>Thirteen researches were found to be suitable for inclusion in this systematic review.

>Thirteen researches were found to be suitable for inclusion in this systematic review. Four studies reported significant increase in blood hemoglobin levels while others reported only a minor increase. Significant improvement in amount of iron in food and iron bioavailability was also observed when food was cooked using iron pot or ingots.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8266402/

You may be lifting iron, but you're also cooking with iron, right IST?

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  1. 4 weeks ago
    Anonymous

    Of course, but
    >or ingots
    u wot

    • 4 weeks ago
      Anonymous

      anemic girls use these

      • 4 weeks ago
        Anonymous
        • 4 weeks ago
          Anonymous

          I don't think that pepe was sucking on a fish before...

      • 4 weeks ago
        Anonymous

        cute

      • 4 weeks ago
        Anonymous

        I need this!

        • 4 weeks ago
          Anonymous

          B O S T O N
          O
          S
          T
          O
          N

        • 4 weeks ago
          Anonymous

          Please reside in
          B R I S B A N E
          R
          I
          S
          B
          A
          N
          E

      • 4 weeks ago
        Anonymous

        >go through all this effort and money for something that tastes the same as a load

      • 4 weeks ago
        Anonymous

        >canada
        it checks out

      • 4 weeks ago
        Anonymous

        my sister has one of these
        DO NOT use it if you're male unless your diet is 90% goyslop

      • 4 weeks ago
        Anonymous

        so whats the point of this? do you eat off it like a plate, do you cook with it or do you literally just suck on it?

        • 4 weeks ago
          Anonymous

          you chuck it in the pan when cooking and take it out afterwards

      • 4 weeks ago
        Anonymous

        It's a suppository right?

  2. 4 weeks ago
    Anonymous

    >the key to a good cast iron is polymerizing oil into a non-stick coating on top of the metal
    >Cooking on plastic
    Shiggydiggy

    • 4 weeks ago
      Anonymous

      in case this isn't b8... polymerization refers to the production of a macromolecule (polymer). Plastics are polymers, but not all polymers are plastics.

      Cast iron seasoning actually isn't well studied and polymerization is only a hypothesized mechanism for the nonstick surface. Other proposed mechanisms involve the formation of iron oxide nanoballs.

      • 4 weeks ago
        Anonymous

        Meh its like the shit that gets stuck on the bottom of the pan and starts smoking. Plus if you use soap itll seep into the oil, ive smoked enoughnweed to know the resin shit that sticks around is awful to inhale.

        Its called a wok hei basically and shit sticking means its forming a proper crust to a point, itll stick beyond being cooked if you don't use cold oil in a hot pan because the oil just runs to the side of the meat.

        • 4 weeks ago
          Anonymous

          >DUDE WEED LMAO
          yeah you're frickin moronic

          • 4 weeks ago
            Anonymous

            Try and sear chicken on a cast iron for a french or italian dish, steak is just easy. Cajun is the only real reason.

            Do you even drink? Weed legit does not impair me unless im at like 3 bowls and 1000mg of edibles.

            • 4 weeks ago
              Anonymous

              Just made fajitas on the cast iron, is better, unable to keep your gayy ass "seasoning" with a good black crust suck my ass silverstein.

      • 4 weeks ago
        Anonymous

        >iron oxide nanoballs
        >people cook using balls
        hella gay

    • 4 weeks ago
      Anonymous

      Polymer means "many parts" in Greek, midwit; it's a term used to describe complex molecules in chemistry

      >t. biology major

      • 4 weeks ago
        Anonymous

        >t. biology major
        thats kinda lower tier IQ major, you sure you can speak up for the chemistry big boys?

        • 4 weeks ago
          Anonymous

          kekekekek, he's half right
          It's more specific to the linking process required to make the molecule than it is that the molecule is complex (the difference between ricin and something like buckminsterfullerene (pic rel) which is just a lot of atoms). The proteins in your body are polymers, and that's why victorian era hemacite doorknobs were a thing - you could take animal blood and further polymerise the proteins in it to make a plastic. not all polymers are globohomosexual water bottle forever chemicals.

          • 4 weeks ago
            Anonymous

            >hemacite doorknobs
            Hemacite wasn't plastic.

            • 4 weeks ago
              Anonymous

              >There is also a book by Gaston Vermosen,“Bois Durci Un Plastique Naturel, A Natural Plastic 1855-1927
              >any of numerous organic synthetic or processed materials that are mostly thermoplastic or thermosetting polymers of high molecular weight and that can be made into objects, films, or filaments
              are you going to get pedantic over the definition of a word, midwit?

              • 4 weeks ago
                Anonymous

                >are you going to get pedantic over the definition of a word, midwit?
                First time on the 4chins, eh what?

              • 4 weeks ago
                Anonymous

                You're the one getting pedantic, midwit.

              • 4 weeks ago
                Anonymous

                nuhuh

        • 4 weeks ago
          Anonymous

          Chemistry is just applied physics, homosexual

      • 4 weeks ago
        Anonymous

        >biology major
        >unironically calls someone else a midwit

    • 4 weeks ago
      Anonymous

      Then don’t do that? moron. Cook with butter, your abysmal T levels are showing.

  3. 4 weeks ago
    Anonymous

    Sorry but seasoning them is too much effort. You take 10 more minutes for cooking some eggs, compared to the effortless non-sticky.

