Which way, /ck/?

[Anonymous No.19955229]

[Anonymous No.19955233]

>>19955229
I prefer cast iron, holds heat way longer

[Anonymous No.19955275]

>>19955229
Multi-ply stainless steel

[Anonymous No.19955302]

>>19955229
I have never had or used anything beside non-stick frying pans. But I do want to broaden my horizon.
Are stainless ones good for steak? I know meme iron is good, because it has much better thermal mass, but it feels like such a hassle to use and maintain.

[Anonymous No.19955306]

>>19955302
>hassle to maintain cast iron
You get back what you put in

[Anonymous No.19955341]

>>19955302
Non-stick equals less browning and charring by design. I just started using a stainless steel and i'll keep my non-stick pan around for eggs, but the stainless is great for getting a good sear on steak and any other meat or veggie.

[Anonymous No.19955350]

What's better on shitty electric stoves?

[Anonymous No.19955366]

>>19955350
Crappy electrics are slow to heat up, so you'd want something lightweight that doesn't make it take even longer. Both stainless and nonstick should be light enough, but stainless is probably lighter

[Anonymous No.19955386]

>>19955229
Stainless steel. Something about it seems pure to me. And it doesn't have retarded mass.
>inb4 dyel
I am built like a 70 year old chinese master. Cast iron doesn't fit my aesthetic.

[Anonymous No.19955395]

>>19955302
>I have never had or used anything beside non-stick frying pans.
Try heating up your non-shtick pan on your stove on "high" heat without any food in it.

I will wait for you to do this.

[Anonymous No.19955406]

>>19955302
stainless steel is good for steaks, definitely better than Teflon.
A quality stainless steel pan is not much lighter than cast iron (a Demeyere Proline is so fucking heavy), so there's no risk for the pan to become cold as you add food in it.
Stainless steel also creates fond, and that's a plus if you want to make a pan sauce.
Cast iron has a couple of advantages (like being more naturally non-stick once it's properly seasoned), but you can cook great steaks on stainless as well.

[Anonymous No.19955428]

>>19955395
Yeah, that's why I am asking the question, you smartass! I know nonstick are crap for steak and you are not supposed to overheat them.

[Anonymous No.19955434]

>>19955406
If you want the thermal mass of cast iron, but the ability to deglaze that you get with stainless steel, check out enameled cast iron. It's an excellent option for something like braising.

[Anonymous No.19955438]

>>19955229
my stainless steel pan always get black how do I avoid this?

[Anonymous No.19955470]

>>19955434
i agree with this. as i do use stainless steele pan and normal cast iron pan but don't own an enameled cast iron pan, i think it's the best.

[Anonymous No.19955471]

Both have their uses, but why does it look like the cast iron was used to cook eggs? Both are shit for eggs. Anyone with an iota of cooking experience uses non-stick for eggs. It’s like you’re asking whether it’s better to use needle nose pliers or a tape measure to hammer in a nail, when there’s literally a tool designed for that exact purpose.

[Anonymous No.19955503]

>>19955471
>cast iron is shit for eggs
orly?

[Anonymous No.19955507]

>>19955503
Go back.

[Anonymous No.19955511]

>>19955503
>wipes all the flavor out of the pan before adding the eggs
retard

[Anonymous No.19955512]

>>19955503
Make a real omelette, an over easy egg, or just 3 basic scrambles eggs.

[Anonymous No.19955518]

>>19955511
Nonstick fags think that they need to cook everything with "as little oil as possible or no oil." I have no idea why.

[Anonymous No.19955527]

>>19955406
>A quality stainless steel pan is not much lighter than cast iron
For some reasons it's so hard to find properly good stainless steel (or even cast iron) pans in my country. Million billion variations of nonstick pans of various quality and price, but stainless ones are either paper thin or made of questionable quality chinesium alloy. There are some good ones, I guess, but their price feels more like an investment. A bit too much for a cookware you would use once in a while.

Actually, another question: should the pan walls also be thick or just heavy bottom is enough? Because I did see one with nice thick heavy bottom (wink wink, nudge nudge), but disproportionately thin walls. Like 1 to 5or7 difference.

[Anonymous No.19955533]

>>19955511
>>19955518
He was demonstrating the quality of his non-stick finish by removing all extra fat and overcooking the egg

[Anonymous No.19955547]

>>19955533
>the quality of his non-stick finish
No such thing. Eggs not sticking is 100% technique. You didn't even make the video. Why do you think you can speak on the behalf of the video creator?

