/ck/ - Food & Cooking

[Anonymous No.19010446]

>dude just make everything enameled cast iron

Is this some kind of Better Homes and Gardens meme for people who want nice looking kitchens they never use?

[Anonymous No.19010461]

>>19010446
Bitch, dutch ovens have been really popular for the last 15 years.

[Anonymous No.19010478]

>>19010461
Dutch ovens are amazing. That casserole looks pretty nice but an enameled frying pan and saucepan? Fucking awful.

[Anonymous No.19010581]

>>19010446
>dude just make everything enameled cast iron
what the fuck are you even talking about?

le creusets non dutch oven products are useless compared to the alternatives and even their dutch ovens aren't as good as staub

[Anonymous No.19010585]

>>19010478
Enamel is actually pretty good for sauce pots.
Being fairly nonstick is useful for not burning sauces and most enamel coatings should hold up to wisking at the very least.

An enameled pan is dumb though.

[Anonymous No.19010711]

>>19010585
>An enameled pan is dumb though
Why? My mom's got one and it's very useful for baking a whole chicken in the oven and then moving the pan to the stovetop to make a nice gravy out of the drippings.
Also I don't know where you got the idea that enameled cast iron is particularly non-stick; that's not really one of its advantages.

[Anonymous No.19010726]

>>19010711
Compared to stainless its pretty nonstick. Enameled pans are common in camp gear because they make clean up easier for it.
The problem is that outside of simmering tomato sauce, its just worse for the same jobs than normal cast iron. Especially because one of the biggest benefits of CI is being able to chuck it in the oven at >500F for pizza making or roasting beef and the like. Most enameled pans can't take that heat.

[Anonymous No.19010766]

>>19010726
Yeah I guess you're probably right. The only counterpoints I can think of are only valid if you don't wash and season your cast iron pan after each use (gremlin behaviour).

[Anonymous No.19010788]

I have other hobbies than seasoning cast iron, so enameled it is.

[Anonymous No.19010800]

>>19010788
just get carbon steel then, it's much more idiot friendly. add a stainless steel pan for acidic stuff and you don't need anything else

[Anonymous No.19010823]

I have an enameled skillet because it was on clearance for like $20 and I love it

[Anonymous No.19010880]

>>19010581
>le creusets non dutch oven products are useless compared to the alternatives and even their dutch ovens aren't as good as staub
That isn't true though. Americas test kitchen did a review and thorough test of all dutch ovens and found Le Creuset to be the best.

https://youtu.be/KDfNwXXESiU

[Anonymous No.19011055]

>>19010800
Why would i buy 3 goddamn pans when i can do everything in the enameled one? Some people cook food, not collect cookware.

[Ti piace an No.19011081]

>>19010478
>>19010585
Enameled cast iron pans are great for cooking steaks. They are basically like bare cast iron, but without the need of constant maintenance.

[Anonymous No.19011210]

>>19010880
Pretty much everyone puts me creuset ahead of Staub, but the actual reasoning for WHY is always women-tier retardation.

Wanna know why most people "prefer" le creuset? More varied colors, usually brighter colors too. The white interior is bright and clean looking which white women associate with wealth and status. And finally they're simply lighter weight. They also cost more and have a more French sounding name.

None of these factors actually matter. Staub has a nipple lid that during testing shows DRASTICALLY better auto-basting coverage when compared to le creuset lids. Staub has a black enamel interior that provides a better sear (le creuset's white interior supposedly helps you see your meat browning but unless you're a retard that has never seared meat before in your life I don't see any benefit from that). Staub is also thicker which provides more thermal mass (it doesn't cool down as quickly which can be better for bread baking or certain other uses), and provides a better deal on the lid, if you boil water in Staub Dutch oven vs a le creuset the staub will lose 8-10% less water because the heavier lid kept more of the steam in.