    • 4 weeks ago
      Anonymous

      ??
      i spend less time cleaning my cast iron than my non stick

      • 4 weeks ago
        Anonymous

        Maybe because you're moronic

        • 4 weeks ago
          Anonymous

          Literally impossible

          >getting filtered by a fricking frying pan

      • 4 weeks ago
        Anonymous

        Literally impossible

        • 4 weeks ago
          Anonymous

          >rinse with warm water
          >scrape it
          >set it off to cool (it'll dry itself with residual heat)
          >give it a dab of oil once in a while
          >put back into cupboard when cool

          it aint rocket science, people cooked this way for hundreds of years before those chemicals were invented

          • 4 weeks ago
            Anonymous

            how does that take less time than a non-stick?

            • 4 weeks ago
              Anonymous

              Your nonstick takes a few years out of your lifespan so longterm its a time gain

              • 4 weeks ago
                Anonymous

                how many years you geeky ass dyel? im not the same anon but you nerds are literally making shit up just to argue about a stupid pan?

              • 4 weeks ago
                Anonymous

                lemme google that for you lazy Black person

              • 4 weeks ago
                Anonymous

                >5 year relative survival rate
                >thinking this translates to years taken off your life
                somehow you are a dumbass geek

              • 4 weeks ago
                Anonymous

                >dying sooner doesn't reduce your lifespan
                are you a downie or a Black person?

              • 4 weeks ago
                Anonymous

                so how many years is it you dumbass? you might as well tell me years are taken off our lives due to the potential of dying in a car crash with your dumbass logic

              • 4 weeks ago
                Anonymous

                >pan that gives you cancer
                >cancer reduces your chance of survival
                >only 40% of people survive 10 years with this cancer
                >BUT THAT ISN'T REDUCING MY LIFESPAN
                you're an illiterate Black person

              • 4 weeks ago
                Anonymous

                >cant even answer the 1 question
                >you WILL get cancer
                how many years are taken off my life you dumbass?

              • 4 weeks ago
                Anonymous

                >how many years are taken off my life you dumbass?
                all of the rest of them, when you die from cancer you moronic Black personmonkey. Don't use cancer-causing cookware and it doesn't happen.

              • 4 weeks ago
                Anonymous

                >all of the rest of them
                >survival rate is 0%
                >implying oyu get cancer to begin with
                you literally have no argument you dumbfrick, i cant even tell if you are trolling or actualy moronic
                go ahead, point out my misspelling to feel smart

              • 4 weeks ago
                Anonymous

                >implying oyu get cancer to begin with
                yes, using cancer causing chemicals in your food will give you cancer. You might be the single dumbest person in this board actually.

              • 4 weeks ago
                Anonymous

                >yes, using cancer causing chemicals in your food will give you cancer
                >yes, driving a car where you can die means you will die in a car
                >no don't look into the statistics on the potential of actually dying

              • 4 weeks ago
                Anonymous

                >all of this to defend eating the israelite's cancer
                Next you're going to tell me that big pharma ha smy best interests at heart

              • 4 weeks ago
                Anonymous

                Anon.... he isn't asking about survival rates for cancer patients...

              • 4 weeks ago
                Anonymous

                >use cancer-causing pan
                >get cancer
                >WELL AT LEAST I CAN REST ASSURED MY LIFE WON'T BE SHORTENED WHEN I DIE IN 5 YEARS OF UNNATTURAL PREVENTABLE CAUSES

              • 4 weeks ago
                Anonymous

                So your argument is that you will 100% get cancer if you don't use a cast iron?

              • 4 weeks ago
                Anonymous

                Teflon is carcinogenic, and that, added to general carcinogens you consume in day to day life can stack up. It is easy to remove it from your diet, by not cooking with those shitty pans.

            • 4 weeks ago
              Anonymous

              how does that take more time than a nonstick?
              >rinse with warm water
              >scrape it
              >dry on drying rack or wipe down with towel
              >put back away
              if you consider the 5 seconds it takes to add oil (again) before you cook with it an inconvenience I don't know what to tell you. If it's well seasoned you don't even need to reseason, just cook with oil.
              >hurrr you have to heat it up to season it
              do you not preheat your pan?

              • 4 weeks ago
                Anonymous

                >If it's well seasoned you don't even need to reseason
                what the frick is this shit? you gotta season your utensils now?

              • 4 weeks ago
                Anonymous

                >what the frick is this shit? you gotta season your utensils now?
                yes you season a cast iron pan to make it nonstick without cancer causing chemicals like a regular nonstick pan has. That's what the oil/baking is, polymerizing an oil on the surface.

              • 4 weeks ago
                Anonymous

                >yes you have to spend EXTRA time to get a non stick surface
                i dont know what to tell you.
                i understand these pans are healthier in every case but you geeks are arguing just to argue

              • 4 weeks ago
                Anonymous

                >10 minutes of work isn't worth preventing cancer
                I don't know what to tell you, you're just too moronic. You should pick up smoking, I hear it helps people get their work done quickly, I'm sure it's worth it.

              • 4 weeks ago
                Anonymous

                >it only takes 10 minutes to season
                >you gotta do it nearly every day
                >no this isn't extra time
                you're getting into your feelings trying to say this isn't extra time. you can't even admit its extra time without getting rustled, step off IST for a few months.
                i already agreed cast irons are superior but you crying so much you can't even admit more work is needed while at the same time saying its needed

              • 4 weeks ago
                Anonymous

                >you're getting into your feelings trying to say this isn't extra time. you can't even admit its extra time without getting rustled, step off IST for a few months.
                10 minutes is shorter than dying 20 years younger from cancer. If preventing cancer isn't worth 10 minutes of your time, go nuts bud.

