Cast Iron vs. The World

[Anonymous No.19527753]

Is it worth buying a HexClad pan, or is vast iron still the king?

[Anonymous No.19528105]

I want to make some homebread

[Anonymous No.19528199]

>>19527753
cast iron is only popular in america among home cooklets. everyone else uses carbon steel instead because it's much more versatile and thick stainless steel covers all your thick pan needs. it's not like you can replace stainless steel anyway so in short cast iron is fucking useless lol

[Anonymous No.19528209]

>>19527753
if get a regular decent quality non stick over hex clad. not that ive ever used one of those but it doesnt make sense to me.
but yeah cast iron and carbon steel (if you have a restaurant supply store nearby) are dirt cheap so I dont see why not get one of each of those

[Anonymous No.19528210]

>>19528209
>if get
id get*

[Anonymous No.19528384]

>>19527753
Cast iron is good value and that's about it.

[Anonymous No.19528397]

>>19528199
This

Only morons use thick iron skillets, you can use cast iron for a le creuset style dutch oven but why would you get a fucking frying pan that is heavy and annoying to maintain?

[Anonymous No.19528518]

>>19528199
>it's much more versatile and thick stainless steel covers all your thick pan needs.
How is it more versatile when cast iron can do everything a stainless steel can?
>>19528397
>Only morons use thick iron skillets, you can use cast iron for a le creuset style dutch oven but why would you get a fucking frying pan that is heavy
Sorry that you are a weakling.
>and annoying to maintain?
Takes the same time to wash a cast iron than a steel one.

[Anonymous No.19528530]

>>19528518
>How is it more versatile when cast iron can do everything a stainless steel can?
have ever cooked? try to cook some acidic stuff in a cast iron or carbon steel pan for more than a minute and see what happens

[Anonymous No.19528670]

>>19528518
>takes the same time
>moron who does nothing but NEET at home needs to spend energy lugging 15 pounds of metal around then consumes 40,000 calories to make up for it

[Anonymous No.19528713]

I have one of these. Fucking love it, I can use it for so many dishes. Bake bread, stew, soup, deep fry, braise, sauces and gravys. Heavy cast iron skillets are a fucking meme though lol

[Anonymous No.19528738]

>>19528397
It's easy to maintain, are you really incapable of simply drying off a pan? You don't have to do the autistic seasoning, just don't leave it wet is all. Also it's a few pounds, it'll build your forearms, quit being a faggot.

[Anonymous No.19528773]

>>19528530
really, anything other than frying is too much for cast iron. nearly every liquid or sauce will dissolve some of the seasoning, and that disgusting crap ends in your food.

[Anonymous No.19528934]

There are two kinds of posters on this board.
>People too lazy/incompetent to do any sort of maintenance whatsoever for their cooking equipment. These posters buy non-stick pans every year and shill pull-through knife sharpeners.
>People who enjoy the process of maintaining their cooking equipment so they can cook a lifetime with it. These posters take care of their cast irons/carbon steel pans, but artisan knives and maintain their edge with a whetstone.

[Anonymous No.19528994]

>>19528518
Sorry meant to write carbom steel, not stainless steel.
>>19528530
Weird strawman. For someone used to physical acticity a cast iron doesn't feel heavy at all.

[Anonymous No.19529227]

>>19528934
there are two types of posters in this thread:
>people with enough experience to know that stainless is superior to cast iron in every way
>retards like you

[Anonymous No.19529287]

>>19529227
Cast iron is better for searing, retains heat better and is more non-stick.

[Anonymous No.19529308]

>>19529287
it's not any more non stick than a properly used stainless pan, and heat retention is entirely a function of mass, just buy a heavier pan if that's what you want

[Anonymous No.19529313]

I found my pan in my backyard while digging up a tree I cut down. It's like 80+ years old. I just put a wire-wheel on an angle grinder and cleaned it up.

[Anonymous No.19529362]

>>19529308
>it's not any more non stick than a properly used stainless pan
Proper seasoning on cast iron is inherently more non-stick than stainless steel. Also show me a stainless steel pan that has the mass to be as heat-retaining as a cast iron.
>>19529313
Based

[Anonymous No.19529484]

>>19529308
>Heat retention is entirely a function of mass
This isn't true at all. The term you clearly don't know is specific heat.
>>19529362
>Season a stainless pan
Retarded.

[Anonymous No.19529496]

>>19527753
cast iron fucking sucks unless you are camping

[Anonymous No.19529501]

>>19529484
>>Season a stainless pan
>Retarded.
I think this was meant for someone else because I (>>19529362) clearly didn't talk about seasoning stainless pan.

[Anonymous No.19529611]

>>19529484
the specific heat capacity of stainless and cast iron are virtually the same. unsurprisingly, since both are mostly iron. so yes, in this case it is a function of mass.

[Anonymous No.19529623]

I'm still going to just use both cast iron and steel skillets regularly like I've always done, and there's nothing you cookware ideologues can do about it.