Functionality it's basically no question, staub out performs le creuset. But it doesn't matter because basically no one buys le creuset for its performance. They buy it for the look and the name.

[Anonymous No.19011273]

>>19011210
The white interior is undeniably better from a practical standpoint. It's not just about being able to see food brown easily, but also about being able to see fond being developed on the bottom of the pan. It's also a lot easier to clean and care for. The idea that the black enamel sears better is nonsense. Lighter is also better for ease of use.

You're right about the Staub being thicker and heavier and therefore having more heat retention, and also about it having a heavier lid which holds more moisture inside the pot. But these points are not necessarily beneficial. For starters, a thicker thermal mass takes longer to heat up, which is a negative, also when it comes to thermal retention, although you're correct that it may have some specific uses, like with very specific bread-making recipes, it's not necessarily an advantage in general, since it makes it harder to lower the temperature of the pot, which for general cooking is important. Same with the moisture loss, since for many dishes, like a stew or for reducing pan sauces in the oven, you want some evaporation and moisture loss to take place.

[Anonymous No.19011279]

>>19011273
>since for many dishes, like a stew or for reducing pan sauces in the oven, you want some evaporation and moisture loss to take place.
Braise with the lid on, once you're tender enough, take the lid off and reduce.

Wow so difficult.

[Anonymous No.19011288]

>>19011273
>The white interior is undeniably better from a practical standpoint. It's not just about being able to see food brown easily, but also about being able to see fond being developed on the bottom of the pan. It's also a lot easier to clean and care for. The idea that the black enamel sears better is nonsense. Lighter is also better for ease of use.
Yea im sure this is also why le creuset uses black enamel for their frying pans

[Anonymous No.19011302]

>>19011279
Nobody said it was difficult, but it's inconvenient for certain dishes. I'm just pointing out that moisture retention isn't necessarily an advantage in every situation.

[Anonymous No.19011320]

>>19011288
Delet this post

[Anonymous No.19011335]

>>19010446
I use my LC damn near every day, either one of the Dutch ovens, my braiser, or skillet. My saucier gets used maybe once a week.

Sorry you're poor

[Anonymous No.19011365]

>>19010446
I regret buying Creuset and Staub. Heavy stainless steel performs better with less hassle. Especially if you're forced to use an induction countertop stove because you're renting ''cheap'' appartments without gas. Heavy stainless steel can be warmed up empty without fear of breaking, distributes heat more evenly, can be scraped aggressively without scratching the surface, can be easily cleaned with steel wool, can accidentally be dropped without damage and can have handles that stay cool.

[Anonymous No.19011417]

Cast iron heats unevenly on a stovetop. There are hot spots and cold spots. This makes the material a bad choice for a saucepan, which might be used on low heat to heat sauces evenly and without burning anything.

Enamel is fairly delicate. You can't use metal utensils. This makes the material less-than-ideal for a frying pan, forcing you to use wood or plastic spatulas or tongs, which suck. Also, I thought the whole point of the Dutch ovens being white on the inside was to see the fond, so I'm confused why these frying pans are black on the cooking surface. IMO, cast iron is a good material for bakeware, and my Lodge loaf pan are great, but I'm just not sure how I'd serve a casserole or brownies out of an enameled baking dish without using a metal serving spatula.

[Anonymous No.19011505]

>>19011417
>so I'm confused why these frying pans are black on the cooking surface.
Cause the white being better is bullshit but if they change their Dutch ovens now everyone will know Staub was right the whole time.

Also, older le creuset uses a much lighter interior enamel on their frying pans, so they purposefully made it darker in recent years (because again, black enamel allows for better searing)

[Anonymous No.19011507]

>>19010446
That's downright Martha Stewart level shit, condolences.

[Anonymous No.19011509]

>>19011505
>black enamel allows for better searing
What?

[Anonymous No.19011510]

>>19011509
Maybe just a Sunday morning hangover?