              • 4 weeks ago
                Anonymous

                >so mad can't even stay on topic
                >+10 minutes doesn't mean extra time!!!
                no one said anything about cancer, the argument was about extra time spent.
                2/10 troll if you are a troll, try harder next time

              • 4 weeks ago
                Anonymous

                >You need to season it nearly every day
                Who told you this? They were memeing, you season it ONCE, and then just cook stuff in oil, and it seasons itself.

              • 4 weeks ago
                Anonymous

                Mine sometimes get a little dry so I season it every once in a while, but nowhere near every day / every time.

                I'm not sure where people got memed into cast iron being some sort of plant you have to carefully babysit everyday. You can abuse the heeeeeeeeell out of cast iron pans, the only thing that truely fricks them up are water (rust)

              • 4 weeks ago
                Anonymous

                >spend literal months and years of your life posting and lurking on a khazak woman hating forum
                >BUT MUH HECKIN 10 MINUTEORINOS!

                I have a feeling you aren't jacked and waste most of your time.

        • 4 weeks ago
          Anonymous

          you take food out immediately and clean it. alternatively, put water in dirty skillet/whatever and leave it on the stove for ten minutes, then rinse it off. you people are worse than idiots that can't clean garlic press

          • 4 weeks ago
            Anonymous

            >you take food out immediately and clean it. alternatively, put water in dirty skillet/whatever and leave it on the stove for ten minutes, then rinse it off
            how is that faster than a nonstick you drooling, moronic, Blacktic, balding, sniveling shitskin monkey

            • 4 weeks ago
              Anonymous

              >I NEED MY 10 MINUTES TO ...TO ...TO DO NOTHING, OKAY?

              • 4 weeks ago
                Anonymous

                >IM ALWAYS DOING SOMETHING AT EVERY SECOND OF EVERY DAY!!!
                >I AM NEVER ON IST DOING NOTHING!!!

        • 4 weeks ago
          Anonymous

          Sorry but seasoning them is too much effort. You take 10 more minutes for cooking some eggs, compared to the effortless non-sticky.

          how does that take more time than a nonstick?
          >rinse with warm water
          >scrape it
          >dry on drying rack or wipe down with towel
          >put back away
          if you consider the 5 seconds it takes to add oil (again) before you cook with it an inconvenience I don't know what to tell you. If it's well seasoned you don't even need to reseason, just cook with oil.
          >hurrr you have to heat it up to season it
          do you not preheat your pan?

          I literally just wipe my cast iron pans out with a cloth after using. No water, no cleaning products. Each time you could, the fats and oils add to the non-stick layer. It's so easy.

          how many years you geeky ass dyel? im not the same anon but you nerds are literally making shit up just to argue about a stupid pan?

          how does that take less time than a non-stick?

          Non-stick pans actually require washing, instead of just wiping, they are easy to scratch, and the Teflon WILL come off and it is carcinogenic.

          • 4 weeks ago
            Anonymous

            Teflon is carcinogenic, and that, added to general carcinogens you consume in day to day life can stack up. It is easy to remove it from your diet, by not cooking with those shitty pans.

            yea i understand its unhealthy, i was just pressing the geeks since they wanted to make arguments about nothing.
            they were getting mad cause i told them extra time = extra time

          • 4 weeks ago
            Anonymous

            No. Teflon is inert. Even if you ingest it it won't react with anything in your body. It's only carcinogenic if you get it very very hot, beyond normal cooking temps.

            • 4 weeks ago
              Anonymous

              >replacing functional molecules in your body with inert unreactive ones won't cause any damage
              https://dceg.cancer.gov/research/what-we-study/pfas
              ball cancer
              https://www.thelancet.com/journals/ebiom/article/PIIS2352-3964(23)00397-3/fulltext
              thyroid cancer
              https://www.atsdr.cdc.gov/pfas/health-effects/index.html
              kidney and ball cancer
              https://www.bcpp.org/resource/pfas-forever-chemicals-pfoa-pfos/
              breast cancer

          • 4 weeks ago
            Anonymous

            The byproduct of Teflon is bad. I don't live near the factory. Hopefully my food doesn't either
            Frick DuPont

          • 4 weeks ago
            Anonymous

            >No water, no cleaning products
            Ypipo dun clean they dishes

      • 4 weeks ago
        Anonymous

        more like trying to refute this stupid claim [...]

        Cast irongays are just like Linux gays
        they claim it takes absolutely no time to clean and maintain, yet in reality it's a fricking chore
        Tell me I'm wrong and that's not an accurate comparison lol

        • 4 weeks ago
          Anonymous

          you're dumb

          No, stop washing it!!!!
          Like i said here [...] and here [...] , you wipe it clean, no water, no soap, just wipe it out.

        • 4 weeks ago
          Anonymous

          >Cast irongays are just like Linux gays
          Highly astute observation.

        • 4 weeks ago
          Anonymous

          >they claim it takes absolutely no time to clean and maintain, yet in reality it's a fricking chore
          Run a stable distro like debian and it literally justwerks.

