/ck/ - Food & Cooking

[Anonymous No.19508998]

Which one's your favorite for general purpose, day-to-day cooking?

[Anonymous No.19509003]

teflon

[Anonymous No.19509005]

>>19508998
Don't use teflon

[Anonymous No.19509008]

I have no kitchen, just a hot plate and some other small appliances. For my hot plate, I almost always use my trusty little nonstick frying pan, I treat her gently and she's still giving me perfect omelettes every time after two years of daily use. I would prefer a properly seasoned carbon steel affair but I'm a single poorfag who moved around a lot. Maybe for Christmas this year.

[Anonymous No.19509011]

Stainless.

[Anonymous No.19509013]

>>19508998
Where is carbon steel, jerkwad?

[Anonymous No.19509014]

teflon

[Anonymous No.19509020]

ceramic coated non-stick aluminum

[Anonymous No.19509026]

>>19508998
teflon every meal every day, until I die of ass cancer or whatever its supposed to give you

[Anonymous No.19509039]

>>19508998
Cast iron is best for day-to-day as long as you properly maintain it. It's got great heat retention, is inherently oven safe, and adding a few layers of seasoning makes it naturally non-stick for most foods. Downside is you shouldn't use it for anything too acidic for a long time, and cooking with alcohol will absolutely obliterate the seasoning.

Stainless steel is best for acidic foods that naturally don't stick too much. No need to worry about ruining the pan, but is absolutely the worst performer when it comes to things that like to stick. Cooking eggs in stainless steel is the quickest way to destroy your breakfast.

Teflon is best for foods that stick to the pan a lot, like eggs or fish (especially with skin). But they degrade over time, especially if you cook acidic foods on it. You can also easily damage it by cooking on too hot a temperature.

They all got their purpose.

[Anonymous No.19509101]

>>19508998
I make heavy use of both nonstick and cast iron. Might get some carbon steel when it's time to replace certain things.

[Anonymous No.19509120]

>>19508998
Well, depends on what I'm cooking...
If it's some pasta, then I'm going stainless steel. If it's steak, cast iron.

[Anonymous No.19509127]

>>19508998
Non-stick that is not teflon or stainless.
Cast Iron is retarded.

[Anonymous No.19509166]

>>19509013
I only had 3 heads. Just pretend I included carbon steel, copper, ceramic, and all the other shit as well.

[Anonymous No.19509199]

Teflon, I'm just some asshole who cooks in his spare time not a four star chef with a kitchen equipment budget

[Anonymous No.19509261]

>>19509026
based and same. everything gives you cancer nowadays. Cant be bothered

[Anonymous No.19509352]

teflon. work in a kitchen so i use the other two for the rest of my weekly food, but home cooking is teflon unless cooking a steak

[Anonymous No.19509354]

>>19508998
I use stainless for my pots, ceramic cast iron for frying/braising, and hard anodized for sauteeing/the rest. Read an article on how stainless can be a problem for chromium and nickel leaching though.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4284091/

[Anonymous No.19509356]

my microwave bowl

[Anonymous No.19509369]

>>19509166
Well... you made an enormouse blunder.

Thick carbon steel is the superior choice and best of all worlds pan for the home chef.

[Anonymous No.19509387]

I wish I had stainless steel, but I only have cast iron and teflon.

[Anonymous No.19509393]

Kneel. Bet your pot or pan isn't hammered 1000 times.

[Anonymous No.19509399]

>>19509369
> *deglazes your pan with a splash of wine*
Oh no, time to buy a new pan :3

[Anonymous No.19509402]

>>19509399
A true liar and deceiver. How sad your degenerate life must be to sink to such low low levels.

[Anonymous No.19509410]

>>19509166
Sounds like you should have used Ananta instead.

[Anonymous No.19509413]

>>19509410
Forgot pic.

[Anonymous No.19509416]

>>19509413
>>19509410
So many heads you could reserve one for a pan made from poo.

[Anonymous No.19509428]

Salt block

[Anonymous No.19509440]

>>19508998
Stainless Steel. Versatile, taste-neutral, near indestructible.

[Anonymous No.19509607]

glass

[Anonymous No.19509763]

>>19508998
teflon
as long as you are gentle with it

[Anonymous No.19509777]

>>19509127
>Non-stick that is not teflon
Lmao this guy. Bet you got your BPA free plastic turner for it too.

[Anonymous No.19509857]

>>19509026
good news, it doesn't. Polytetrafluoroethylene is inert, it doesn't react with anything, it just goes right through you without being digested. At least the finished product does, the precursors to make it however, are some of the most environmentally toxic and pervasive chemicals known to man.