[Anonymous No.19529681]

>>19529496
I don't know why ANYONE would even consider cast iron for camping.

>heavy, so you are limited to car camping
>easily rusts, and even if it doesn't rain on your camping trip, there's morning dew and condensation outdoors

What a stupid as fuck thing to say.

[Anonymous No.19529699]

yeah i’m just going to continue to use my cast iron. i know i know its just i am lol

[Anonymous No.19529728]

>>19527753
Hex clad style pans flooded the market in china, and many people literally called them an "IQ TAX".
They stick like hell and nothing will stop the coating from flaking on teflon pans, because the teflon and metal expand at different rates and seperate over time.

Cast iron is good for sheer durability, but carbon steel is better in most ways. I reccomend getting a few different shapes and sizes in carbon steel

Also one or two mainstays *HEAVY* weight aluminum from walmart. They are sub $15 and you will be blown away by the quality. Shit heats more even than a lodge, super thick aluminum, good quality PTFE coating. Not that gay ass ceramic shit. You still need nonstick in the kitchen for eggs and acidic stuff.

[Anonymous No.19529730]

>>19529484
>hurrdurrr b-b-b-ut the specific heat of granite is totally different from cast iron, you can't just compare with mass at all, durrrr yuo gotta do the maths an shit

All you're really accomplishing here is to prove how much of a pedantic piece of shit you are.

[Anonymous No.19529736]

>>19529728
>You still need nonstick in the kitchen for eggs and acidic stuff.
I use stainless for everything, including eggs and acidic foods.

[Anonymous No.19529755]

>>19529736
Stainless is expensive for the good quality stuff, but yes you can cook eggs (with enough oil) and acidic stuff in stainless. For your needs im sure its great my friend~ :) Not everyone eats 8 eggs a day like I do and wants to cut back on oil

[Anonymous No.19529780]

>>19527753
Are you a pansexual or something?

[Anonymous No.19529792]

>>19529755
>Stainless is expensive for the good quality stuff,
It lasts a lifetime, whereas your Walmart teflon pan will need to be replaced every two years. And I don't really think $70 is that much for a 10 inch All-Clad frying pan. It's less than the cost of filling up your gas tank twice.

>but yes you can cook eggs (with enough oil
You sound like you don't know what the fuck you're doing on a stovetop. Everything you've ever eaten from a restaurant was cooked with cooking oil. Oil isn't a bad thing. It's a necessary ingredient to lubricate your pan. You also don't need to slather your eggs with oil. It's easy to get by with a very small amount, but as long as you're using an oil with a neutral flavor, you won't even notice it.

[Anonymous No.19529824]

>>19529780
I prefer skillet-sexual.

[Anonymous No.19529831]

>>19529681
>Don't use cast iron for camping
You're on drugs--Cast Iron and car camping (or short range walk in to the site--is a match made in heaven. I have a 1.5 gallon dutch oven and a 12 inch skillet that are god-tier outdoor pans.

[Anonymous No.19529854]

>>19529792
I have high cholesterol. I know how much oil restaurants use because I used to use 4tbsp butter in all my cooking. I never said don't cook with oil.
And the point of buying a walmart non stick pan is because all non stick pans only last like 2 years, so save some money on them.
I paid $20 for a big carbon steel pan, less than 1/3rd the price of your all clad. I'm not trying to be a dick and that never was my intention.

[Anonymous No.19529855]

>>19529831
And how rusty is it?

[Anonymous No.19529869]

>>19529855
Have you ever even used a cast iron skillet? lol

[Anonymous No.19529886]

>>19529869
Yes, and I have one that I left in a humid part of my house, by a door where humid air comes in during the summer, and it rusted.

[Anonymous No.19529922]

I have 3 pans that are honestly pretty fucked up from decades of use. I feel like I should clean and reseason them. But it feels like a daunting task for lack of a better word. It seems really easy to fuck them up. Is it really as simple as washing them as clean as possible (salt scrub maybe?), then oiling them all over and baking in the oven at high temp for an hour, done 3-4 times?

[Anonymous No.19530028]

>>19529922
The fact that you even think using soap will strip off the seasoning just tells me that your pans probably aren't "fucked up."

[Anonymous No.19530037]

cast iron obviously

[Anonymous No.19530253]

>>19529855
not rusty at all
I have a cast Iron from the 50s (my grandparents hand-me-down) I have a cast iron from the 90s (I bought) and I have a had a Dutch oven since 2010. None of them have rust.
>>19529886
>My cast iron pan rusted because of humidity
I've lived in Florida, Washington, and Georgia and never ever had I dealt with rust on my cast iron. Your problem is you're an idiot, not the cast iron.

[Anonymous No.19530383]

>>19527753
skillet issue

[Anonymous No.19530534]

>>19530253
do your cast irons also not rust when you put them in the dishwasher? because my stainless pans don't

[Anonymous No.19530980]

>>19527753
>hexclad
lol

[Anonymous No.19531042]

>>19529728
Stainless for acidic.
Eggs in whatever at high heat with enough fat wont stick.

