5 ms·

> I wouldn't try frying eggs in a cast iron, for instance (technically you can, but it requires an absurd amount of oil). You need to learn how to season and c

> I wouldn't try frying eggs in a cast iron, for instance (technically you can, but it requires an absurd amount of oil). You need to learn how to season and care for cast iron. It doesn't take an absurd amount of oil, and the egg should slide out with ease.

moron4hire 4y ago
Step 1: take an angle grinder to the pan and grind the pebbly surface to a smooth finish.
- sandworm101 4y ago
  That's maybe step 4. Step one is going to home depo to find a food-safe angle grinder disk.
  - moron4hire 4y ago
    What? There's no such thing. There won't be any of the disk left over on the pan after your done grinding. And you clean the pan before seasoning it. And seasoning it will burn away/encapsulate anything left over. Stop being such a worry wart.
  - aksss 4y ago
    Yeah, it’s metal man. You’d be shocked at how many non food safe implements of destruction have touched that pan in its fabrication. Being metal, it’s easy to clean up to become food safe. A little oil, maybe a little salt scrub, a rinse, then low heat with some oil for a while to drive out the moisture and start the season.
sandworm101 4y ago
>> season and care for cast iron So they need more work and skill than other pans. In other words: they are in fact less convenient. Cast iron also has multiple issues when used with induction ranges, which are by far the most efficient/environmental cookers.
- hedora 4y ago
  In exchange for learning how to keep it seasoned, you get to use metal cooking instruments again. Cleaning cast iron is easier than cleaning teflon or stainless. However, you'll want something to scrape it with, and a stanless steel pot scrubber. We use cast iron on our induction range with no problems. The only issues I've heard of involve scratching. The new models don't seem to have that issue (and cast is no scratchier than stainless, etc).
  - morsch 4y ago
    I just put my stainless pan in the dishwasher. Doesn't get much easier than that. That's why I got it. I keep a Teflon and my old cast iron pan around, but the stainless steel one is the workhorse. If I had to let one go, it'd be the cast iron pan.
    - hedora 4y ago
      Our top of the line dishwasher doesn't reliably remove burnt on stuff from stainless steel, so I end up scraping it before putting it in the dishwasher. Cast iron would be done at that point, but stainless needs a degreasing step after that. Cast iron is best if it's the workhorse. Not using it regularly degrades the seasoning.
- deleted 4y ago
  [deleted]
- dghlsakjg 4y ago
  I find that the amount of knowledge and effort to "care" for a cast iron pan is overestimated. I treat mine no differently than any other pan and do all of the things that I do to any other frying pan. I wash it with soap and the scratchy side of the sponge, I store it with no oil, I cook acidic sauces, I let it soak in the sink, etc... The seasoning is fine, once I accidentally left it on the burner and it burnt off the seasoning (something that would have destroyed any teflon pan). I just used a little extra oil the next few times. I haven't used it extensively with an induction burner, but I don't have any complaints....

moron4hire 4y ago

Step 1: take an angle grinder to the pan and grind the pebbly surface to a smooth finish.

sandworm101 4y ago
That's maybe step 4. Step one is going to home depo to find a food-safe angle grinder disk.
- moron4hire 4y ago
  What? There's no such thing. There won't be any of the disk left over on the pan after your done grinding. And you clean the pan before seasoning it. And seasoning it will burn away/encapsulate anything left over. Stop being such a worry wart.
- aksss 4y ago
  Yeah, it’s metal man. You’d be shocked at how many non food safe implements of destruction have touched that pan in its fabrication. Being metal, it’s easy to clean up to become food safe. A little oil, maybe a little salt scrub, a rinse, then low heat with some oil for a while to drive out the moisture and start the season.

sandworm101 4y ago

>> season and care for cast iron So they need more work and skill than other pans. In other words: they are in fact less convenient. Cast iron also has multiple issues when used with induction ranges, which are by far the most efficient/environmental cookers.

hedora 4y ago
In exchange for learning how to keep it seasoned, you get to use metal cooking instruments again. Cleaning cast iron is easier than cleaning teflon or stainless. However, you'll want something to scrape it with, and a stanless steel pot scrubber. We use cast iron on our induction range with no problems. The only issues I've heard of involve scratching. The new models don't seem to have that issue (and cast is no scratchier than stainless, etc).
- morsch 4y ago
  I just put my stainless pan in the dishwasher. Doesn't get much easier than that. That's why I got it. I keep a Teflon and my old cast iron pan around, but the stainless steel one is the workhorse. If I had to let one go, it'd be the cast iron pan.
  - hedora 4y ago
    Our top of the line dishwasher doesn't reliably remove burnt on stuff from stainless steel, so I end up scraping it before putting it in the dishwasher. Cast iron would be done at that point, but stainless needs a degreasing step after that. Cast iron is best if it's the workhorse. Not using it regularly degrades the seasoning.
deleted 4y ago
[deleted]
dghlsakjg 4y ago
I find that the amount of knowledge and effort to "care" for a cast iron pan is overestimated. I treat mine no differently than any other pan and do all of the things that I do to any other frying pan. I wash it with soap and the scratchy side of the sponge, I store it with no oil, I cook acidic sauces, I let it soak in the sink, etc... The seasoning is fine, once I accidentally left it on the burner and it burnt off the seasoning (something that would have destroyed any teflon pan). I just used a little extra oil the next few times. I haven't used it extensively with an induction burner, but I don't have any complaints....