[Anonymous No.19509981]

Love me cast iron but it's far from perfect.
Not a fan of getting black bits on my fried eggs.
Literal cancer.

[Anonymous No.19509988]

>>19508998
cast iron

[Anonymous No.19510023]

>>19509039
>Cooking eggs in stainless steel is the quickest way to destroy your breakfast
Skill issue

[Anonymous No.19510098]

>>19509003
Fpwp

[Anonymous No.19510130]

>>19508998
I can abuse them and they stay pretty non-stick. I've had mine for about 2 years now

[Anonymous No.19510131]

why do people love stuff sticking on a pan, long time it takes to wash a pan, unnecessary heaviness, rust, taking time to treat a pan like carbon steel with evaporating oils on it to mimick a shitty telfon surfave?

[Anonymous No.19510143]

>>19508998
None of those. I want to go back.

[Anonymous No.19510150]

>>19510131
Yeah, why put in any effort in what and how you put in your body, when instead you can spend all that valuable time in wagecucking more for Goldberg?

[Anonymous No.19510161]

>>19510150
Teflon isnt harmful to human body
People like adam regusea complain about the business behind the teflon or environment more than its health impact.

[Anonymous No.19510216]

>>19510131
>stuff sticking on a pan
Skill issue
>long time it takes to wash a pan
Some chronic ailment because how the fuck do you struggle to wash a pan
>unnecessary heaviness
Mass is important if you want to properly sear stuff. Also carbon steel isn't heavy if you want something lighter
>rust
Skill issue
>taking time to treat a pan like carbon steel with evaporating oils on it to mimick a shitty telfon surfave?
One time thing done in a few minutes

[Anonymous No.19510270]

>>19510161
>DuPont has deposited $.02 into your account

[Anonymous No.19510278]

>>19510161
Tell that to the livestock in West Virginia, shill.

[Anonymous No.19510285]

>>19510270
Dupont Teflon patents expired like years ago

>>19510278
Tell me about these cows that cook their eggs on a teflon pan?

[Anonymous No.19510290]

>>19510285
Tell me more about these pans that pop into existence from the aether with zero manufacturing byproducts

[Anonymous No.19510294]

depends on what I'm cooking
this is like arguing over hammers and screwdrivers

[Anonymous No.19510296]

>>19510294
What cant you effectively cook on a teflon pan?

[Anonymous No.19510297]

>>19510294
Both hammers and screwdrivers can be used as a prybar, but with both a hammer and a screwdriver you have a shitty chisel

[Anonymous No.19510320]

>>19508998
For me it's cast iron since it takes the least damage when I forget I have it on and let the water boil dry

[Anonymous No.19510374]

12" carbon steel
10" cast iron
8" carbon steel
Cast iron griddle

I do all my cooking with these pans. Since they're all well season, I can easily do fish and eggs no problem.

[Anonymous No.19510493]

>>19508998
Ceramic.

[Anonymous No.19510715]

>>19508998
i just use whatever pan is in the kitchen i dont ever think about the coating or the material. i think the worst pan to use is cast iron because I grew up with a dirty mother who was bad at cleaning. often the kitchen area had visible roach crap which looks like black pepper. so anytime I think about cooking with a cast iron, I think about the possible roach crap that is on it that I cannot see. that's my PTSD my mother gave me.

[Anonymous No.19510899]

>>19509857
The issue is the vapors it gives off at high temperatures. Teflon pans are the reason you're not supposed to keep birds near the kitchen because it'll just fuckin kill them.

[Anonymous No.19511024]

>>19510131
Literally just let the pan heat up for a minute before you start cooking and nothing will stick

[Anonymous No.19511083]

>>19508998
Teflon for eggs, stainless steel for most things. Cast iron is a meme

[Anonymous No.19511084]

>>19510296
1. Pan sauces - The combination of acidity and high-heat will effectively destroy your non-stick teflon after a few times. Even more so if you use any sort of alcohol.

2. Searing meat - Teflon just doesn't have the same amount of heat retention or conductivity as other types.

3. Broiling - I can throw my cast iron, stainless steel, and carbon steel pans directly under the broiler without any issue. I can't do that with my non-stick.

[Anonymous No.19511115]

I use my cast iron pan for literally everything except boiling water, or cooking sauces. For that I have a large enameled cast iron pot. The pan can go in the oven as well. Together they do everything I need, I don't know why people "need" 5+ different pots and pans for everything. Just wasteful consumerism I guess. Also, women are chronically iron deficient due to regular bleeding, and the cast iron helps with that, and improves their health and behavior.