          • 4 weeks ago
            Anonymous

            kys

            • 4 weeks ago
              Anonymous

              Assmad wintoddler

              • 4 weeks ago
                Anonymous

                assmad linux dork who somehow cant understand that people dont want to be tricked into thinking this or that distro is trouble free

              • 4 weeks ago
                Anonymous

                I'm sorry you got filtered by Ubuntu

    • 4 weeks ago
      Anonymous

      You know you season it once and then never have to 're-season' it unless you use soap on it, right?

      If you're seasoning each time, you don't know how cast iron works, brainlet.

    • 4 weeks ago
      Anonymous

      And what do you do with that extra time? Shitpost on IST about how you have more important things to do?

      We get it, you don't care about your health enough to give it an effort, what is worth it for you tho?

    • 4 weeks ago
      Anonymous

      I've never had to season a cast iron pan, I just cook in it and don't frick up the coating.
      I'll even wash it with soap once in a while and it's fine I'm just gentle with it.
      If it's looking a little matte just rub some olive oil on it before storing

    • 4 weeks ago
      Anonymous

      >10 minutes
      are you moronic? just wash it immediately, dry it, and spray with oil. then you can put it right back into the cupboard. 2 mins max

      • 4 weeks ago
        Anonymous

        No, stop washing it!!!!
        Like i said here

        You rub oil All over the pan and bake it. After usage, just give it a light oil erry now and then to stop rust coming back. You're trying to create a projective layer to stop oxidation.
        [...]
        It sears fine, what's the issue?
        [...]
        Don't listen to this r-tard. Washingup Liquid is designed to break down oils and permeates through the oil of the pan and can create residue pockets. There is NO reason to wash your pan.
        I haven't washed mine in a year now, I just use a spatular to scrape out any crap or use a cloth and wipe it clean, and it'd done. You do NOT wash it.

        and here

        [...]
        [...]
        I literally just wipe my cast iron pans out with a cloth after using. No water, no cleaning products. Each time you could, the fats and oils add to the non-stick layer. It's so easy.
        [...]
        [...]
        Non-stick pans actually require washing, instead of just wiping, they are easy to scratch, and the Teflon WILL come off and it is carcinogenic.

        , you wipe it clean, no water, no soap, just wipe it out.

        • 4 weeks ago
          Anonymous

          you're dumb [...]

          "no soap" is 100% a boomer meme because when they were using cast iron soap was different and had a detrimental effect on the surface
          today even cast iron manufacturers recommend cleaning with dish soap
          stupid c**t

          • 4 weeks ago
            Anonymous

            >dish soap
            that's not a soap that's a surfactant
            dumbfrick
            we used to put morons like you down for everyone's benefit

            • 4 weeks ago
              Anonymous

              >parrots an outdated boomer meme
              >tries to argue semantics to avoid the main point

    • 4 weeks ago
      Anonymous

      You only need to season it once, and most come pre seasoned from the factory. The only time you need to re season it is if you somehow damaged the coating. Contrary to popular belief, you CAN use soap on cast iron; sometimes you have no choice but to use it. The one thing that is true in my experience though is that you should avoid cooking anything acidic in them; I got lazy and reckless and did a balsamic vinegar reduction in mine and the seasoning did start flaking off in certain parts.
      I'm gonna be honest, even though I like my cast iron pan, they are kind of overrated and over hyped. I am looking to get a carbon steel pan since they seem to have a lot of the benefits of cast iron without the weight.

      • 4 weeks ago
        Anonymous

        lmao try making eggs with factory seasoning and tell me how it goes

        • 4 weeks ago
          Anonymous

          I had no trouble frying eggs or scrambling them in a fresh lodge skillet. I think you either had too high of a heat for your scrambled

          • 4 weeks ago
            Anonymous

            [x] doubt
            everyone ive known and myself included had to take an angle grinder to a new lodge and grind the rough finish of it to get fast and efficient eggs trouble free
            you can sit there for 10 minutes on low heat for eggs though be my guest

  4. 4 weeks ago
    Anonymous

    >he has never cooked on an iron plate
    This is how you tell someone comes from a subhuman culture

    • 4 weeks ago
      Anonymous

      are you seasoning your skillet EVERY time???
      Imagine getting filtered by a frying pan

      • 4 weeks ago
        Anonymous

        That's why you can season deez nuts with your saliva by direct use of your tongue

  5. 4 weeks ago
    Anonymous

    >bring the cast iron pan straight to the table
    >food still cooking and sizzling
    I dont think theres a better feel. Knowing you are not unwittingly eating cancerous shit is also a plus.

    • 4 weeks ago
      Anonymous

      the black colour in your pan is literally carcinogenic carbon dipshit

      • 4 weeks ago
        Anonymous

        >be carbon-based life form
        >on a planet where literally all life is carbon-based
        >"science says carbon gives your carbon-based body cancer"
        I'm not buying it

        • 4 weeks ago
          Anonymous

          Especially since “health gurus” want you to eat charcoal now and they make dumb shit like charcoal toothbrushes.

          • 4 weeks ago
            Anonymous

            >health gurus market it
            >it MUST be good for you
            I have some colloidal silver to sell you anon

  6. 4 weeks ago
    Anonymous

    If you're not from some third world shithole and malnourished, more iron in your food is NOT a good thing.

    • 4 weeks ago
      Anonymous

      Oy vey, Dr. israelitebaum, you're so right! We need to cut red meat from our diet completely and replace with insect-based protein! I trust the science!

