thinking about buying these pans
https://greenpan.com.au/collections/boxing-day-sale/products/cc006706-002-royal-2pc-cookware-sets-bronze-24-28cm?fbclid=IwAR2PWC4mFMI1Am8k1Or8W7hpCrGFKQLK7KDdFCPfSGregRp0pTL-eeP2EkU
specs: interior surface: Thermolon™ Infinity Ceramic Non-Stick Coating
material: Aluminium
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I love ceramic. Since the base is aluminum, once the surface pits out, you'll have to throw them out though. I cook every day on mine and I typically get a year or two out of them. Don't use metal tools - melamine is OK though.
I don't think ceramic is bad for you - it's earthenware.
At AU$50 a pan, that's about as good a price as you can expect.
should i just buy a stainless steel one? they seem to last longer despite being a bit pricey
Everything fricking sticks to them. I never use my SS pan. Got some cast irons last year and fricked the first one up because I didn't know what I was doing seasoning it. The second one that I use every day now is great. No teflon, don.
How do you duck up a CI so badly you have to throw it out? Did you fricking crack it?
Stainless steel you need to heat the pan until water beads up when you drop water on it. Then a lot of oil, then food
I haven't throw it out but I did use EVOO on it instead of vegetable oil. I'm guessing it's because of OO's higher smoke point and possibly didn't bake it long enough with oil coating but when I wipe it out after cooking there's like a film of nasty fats that come up every time. Once I start just trying to get that little bit of crud off more and more comes up until I'm fricking bringing the pan back to bare steel. I've really gotta scour it and start again
EVOO has "impurities" in it like vitamins and minerals. Vegetable Oil is chemically stripped and distilled. Impurities like rust can also weaken the integrity of the seasoning. You have to make sure the surface is clean as possible before re-seasoning, so it doesn't keep flaking off.
wait i have to use zog ass veg oil on cast iron??
Only to season. You want a high smoke point oil, grapeseed oil. But for actual cooking you can use butter and animal fat.
>grapeseed oil
seed oil
For seasoning the cast iron and building up a non-stick surface. Not for cooking.
You can use cum instead
You can use clarified butter or any animal fat that's purified/filtered. They just won't be as pure as Vegetable Oil.
If you want some fancy collectable cast iron check out goodwills or thrift shops and look for Griswald cast iron. It's cool to own part of history. Can condition it back to new. And will hold its value as a collectible.
Good luck finding griswald or other antique CI.. my $30 lodge works great. But it you want premium to with a Field, or stargazer, or if you can't be arsed to deal with seasoning buy enamelled CI
I've flip shit on eBay. I've found around 10 pieces of Griswald in the year I was looking carefully. Unfortunately I sold them all. Wish I kept some. One was sweet sweet, had a lid and everything.
I use a stainless steel pan for my fried eggs and I don't have any problems. If there's something stuck I just let some soat water sit in it for a couple of hours.
You should really get a ceramic coated one for eggs. I use stainless steel pans a lot for cooking. But I use a ceramic coated non-stick one exclusively for eggs. Only way to do French omelettes too
They once put uranium in it
til those fricking gainz goblinz took it out
I looked up what it's coated with and they are pretty hush hush about it. They coat using an inorganic polymer they make from sand.
The only one on top of my mind is polydimethylsiloxane, which is thermally resistant but a) will be less durable than Teflon and b) not much healthier either.
Personally I wouldn't buy a product that tries to make a "healthier" or "greener" alternative if they are not 100% transparent on the composition of their product.
this just stick to cheap and dirty carbon steel if you can find it made with reasonable purity metal. The seasoning process is just polymerizing fat to metal so if all things go well it shouldn't even touch the steel.
Bro, glass is an inorganic polymer made of sand. Dont get too in the woods about it. Ceramic is better than teflon
Stainless steel and cast iron
Just buy cast iron and remember to season it.
Job done
Wait are stainless steels really that bad? I wanna switch my non stick pans to those. I feel like my non sticks doesnt heat up well
Stainless steel are great you just have to learn to cook with them: similar to cast iron. The people who have issues with them are brainless mongs. Top tier chefs live off their stainless steel, copper, and cast iron cook ware
So I just cooked in my SS because this thread made me wonder if it was actually as bad, sticking-wise, as I remembered. Yes. I had to use a silicone spatula to scrape the entire bottom out and then had to let soapy water soak and use a hard bristle brush to clean it.
>learn to cook with it
nobody accused CI of being convenient but even it is a fricking breeze compared to SS
>ceramic
Not really. Just clever marketing.
Acceptable cooking surfaces:
- cast iron
- carbon steel
- glass
Are there still moronic Black folk that don't use just cast iron and steel pans?
You have to be extra careful with coated shitpans and they still last only few years, still give you cancer and alzheimers and are gay as frick.
