it is.

[Anonymous No.18262954]

>>18256879
The food of today is less nutritious than the food 50 years ago. If you eat vegetables and meat and don't supplement you are deficient.

[Anonymous No.18263010]

>>18262613
>to weak for known reasons

[Anonymous No.18263066]

>>18262954
Not him, but that's why I exclusively eat fatty meat and organs from ruminant animals (plus eggs and raw milk) and avoid vegetables. Ruminants are able to extract the maximum amount of nutrients from plant matter and store much of it in their meat and fat in forms most bioavailable to humans (and any other meat-eating creature), making fatty ruminant meat the most nutrient-dense food you could possibly eat.

Eating vegetables directly is literally a waste of stomach space and calories because not only is it lacking in nutrients due to depleted soil, our gastrointestinal system can't even efficiently extract and use what little nutrients are still there, whereas a cow will eat the depleted plant matter and concentrate the nutrients as much as possible within their bodies thanks to their multiple stomachs and such.

Since eating this way I have never had problems with nutrient deficiency, every blood test I get shows that I'm at or above necessary blood levels of every nutrient modern medicine checks for, no supplementation required.

[Anonymous No.18263093]

>>18263010
I didn't say I couldn't handle it because of the weight, the weight just adds nothing to my cooking experience. Like wearing wrist weights while chopping or some shit

[Anonymous No.18263094]

>>18261147
>tiny ass cast iron for camping
That is too small to cook on, I believe these were made so small to either be used for serving single portions, or for salesmen to carry around to demonstrate to housewives what their products looked like in general.

[Anonymous No.18263103]

>>18260783
Remember those "safe" and "effective" injections you took a year ago?

[Anonymous No.18263131]

>>18263103
that would explain blood but not organs if it's not absorbed

[Anonymous No.18263137]

>>18263066
>Eating vegetables directly is literally a waste of stomach space and calories because not only is it lacking in nutrients due to depleted soil, our gastrointestinal system can't even efficiently extract and use what little nutrients are still there, whereas a cow will eat the depleted plant matter and concentrate the nutrients as much as possible within their bodies thanks to their multiple stomachs and such.
This has lead you to a flawed conclusion. Raw vegetables are indeed worthless, but FERMENTED vegetables are god tier and do excellent things for your gut.

[Anonymous No.18263171]

>>18263137
All the positive effects of fermented vegetables can be obtained through other animal-based fermented foods like yogurt and milk kefir. The same types of bacteria are used to ferment those but with the added benefit of an animal-based vehicle with more dense and bioavailable nutrition than with vegetable-based vehicles for the same process.

[Anonymous No.18263186]

>>18261147
Why would you want that for camping?
>Way too small to be used with a campfire
>Way too small to cook a full meal
>Technically small enough to qualify for backpacking but way too heavy
>Needs to be stored dry
A cast iron dutch oven makes sense for car camping and making something cozy over a campfire but I don't think this pan does.

[Anonymous No.18263187]

is cast iron dishwasher safe? i don't like to cook with anything that requires hand washing, it's not like i have a maid or wife to clean up after me.

[Anonymous No.18263190]

>>18263171
I disagree, there's still the need for pre-biotic fiber to feed the animals in your gut.

[Anonymous No.18263191]

>>18263171
shut the fuck up faggot.

[Anonymous No.18263194]

>>18263187
Absolutely not, I recommend you exclusively cook with stainless steel.

[Anonymous No.18263202]

>>18263190
If you don't eat such fibers then you won't grow bacteria that require such fibers to live and will instead grow bacteria that live off of whatever you do feed them. Going without fiber doesn't turn your gut into an inhospitable wasteland where all the bacteria die off, it just changes the landscape to be hospitable to different types of bacteria.

[Anonymous No.18263218]

>>18263131
How do you figure? Do you think your organs aren't connected to your circulatory system?

[Anonymous No.18263254]

>>18263218
they aren't directly connected, no. things can't get inside organ tissue without absorption.

[Anonymous No.18263302]

>>18263254
>eat food or drink water with microplastics
>microplastics go into your stomach
>microplastics go through your gut
>microplastics end up in your blood
If microplastics couldn't be absorbed and moved around the circulatory system, any we drank or ate would be peed or pooped out with no issue and none would be in our blood. Unless you think it's only a one-way street from your gut into your bloodstream and microplastics could never come back out from your bloodstream to your other organs.

It's also funny that you accept vaccine injections explain microplastics in the blood. Do you think vaccines are injected into your veins? They're intramuscular injections, so if you accept that microplastics can be absorbed into your bloodstream from your muscle tissue then you must accept that microplastics can end up anywhere that's touched by the circulatory system because it's clear they DO get absorbed in and out of the blood.