  7. 4 weeks ago
    Anonymous

    >which slave tool is better to ruin the meat God gave us?
    Stay mad cooklets, RAWCHADS win again and again, enjoy your man made cast iron compensation device

    • 4 weeks ago
      Anonymous

      >not cooking directly on tops of coals to extract even more contaminants from your meat
      ngmi

    • 4 weeks ago
      Anonymous

      cooking meat is older than most monkeys that predate humans and older than grain agriculture, if you wanna act like a subhuman Black person and eat raw meat be my guest

  8. 4 weeks ago
    Anonymous

    >anons are legitimately defending non-stick pans

    • 4 weeks ago
      Anonymous

      more like trying to refute this stupid claim

      ??
      i spend less time cleaning my cast iron than my non stick

  9. 4 weeks ago
    Anonymous

    Effortlessly btfos ur caveman tech

    • 4 weeks ago
      Anonymous

      >leeches chromium into your food giving you cancer
      >leeches nickel into your food giving you cancer
      no thanks

      • 4 weeks ago
        Anonymous

        If you're worried about chromium and nickel poisoning you might as well have a nice day

        • 4 weeks ago
          Anonymous

          >chromium and nickel poisoning
          I said cancer dipshit, toxicity complications are a different problem.

          >so mad can't even stay on topic
          >+10 minutes doesn't mean extra time!!!
          no one said anything about cancer, the argument was about extra time spent.
          2/10 troll if you are a troll, try harder next time

          >so mad can't even stay on topic
          the topic was that it is a minor amount of extra time for a massive health benefit. I don't know why that's so hard for you to understand unless you're a downie or a Black person.

          https://i.imgur.com/cDOaRBw.jpeg

          So your argument is that you will 100% get cancer if you don't use a cast iron?

          Yes, teflon causes cancer.

          • 4 weeks ago
            Anonymous

            >the topic was that it is a minor amount of extra time for a massive health benefit.
            Thats a statement, not an argument. Nice try moron

            • 4 weeks ago
              Anonymous

              >preventing cancer isn't an argument for a given pan dipshit

              • 4 weeks ago
                Anonymous

                >claiming cast iron pans are healthier is not a statement!
                >you're moronic tryign to say cancer is healthy!

              • 4 weeks ago
                Anonymous

                you are quite genuinely arguing in favour of using carcinogenic chemicals to cook with because.........
                Shalom rabbi

          • 4 weeks ago
            Anonymous

            show me ten people that died from chromium and nickel induced cancer

            • 4 weeks ago
              Anonymous

              because obviously I have access to confidential health records
              https://www.cancer.gov/about-cancer/causes-prevention/risk/substances/nickel
              https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6802009/
              I'll grant not being super worried about chromium though, since only the hexavalent species are as dangerous

              • 4 weeks ago
                Anonymous

                Can't even give me ONE death via stainless steel pan, pathetic nickelphobe

              • 4 weeks ago
                Anonymous

                I'm not even pressed about the stainless steel I just fricking hate nickel metal and everyone else should too
                >processed with a gaseous carcinogenic highly toxic carbonyl species
                >corrodes under dilute acidic conditions
                >equally as abundant as copper in earths crust and worse at every single thing copper does except ferromagnetism
                >isn't even worth much as scrap
                >isn't even confirmed to be an essential micronutrient
                Have fun with your SS pan but I fricking hate nickel

      • 4 weeks ago
        Anonymous

        just get enamell

      • 4 weeks ago
        Anonymous

        chromium into your food giving you cancer
        chromium(VI) compounds are carcinogenic. Cr(II) and Cr(III) compounds that liberate from these pans in trace amounts are however not.

        nickel into your food giving you cancer
        you can ger nickel-free pans if you domt live in a 3rd world country. even if you cant, thr amount of nickel that liberates from these is insignificant as it is only a minute constituent of stainless steel.
        i still forget shartmericans havw coins literally made out of nickel. touching these will give you 10x the nickel load vompared to using these pans.

        • 4 weeks ago
          Anonymous

          >i still forget shartmericans havw coins literally made out of nickel. touching these will give you 10x the nickel load vompared to using these pans.
          not since the fricking 1980s you moron
          > even if you cant, thr amount of nickel that liberates from these is insignificant as it is only a minute constituent of stainless steel.
          cookware is mandated by standards to be 304 stainless, which is 8%-10.5% nickel, you mouthbreathing Black personfricker

          • 4 weeks ago
            Anonymous

            >cookware is mandated by standards to be 304 stainless, which is 8%-10.5% nickel, you mouthbreathing Black personfricker
            do shartmericans really? oh no AHAHAHABAHAHAHAHAHHA OH NO PLEASE TELL ME.YOU ARE JOKING
            10 % MANDATED NICKEL

            • 4 weeks ago
              Anonymous

              now you see what I mean
              FRICK nickel
              CARBON steel gang

      • 4 weeks ago
        Anonymous

        Cast iron brained post.

        • 4 weeks ago
          Anonymous

          >Cast iron brained post.
          I couldn't give less of a frick about cast iron or not I just genuinely hate nickel

  10. 4 weeks ago
    Anonymous

    Of course. Was autistic about not using metal utensil and doing my seasoning but I just gave up and the only autistic thing I do about it nowadays is not leave water on it.
    Granted i use it two-three times a day(eggs, meat and sometimes potatoes).
    So I get a bit more iron? Interesting. What are its benefits?