It really makes no sense. If you look at any professional or even amateur chef, it's always stainless steel and cast iron. Then normies go out and by non-stick teflon shit.
idiots love their garbage
Mexicans keep 5+ pans with teflon completely obliterated in their ovens and dishwasher.
I prefer my cast iron, the lady uses ceramic due to the weight. I won't use a pan I can't take off the stove then put in the oven
What about french omelettes? This is the GOAT egg recipe. I need a ceramic non-stick for this alone.
Check'd, my seasoning is pretty good but nowhere near the ceramic, I don't tend to cook delicate foods either. Right tool for the job I suppose. The ladies ceramic is so unnaturally smooth oil forms beads and rolls around like water on a repellent surface, can't argue with it. But searing, to baking, and acting like a Dutch oven from roasts to baking bread I love the CIs versatility-- and you can kind of abuse the surface.
Shit. I never even thought about using it as a dutch oven. Thanks, anon, gotta order a lid now. When I bake bread/bagels I usually throw my biggest CI in the bottom of the oven during preheat and drop ice on it when the dough goes in. Keeps that shit steamy
It’s great for beating her with, too, amirite?
Definitely suffers on and attacks per round basis, but when it hits, it's over.
Enjoy your Alzheimer's.
If you go SS remember that they leak chromium and nickel (amount depending on exact steel composition so check that). Acidic food is especially bad. The impact can be reduced somewhat by cooking and cleaning them a number of times. Still probably better to use a different pan for tomato juice and similar stuff.
Also regarding stuff sticking in the pan, just get steel wool. With a bit of warm water and dish washer everything should come off easily. I once even read that if you do whatever it is you do to get fond is super great for cleaning out the pan but I never tested it and don't remember any thing more.
>regarding stuff sticking in the pan, just get steel wool
Just don't use too high temperature and it will not stick.
Do not use steel wool on steel morons. It will scuff and scratch. Just use white vinegar. Let it sit on the pan for a few minutes literally all u need
Hey homosexuals, take yourself to your local TJMAXX, ROSS DRESS FOR LESS AND BURKES OUTLET.
Go to home goods. Find black "CALPHALON" tag hanging off pans.
Grab their stainless steel pots and pans. Very cheap and great construction. This wont give you blood aids or whatever you get from teflon.
While youre at it, replace EVERY SINGLE PIECE OF NONSTICK COOKWARE with stainless steel. This includes air fryer baskets, utensils, pots, pans and any other accessory.
Cast iron is for ledditor "r/masculinity" bullshitters. Yeah, cooking is real manly but I digress. Stainless steel does the same thing for you as cast iron and you don't have to treat it like a baby, unlike cast iron.
>piece of solid iron
>treat it like a baby
The moronic reddit gay here is you, and you don't realize it.
Bros, I love the way a well seasoned cast iron pan looks. Every time I see one in a thrift shop I want to buy it and recondition it to like-new condition. I have a Kamado Joe grill I can season them in easily without smoking up my home. Should I do it?
Absolutely. You've just inspired me to re-season mine again tomorrow. Enjoy!
I forget to season my CI pan and she cooks like a dream. Deglazing does the trick, and it's great forearm work the pan being quite heavy. Best 10 bucks I ever spent from a thrift store.
>t. microwave man
Cast iron is both more non-stick and has greater thermal mass than stainless steel. Conversely, stainless steel is much better for cooking things that require deglazing, such as searing scallops followed by a wine deglaze, or braising/sautéing acidic stuff (tomato-based stuff, most commonly), or reductions.
Do you even cook, you donut?
can I just use beef tallow to season
The higher the smoke point of the fat/oil is the better. This is why grapeseed oil is often used.
well I just searched and apparently they have the same smoke point of 420 degrees fahrenheit, I have coconut oil too but that is 350f
You don't have to season your pan at all. Seasoning is a natural result of cooking with it.
When I started using cast iron I bought into all that caring for it nonsense. Then I accidentally lit my pan on fire and half the seasoning burned down to bare metal. I kept cooking on it and it's fine.
You just add fat to the pan and cook in it. Don't worry about anything. It's just a solid piece of iron that you get really hot and cook on. The cast iron care must be a psyop by the nonstick pan industry to make their delicate pans that can't handle metal utensils seem like less of a hassle. Cast iron doesn't require any care at all.
That's what I'm doing now, it's a lodge pre seasoned but I tried to get all of that off when I bought it because it's vegetable oil. Eggs do stick a little but not so much as my stainless steel pans. I was thinking of trying to season or just get a lid and throwing a little water in right at the end
>Eggs do stick a little
pans too hot for the eggs, i crack them in when the pan is just too hot to touch and let them warm up with the pan to a mild heat, then flip and turn the pan off when the whites are cooked.
Usually perfect every time if I dont frick up the flip
Cast iron requires too much oil. Enjoy being a lardass