I would like to try copper pans, however.

[Anonymous No.19511120]

>>19511084
Ph of 5 doesnt do jack to teflon coating.
Heat retention is about mass, not coating.
Broiling seems rather advanced technique. I'd just use a baking pan instead.

[Anonymous No.19511136]

>>19511120
> Broiling seems rather advanced technique.

[Anonymous No.19511142]

>>19511136
How many people even own a broiler?

[Anonymous No.19511147]

>>19511142
Everyone, it's in the oven

[Anonymous No.19511148]

>>19511142
> How many people even own a broiler?
You have no idea what a broiler is, do you?

[Anonymous No.19511156]

>>19511148

If you're talking about a home oven thats called "roasting"

[Anonymous No.19511172]

>>19508998
stainless. EZ and retard (me) proof

[Anonymous No.19511231]

>>19511156
> that's called "roasting"
FFS look at the settings on your oven. Unless you have the shittiest oven in the world, there should be a setting called "broil". That turns on the top heating element so that you can directly cook the top layer of your food. That's called "broiling".

It's okay to not know something, but to pretend you know what you're talking about after being called out means you used that teflon pan a little too much.

[Anonymous No.19511236]

>>19511231
How is that not roasting?

[Anonymous No.19511246]

I have an old American-made skillet and a fish pan that's a triple sandwich of copper - carbon steel - stainless and that's usually what I use for most meals. I have French sauce pans of thick copper and I have larger saute pans that're old commercial cookware anodized aluminum that I use for large portion meals. I have a cast iron skillet but I normally only use that for searing steaks or skillet cornbread nowadays.

[Anonymous No.19511247]

>>19508998
teflon. cast iron would be great but I don't have time to waste 10 minutes heating the fucker up before I can begin cooking.

[Anonymous No.19511276]

>>19511120
> pH of 5
Okay, first of all pan sauces regularly get down to a pH of 3. Hell, plain tomatoes are already a pH of 4.

Secondly, teflon (the material) is non-reactive and can handle nearly any acidity. The issue is that as the coating starts to crack over time (an unavoidable event), the acid destroys the adhesive between the pan and the coating, greatly exasperating the damage.

> Heat retention is about mass, not coating.

Different materials of the same mass can have different specific heat capacities. And the majority of teflon coated pans are aluminum.

Also, read the entire sentence you're responding to.

> Broiling seems rather advanced technique.

Dumbest thing I've read today. You really do cook everything in teflon, don't you?

[Anonymous No.19511299]

>>19511236
Because roasting is the default thing you do in an oven via dry heat from all sides. Broiling is specific.

[Anonymous No.19511302]

>>19511236
Why can't you just google "roasting vs. broiling"? Why are you so desperate to announce your ignorance?

[Anonymous No.19511311]

>>19508998
Teflon for eggs, fish, pancakes, toasting bread for grilled cheese sandwiches and french toast.

Stainless steel for searing meat and long-simmered dishes like stews or meat sauce.

Cast iron for fucking nothing because it's a meme.

[Anonymous No.19511318]

>>19511276
I googled some acidity teflon articles and since they all "acid can destroy coating" without explaining what the mechanism is or what the scientific source for the claim is I'm going to assume its one of those cooking myths that people just endlessly repeat.

A lot of pans are made to work on induction and that requires metals other than aluminium. I agree cheap, low weight aluminium pans are bad for searing and you shouldnt buy them.

I do roast things in my oven. I don't call it broiling tho.

[Anonymous No.19511355]

>>19511318
Via the same mechanism as anything else that's damaged by acid. Highly acidic shit just do that. Teflon is pretty resistant to acid but it's not 100% proof. Cast iron will also be slowly eat at by acid by cast iron is a lot thicker than the cost of Teflon on your pan.

[Anonymous No.19511361]

>>19511318
>I don't call it broiling
Well are you using the fucking broiler?

[Anonymous No.19511366]

>>19511361
You mean turning the bottom heating element off?
I dont see the benefit.

[Anonymous No.19511374]

>>19511318
> I googled some acidity teflon articles and since they all "acid can destroy coating" without explaining what the mechanism is or what the scientific source for the claim is I'm going to assume its one of those cooking myths that people just endlessly repeat.
Okay, you know what that's fair. Many people regurgitate the same bullshit without explaining the underlying process.

