23 ms·

Cast iron is far from perfect. I use it for steaks because they are hard to sear in other cookware. The cleanup and seasoning processes make cast iron hard t

by nicexe 4y ago

Cast iron is far from perfect. I use it for steaks because they are hard to sear in other cookware. The cleanup and seasoning processes make cast iron hard to use for anything else. I plan to get a ceramic one (with iron core) but even if it solves the seasoning process and the cleanup process, it isn't the best to sear steaks in it. My point is that each tool has its use and in this specific case, cast iron is not the tool for everything.

f38zf5vdt 4y ago
I went from teflon to ceramic to cast iron to steel ("carbon steel"). You still have to season it, but it's a lot lighter than cast iron and things stick less. The price point is roughly the same. Searing with gas or induction is straightforward.
- jlkuester7 4y ago
  The price point of carbon steel pans is about the same as cast iron? My first exposure to carbon steel was a link someone posted out here on HN and the linked pans were $100's (compared to cast iron which are $10's). Maybe I just looked at a very expensive sample..
  - f38zf5vdt 4y ago
    They are very affordable, but you need to order from somewhere that wholesales to restaurants. https://www.wasserstrom.com/restaurant-supplies-equipment/pan-fry-118-quot;-carbon-thermalloy-6068153 https://www.wasserstrom.com/restaurant-supplies-equipment/pa... These pans are pre-seasoned and ready for use.
    - peatmoss 4y ago
      Side benefit, you get an ergonomic pan. I was gifted a couple a couple of carbon steel egg pans when a friend of a friend closed a restaurant, and I was like, "ah these are pans that need to be comfortable through a shift, not look shiny at Crate & Barrel for amateurs." I feel like carbon steel is the biggest secret that people outside the restaurant biz are oblivious to. I have cast iron, but my carbon steel gets used much, much more.
askvictor 4y ago
Everything is about compromises. Once seasoned, you don't need to re-season if you follow certain rules. Clean up is pretty easy IMHO; even a little detergent is fine, and you can soak for a couple of hours (just not overnight). Ceramic will apparently wear through the coating eventually. With cast iron you can re-coat (i.e. season), while ceramic you can't. I use cast iron pans for almost everything, the rest is in a stainless steel pan.
- jitl 4y ago
  I season my Neoflam “ceramic” pans. Different (lower temp) process than for carbon steel or cast iron, but similarly improves/restores the non-stick coating.
jstx1 4y ago
> I use it for steaks because they are hard to sear in other cookware. Stainless steel is perfect for searing. Easier to maintain than cast iron too.
- sgt101 4y ago
  I find it sticks like glue and then I end up pulling of the seared coat and leaving the tasty bits burned on to the pan. A well seasoned cast iron pan lets me move the steak or burger round and build up a nice coat on it.
  - jstx1 4y ago
    It happens if you try to flip things too early. Once you have a seared crust, it's easy to release.
LBJsPNS 4y ago
I am going to assume your pans have never been properly seasoned if you have trouble cleaning them after cooking a steak.
- AndrewVos 4y ago
  Either that or its not being heated enough before applying the oil or steak
throwaway892238 4y ago
> they are hard to sear in other cookware To sear steak in any pan (not Teflon): Pat steak dry with paper towel. Brush with thin layer of high-heat oil. Season with coarse salt & fresh cracked pepper. Heat any pan (except Teflon) until Leidenfrost effect occurs. Put steak on pan, wait about 1 minute per 3 oz. Afterward, gently nudge steak with tongs; if it moves freely it's ready to flip, if not leave it on longer. Higher heat will result in more intense charring/crust, but will accelerate the process (will not have a significant effect on cooking of inner meat). After you flip, either reduce the heat halfway through cooking (won't work with cast iron) or plan to remove meat about 3/4 way through cook time. Remove to cutting board and rest 10 minutes [per lb]. Serve. A dry surface + oil + very hot pan + wait until there's a crust is the secret to never getting the steak stuck. The oil ensures uniform heating and good heat transfer which will result in a more uniform crust and less sticking. You can go without oil but it can still stick if the steak wasn't dry enough or your pan wasn't hot enough or the surface is scratched. You could use butter but it'll burn.
- robocat 4y ago
  Preheating the steak to bathwater warm has worked wonders for me - especially for medium-rare very thick steaks. Preheat using microwave, or induction pan on 1, or rack above the BBQ, or whatever.