[Anonymous No.19955631]

>>19955527
>For some reasons it's so hard to find properly good stainless steel (or even cast iron) pans in my country
where do you live? in my country it's pretty hard to find quality stainless steel pans, the only easily available ones are the models with a disk welded at the bottom, not the multi-ply, fully clad ones. But there are still a few decent options sold at a relatively cheap price, like Ikea Sensuell or AmazonCommercial.
>A bit too much for a cookware you would use once in a while.
A stainless steel pan is not just for steaks, it's a very versatile piece of cookware, as long as you know how to use it.
>Actually, another question: should the pan walls also be thick or just heavy bottom is enough?
full clad with thick walls would be ideal, because you otherwise risk of having a big difference in temperature between the walls and the flat part (in both senses, depending on which type of cooktop you use). But I guess a welded-disk pan with a thick bottom would be preferable to a cheap, thin tri-ply.

[Anonymous No.19955651]

Cast iron is good for eggs

[Anonymous No.19955654]

>>19955229
>imagine not using both

[Anonymous No.19955677]

>>19955503
>Overcooked
>No curds
>No herbs
>No salt
>Too tight of a roll
>Flipped it
Awful

[Anonymous No.19955680]

>>19955547
>You didn't even make the video.
There's ONLY 1 way you could know that.
But you're right, It doesn't fucking matter WHAT you are cooking on, as long as you are using the appropriate technique for it.
I guess cu/ck/s are just bored malcontents because this pointless debate has been raging here for longer than I've been here, and that's ~10 years.
If you can use it properly, and the food turns out well, what's the fucking difference?
It's like fucking mid-level carpenters arguing over different brands and styles of 24 oz. hammers.
Seriously, If you can't cook on every kind of well maintained pan out there, you really are just some kind of fan-boy.

[Anonymous No.19955702]

>>19955680
big claire

[Anonymous No.19955905]

>>19955503
This guy seasons

[Anonymous No.19955933]

>>19955302
Imo cast iron is better cus once you get a good seasoning settle in nothing sticks to it and you dont have to wash it in the dishes which is a huge bonus for me

[Anonymous No.19955975]

>>19955229
that doesn't happen to my cast iron, but it happens to my stainless. chainmail scrubber gets it off right away though.

[Anonymous No.19956434]

>>19955680
Oh nyo, my jewish princess

[Anonymous No.19956454]

stainless steel because i make pan sauces with fond a lot, and i don't want to avoid acidic things in the pan. i do own cast iron pans too, but the stainless steel is my go to most of the time. if i had one pan it'd be the stainless steel for sure

[Anonymous No.19956463]

>>19955471
stainless steel is fine for eggs when heated up and with a little oil. same with cast iron

[Anonymous No.19956467]

>>19955933
Honestly, this is what keeps me from getting a cast iron anything. Letting bits of food from your previous meal make it into future meals, never cleaning it and calling it ‘seasoning’ is fucking disgusting and pure lazy mutt cope. There’s probably a reason why throughout the world only Americans do this.

[Anonymous No.19956492]

>>19955677
Can you believe he keeps posting that webm to show off? And he didn't even make it.

[Anonymous No.19956558]

>>19955680
>There's ONLY 1 way you could know that.
You could have posted any number of other videos, including a new one that you made that was actually relevant to anything, but you didn't. You posted the same stupid one where the dude makes a weird egg crepe after wiping the cooking oil out of the pan for unexplained reasons. You post the same dumb video in every single thread on /ck/ that even comes close to mentioning cast iron.

[Anonymous No.19956570]

I prefer copper so I can die sooner from whatever the fuck is leeching into my food

[Anonymous No.19956866]

>>19955302
like this guy said>>19955406 demeyere proline is really heavy because it's just as thick as most cast iron pans. it's 4.8mm officially but people have measured it to be up to 5.5mm. there is literally no better way to make steak because stainless steel has many advantages over cast iron and when it's about the same thickness there are no disadvantages at all.

heat retention will be the same but stainless steel will have 100% even heat distribution. there won't be any "blind spots" like with cast iron where the browning is uneven. you can also make every acidic sauce and deglace easily in stainless steel.

from what I know this is only true for demeyere proline. I don't know any other stainless steel pan that is just as thick. most 3-ply (the good ones) are only 3cm thick so cast iron would still be significantly better for stuff like steak, burgers and anything that needs serious browning

