Pans

[Anonymous No.6072610]

So /ck/ do you use stone or metal for your pans? Stone all the way for me, easy clean up, non stick, if anything a bit too heavy though

Pic related

[Anonymous No.6072634]

Stone pans are a thing? I would think those would take all day to heat up.

[Anonymous No.6072642]

>>6072610
I don't limit myself to one style of pan. That said, I don't have any stone pans, because it never came up, y'know? What do you cook in them that needs stone?

I've got a tiny non-stick skillet that I use to fry eggs in, and a cast iron pan for shallow frying and searing. Then I have some stainless steel pots of various sizes.

Does 99% of what I want.

[Anonymous No.6072647]

>>6072634
Na, just as fast as metal. This took about 2 minuites

[Anonymous No.6072652]

Cast iron for me. Just can't be beat for browning and using In the oven.
Even scrambled eggs aren't bad if you season the pan properly.

[Anonymous No.6072654]

use Wolfgang Puck stainless steal cookware for the stovetop. was a gift, so cant complain.

then for all our oven needs, we use Stones, except for one cookie sheet that is older than me.

pic related, 2 of our Stones and the cookie sheet.

we also have 2 more round stones. then a deep dish stone

[Anonymous No.6072656]

>>6072642
Nothing necisarily, it just does anything. I paid the bigger amount upfront and it's really lasted

[Anonymous No.6074284]

>>6072610
I have a cast iron pan I use about 90% of the time. I don't eat eggs so I rarely need a non stick pan.

[Anonymous No.6074300]

I have a ceramic non stick and a big three-ply.

I know people say ceramic non stick doesn't last very long, but so far it's ten times nicer than cooking on Teflon

[Anonymous No.6074342]

I have stainless steel for most things and a carbon steel skillet/wok for meat/stir frying

can't get unseasoned cast iron easily anymore and stripping factory seasoning is a big hassle and any factory seasoned pan has given me tons of problems so I only use carbon steel now

[Anonymous No.6074402]

>>6074342
to deal with a pre-seasoned pan just wash it with soap and water and scrub the inside with steel wool for 20 mins then season it like you would a normal new unseasoned pan, it will work exactly the same, the seasoning will bond just as good, I have like 15 different cast iron pots and pans and half came pre-seasoned and once I did that to them they are as good as the pans that came naked

[Anonymous No.6074410]

>>6074402

You can achieve the same thing with zero scrubbing by simply spraying the pan with oven cleaner spray (lye), letting it sit for a while, then rinsing it clean.

Or stick it in the oven for the self-cleaning cycle.
Or stick it on a gas hob until it gets hot enough to get an ashy gray look inside it.
Or run it through the dishwasher a couple of times.

[Anonymous No.6075112]

>>6074410
>using spooky chemicals

No thanks.

[Anonymous No.6075135]

>>6075112

oven cleaner is lye. it's one of the oldest and simples chemicals used by man. Sugar is a highly complex molecule by comparison.

you want to know about spooky? read up on the mining and refining of the rare earth metals used to make the chips in your computer and your cell phone.

[Anonymous No.6075138]

>>6072610
Stone doesn't work with my shitty electrical stove, too little conductivity means cooking is uneven as fuck

[Anonymous No.6075461]

Why would eggs necessitate something other than cast iron? I've made tons of fried eggs in mine.

[Anonymous No.6075680]

>>6074284
nobody *needs* a non stick pan.

I have better results, and less sticking with stainless steel and cast iron. Because I know how to use them effectively.

No matter how much I baby a nonstick pick, it will always degrade within 2 years and start to flake. Then EVERYTHING sticks to it, no matter what you do. They're worthless.