[Anonymous No.19531085]

>>19528713
I have this, 2 cast iron skillets, an enameled cast iron skillet, and an enameled cast iron casserole dish.

I'm fucking set.

[Anonymous No.19531211]

>>19530383
Take my upvote, kind stranger

[Anonymous No.19531397]

>>19531042
So you're saying your stainless pan is legit nonstick as long as your egg is floating in grease? That's not as impressive as you seem to think it is.

[Anonymous No.19531657]

>>19531397
You can use the same amount of cooking oil with stainless as you do with cast iron. Same heat management techniques too.

[Anonymous No.19531662]

>>19527753
Cast Soiron vs HexChadpan
no contest

[Anonymous No.19531686]

>>19531657
>same amount of cooking oil as with cast iron
may we see it?

[Anonymous No.19531690]

>>19527753
what the fuck is "hexclad" asshole this isn't fucking final fantasy use real words

[Anonymous No.19531721]

>>19531690
"Hexclad" is totally the new name of my barrier-focused defensive mage class.

[Anonymous No.19531995]

>>19531686
There is no reason you have to ask my permission to go watch a youtube video or something to learn how to cook.

[Anonymous No.19532082]

>>19531721
...I was going to name my enchanter HexChad...

[Anonymous No.19532117]

i got a cast iron skillet anticipating that i was gonna use it in an oven. i didnt (use the oven). i just use stainless steel anyway for anything else

[Anonymous No.19532119]

>>19529922
Are they covered with lumps of carbonized old food or are they rust? You are supposed to clean them after you use them. Post pics?
Probably you just need to scrub them with vinegar to get rid of rust or uneven seasoning until it feels relatively smooth. Season it a couple of times and then keep it oiled and dry and cook with it. Don't worry if the color is uneven, it'll fix itself over time.
Seasoning doesn't have to be that complicated. Just heat it up on the stove and rub oil on it until it smokes a little bit, keep rubbing the oil off until there is no excess then let it cool. There are lots of youtube videos; but ignore people who claim you have to sand them down with powertools and blast the pan at 500 degrees.
Or just buy new ones they can be pretty cheap. They sell Lodges at Walmart.

[Anonymous No.19532901]

>>19531995
>well ... I can't ackshually cook with stainless steel, but I've seen it done by other people
lol. lmao, even.

[Anonymous No.19532934]

>>19527753
HexClad is unironically garbage. Almost every reviewer that touched them agrees they aren’t actually good when compared to other nonstick.

[Anonymous No.19533119]

>>19532901
>I can't ackshually cook with stainless steel,
Is there a reason you keep telling me this?

[Anonymous No.19533168]

>>19531686
OK that's impressive, but for some reason everything sticks on my cast iron, how come?

[Anonymous No.19533180]

>>19533168
You can't cook

[Anonymous No.19533270]

>>19533180
Life isn't a videogame, a non-stick surface isn't magically gonna be sticky if my skills aren't high enough

[Anonymous No.19533281]

>>19533168
Could be a lot of things. Not seasoned properly, not using enough oil, not letting the pan preheat enough

[Anonymous No.19533445]

>>19533270
You're bad at analogies, too.

[Anonymous No.19533830]

>>19533445
If it wasn't for logical fallacies there wouldn't be a democratic party.

[Anonymous No.19535562]

>>19533119
Why do you take umbrage when I merely make mention of the obvious fact that you can't actually cook with your meme pans?

[Anonymous No.19535622]

>>19533281
NTA but you're supposed to preheat it?

[Anonymous No.19535785]

>>19531686
Overcooked!

[Anonymous No.19535792]

>>19533168
>season CI
>preheat CI
>use a lot of oil

[Anonymous No.19536905]

>>19535792
He's cooking in cast iron not stainless steel though.

[Anonymous No.19538516]

>>19527753
The appeal of a cast iron pan is that it is slow to heat up and cool down, super heavy, and you have to wash it by hand every time you use it. Why is this an appeal? Because it shows how much a hipster you.

[Anonymous No.19538521]

>>19531686
how is that handle not burning your hand?

[Anonymous No.19538551]

>>19527753
nah, get one of these : >>19528713
and a carbon steel pan like picrel and youre good

[Anonymous No.19538697]

>>19536905
you do all those with a cast iron too

[Anonymous No.19538980]

>>19538521
That's a Lodge "Chef Collection" 10" pan which have a different shape from their normal skillets, and for some reason the handle is always much cooler than other pans in the same situation. I've got a vintage cast iron chef pan that is nearly identically shaped, and it's the same way. I have a modern era "Wagner 1891 Original" pan with a handle that also curves up and out like my CI chef pans and while it isn't quite as cool as those, it's also noticeably cooler than the straight-handled pans - also it has the most ergonomic handle I've ever experienced on a CI pan.

[Anonymous No.19538987]

>>19538697
it's completely optional on cast iron, where the reasons to cook with oil are enhanced browning or additional flavor rather than using it as a crutch against sticking.