Here's the process: PTFE itself is extremely stable, non-reactive, and doesn't really get chemically damaged by anything except literal flourine. But it's extremely weak mechanically, and will degrade over time from regular use, even if you use soft materials like silicone. Heck, just heating it up will create micro-fissures from different expansion rates of the coating and metal underneath.

The issue with acid or alcohol is that it absolutely obliterates any type of adhesive that is used to keep the non-stick coating on the pan. Then it's just a cascading effect.

[Anonymous No.19511377]

Anyway if acid is bad for teflon (which I seriously doubt until some actual evidence is shown), it's way worse for cast iron, and that's why you don't have just one "all-purpose" material for cooking.

Stainless steel and teflon together can cook anything you want. Stainless steel for high-heat cooking and acidic things, teflon for gentler heat and sticky things like eggs, fish, and pancakes. I also like to cook my rice in teflon. Most rice cooker inner pots are teflon too.

So yeah, fuck cast iron. You can cook anything if you have both stainless steel and teflon in your kitchen.

[Anonymous No.19511381]

>>19511366
I understand, I too am extraordinarily retarded

[Anonymous No.19511439]

>>19511377
I'm not buying teflon pans over and over again whenever they wear out lol

[Anonymous No.19511445]

>>19511377
> it's way worse for cast iron
Sure, if you're constantly cooking acidic foods.

But cast iron is self healing. Cook something non-acidic in some oil and you just repaired whatever damage your previous meal made. Teflon is not self-healing.

[Anonymous No.19511454]

if you can't cook a nice omelette on stainless steel you are legitimately stupid

[Anonymous No.19511474]

>>19511454
I mean, we're on /ck/ so that should go without saying.

How do you normally keep the egg proteins from binding to the steel?

[Anonymous No.19511529]

>>19511147
broiler is usually one of the first things to break in any oven.
t. poorfag with sears hotpoint that hasn't had a working broiler in 10 years.

[Anonymous No.19511565]

>>19511355
>the same mechanism as anything else that's damaged by acid
chemical labs use teflon-coated stir bars to mix shit that is a billion times more corrosive than wine, vinnigger, or whatever other food ingredients you might use.
>>19511374
>it's extremely weak mechanically, and will degrade over time from regular use
they literally make artificial joints with teflon coating, so imma call bs on that one.
The ONLY things that ruin teflon coated pans are:
1. warping the pan via heating it incorrectly or from cheap pan construction.
2. using prolonged high heat that breaks down the adhesive
3. gouging the surface with metal utensils.
If you can avoid the above 3 pitfalls, your teflon pan will last decades.

[Anonymous No.19511576]

>>19508998
I buy the cheapest pan from Walmart

[Anonymous No.19511644]

>>19511565
>they literally make artificial joints with teflon coating, so imma call bs on that one.
Are you fucking kidding me? Those teflon artificial joints were notorious for causing inflammation and degrading over just a few years. Any doctor that chooses PTFE over even fucking HA is a moron that should lose their medical license.

And don't take my word for it, here's an actual source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6384837/

> PTFE has a high thermal stability; it is hydrophobic, stable in most types of chemical environments, and generally considered to be inert in the body [31]. It was used by Charnley in his firsts THA, but exhibited two main drawbacks, which were found only after implantation in 300 patients [32]. The material had a very high wear rate, equal to 0.5 mm per month [33], and PTFE produced voluminous masses of amorphous material due to the vast number of foreign-body giant cells [34]. Furthermore, this debris elicited an intense foreign-body reaction that Charnley verified by injecting two specimens of finely divided PTFE into his own thigh [35].

FUCKING 0.5MM PER MONTH

[Anonymous No.19511836]

>>19509607
based

[Anonymous No.19511838]

>>19511377
Stainless has lolno thermal mass because it's almost always stamped out of thin sheeting. Bonding it with aluminum just makes it into a lackluster aluminum pan with a liner.

[Anonymous No.19511999]

>>19509008
Anon if you give me a way to send it to you and prove you wrote this post I'll send you one, seriously

[Anonymous No.19512005]

>>19508998
Which one has the good (happy) ending?

[Anonymous No.19512097]

>>19511999
Triple fucking CHECKED
10/10 good guy anon

[Anonymous No.19512142]

Teflon is chemically inert you absolute fucking retards. Holy shit. It is a shit tier material in the way it wears off, but chemically you will dissolve your pan before you dissolve the teflon. Fucking hell people revisit your highschool chemistry or just open wikipedia.

[Anonymous No.19512158]

>>19512142
Supposedly the primer they use on the aluminium before they apply teflon coating is able to react with acid/alcohol which makes scratches react and then flake off.
Idk what the primer is or why it has to be reactive.