  11. 4 weeks ago
    Anonymous

    I am indeed, I have a large and a small pan, and I was found to have small red-blood cells and an iron levels at the lowest-end for men (25-400ng, I was 30). I have been using them for near 2 years now, no idea what my levels are now though. I also have IBS and cut my ass alot from excess wiping, so I lose blood from that.

    • 4 weeks ago
      Anonymous

      >I also have IBS and cut my ass alot from excess wiping, so I lose blood from that.
      Just wash?

      • 4 weeks ago
        Anonymous

        Where do I do that at work? Walk put the cubicle and stick my ass in the sink? Even wetwipes don't help that much. I shit like 4 times a day and get frequent upset stomachs and diarrhoea.

        • 4 weeks ago
          Anonymous

          Change your diet dude. My little sister was diagnosed with Crohn's and ate junk all the time. She started fasting and eeduced her grain consumption by like 90% and her Crohn's went away and she lost 85 lbs in like 4 months.

          • 4 weeks ago
            Anonymous

            I eat better than most people and was raisrd on a healthy, varied and diverse diet. I've just always had this issue.

    • 4 weeks ago
      Anonymous

      >I also have IBS and cut my ass alot from excess wiping
      get a bidet you frickingmonkey

      • 4 weeks ago
        Anonymous

        I'm not some fricking froggy european or a chingchong chinaman with one of those self ass washing toilets.

        • 4 weeks ago
          Anonymous

          >I'm not some fricking froggy european or a chingchong chinaman with one of those self ass washing toilets.
          oh you're a subhuman Black person with shit caked on your ass, I see I see

      • 4 weeks ago
        Anonymous

        >bro just pressure wash the shit all over yourself
        swear to god you chinks are the most disgusting people, no wonder you all have buttworms.

        wipe, shower with soap.

        • 4 weeks ago
          Anonymous

          >pressure wash
          the Black person doesn't even know how the bidet works

          • 4 weeks ago
            Anonymous

            >bro just pressure wash the shit all over yourself
            swear to god you chinks are the most disgusting people, no wonder you all have buttworms.

            wipe, shower with soap.

            >wipe, shower with soap.
            Wipe with foaming soap then you don't have to shower every time
            t. Spotless butthole

            As I said before:

            Where do I do that at work? Walk put the cubicle and stick my ass in the sink? Even wetwipes don't help that much. I shit like 4 times a day and get frequent upset stomachs and diarrhoea.

            how do I manage this at work? I'll use the disabled toilet if I can and wash my ass in the sink, otherwise it's less easy.

        • 4 weeks ago
          Anonymous

          >wipe, shower with soap.
          Wipe with foaming soap then you don't have to shower every time
          t. Spotless butthole

    • 4 weeks ago
      Anonymous

      Wipe with babywipes.
      Never wipe with TP.

  12. 4 weeks ago
    Anonymous

    A good diet should give you plenty of iron. Excess is bad. Men don't menstruate so we don't need as much as women either.

  13. 4 weeks ago
    Anonymous

    HORY SHET!
    CHEN! STOP COOKING ON THAT FRICKEN FISHA PRICE OVEN!

  14. 4 weeks ago
    Anonymous

    Teflon is not only carcinogenic but it doesnt allow you to cook properly as in actually deglazing and shit like that, you are doing yourself a disservice by not switching to something else.

  15. 4 weeks ago
    Anonymous

    >chemical is only dangerous when its heated
    >it's mainly used to coat things that are heated

    imagine having to pitch that at a board meeting

    • 4 weeks ago
      Anonymous

      >uh, we can sell it, but we need the funny hats guys
      >will it hurt the goyim?
      >you bet

  16. 4 weeks ago
    Anonymous

    Yes! I even made a thread with the pizza I made some days ago and anons gave me some helpful tips. Never going back to non stick teflon goyware, cooking with a cast iron is piss easy. It's also heavy as frick so extra gains for me

    • 4 weeks ago
      Anonymous

      >. It's also heavy as frick so extra gains for me
      Underrated aspect, its unironically helping me be less of a wristlet

    • 4 weeks ago
      Anonymous

      Looks fricking nice, anti goyslop

      • 4 weeks ago
        Anonymous

        That looks like some good as pizza

        thanks anons

    • 4 weeks ago
      Anonymous

      That looks like some good as pizza

    • 4 weeks ago
      Anonymous

      Skillet pizza is great.
      Being able to just toss these things and stainless steel pans in the oven is great
      I like to fry a bunch of butternut squash and redskin potatoes on the stovetop and then toss them in the oven to finish up

  17. 4 weeks ago
    Anonymous

    I've only used teflon pans for the past 20 years and I'm cancer free

    you'll never get me, cast iron shills

    • 4 weeks ago
      Anonymous

      >and I'm cancer free
      >ACK!

