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.
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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.
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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.
How does sanding it make it better?
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
It smoothes the sand imprint from casting process
Cast iron is heavier too so you get more gains over using shitflon pans.
>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.
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.
enjoy ur carcinogens
what's the general consensus on cast iron with an enamel coating? kinda like the Le Creuset casseroles
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 frick is in the chinese one.
homie enamel is just fricking baked clay you fricking moron. The word China also means high quality porcelain, and guess where it comes from? If anything I’d trust Chinese shit more.
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.
>buying low end shit
your fault for being a poorgay. that is too moronic to understand kaolin clay
If you are careful with it they last easily 5+ years, good quality lasts longer than you will
Nice
What up homies, IST thread?
Looks like absolute shit. Bet you anything it's dryer than a nun's c**t and tastes like Tool sounds: bland nothingness.
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.
>can't toss with his cast iron
Tell me you're a wristlet without saying that you're a wristlet
The problem with cast iron pans is that you can't clean them without racing against rust
I don't even know what kind of pan I'm using, but have some beef liver.
Looks like mineral coating. Doesn’t contain PTFE.
nonstick ceramic
Do you have a good recipe for making liver and onions?
I just clean it with water and soak it milk for several hours then coat it in flour and fry it in butter.
It tastes irony and for some reason it tastes better the next day.
>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
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.
Don't listen to any of these morons. 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
lmao post a vid of you tossing veggies in a cast iron as well as the follow up with your doc
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 moron" where X is every type of pan ever created.
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.
Reddit loves making mundane activities a chore due to some imaginary sense "masculinity" like safety razors or cast iron when stainless steel exists.
You better not be using a made in China cast iron skillet
Why?
>he still cooks on a stove
lol
>needing power to cook
Shiggy
>tfw always make my french fries in one of those without needing to dip them in sneed oils
sometimes technology is based
testing
t*flon
T*flon
t * f l o n
t3flon
tefl*n
t*flon
t*flon
teflon
Poor moron thinks more iron is good, oil bad and can’t afford enamel lol
enamel is awesome but too heavy for most pans. After all all enamel is is a ceramic coating around iron.
It’s cast iron anon. How is it too heavy but cast iron isn’t?
I didn't say cast iron wasn't heavy, just that enamel was awesome but also too heavy.
If you own more pans than just a All-Clad D3 12 inch skillet you are a massive moron.
>only one pan
ironic that a moron is calling others moronic
every type of pan has its pros and cons
Imagine having to maintain cookware, lmao
I use stainless steel for everything and it just works, frick maintenance
I almost got ceramic stuff instead but then it wouldn't last as long
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.
i like ur plastic elmo cup bro. must be ur wife's since u care so much about bpa leeching
You don’t really get meaningful bpa leeching with cold or room temperature stuff.
That plastic elmo kids bottle tho.
Jelly bout the griswalds, I cook exclusively in my 12' lodge
They aren’t special. It’s just a gay branding thing to get morons 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.
>synthetic material has never touched my son’s genitals
That’s his dads job
And mine.
*grins eerily through my ragged, unkempt beard*
He's raisin em right, love that organic bussy
The extra iron is destroying hour health
>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 fricked otherwise.
You know grills exist right?
Do you menstruate? Why do you need more iron?
My wife's deficient, and I'd rather be overdosed than deficient.