[Anonymous No.19011513]

>>19011505
I'm pretty sure they do black enamel on their frying pan because consumers wouldn't buy the white ones (or light gray). It strikes me as a "clear Coke" sort of problem. Consumers expect a product to look a certain way, so when they see something different on the market, they simply avoid it in favor of the things that look like how they are "supposed to" look. People have used black cast iron or black Teflon for years, so it's not like they can't cook on a black surface. Also, I bet if you only cook eggs, you probably enjoy seeing the light color food contrast against the black background instead of white, and there are other ways to cook meat.

>Staub was right the whole time.
> (because again, black enamel allows for better searing)
You appear to be emotionally invested in your argument after financially investing in Staub (the poor man's Le Creuset).

[Anonymous No.19011520]

>>19011513
My dude, I own both.

[Anonymous No.19011543]

>>19011505
>black enamel allows for better searing)
you're a literal retard for believing that and you can still buy le creuset skillets with their classic beige interior enamel from william sonoma.

[Anonymous No.19011561]

>>19011543
wow, someone should tell le creuset they're wrong.

[Anonymous No.19011571]

>>19011561
i heard that the light colored enameled helps you better tell if browning is occurring. wouldn't the black interior hide overbrowning / burning?

[Anonymous No.19011577]

>>19011571
Black also hides discoloration and chips, so people think Staub enamel is more durable.

[Anonymous No.19011579]

>>19011571
from personal experience it is. if you are trying to keep fond from burning it is very hard on their black enamel. witht he white interior you can see the fond darkening and can deglaze before it burns.

[Anonymous No.19011584]

>>19010446
Love my enameled pan, nonstick without nonstick chemicals or having to season it

[Anonymous No.19011588]

>>19011579
Cook more, after 2-3 times in the black enamel of you're still burning your fond you're just a moron lol. Sure it's not AS easy as the white, but it's hardly an issue once you know to adjust for it.

[Anonymous No.19011591]

>>19011571
It is better, you can't tell what's fond and what's burnt food with the black interior.

[Anonymous No.19011599]

>>19011588
lol dude, it's okay if you bought Staub and couldn't afford Le Creuset, you don't have to outright lie to justify your existence.

[Anonymous No.19011605]

>>19011599
> he has to ignore the fact le creuset uses black enamel too to justify his purchase of the more expensive le creuset meme
Wewlad I feel bad for you

[Anonymous No.19011620]

>>19010726
are you just making shit up? enameled cast iron is fine in extreme heat as long as you're not buying chinkshit or quenching it from 750F in water

[Anonymous No.19011624]

>>19011620
>Oven safe up to 900 deg F
do residential ovens even get that hot?
i thought they topped out at 500 deg F

[Anonymous No.19011637]

>>19011624
>he doesn't know about breaking the door lock to use the self clean function for baking

[Anonymous No.19011643]

>>19011624
presumably for wood-fired pizza ovens or broilers
I think it is common for the high-end ovens (wolf/thermador/etc) to go to 550F instead of the normal 500F though.

[Anonymous No.19012215]

>>19011273
Staub has better lids tho :3

[Anonymous No.19012884]

>>19010446
This set is literally $2500 USD

[Anonymous No.19012922]

>>19012884
Yeah, premium shit is generally expensive.

There are also $1k pasta pots out there or $800 frying pans.

[Anonymous No.19012963]

>>19012922
I wouldn't even want one of those in my house sheesh mcgeesh

[Anonymous No.19012996]

>>19012963
Ruffoni stuff is more decorative, I have a single Ruffoni pot but I got it for dirt cheap at a yard sale.

Pic related, top shelf is Ruffoni (you can tell by the handles)

You can get MUCH cheaper copper with the same function but doesn't look as showy.

[Anonymous No.19013746]

>>19011561
>black enamel performance matters for frying pans
>black enamel performance doesn't matter for dutch ovens
what did le creuset mean by this?