[Anonymous No.18263314]

>>18263093
the larger mass helps maintain temp when you put something in it, thin pans don't sear well because the meat sucks the heat right out of it

[Anonymous No.18263323]

>>18263302
okay. that's what i was saying not sure why you quoted me as though you were refuting me. i didn't accept anything, my point is microplastics are obviously absorbed including cast iron seed oil polymers.

[Anonymous No.18263336]

>>18263314
Sure, but lighter stainless or carbon steel sear just fine

[Anonymous No.18263341]

>>18263323
Sorry, I was just butting into the convo. I definitely agree seed oil polymers could be imparted into the food and absorbed. That's why I season my cast iron exclusively with lard and never use seed oils for anything.

[Anonymous No.18263348]

>>18248638
>seasoning

That's a meme, it's just burnt food

[Anonymous No.18263615]

I cooked an tomato, rip pan

[Anonymous No.18263666]

>>18263348
Caramelized pan

[Anonymous No.18263685]

>>18248638
>Why aren't you using cast iron for every meal?
because it's a pain in the ass to clean and re-season every time i use it. i'll use it once/month for a good steak. everything else i use SS

[Anonymous No.18263689]

>>18263103
two more weeks

[Anonymous No.18263807]

>>18263348
It's not actually but feel free to keep being fucking stupid.

[Anonymous No.18263818]

Because I've got some nice heavy solid copper pans that do a far better job

[Anonymous No.18263839]

>>18263818
"copper"

[Anonymous No.18263912]

>>18263818
lmao, you probably mean orange ceramic

[Anonymous No.18263916]

>>18263685
>to clean and re-season every time i use it.
Do you think your grandma reseasoned her skillet every time she used it? Wash it off in the sink, scrape out any food scraps, dry it, re-oil it and put it away.

[Anonymous No.18263918]

>>18263818
its not that blue diamond stuff is it? ive never seen someone on here mention a review of those things.

[Anonymous No.18263946]

>>18263839
>>18263912
>>18263918
>anyone who doesn't cook with bottom shelf cookware must be larping
I love this board

[Anonymous No.18263957]

>>18263818
I didn't think you could put copper in the oven or over a fire the same way as cast iron, can you?

[Anonymous No.18263959]

>>18263946
Have fun searing a steak with that.

[Anonymous No.18263963]

>>18263957
Maybe you're thinking of tinned copper. I have some of that and you're right. But most of my cooking (and the stuff in the picture) involves stainless lined

>>18263959
Thanks, I do in fact have fun searing steaks with that

[Anonymous No.18263970]

>>18249976
blow your brains out dupont shill faggot

[Anonymous No.18264143]

>>18248638
Cast iron is bad because it lasts for several generations and the jew fears the inter-generational non-consuming inheritor.

[Anonymous No.18264411]

>>18248638
>Why aren't you using cast iron for every meal?
I don't want to make cooking more cumbersome just to look cool. Maybe that's a priority for you, but not for me.
> is it even worth bothering with teflon nonstick pans when you could have a hundred years' worth of seasoning between the iron and your egg?
Wow that's like so impressive bro. You are so cool right now.
>>18250528
If you're this scared of teflon then you should stay indoors - there's contaminants in the air, water and soil. Better just live in a hermetically sealed chamber with your cast iron pan, you can never be too safe anon.

[Anonymous No.18264419]

>>18263186
>>18263094
yeah i thought it was for camping because it is very light and fits into a backpack easy. so wtf do i cook or do with it then.

[Anonymous No.18264448]

>>18261147
>what eat now /ck/?
>much season
>big teflon free feel
>strong heat retention taste

[Anonymous No.18264760]

>>18262678
Eggsplain please

[Anonymous No.18264778]

>>18264419
Use it for eggs

[Anonymous No.18264779]

>>18250149
god youre retarded

[Anonymous No.18264789]

>>18248638
I fry my breakfast eggs in a little 8 inch and I haven’t washed it in WEEKS now. I only need to reseason it when someone uses it with something acidic.

[Anonymous No.18264797]

>>18263615
I can fix that in like 10 min.

[Anonymous No.18264812]

>>18264411
It's going to be hard to say this without playing into your disengagement, "I actually am better because I don't care" tactic but if you really have difficulty moving around a normal sized cast iron pan you lack physical strength to an extent that affects normal life and should consider exercise necessary physical therapy

If you're going to say you meant that it requires more care or special treatment and is "cumbersome" in that way rather than to move around, you're just misinformed because some of the things that are recommended for a brand new cast iron piece are incorrectly repeated to be necessary all the time, I've used mine three times today already, and washed it with soap every time because it's well used and can be treated like any other pan

[Anonymous No.18265125]

>>18264797
yeah, but as dark and non-stick as the edges were?

[Anonymous No.18265261]

>>18263946
Looks like shit.

[Anonymous No.18265286]

>>18248638
Because I use a stainless skillet for most of my meals. My 12" cast iron skillet is too big for anything but whole chickens.