I wonder is there any video evidence where you boil acidic liquid on a scratched pan and see if anything happens after a month

[Anonymous No.19512176]

>>19512142
The byproducts of manufacturing teflon are a health and environmental disaster. Not hippy dippy shit, actual death toll. Dupont is never not settling a lawsuit about it. They keep making it because it's more profitable to keep doing it and settle /pay fines than to stop necessitating lawsuits.

[Anonymous No.19512189]

>>19512176
Fake and not my problem

[Anonymous No.19512200]

>>19512176
>>19512189
Virgin Concern For Future Generations v Chad Microplastic Enjoyer

[Anonymous No.19512223]

>>19512176
Yes and incidentally it is borderline irreplaceable if you want a material even vaguely as simple and inert. It is literally just long chains of carbon chains that have been saturated with fluorine atoms. Since fluorine is a cunt of an element worse than oxygen it is about as interested in reacting futher as fucking ash. In other words the reason why teflon is chemically inert is that we let things react (F) that really, REALLY do not want to exist, and put it in a state so massively preferred it's simply chemically dead. However, that means that to safely make it we need very volatile (hence very dangerous and toxic) things to make it. The more chemically useful the more things it reacts with the more it will absolutely obliterate organic matter in creative ways. Best you can hope to do is find uses for the resulting pollutants or render them chemically dead themselves. No chance in HELL any replacement for teflon would be better for the environment, period.

[Anonymous No.19512265]

>>19512223
Can't replace tetraethyl lead, what would we do to stop our engines from knocking?

[Anonymous No.19512339]

>>19512265
I tried to dumb it down to the level a college dropout like you could follow the conversation, but clearly I failed. I assume you know as much about motors as you do about chemistry so there is not even a point explaining to you why optimizing a chemical reaction/mechanical process (a running motor) is not the same as developing a material with desired chemical properties. My point is that the chemical properties of perflourinated compounds are rather unique. A simple understanding of electronegativity and the very finite number of elements you have to work with will tell you that you can't "just invent a new teflon". Maybe read an actual book instead if soycore fan fiction of research "enthusiasts".

[Anonymous No.19512347]

>>19512339
the BEST you can hope for is some biochemist finding a way to make bacteria shit it.

[Anonymous No.19512362]

>>19508998
I kinda like ceramic copper capns.

[Anonymous No.19512373]

>>19512339
Please go back

[Anonymous No.19512400]

>>19512339
Yo mama so autistic that she could only think that there is no alternative safer way to produce a product like teflon and was unable to consider that maybe if the manufacturing process necessitates such toxic byproducts then perhaps Teflon should be reserved for industrial and medical use rather than slapped on millions of disposable by design convenience items every year

[Anonymous No.19512432]

>>19512223
Is teflon safe to cook with in your opinion? I mean, given regular, daily use. Cooking food with it every day.

[Anonymous No.19512535]

>>19508998
stainless.

I only break out non-stick for eggs. 9/10 times I am cooking in stainless on the stove.

[Anonymous No.19512543]

>>19512535
Cook your eggs in the stainless. It's not hard and it'll impress your brunch guests

[Anonymous No.19512596]

>>19512543
Alright, I'll take the bait.

How do you cook eggs in stainless steel without any sticking or fond?

[Anonymous No.19512647]

>>19512596
add a litre of water and poach the egg

[Anonymous No.19512648]

>>19508998
My old busted creusets

[Anonymous No.19512661]

>>19512596
It's not bait, I cook eggs most mornings on stainless steel. It's the same as anything else, pre-heat the pan until a drop of cold water glides around the pan instead of sizzling or exploding, then put in your oil/fat. Crack the egg in there, give it a minute for the bottom to fry into cohesion, then it'll either be able to slide around on its own or you can cleanly get a spatula under it and then it'll move freely. Done right it shouldn't leave any residue or char or anything.

There's tutorials on YouTube but they all boil down to preheat>oil>give it a minute

[Anonymous No.19512665]

>>19509393
im trying to cook not play music anon

[Anonymous No.19512672]

>>19512647
>>19512661
Or... I could use a teflon pan and not make shitty poached or oily eggs.

[Anonymous No.19512695]

>>19512672
Is the idea of frying eggs in a tablespoon of butter novel to you?

[Anonymous No.19512733]

>>19512695
A novel about frying eggs in butter would be boring as fuck

[Anonymous No.19512746]

>>19512695
Is the idea of using the right tool for the job novel to you?

