8 ms·
Nothing beats cast iron. They aren't hard to take care of.(In spite of the rhetoric.) Actually easier, once you get a good surface on them. Pots, frying pans, w
by pomian 4y ago
Nothing beats cast iron. They aren't hard to take care of.(In spite of the rhetoric.) Actually easier, once you get a good surface on them. Pots, frying pans, woks, etc. They work very well. The most important thing is to give them time to heat up. Once they are, they hold the heat very well, so can cook at any temperature.
- gtvwill 4y agoGeez https://www.solidteknics.com/ https://www.solidteknics.com/ They make some nice stainless and iron gear :) no joints either so nothing to break over time.
- Jeff_Brown 4y agoNothing but the bank.
- monkpit 4y agohttps://www.dartointernational.com/ https://www.dartointernational.com/ Darto makes decent carbon steel that won’t exactly break the bank :)
- Dan_- 4y agoFor any purpose benefitting from sloped sides, carbon steel beats cast iron. They’re otherwise pretty much the same.
- ackfoobar 4y agoI prefer carbon steel more. They heat up faster and are smooth (unlike a lot of cast iron pans which are rough). But both works well enough.
- convolvatron 4y agoits just because they don't bother polishing them or turning them on a lathe. iron it pretty soft, you can sand down the rough ones without much trouble (or just buy an old Griswold!)
- manytree 4y agoSecond carbon steel. Excellent pans, I don’t worry about seasoning too much - hit with steel wool and hit water when necessary. Still very little sticks if you use them enough.
- bobthepanda 4y agoAlso heft. Cast iron pans are thick and heavy, and can kind of be a hassle to move.
- baby 4y agoThird that, the 360 ones from ikea are excellent. I use that, and a cast iron pan from costco for fish/meat/nabe
- kragen 4y agoDo you have recommendations for seasoning them without a thermostat or a suitable thermometer? I successfully burned my new cast-iron skillet clean, but even after four thin coats of poppyseed and flaxseed oil, each heated up for an hour or so to a temperature that chars garlic skin after a few minutes, eggs still stick if I try to cook them on it without oil. (I'm a fan of teflon but I like cast iron even more.)
- adriand 4y agoI’m not sure you’ll ever get to cooking with no oil on cast iron. I have very well seasoned pans and I cook with oil, even then eggs will stick a little occasionally. My advice is to cook regularly and whenever you see the surface dry out a bit, apply oil (I find almost any oil or grease works) with some paper towel. I never clean it with soap, there is no need. When more involved cleaning is necessary, I’ll put water in it and let sit, and then wipe clean. If there’s lots of crap stuck to it, sometimes I’ll heat the water to a simmer, although this tends to ruin the seasoning somewhat. Think of it kind of like a barbecue surface (more accurately like a griddle), which people generally don’t soak in soapy water. I never do the “oil and then bake it” stuff, I don’t think it’s necessary. I’m torn right now because I also just replaced my nonstick pants with a high quality $70 new nonstick pan, and then came across all these articles about PFAS. I usually only use nonstick for eggs and other delicate items but I’m paranoid now. I’m curious if anyone knows what percentage of exposure is via cookware compared to other environmental sources?
- asdff 4y agoJust use a little butter, olive oil, or lard (bacon is good) whenever you cook with them.
- kragen 4y agoInteresting, I'd heard that those saturated fats basically can't be oxidatively cross-linked to form a seasoning?
- rayiner 4y agoDo people cook eggs without oil? Do you use butter or something?