  18. 4 weeks ago
    Anonymous

    >he uses a pan to cook food and not just the oven
    Plebs
    But if you really have to use a pan use a stainless steel pan. Work as good as cast iron and less autistic seasoning and cleaning likd with cast iron

    • 4 weeks ago
      Anonymous

      >he doesn't light food on fire as it enters his mouth to cook it
      NGMI

  19. 4 weeks ago
    Anonymous

    I wish I knew what you gays knew. I tried for MONTHS to cook with a cast iron. I would cook ONLY meat and eggs. Every morning, eggs stuck like glue and bacon was extremely unevenly cooked. Then immediately after removing food, I would put hot water from the faucet into the pan where it would immediately come to a slight boil and I would use the gentlest lodge brand scrub brush to remove all stuck on food. I would immediately dry it all over with paper towels and without exception, It would always look worse than the day before after drying it. I would then apply olive oil and put it on the burner on the lowest head for just a few minutes to ensure no water and a slight bind with the olive oil. I would repeat this same process with ground beef at night. Every day, after cooking and cleaning but before applying the olive oil, the pan would get worse and worse. First white spots. Then eventually the spots would turn orange. The pan looked OK after covering it up with olive oil, but the fact that it looked worse every day before applying the oil eventually led to me giving up. I was literally stressing the frick out over a goddamn pan and I couldn't take it anymore. I went out and spent 16 dollars on a nonstick pan at Walmart and I'm much happier. I still use the cast iron for steaks because for some reason the pan never gets all fricked up looking if that's the only thing I cook in them.

    • 4 weeks ago
      Anonymous

      >Every morning, eggs stuck like glue and bacon was extremely unevenly cooked.
      poorly seasoned pan
      >Then immediately after removing food, I would put hot water from the faucet into the pan where it would immediately come to a slight boil and I would use the gentlest lodge brand scrub brush to remove all stuck on food.
      appropriate
      > I would immediately dry it all over with paper towels and without exception, It would always look worse than the day before after drying it.
      because you already poorly seasoned it, you likely ruined it more
      >I would then apply olive oil and put it on the burner on the lowest head for just a few minutes to ensure no water and a slight bind with the olive oil. I would repeat this same process with ground beef at night.
      try a full towel-applied oil coating, then roast in the oven at a medium-high temperature instead
      >Every day, after cooking and cleaning but before applying the olive oil, the pan would get worse and worse. First white spots. Then eventually the spots would turn orange.
      improperly seasoned, left gaps for the metal
      actually just a skill issue

      • 4 weeks ago
        Anonymous

        Alright let's talk about some issues
        >I would then apply olive oil
        Don't ever use olive oil on your pans as it can go rancid. Use a tasteless oil like sunflower.
        >and put it on the burner on the lowest head for just a few minutes to ensure no water and a slight bind with the olive oil.
        You don't really need to re-heat a pan to season it. Just heat it up (opens the pores of the iron), oil it and let it cool off. You don't even need a ton of oil.

        Seems like you need a hard reset on your pan. What you do is you is put in a bunch of salt and heat the living shit out of your pan. Then you wash it with a scrub. Then you put it in the oven and bake it for an hour at like full blast. Once that is dont you let it cool slightly and then you oil it.

        Once it's hard reset with a new fresh clean and seasoning do the following

        Always clean it while it's hot. You can use water if you want, you can use a wooden spatula to scrap it, whatever.

        Always use hot water, never ever clean your hot iron with cold water

        When you clean the pan while it's hot, it'll be plenty dry if you just let it hang out while its hot. What I usually do is I just put it back on the stove when its off (but still hot).

        You fricked this up by overthinking.

        Parroting what essentially amounts to bro-science for cast iron.

        I wish I knew what you gays knew. I tried for MONTHS to cook with a cast iron. I would cook ONLY meat and eggs. Every morning, eggs stuck like glue and bacon was extremely unevenly cooked. Then immediately after removing food, I would put hot water from the faucet into the pan where it would immediately come to a slight boil and I would use the gentlest lodge brand scrub brush to remove all stuck on food. I would immediately dry it all over with paper towels and without exception, It would always look worse than the day before after drying it. I would then apply olive oil and put it on the burner on the lowest head for just a few minutes to ensure no water and a slight bind with the olive oil. I would repeat this same process with ground beef at night. Every day, after cooking and cleaning but before applying the olive oil, the pan would get worse and worse. First white spots. Then eventually the spots would turn orange. The pan looked OK after covering it up with olive oil, but the fact that it looked worse every day before applying the oil eventually led to me giving up. I was literally stressing the frick out over a goddamn pan and I couldn't take it anymore. I went out and spent 16 dollars on a nonstick pan at Walmart and I'm much happier. I still use the cast iron for steaks because for some reason the pan never gets all fricked up looking if that's the only thing I cook in them.

        What you actually do is stop giving a frick. Enjoy your damn food, clean the pan however, whenever you want, with regular hand-washing dish soap and whatever brush or scrubby gets the job done. Hand dry the part you want to be nonstick, don't have to be too picky.

        Then oil it. Thin coating wherever you want it to be nonstick. Wipe oil on, then off with a paper towel. Oil choice, whatever. I use bacon grease because I have a free, never ending supply. It's not super important. Slap it back on the stove on high heat, and crank your exhaust fan. Literally burn that thin coating - you want to polymerize the oil, which is what seasoning actually is. It takes high or prolonged heat and smoke is a sign that it's working. You can literally watch the oil change as you do this.

        Turn it off, let it sit until you want it again.

        Repeat this process every time. Will be seasoned great in a few uses.

        And before anyone (You)'s this, if any of what I just described damages your season, then your season was shit.

        • 4 weeks ago
          Anonymous

          >dish soap and whatever brush or scrubby gets the job done. Hand dry the part
          Stopped reading after that.

      • 4 weeks ago
        Anonymous

        I started off with a literal grandma pan that was shiny black so it was NOT poorly seasoned to start with.