[Anonymous No.19013758]

>>19012884
it's cool. i have a great $50 cousances dutch oven from ebay and just bought a second $75ish oval creuset one. combined with a couple cast iron pans i've had since forever, a couple pyrex pots a friend gave me, and a really big aluminum pot, i dunno what else i really need

[Anonymous No.19014383]

Bump

[Anonymous No.19015266]

bump

[Anonymous No.19015350]

>>19010446
>Is this some kind of Better Homes and Gardens meme for people who want nice looking kitchens they never use?
It's understandable why a cook might want a cast iron pan or an enamel dutch oven.
But people who obsess over these and NEED to get entire sets of designer cookware are either doing it for show or are grandmas that fell for late night infomercials. My friend's 70 year old mom spent $7k on a set of FUCKING stainless steel pots and pans from some MLM bullshit another old woman was peddling. And yes - she never uses them because they're too nice and expensive.

[Anonymous No.19015366]

>>19012922
I like how all the copper shit has those dents in it as though someone sat there hammering it out for a year. Pure consoomer slop

[Anonymous No.19015375]

>>19015266
I know what you did

[Anonymous No.19015379]

>>19015366
From Ruffoni yea, most modern copper doesn't do that dumb aesthetic though

But it IS Ruffoni's schtick that they've been doing for forever.

[Anonymous No.19015580]

>>19015375
Yeah, technically I did this one too >>19014383
but 4chan didn't move from ~1:30am to ~8:10am for some reason this morning, so I figured a 2nd bump wasn't out of turn.

[Anonymous No.19016111]

>>19011620
It isn't, not for all or even most brands.
Lodge ECI is good to 500.
Hamilton Beach ECI is good to 400.
Le Creuset ECI is good to 500.
Crockpot ECI is good to 500.
Amazon Brand ECI is good to 400.

Staub is the exception, not the rule.
Most have heat limits below the cap on most home ovens. My cheapo on gets to 550F, and I take it to that point for making cast iron pizzas for example.

[Anonymous No.19016127]

just need me 10inch zwilling stanley steel pan and nothing else. simple as

[Anonymous No.19016141]

>>19016111
Just more proof Staub is for performance, Le Creuset is for the name.

Nothing wrong with Le Creuset, but the only "advantage" is being lighter weight (which is a disadvantage for retaining moisture and thus braising performance), prettier colors, and a "frencher" sounding name.

Not really worth the extra money in my eyes, but I won't really judge someone who uses Le Creuset as long as they don't pretend they're better than Staub.

[Anonymous No.19016193]

>>19010823
Grill ridges on skillets serve no real function and make the pan worse if anything. They're a meme to trick morons into spending money on a pointless gimmick.

[Anonymous No.19016281]

>>19016193
It's surface area for browning

[Anonymous No.19016291]

>>19016281
It REMOVES surface area for browning.

Just use a flat pan and nearly the entire surface of your burger or steak will touch the surface of the pan.

[Anonymous No.19016309]

>>19016281
A flat surface is entirely made of surface area for browning. Introducing ridges holds the meat above that surface so you ONLY get browning on the ridges. You get less browning. You moron. You utter fucking imbecile. Kill yourself.

[Anonymous No.19016386]

>>19010446
this kit costs 22k reais here in brazil, not even kidding
a single small dutch oven or pan from le creuset is like 3k here
wtf is wrong with this country

[Anonymous No.19016462]

>>19016141
>prettier colors
I agree with everything except for this. staub's white truffle looks much better than any le creuset including the similar meringue that looks like a dirty white pot

[Anonymous No.19016488]

>>19016462
That's subjective taste and while I personally don't really care, most people seem to agree Le Creuset has a wider and better color selection. Since they tend to update their colors every year and sometimes with seasonal and holiday editions or themed branded special editions (like they did for starwars) they're simply better for that kind of shit than Staub.