I just don't see the point of using a stainless steel pan for something that can be better done with cast iron, teflon, ceramic, carbon steel, or even fucking copper.

Don't get me wrong, I appreciate stainless steel for the fact that things will stick to it and I can turn that sticky fond into a delicious pan sauce using whatever acid/alcohol I want. Don't need to worry about the pan at all if it's stainless.

But when making eggs? Why would I add an entire tablespoon of butter that's either going to go to waste or make my eggs an oily mess? 90% of the time I'm making eggs in whatever grease or oil is leftover from what I was cooking before. Literally any other material can be used without adding an extra hundred calories.

[Anonymous No.19512762]

>>19508998
I use cast iron and anodized aluminum. I have a couple of stainless pans, but I suck at using them.

[Anonymous No.19512784]

>>19512762
How does the anodized aluminum hold up? I have used many types, but never even touched an aluminum pan before.

Does it scratch easily or stick? Does it have any special coating on it?

[Anonymous No.19512850]

>>19508998
Stainless steel gang

[Anonymous No.19512959]

>>19508998
i use teflon because i'm lazy, however if you're going to use a sticky pan you might as well use cast iron, stainless steel is inferior in pretty much every way

[Anonymous No.19512969]

>>19512784
1 year later and very few, very small scratches, mostly on the edges where the anodozing stop. Manufacturer (viking something) says it's safe to use metal tools, but I'm still careful with it. No additional coatings that I'm aware of. Chicken breast will stick if not oiled. Just needs a tiny bit of oil to help.

[Anonymous No.19512978]

>>19512969
actually, I'm looking at it now, and the cooking surface is perfect. It's just the edges where it's wearing off.

[Anonymous No.19513233]

test

[Anonymous No.19513265]

>>19508998
It’s not teflon but it’s a some sort of a non-stick coating. It’s brass coloured and looks really nice. Works well too.

[Anonymous No.19513273]

>>19510899
Teflon starts deteriorating at temperatures over 300 degrees Celsius, so that’s never going to be an issue.

[Anonymous No.19513286]

>>19510290
That’s not what he said.

[Anonymous No.19513295]

>>19511084
It’s a common misconception that teflon coating would be damaged by acidity. If you actually know anything about chemistry, you’d know that teflon is very inert and therefore acid-resistant.

[Anonymous No.19513311]

>>19512432
NTA but you could literally eat teflon chips and they'll be shat out unchanged.

[Anonymous No.19513585]

Non stick of course. It's 2023. We have superior materials technology to cook things faster and clean up easier consuming less energy. That's why we don't use clunky heavy old 2000 year old tech like cast iron and we don't use wasteful gas to cook and now use efficient induction. Get with the times and stop larping like you live in Ancient China or the Civil War.

[Anonymous No.19513941]

>>19513585
>cook things faster
>he doesn't know about the law of thermodynamics

[Anonymous No.19514033]

>>19509039
I have never had a problem with stuff sticking to my stainless steel. I don't know how you retards manage to suck so bad at cooking

[Anonymous No.19514066]

>>19514033
When you tell people to preheat their pan they act like it's some sort of inconvenience, as if their pan is going to be cooking the food before it comes up to temperature anyways

[Anonymous No.19515078]

>>19513941
Yes. Thin aluminum conducts better. Dummy.

[Anonymous No.19515143]

>>19513295
And if you knew anything about chemistry you'd know people are obviously talking about the primer/adhesive that binds the teflon to the metal underneath.

[Anonymous No.19515364]

I don't use either Telfon or Circulon, but I encourage Teflon users to look into trying out a Circulon (Circulon is both the name of the coating AND the name of a brand that manufacturers pans, some of which are coated with Circulon).
I used to wait until Macy's had a ridiculous clearance on the pan and pot sets, but of course Macy's has gone to shit.

[Anonymous No.19515392]

>>19515364
what are the chemical properties of circulon compared to teflon

[Anonymous No.19516223]

>>19508998
Why not use a fucking clay mold in a fire pit?

[Anonymous No.19516244]

I'm thinking of getting some glass cookware purely for boiling. Like for pasta, rice, potatoes, and poaching meat and making stock.

[Anonymous No.19516615]

>>19516244
Neat. What benefit does glass cookware give you over stainless steel?

I have one 9-inch glass pan for oven use, but I have never actually seen glass used on a stove before.

[Anonymous No.19516701]

>>19516615
I think the only benefit over stainless steel is that it cannot rust. Not all glass can be used on the stovetop - it needs to be specifically designed for it. Even glass dishes and pans that are oven safe are often not stove safe.

