Getting a cast iron skillet is the best?

Getting a cast iron skillet is the best IST purchase. No more t*flon or oil needed. I scrape the shit out of my pan and get rewarded with trace iron gains.

  1. 4 weeks ago
    Anonymous

    yes, cast iron is based. If you want a really good skillet hit that shit with 300 grit sandpaper and reseason the pan. Just using the pan a lot eventually gets you the same effect after the seasoning builds up.

    • 4 weeks ago
      Anonymous

      How does sanding it make it better?

      • 4 weeks ago
        Anonymous

        I'm guessing to remove the shitty vegetable oils that manufacturers use for the original seasoning. Its what i did and re-seasoned with lard and my pan is amazing

      • 4 weeks ago
        Anonymous

        It smoothes the sand imprint from casting process

  2. 4 weeks ago
    Anonymous

    Cast iron is heavier too so you get more gains over using shitflon pans.

  3. 4 weeks ago
    Anonymous

    >or oil
    I do hope you use fat, or you are an eternal cooklet.
    Anyways, cast iron is based, carbon steel is based, stainless is fine, basically just stay away from teflon and other nonstick coatings, though teflon is the worst offender.

    • 4 weeks ago
      Anonymous

      Incorrect. Non-stick skillets are amazing and are great for reducing calories. Just throw them away when they suck and you'll be fine. I use cast iron solely for steak.

      • 4 weeks ago
        Anonymous

        enjoy ur carcinogens

    • 4 weeks ago
      Anonymous

      what's the general consensus on cast iron with an enamel coating? kinda like the Le Creuset casseroles

      • 4 weeks ago
        Anonymous

        You get the advantages of cast iron (the thermal mass) and the nonstick of the enamel, but the biggest advantage of cast iron, that it lasts forever and even gets better with time, is gone. It will scratch and then it will get a lot worse. Another advantage of enamel is the non reactivity it adds.
        For most people it's just that enamel means higher cost and a shorter lifespan, so they don't bother, but if you are willing to pay it does have advantagees.
        In terms of toxins I haven't heard anything problematic, it should also be much more stable at higher heats than normal nonstick.

      • 4 weeks ago
        Anonymous

        You get the advantages of cast iron (the thermal mass) and the nonstick of the enamel, but the biggest advantage of cast iron, that it lasts forever and even gets better with time, is gone. It will scratch and then it will get a lot worse. Another advantage of enamel is the non reactivity it adds.
        For most people it's just that enamel means higher cost and a shorter lifespan, so they don't bother, but if you are willing to pay it does have advantagees.
        In terms of toxins I haven't heard anything problematic, it should also be much more stable at higher heats than normal nonstick.

        Forgot to add, just don't get cheap chinese enamel, get a proper brand, who knows what the fuck is in the chinese one.

        • 4 weeks ago
          Anonymous

          bro enamel is just fucking baked clay you fucking retard. The word China also means high quality porcelain, and guess where it comes from? If anything I’d trust Chinese shit more.

          • 4 weeks ago
            Anonymous

            Sure chang, you do that. China is totally trustworthy when it comes to procelain and clay, especially in the lower market segment, surely you won't get lead poisoning.
            If you think the chinese porcellain artisans are making your bottom shelf lower market segment enamel you are delusional.

            • 4 weeks ago
              Anonymous

              >buying low end shit
              your fault for being a poorfag. that is too retarded to understand kaolin clay

      • 4 weeks ago
        Anonymous

        If you are careful with it they last easily 5+ years, good quality lasts longer than you will

    • 4 weeks ago
      Anonymous

      Nice

  4. 4 weeks ago
    Anonymous

    What up homies, IST thread?

    • 4 weeks ago
      Anonymous

      https://i.imgur.com/VOyGRac.jpg

      I don't even know what kind of pan I'm using, but have some beef liver.

      Looks like absolute shit. Bet you anything it's dryer than a nun's cunt and tastes like Tool sounds: bland nothingness.

  5. 4 weeks ago
    Anonymous

    I love cast iron but it's a pain in the ass to clean. Even if you don't use fat in the pan to cook with you have to season it between each use to keep it somewhat non-stick.

    Also cast iron is pretty limited in what you can cook in it, and you can't toss cast iron unless you want to go to snap city.

    • 4 weeks ago
      Anonymous

      >can't toss with his cast iron
      Tell me you're a wristlet without saying that you're a wristlet

  6. 4 weeks ago
    Anonymous

    The problem with cast iron pans is that you can't clean them without racing against rust

  7. 4 weeks ago
    Anonymous

    I don't even know what kind of pan I'm using, but have some beef liver.

    • 4 weeks ago
      Anonymous

      Looks like mineral coating. Doesn’t contain PTFE.

    • 4 weeks ago
      Anonymous

      nonstick ceramic

    • 4 weeks ago
      fatty-bo0m-batty

      Do you have a good recipe for making liver and onions?

      • 4 weeks ago
        Anonymous

        I just clean it with water and soak it milk for several hours then coat it in flour and fry it in butter.

        [...]
        Looks like absolute shit. Bet you anything it's dryer than a nun's cunt and tastes like Tool sounds: bland nothingness.

        It tastes irony and for some reason it tastes better the next day.