Which hey, that's fine, at least they got something going for them since they obviously aren't the best performance per dollar.

[Anonymous No.19016518]

>>19016488
this is objectively true I guess but the last thing I want is a colorful pot. I think they are only interesting for women and maybe men like this

https://www.youtube.com/watch?v=dbSL7vmt27Y

[Anonymous No.19016684]

>>19016309
>whole surface areas is for browning bro
>doesn't understand the concept of distributed contact due to liquid and steam build up which would prevent browning

You wouldn't be so retarded if you didn't have to project your insecurities on anon stating a fact. Seek help.

[Anonymous No.19016711]

>>19016684
lmao fuck head, sear a steak in a flat cast iron pan vs a grill pan and compare how much you can brown.

You'll get a nice sear on the grill marks, and grey steamed shit off the grill marks.

[Anonymous No.19017592]

>>19016488
>all these colors
>never the exact one you want

[Anonymous No.19018010]

>>19017592
Marseille is most aesthetically pleasing to me but I believe Flame has the best resale value, if you were to ever sell your Le Creuset

[Anonymous No.19018149]

>>19016684
>distributed contact due to liquid and steam build up which would prevent browning
What an utter load of shit you pulled straight out of your anus

[Anonymous No.19019007]

>>19018010
I like Rhone, I just wish it was a bit more red than purple.

[Anonymous No.19019159]

are no-name chink enameled cast iron pans reasonably safe, or do I have to worry about the materials used for the coating?
I like this 30cm pan I found on Amazon, it's only 50 euros (a smaller Le Creuset one is like 200 euros or more), but it's being sold by a chinese vendor.

[Anonymous No.19019191]

>>19016488
At the end of the day, it's just a matter of taste. It's not like Staub only has 2 or 3 colors. There are at least a dozen of different ones, and some of them look really cool.

[Anonymous No.19019413]

>>19016488
>>19016462
>obsessing over colors of cookware
Finally. (Biological) women on 4chan. Welcome

[Anonymous No.19019419]

>>19019159
it’s probably full of lead

[Anonymous No.19019436]

I don't understand the point of ones with no enamel inside.

>>19010446
I use enamel and I guarantee you, I use my kitchen. My cookware looks used because it's been fucking used.

[Anonymous No.19019438]

>>19019436
>I don't understand the point of ones with no enamel inside.
which ones are those...?

[Anonymous No.19019470]

>>19010880
ATK hasn't been relevant for over 10 years and their "reviews" are bought and paid for.

[Anonymous No.19019497]

>>19019470
I mean, half of that "review" is justifying why it being white inside is "better" when it's literally just needing to not be retarded.

Wow, you're telling me it's HARDER to see burning on a black surface vs a white surface? No fucking shit. No what temp you need, know how long you should be searing, and don't be an idiot.

They don't even mention that the black interior has a non-insiginficant performance advantage as the black surface gets hotter and heats more evenly.

[Anonymous No.19019500]

>>19019497
>No
Know

Also they say Le Creuset is better because it's lighter than Staub as well, but they don't even acknowledge that the heavier weight allows the Staub to be ~10% more efficient in braising (it retains more moisture) and the nipple lid significantly increases the auto-basting coverage compared to Le Creuset.

They basically ran tests that would 100% put Le Creuset in the lead.

[Anonymous No.19019600]

>>19019497
>half of that "review" is justifying why it being white inside is "better"
>Also they say Le Creuset is better because it's lighter than Staub
women reviewers lol
they are the only reason le creuset is relevant

[Anonymous No.19019625]

>>19012922
>not using silver cookware
fucking plebs

[Anonymous No.19019791]

>>19010446
I got the frying pan one as a gift and I never use it because I can't wrap my head around what the "patina" is supposed to be. Supposedly it's some brown coating but any brown coating I get is just burnt on food. Everything just sticks like hell to it (fish, steak, eggs, bacon, anything you'd normally try to cook on a cast iron pan) and I can't cook anything on it. Am I supposed to season it or what? I have an old cast iron pan that works fine but I never did anything special to it.