[Anonymous No.19516718]

>>19516701
But stainless steel is already extremely resistant to rusting. You'd need to keep it in contact with other non-stainless steel metals over a long period of time before ions can leach into the metal to cause corrosion.

Is there no other benefit to glass cookware?

[Anonymous No.19516731]

>>19516244
>>19516615
I can't wait until they invent clear glasslike cookware that doesn't randomly explode.

[Anonymous No.19516835]

>>19516731
>2013
There is glass cookware that’s designed for boiling over direct flame without exploding randomly one day. Laboratories and culinary schools use it all the time.

[Anonymous No.19516851]

>>19516835
> boiling
Yes, because we all know cooking only gets up to 100C

[Anonymous No.19516872]

>>19516835
I exaggerated but still. Glass cookware isn't worth it, it's heavy and expensive.

[Anonymous No.19516947]

>>19510285
you know absolutely nothing about big chemical or are a shill.

[Anonymous No.19516952]

>>19511083
You cook on Teflon. Your opinion on pans is like a 10 year old giving driving advice to a long haul trucker.

[Anonymous No.19516962]

>>19516851
Like I said, the only thing I would use glass cookware for on the stove is boiling. If I wanted to sear steak at 220ºC then I have a stainless steel pan for that.

[Anonymous No.19517091]

>>19509857
>It goes cleanly through you
no it doesn't

[Anonymous No.19517093]

>>19513273
>300 C
Wrong
stop getting all your information from Wikipedia

[Anonymous No.19517096]

>>19513295
>Non stick material magically sticks to metallic substrate
>Norhing to see here move along
lol

[Anonymous No.19517099]

Why the fuck do people assume teflon pans are made exclusively with PTFE?

You guys realize there's multiple layers of primer and adhesive that aren't completely inert?

> hurdur teflon not affected by acid
no fucking shit sherlock

[Anonymous No.19517111]

>>19513585
>Asbestos has no drawbacks
>Smoking is good for pregnant women
>Just drunk that flouride it's good for your teeth
You idiots never learn

[Anonymous No.19517116]

>>19517111
Flourine, not flouride you fucking moron. Learn some basic chemistry if you want to not sound like an idiot.

[Anonymous No.19517118]

>>19508998
Teflon is not toxic if you're not specifically making it toxic.
Yes, scraping the teflon off your pan/whatever is completely retarded and defeats the whole point.
No, teflon flakes/dust won't cause cancer or anything. Heating up empty teflon utelsils and generating teflon fulmes will.
All of this information is a single earch away, stop being such a fucking retard.

[Anonymous No.19517124]

Cooking?

I only eat microwave tacos

[Anonymous No.19517136]

>>19517118
>if you heat up this thing it is toxic
>not if theres food inside of it though
ok

[Anonymous No.19517141]

>>19517118
>Heating up empty teflon utelsils and generating teflon fulmes will.
I see the exact moment you started stroking out.

[Anonymous No.19517152]

>>19517141
>>19517136
You can easily overheat teflon when its empty.
You'll have to burn the shit out of your food to do it when it isn't.
Are you twelve? Do you also not understand how burning butter works?

[Anonymous No.19517173]

>>19517152
Is English your second language or something? Get ChatGPT to translate whatever point you're trying to make.

[Anonymous No.19517177]

>>19517173

[Anonymous No.19518357]

Nonstick is good for scrambled led eggs and omelets and that’s it. Yo should not worry about flaking because you should be using rubber spatula anyway.

[Anonymous No.19519323]

>>19517173
Is English your second language or something, if you had a better grasp of the language it's pretty clear what he's saying

[Anonymous No.19519339]

>>19508998
SS, but teflon is good for crepes, eggs, etc.

[Anonymous No.19519450]

>>19510297
those arent their intended functions. His point is that different pan types, like hammers and screwdrivers, have different uses by design.

[Anonymous No.19520216]

>>19516872
I got like 10 pieces of vision cookware for $40, just check thrift stores.

[Anonymous No.19520224]

>>19519450
My point is that you can sorta do woodworking with a hammer and a flatbead

[Anonymous No.19520824]

>>19509369
What if I look to cook a lot of acidic stuff?