by nicexe 4y ago

f38zf5vdt 4y ago

I went from teflon to ceramic to cast iron to steel ("carbon steel"). You still have to season it, but it's a lot lighter than cast iron and things stick less. The price point is roughly the same. Searing with gas or induction is straightforward.

jlkuester7 4y ago
The price point of carbon steel pans is about the same as cast iron? My first exposure to carbon steel was a link someone posted out here on HN and the linked pans were $100's (compared to cast iron which are $10's). Maybe I just looked at a very expensive sample..
- f38zf5vdt 4y ago
  They are very affordable, but you need to order from somewhere that wholesales to restaurants. https://www.wasserstrom.com/restaurant-supplies-equipment/pan-fry-118-quot;-carbon-thermalloy-6068153 https://www.wasserstrom.com/restaurant-supplies-equipment/pa... These pans are pre-seasoned and ready for use.
  - peatmoss 4y ago
    Side benefit, you get an ergonomic pan. I was gifted a couple a couple of carbon steel egg pans when a friend of a friend closed a restaurant, and I was like, "ah these are pans that need to be comfortable through a shift, not look shiny at Crate & Barrel for amateurs." I feel like carbon steel is the biggest secret that people outside the restaurant biz are oblivious to. I have cast iron, but my carbon steel gets used much, much more.

askvictor 4y ago

Everything is about compromises. Once seasoned, you don't need to re-season if you follow certain rules. Clean up is pretty easy IMHO; even a little detergent is fine, and you can soak for a couple of hours (just not overnight). Ceramic will apparently wear through the coating eventually. With cast iron you can re-coat (i.e. season), while ceramic you can't. I use cast iron pans for almost everything, the rest is in a stainless steel pan.

jitl 4y ago
I season my Neoflam “ceramic” pans. Different (lower temp) process than for carbon steel or cast iron, but similarly improves/restores the non-stick coating.

jstx1 4y ago

> I use it for steaks because they are hard to sear in other cookware. Stainless steel is perfect for searing. Easier to maintain than cast iron too.

sgt101 4y ago
I find it sticks like glue and then I end up pulling of the seared coat and leaving the tasty bits burned on to the pan. A well seasoned cast iron pan lets me move the steak or burger round and build up a nice coat on it.
- jstx1 4y ago
  It happens if you try to flip things too early. Once you have a seared crust, it's easy to release.

LBJsPNS 4y ago

I am going to assume your pans have never been properly seasoned if you have trouble cleaning them after cooking a steak.

AndrewVos 4y ago
Either that or its not being heated enough before applying the oil or steak

throwaway892238 4y ago

> they are hard to sear in other cookware To sear steak in any pan (not Teflon): Pat steak dry with paper towel. Brush with thin layer of high-heat oil. Season with coarse salt & fresh cracked pepper. Heat any pan (except Teflon) until Leidenfrost effect occurs. Put steak on pan, wait about 1 minute per 3 oz. Afterward, gently nudge steak with tongs; if it moves freely it's ready to flip, if not leave it on longer. Higher heat will result in more intense charring/crust, but will accelerate the process (will not have a significant effect on cooking of inner meat). After you flip, either reduce the heat halfway through cooking (won't work with cast iron) or plan to remove meat about 3/4 way through cook time. Remove to cutting board and rest 10 minutes [per lb]. Serve. A dry surface + oil + very hot pan + wait until there's a crust is the secret to never getting the steak stuck. The oil ensures uniform heating and good heat transfer which will result in a more uniform crust and less sticking. You can go without oil but it can still stick if the steak wasn't dry enough or your pan wasn't hot enough or the surface is scratched. You could use butter but it'll burn.

robocat 4y ago
Preheating the steak to bathwater warm has worked wonders for me - especially for medium-rare very thick steaks. Preheat using microwave, or induction pan on 1, or rack above the BBQ, or whatever.