[Anonymous No.19019901]

>>19019497
Yeah, just cook with your eyes closed. It should all work out if you know the right timing.

[Anonymous No.19019935]

>>19010581
Le Creuset's nonstick pans are by far the best available. No teflon, no PFAS, very scratch resistant.

[Anonymous No.19019938]

>>19019935
>nonstick pans
only women and low IQ men use those

[Anonymous No.19019985]

https://www.youtube.com/watch?v=L7l8tXyzul8

there's a reason why michelin star chefs use staub while overweight females with a youtube channel use "cerise" red le creuset dutch ovens

[Anonymous No.19019986]

>>19019497
White surfaces contain less pigments. They're lighter, more hygienic and generally better for your health.

>>19019500
Le Creuset has the Doufeu which makes Staub's nipple lid irrelevant. Pic related. You're right about the weight though.

tl;dr: Enamelled cast iron stew pots are great, not in the least for baking bread at home. Staub and Le Creuset are both great. 1 pot is more than sufficient. Get the largest one that'll still fit into your oven. Le Creuset makes the best nonstick pans on the market at the moment. For everything else there's stainless.

[Anonymous No.19019991]

>>19019791
you're still supposed to use an oil.

[Anonymous No.19020039]

>>19019625
>turns you blue

[Anonymous No.19020077]

>>19011365
>appartments without gas
how do people live like that is beyond me

[Anonymous No.19020199]

>>19020039
it's about as non-reactive as you can get, shouldn't really leach into your food.

[Anonymous No.19020228]

>>19019625
>solid silver
as in more than 90% pure , ew wtf

[Anonymous No.19020261]

>>19020228
It's Sterling.

92.5% silver, ~7.5% other metals, probably nickle/zinc though they might be using true "fine silver" that a jewler would use which is usually 7.5% copper. But in either case, it's 92.5% silver.

French sterling silver (if keeping with french law) is 95% silver. But this isn't that as it's clearly marked 925 sterling.

[Anonymous No.19020384]

>>19019991
I mean of course I use oil. I usually don't for bacon but everything else yeah.

[Anonymous No.19020454]

>>19019625
>silver has the highest thermal conductivity of any element
That's not true. It has the highest conductivity of any metal (429W/(mK)). The element with the highest thermal conductivity by far is carbon, specificially diamond (2200W/(mK))

[Anonymous No.19020551]

>>19020261
>>19019625
assuming that pan were around 6 to 7 pounds of .999 fine silver, which it isn't being sterling
it would cost about $2000 just in silver bullion. pretty nice markup if you ask me

[Anonymous No.19020599]

>>19020551
No shit, copper pans are even worse if you look into the cost of raw copper.

If you're willing to commission a jewler or similar metal working artisan to make you a set of pure silver pans you could do so for less than you'd pay this guy. You could probably pay someone $20-30k for a full 13-15 piece kitchen set and you'll have saved a fortune compared to buying from Deparquet, and you likely will end up with a better more personalized/custom end result anyway.

The only reason you'd buy Deparquet is just if you're a lazy rich snob that wants to show off and doesn't actually want to put in the time/research to find something better.

[Anonymous No.19020660]

>>19019438
Are the black interiors just black enamel, then? Cuz I have a set and the black interior is rough like normal CI and not smooth like ECI.

[Anonymous No.19020670]

>>19020660
I don't think Le Creuset sells enamel with a bare interior.

[Anonymous No.19021802]

Bump

[Anonymous No.19021809]

>>19020660
>Are the black interiors just black enamel, then
yes

[Anonymous No.19022885]

>>19020454
Solid industrial diamond pans when?

[Anonymous No.19022963]

>>19010446
enameled metal kitchenware has been common for like a hundred years by now (probably even longer)