[Anonymous No.19521170]

Since everyone says you have to get a SS pan hot before you cook in it, but the best way to cook bacon is to start with a cold pan, does that effectively mean you can't do bacon well in a SS pan or is shit different if you're trying to render fat from protein

[Anonymous No.19521175]

i spent most of my young life struggling to cook because of how unusable my pans were growing up (probably my fault scratching the shit out of them as a kid with metal)

i got a cheap ass t-fal and it changed my life

[Anonymous No.19521226]

>>19511311
Basically this
Except swap the Teflon for cast iron
Also I only have a single cast iron pan and I only eat eggs
But I don't eat plastic (^:

[Anonymous No.19521231]

>>19512223
>>19512339
>>19512142
What eating Teflon does to a nigga
Absolute derangement

[Anonymous No.19521237]

>>19508998
Cast iron because I don't have to clean it.

[Anonymous No.19521239]

>>19509199
A cast iron pan is like $20 and won't turn you into a tranny

[Anonymous No.19521875]

>>19521170
I think bacon will stick no matter what because it's full of sugar and crap. After I learned how awesome airfryers are I started airfrying my bacon. If you don't have an airfryer then 10 minutes in the oven is also good.

[Anonymous No.19521890]

>>19521175
Somehow my parents were oblivious to shitty unusable teflon pans too

[Anonymous No.19521976]

>>19512969
>Manufacturer (viking something) says it's safe to use metal tools
mfr wants you to buy another pan in 5 years. I guarantee the anodized surface will become damaged and erode from using metal utensils.

[Anonymous No.19522607]

glass

[Anonymous No.19522629]

>>19508998
Stainless, can wash in dishwasher, and can use metal utensils.
food doesn't stick if you use enough butter

[Anonymous No.19522650]

>>19511236
stick your head in the oven and looks up faggot.

[Anonymous No.19522654]

>>19521175
So basically you still can't cook

[Anonymous No.19522660]

>>19522607
I think your oven had explosive diareah.

[Anonymous No.19522669]

>>19522650
I'm not jewish

[Anonymous No.19522681]

>>19508998
I typically use carbon steel and stainless daily. Specialty stuff might be different like an enameled dutch oven, but really a huge carbon steel pan is what lives on my stove.

[Anonymous No.19522690]

>>19522669
sounds like something a jew would say.

[Anonymous No.19522696]

>>19522681
Instead of dutch oven you can just buy a stainless steel pot from ikea

[Anonymous No.19523779]

>>19511084
Brother..you aint supposed to cook tomatoes in cast iron because the acidity will cause it too leech...

[Anonymous No.19523815]

>>19523779
Did you respond to the wrong comment? I never said anything about cooking tomatoes in cast iron.

[Anonymous No.19523816]

>>19523779
To leach what? Iron? The thing that helps your red blood cells function?

[Anonymous No.19523829]

>>19523816
google says this

You can sauté cherry tomatoes in cast iron, but don't try making a long-simmering tomato sauce. If you recently purchased your skillet and it still needs to be "broken in," acidic ingredients can erode the seasoning and even make foods taste metallic

[Anonymous No.19523858]

>>19523829
Thank you for explaining the very common knowledge that all cast iron users already know. I am very glad you took time out of your schedule to share this very well known information that exclusively affects people that are already aware of this.

Want to tell us how using alcohol can break down the seasoning on a cast iron as well? Or maybe how you shouldn't put cast iron in a dishwasher?

Or maybe we should talk about carbon steel and how you shouldn't soak it for long periods of time?

Or how about not mixing stainless steel and other metals together?

Or perhaps you'd like to tell us not to use metal utensils on teflon coated pans?

[Anonymous No.19523872]

>>19523858
>Thank you for explaining the very common knowledge that all cast iron users already know.

almost no one uses cast iron so I dont see how people would have common knowledge about them

[Anonymous No.19523881]

>>19523872
> only people that use X know about Y
> nobody uses X
> therefore nobody knows about Y
Thanks for your flawless logic Socrates.

[Anonymous No.19523941]

Stainless steel 90+% - Good for almost everything. If you can only have one, this is it.
Teflon 5% - Eggs... Or maybe reheating leftovers?
Carbon steel 2% - toasting spices, chilis, anything where retard level heat is required
Cast iron - Only when cooking over real fire. You pick this when camping for the vibes, not utility.

I own several modern and vintage cast iron pieces, but the stainless is lighter, quicker heating, easier to maintain, and sears just as well. Get the copper core stuff if you can.

[Anonymous No.19523963]

>>19512959
In what ways is stainless inferior to cast iron?

Stainless is low maintenance, has more even heat distribution, has better handles, and works for highly acidic foods.

Even cast irons popular ability to stay hot has more to do with mass than material. A steel pan of similar mass would maintain heat just as well.

The only upsides of cast iron are its affordability and the vibes. They do have a nice vibe, I'll give you that.