>>19955470
>enameled cast iron
staub is 4mm thick. le creuset is 3.6mm thick. I wouldn't do steak or smashed burgers in them

[Anonymous No.19956951]

>>19956467
obsessed

[Anonymous No.19957166]

>>19955471
Damn, what an absolute RETARD

[Anonymous No.19957312]

>>19955233
How does that even help? I don't need a pan to "hold heat," it'll be heated when I'm heating it and when I don't want it heated anymore I take it off the heat

[Anonymous No.19957574]

>>19955933
>Imo cast iron is better cus once you get a good seasoning settle in nothing sticks to it and you dont have to wash it in the dishes which is a huge bonus for me
>>19956467
>Letting bits of food from your previous meal make it into future meals, never cleaning it and calling it ‘seasoning’ is fucking disgusting and pure lazy mutt cope. There’s probably a reason why throughout the world only Americans do this.

Seasoning of raw iron cookware is not in any way an "American" thing. It's also not really related to not having to clean your cookware, and seasoning is also not comprised of "little bits of food." Seasoning is polymerized cooking oil. It is 100% inert and has no flavor or odor. It doesn't even come off with soap and water, so it won't be coming off into your food. The purposes of seasoning are to protect the cookware from rust and to protect your food from the reactive properties of iron, which can alter the flavor of certain foods. Steps are also taken to protect carbon steel knives in the same two ways, although in that case, it's not polymerized cooking oil, but oxidizing the iron to build up a protective patina.

>>19956866
>4.8mm officially but people have measured it to be up to 5.5mm
>staub is 4mm thick. le creuset is 3.6mm thick. I wouldn't do steak or smashed burgers in them
Even in high school chemistry, you should have learned about density, so I am not going to give you a break on this. "Cladded" stainless pans are not all one material. They contain a lot of aluminum, which isn't as good as iron for searing a steak. The Demeyere Proline 12.5" fry pan is 6 pounds. The Lodge 12 inch skillet is 8 pounds. Oops, turns out you are retarded!

[Anonymous No.19957576]

>>19957312
For an aluminum pan, you can heat it up on the stovetop, and then when you add food, the pan temperature cools way down. As the stove continues to heat, the food saps away heat just as fast and the temperature of the pan will never get hot enough again. With cast iron, once you add the food, it takes a while to cool down, which extends the time it's at searing temperatures.

[Anonymous No.19957615]

>>19955229
I have both. I tend to use cast iron more

[Anonymous No.19958170]

>>19956866
>demeyere proline
Do these cope with dish washers? I don't see a reason why not, but I'd like to know before buying an over expensive pan

[Anonymous No.19958301]

>>19957576
you are an idiot. the thermal conductivity of cast iron is 52 w/m k, carbon steel has a thermal conductivity around 40 w/m k, and stainless steel has a thermal conductivity of around 14 w/m k.
copper, by way of contrast, has a thermal conductivity of ~380 w/m k.
Stainless steel absolutely fucking sucks for absorbing heat from the fire, absolutely fucking sucks for dispersing it evenly within the pan, and absolutely fucking sucks for transferring heat to the food inside the pan.
https://www.engineeringtoolbox.com/thermal-conductivity-d_429.html

[Anonymous No.19958311]

>>19958301
forgot to mention that aluminum is around 230 w/m k.

[Anonymous No.19958364]

>>19957312
taco meat, goes cold in like ten minutes or less in a stainless.

[Anonymous No.19958368]

>>19958170
>Do these cope with dish washers?
no decent pan in the world is made for dish washers. retards only put throwaway non stick pans in the dish washer because it doesn't matter and everyone knows that the pan will be fucked in 6 months tops either way. it's possible with stainless steel but you shouldn't do it

[Anonymous No.19958396]

>>19955229
D5 or carbon steel

[Anonymous No.19958695]

>>19956434
>>19955680
she's so hot

[Anonymous No.19958699]

>>19957312
putting more food and ingredients in drops heat by a lot

[Anonymous No.19958835]

>>19955229

Both have their uses. Stainless sticks, but that's a feature so you can get a fond for a pan sauce. I use Le Creuset for everything else. Cannot remember the last time I used my bare cast iron. Although my carbon steel pan gets a decent amount of use over the course of a year

[Anonymous No.19958913]

>>19958301
>the thermal conductivity of cast iron is 52 w/m k, carbon steel has a thermal conductivity around 40 w/m k, and stainless steel has a thermal conductivity of around 14 w/m k.
>>19958311
>forgot to mention that aluminum is around 230 w/m k.
Um.....ok? Didn't you just prove my point? Aluminum is not suitable, and the other materials are all about equivalent (with the exception of stainless, which is almost never used on its own, but layered with aluminum).