  8. 4 weeks ago
    Anonymous

    >all of the downside of carbon steel and none of the upside
    cast iron is a reddit meme, the only thing it does better than other pans is getting a nice sear on a steak

    • 4 weeks ago
      Anonymous

      Is this true or is this more "everything I don't like is a meme"? I was going to get a cast iron skillet soon and a lot of anons seem to swear by it.

      • 4 weeks ago
        Anonymous

        Don't listen to any of these retards. Different pans have different uses. There aren't any all-in-one pans.

        For searing/browning/oven-use consider
        >stainless steel
        >cast iron

        For stir-fry and fried rice consider
        >carbon steel woks
        >large non-stick pans

        For bacon, eggs and other basic dishes consider
        >teflon/nonstick fry pans

        >can't toss with his cast iron
        Tell me you're a wristlet without saying that you're a wristlet

        lmao post a vid of you tossing veggies in a cast iron as well as the follow up with your doc

        • 4 weeks ago
          Anonymous

          Thanks anon. As I guessed, this thread has become the classic IST bunch of "you only need X, if you don't use X you're a retard" where X is every type of pan ever created.

          • 4 weeks ago
            Anonymous

            I actually cook so you can trust me. If you aren't into cooking two easy pans to have is a cast iron and a cheap nonstick saute pan (don't ever invest heavy into nonstick, the coating will come off eventually). You just gotta make sure to season it between each use, and DON'T EVER use soap on it.

      • 4 weeks ago
        Anonymous

        Reddit loves making mundane activities a chore due to some imaginary sense "masculinity" like safety razors or cast iron when stainless steel exists.

  9. 4 weeks ago
    Anonymous

    You better not be using a made in China cast iron skillet

    • 4 weeks ago
      Anonymous

      Why?

  10. 4 weeks ago
    Anonymous

    >he still cooks on a stove
    lol

    • 4 weeks ago
      Anonymous

      >needing power to cook
      Shiggy

    • 4 weeks ago
      Anonymous

      >tfw always make my french fries in one of those without needing to dip them in sneed oils
      sometimes technology is based

  11. 4 weeks ago
    Anonymous

    testing

    t*flon
    T*flon
    t * f l o n
    t3flon
    tefl*n

    • 4 weeks ago
      Anonymous

      t*flon

    • 4 weeks ago
      Anonymous

      t*flon

    • 4 weeks ago
      Anonymous

      teflon

  12. 4 weeks ago
    Anonymous

    Poor retard thinks more iron is good, oil bad and can’t afford enamel lol

    • 4 weeks ago
      Anonymous

      enamel is awesome but too heavy for most pans. After all all enamel is is a ceramic coating around iron.

      • 4 weeks ago
        Anonymous

        It’s cast iron anon. How is it too heavy but cast iron isn’t?

        • 4 weeks ago
          Anonymous

          I didn't say cast iron wasn't heavy, just that enamel was awesome but also too heavy.

  13. 4 weeks ago
    Anonymous

    If you own more pans than just a All-Clad D3 12 inch skillet you are a massive retard.

    • 4 weeks ago
      Anonymous

      >only one pan
      ironic that a retard is calling others retarded

  14. 4 weeks ago
    Anonymous

    every type of pan has its pros and cons

  15. 4 weeks ago
    Anonymous

    Imagine having to maintain cookware, lmao
    I use stainless steel for everything and it just works, fuck maintenance
    I almost got ceramic stuff instead but then it wouldn't last as long

  16. 4 weeks ago
    Anonymous

    My son is 3 and a half and he has never had a meal cooked in Teflon in our home; exclusively my grandpa’s old Griswolds and some good quality stoneware baking trays. We also cloth diapers, and synthetic material has never touched my son’s genitals.

    • 4 weeks ago
      Anonymous

      i like ur plastic elmo cup bro. must be ur wife's since u care so much about bpa leeching

      • 4 weeks ago
        Anonymous

        That plastic elmo kids bottle tho.

        You don’t really get meaningful bpa leeching with cold or room temperature stuff.

    • 4 weeks ago
      Anonymous

      That plastic elmo kids bottle tho.

    • 4 weeks ago
      Anonymous

      Jelly bout the griswalds, I cook exclusively in my 12' lodge

      • 4 weeks ago
        Anonymous

        They aren’t special. It’s just a gay branding thing to get retards to buy used premium BS. Cast iron is all the same, heavy pig iron that used to be sand blasted but no longer is. I have smooth cast iron and also rough cast iron and smoother is better but brands don’t matter.

    • 4 weeks ago
      Anonymous

      >synthetic material has never touched my son’s genitals

      That’s his dads job

      • 4 weeks ago
        Anonymous

        And mine.
        *grins eerily through my ragged, unkempt beard*
        He's raisin em right, love that organic bussy

  17. 4 weeks ago
    Anonymous

    The extra iron is destroying hour health

  18. 4 weeks ago
    Anonymous

    >trace iron gains.
    Too much iron is extremely toxic and it's very easy to get too much from a normal diet. Add cooking in cast iron on top of it and you're virtually guaranteed to accumulate toxic levels of iron.

    Hope you regularly donate blood because you're fucked otherwise.

  19. 4 weeks ago
    Anonymous

    You know grills exist right?

  20. 4 weeks ago
    Anonymous

    Do you menstruate? Why do you need more iron?

    • 4 weeks ago
      Anonymous

      My wife's deficient, and I'd rather be overdosed than deficient.

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