4 ms·
Caramelizes onions in a cast iron pan!?? Please, no one ever do that unless you want to destroy your pan AND your onions.
by magic_beans 10y ago
Caramelizes onions in a cast iron pan!?? Please, no one ever do that unless you want to destroy your pan AND your onions.
- pavel_lishin 10y agoHow does that hurt the pan?
- mod 10y agoDoesn't. You can do almost nothing to hurt a cast-iron pan itself. It can destroy your seasoning, though, and require you to "fix" it by thoroughly cleaning and re-seasoning it. It's not that difficult, but generally you want to retain your previous seasoning as it's much easier and it gets better with time. People also think soap and water "damages" cast iron, and that's not true either. http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html http://www.seriouseats.com/2014/11/the-truth-about-cast-iron... Anyway, prolonged rusting or breakage are the only ways to "destroy" cast iron.
- aethertap 10y agoDeglazing is pretty hard on the seasoning of the pan (basically polymerized fats from cooking), which means your stuff will probably stick next time you cook with it. I actually use exactly the method above for caramelizing onions, and I use either an enamelled cast iron pan or a tri-ply stainless/aluminum pan. Both work well, but I think the results seem a little better with the cast iron. That may just be because I can go straight into making onion soup in the same pot, so every bit of the sticky onion stuff makes it into the soup.
- AdmiralAsshat 10y agoYou might have missed the part where I said it would be a good option, if not for the deglazing problem. Cast Iron is what usually comes to mind when we think heat retention, however, which is why I mentioned it.
- ska 10y agoThe obvious choice to keep you both happy is a enameled cast iron dutch oven.
- magic_beans 10y ago:')