[Anonymous No.19958952]

>>19958913
I disproved it
>almost never used on its own
So what you're saying is that layering stainless steel with copper or aluminum is cope for stainless sucking so hard?

[Anonymous No.19959002]

>>19955229
Carbon steel. Stainless is a dumb meme for people who want pretty thing that function less well.

[Anonymous No.19959032]

>>19958952
>I disproved it
What do you think you disproved?

[Anonymous No.19959041]

It took me YEARS but I finally figured out how to get a seasoning on a cast iron pan and for the first time I see why people love these things so much. Perfect eggs every time, no stick, tastes great, no cancer plastics. Thank you cast iron pan

[Anonymous No.19959065]

>>19959041
lol imagine heating up cast iron for an hour to fry an egg. you could just use carbon steel

[Anonymous No.19959067]

>>19956558
Dude, CALM the FUCK down.
It wasn't me. I was implying YOU were the one who made the OC.
I have never poasted that video.
not even ITT.

[Anonymous No.19959075]

>>19959065
only takes a few minutes which is about how long it takes for my other food to warm up so im happy

[Anonymous No.19959554]

>>19958368
>it's possible with stainless steel but you shouldn't do it
But why?
How does a dish washer fuck up stainless steel pans?

[Anonymous No.19959611]

>>19958301
now that you mention it, my friend had a copper pan and it got hot as fuck trying to cook chicken. i was like "why is it heating so insanely fast?" it was a bit mind blowing.

[Anonymous No.19959979]

I love my carbon steel pan

[Anonymous No.19959999]

>>19955341
False, your browning sticks to the food not your pan

[Anonymous No.19960117]

>>19958301
>>19958952
>thermal conductivity is how well a material holds heat
uh-oh retard, looks like someone didn't pay attention in 5th grade
you're looking for heat capacity, which is specific heat capacity multiplied by density multiplied by thickness
steel and iron has around 50% more heat capacity given a pan of equal thickness
but they typically aren't of equal thickness, are they? no, they're much, much thicker

[Anonymous No.19961012]

>>19955341
>I don't know how to cook eggs on stainless
you shouldn't be giving advice on cooking
YT shill non stick because they get paid too--not because it's good. Gordon ramzy is literally a chinese corporate mouthpiece.

[Anonymous No.19961020]

>>19958699
hey look someone who actually cooks

[Anonymous No.19961021]

>>19955395
Most idiots use meme-stick because they cant comprehend how to use a stainless pan on medium low.

[Anonymous No.19961026]

>>19955503
I love the seething this video generated. Look at all the big mad tefflon eaters inhaling that copium.
I can do this on my stainless as well.

[Anonymous No.19961036]

>>19955507
QQ midwit
>>19955677
>>19955511
move them goalpoasts
lol
lamo
priceless

[Anonymous No.19961044]

>>19958301
This just tells me you don't know shit about material science.

[Anonymous No.19961066]

>>19955503
based

[Anonymous No.19962647]

>>19961036
I'm not any of those anons, but if anyone moved the goalposts it's you. Nobody was claiming it's impossible to cook an egg in either of those pans; just that it's a retarded choice - just like it would be retarded to use a tape measure to hammer a nail, even if you can kind of make it work.
Address >>19955512 instead of samefagging shill replies praising your old as shit reddit webm. You poured a single egg onto a hot pan covered in hot fat and it didn't stick. You didn't demonstrate the benefits of using cast iron to make eggs. You literally made the most basic bitch thing imaginable just to be able to say that you're somehow skilled because it didn't stick.

[Anonymous No.19963459]

>>19957312
Uhhh consistency of heat maybe?

[Anonymous No.19963536]

>>19955229
i prefer the clean way

[Anonymous No.19963566]

>>19955503
Ah yes, the good old meme iron black speckled eggs. High heat is the easy mode to make things not stick. That said, I do omelet in my carbon steel at much lower heat without burning the butter.

[Anonymous No.19963607]

>>19961012
Professional cooks (except masochists like Japs) don't give a shit about tradition or longevity.

You can do silly shit like Chef John's Parmesan eggs in non stick. You can fry fish straight from frozen. Non stick can do pretty much everything except form font, it's a valuable tool.