[Anonymous No.18265306]

>>18262553
I always laugh when people talk about how they'd stab or bludgeon an intruder to death but draw the line at shooting them to death with a gun.

[Anonymous No.18265311]

>>18262656
That's basically what I do. When the pan is still hot I fill it with hot water and then scrape it with a metal spatula then throw it back in the oven/on the burner to dry off. Once dry I wipe it down with a paper towel and a little sneed oil.

[Anonymous No.18265810]

Cast Iron is based for me. Been using a 40-something year old skillet for 3 years and it's always been stellar, and maintaining it isn't bad if you do it correctly. Teflon is horseshit, I've had to go through 3 grill skillets in 2 years, and I have birds so Teflon and its fumes is a huge no-no.

[Anonymous No.18265910]

>>18264797
It's usable now.
It got really fucked then I coocked a sambal oelek marinated chicken in it for like 10 mins

[Anonymous No.18265924]

>>18261151
They cant leave until they eat them all.

[Anonymous No.18265965]

>use cast iron
>wipe it out with a paper towel
>leave it there for tomorrow since I use it every day
>clean it with soap maybe once every month or two
wa la, and yes, you can use soap on cast iron.

[Anonymous No.18265992]

>>18261186
Ligma balls

[Anonymous No.18266023]

>>18250752
>it needs to be cleaned delicately
I rinse it off with water in the sink and wipe it out, I'm actually curious what you think is delicate about cleaning it

[Anonymous No.18266157]

>>18251043
a polymer?

[Anonymous No.18267146]

So can I just get carbon and not worry about all the chemistry bullshit? I just wanna cook, I don't wanna spend time researching pan isomerizations and polymers and other nerd shit

[Anonymous No.18267186]

>>18267146
Seasoning carbon steel is far more finnicky.

[Anonymous No.18267213]

>>18267186
Fuck it I'm just going to ubereats it and let them worry about pans

[Anonymous No.18267599]

>>18265965
>yes, you can use soap on cast iron.
Only if it's not a lye-based soap.

[Anonymous No.18267948]

>>18248638
>be me
>be in my kitchen
>lookin at my pan
>thinking about how i never season it
>i should really season it
>i pick it up and walk to the sink
>turn on the water and start scrubbing
>the water is hot and the pan is cold
>i start to get frustrated
>i scrub harder and harder
>the pan is still cold and the water is getting hotter
>i start to cry
>i scrub harder and harder
>the pan is still cold and the water is getting hotter
>i scream and throw the pan across the room
>it crashes into the wall and shatters
>i start to cry harder
>mfw i failed my pan

[Anonymous No.18268847]

People like pic rel are the reason vintage cast iron pans sell for $200 a pop on ebay

[Anonymous No.18268892]

niggas never heard of carbon steel?

[Anonymous No.18268894]

>>18268892
Iron has no carbon. Doesn't need it.

[Anonymous No.18268966]

>>18248740
demoman?

[Anonymous No.18269211]

>>18248638i
STAINLESS STEEL GANG FUCK CAST IRON

[Anonymous No.18269661]

Can't believe I almost got tricked by these hipster faggots
https://boroughfurnace.com/en-ca/shop

[Anonymous No.18270845]

>>18269661
What’s the problem

[Anonymous No.18270938]

>>18270845
It's $200 for a cast iron skillet

[Anonymous No.18270943]

>>18270938
i bought mine for $30 from Target six years ago.

[Anonymous No.18270949]

>>18270943
Yeah, but did Anthony Bourdain saint it before he died?

[Anonymous No.18270956]

>>18270949
unlikely. still, it's an okay pan for $30 and i haven't had a need for any undead spirits yet

[Anonymous No.18270959]

>>18248858
that's odd, what oil are you using?

[Anonymous No.18270965]

>>18250976
>ikea cast iron
bro...they use the cheapest oil possible to season so it doesn't rust while on the shelf, you're supposed to strip it and season it yourself when you first get it

[Anonymous No.18270993]

>>18270938
Ok, and?

[Anonymous No.18271008]

>>18270993
It's overpriced, I'm not paying $200 for a skillet just because Antony Bourdain visited them

[Anonymous No.18271013]

>>18271008
>just because Antony Bourdain visited them
Would you do other things because Anthony Bourdain told you to?

[Anonymous No.18271022]

>>18271013
Are you implying $200 for a cast iron skillet is reasonable?

[Anonymous No.18271034]

>>18271022
Depends on the quality. Just because something is expensive does not mean it is right for you, but just because you can't afford it doesn't mean it is not worth its price. If you want to spend $30, then get a Lodge and be unable to cook eggs on it, and spend 15 minutes after each meal cleaning it. If you want to spend a bit more, you can get something easier to clean, with real non-stick properties that you can cook eggs on.

[Anonymous No.18271877]

explain why not use carbon steel instead