        Alright let's talk about some issues
        >I would then apply olive oil
        Don't ever use olive oil on your pans as it can go rancid. Use a tasteless oil like sunflower.
        >and put it on the burner on the lowest head for just a few minutes to ensure no water and a slight bind with the olive oil.
        You don't really need to re-heat a pan to season it. Just heat it up (opens the pores of the iron), oil it and let it cool off. You don't even need a ton of oil.

        Seems like you need a hard reset on your pan. What you do is you is put in a bunch of salt and heat the living shit out of your pan. Then you wash it with a scrub. Then you put it in the oven and bake it for an hour at like full blast. Once that is dont you let it cool slightly and then you oil it.

        Once it's hard reset with a new fresh clean and seasoning do the following

        Always clean it while it's hot. You can use water if you want, you can use a wooden spatula to scrap it, whatever.

        Always use hot water, never ever clean your hot iron with cold water

        When you clean the pan while it's hot, it'll be plenty dry if you just let it hang out while its hot. What I usually do is I just put it back on the stove when its off (but still hot).

        You fricked this up by overthinking.

        I cooked with it twice a day so there was no fear of it going rancid. I also do a reset several times. Cooking it in the oven for hours even. I overthinked it and ai underthinked it. I watched tutorial, I read a hundred reddit posts, I read articles, I even learned deeper into the science of polymerization. And then I said frick it and cooked without caring. It didn't work. It continued to get worse.

        Black person with cast iron you actually have to learn how to cook, i bet you fry everything on the highest heat not realising you vaporized the oil/butter, damn you sure are stupid.
        >verification not required

        I did make that mistake once so I started cooking with much lower heat being careful to allow thorough preheating.

        [...]
        Parroting what essentially amounts to bro-science for cast iron.

        [...]
        What you actually do is stop giving a frick. Enjoy your damn food, clean the pan however, whenever you want, with regular hand-washing dish soap and whatever brush or scrubby gets the job done. Hand dry the part you want to be nonstick, don't have to be too picky.

        Then oil it. Thin coating wherever you want it to be nonstick. Wipe oil on, then off with a paper towel. Oil choice, whatever. I use bacon grease because I have a free, never ending supply. It's not super important. Slap it back on the stove on high heat, and crank your exhaust fan. Literally burn that thin coating - you want to polymerize the oil, which is what seasoning actually is. It takes high or prolonged heat and smoke is a sign that it's working. You can literally watch the oil change as you do this.

        Turn it off, let it sit until you want it again.

        Repeat this process every time. Will be seasoned great in a few uses.

        And before anyone (You)'s this, if any of what I just described damages your season, then your season was shit.

        Tried not giving a frick until half the inside of the pan was orange. Hard to not give a frick then.

        • 4 weeks ago
          Anonymous

          The one thing that matters with cast iron is not leaving them wet. You dry them on the stove after washing. The orange was just surface rust, though - should have come right off.

    • 4 weeks ago
      Anonymous

      Alright let's talk about some issues
      >I would then apply olive oil
      Don't ever use olive oil on your pans as it can go rancid. Use a tasteless oil like sunflower.
      >and put it on the burner on the lowest head for just a few minutes to ensure no water and a slight bind with the olive oil.
      You don't really need to re-heat a pan to season it. Just heat it up (opens the pores of the iron), oil it and let it cool off. You don't even need a ton of oil.

      Seems like you need a hard reset on your pan. What you do is you is put in a bunch of salt and heat the living shit out of your pan. Then you wash it with a scrub. Then you put it in the oven and bake it for an hour at like full blast. Once that is dont you let it cool slightly and then you oil it.

      Once it's hard reset with a new fresh clean and seasoning do the following

      Always clean it while it's hot. You can use water if you want, you can use a wooden spatula to scrap it, whatever.

      Always use hot water, never ever clean your hot iron with cold water

      When you clean the pan while it's hot, it'll be plenty dry if you just let it hang out while its hot. What I usually do is I just put it back on the stove when its off (but still hot).

      You fricked this up by overthinking.

      • 4 weeks ago
        Anonymous

        >You don't really need to re-heat a pan to season it.
        >Just heat it up
        lmaooooooooooo

        • 4 weeks ago
          Anonymous

          You dont need to reheat AFTER seasoning, pores are open after the first heating, heating it again after that is kind of pointless

          >avoids cancerous teflon
          >uses cast iron pan coated in oxidised reheated seed oil

          lol

          i think a butter seasoning would get real nasty, but i havent tried it

      • 4 weeks ago
        Anonymous

        >avoids cancerous teflon
        >uses cast iron pan coated in oxidised reheated seed oil

        lol

        • 4 weeks ago
          Anonymous

          I bought my cast iron unseasoned and have only used animal fats and the occasional coconut oil. Probably doesn't make much of a difference you aren't eating the seasoning but it gives me a bit of peace of mind

        • 4 weeks ago
          Anonymous

          >oxidised reheated seed oil
          Doesn't much matter what oil you start with. When you season the pan, you heat it enough that there's just carbon left.

      • 4 weeks ago
        Anonymous

        >You fricked this up by overthinking.
        >Gives very detailed explanation on how to season your kitchen utensils
        I would argue cleaning it and then applying oil is the complete opposite of overthinking. You trying to break this down is literally overthinking

        • 4 weeks ago
          Anonymous

          >I would argue cleaning it and then applying oil is the complete opposite of overthinking

          Cleaning and oiling was pretty much what I described. Just with a little more details. You don't wanna use cold water on hot iron when cleaning it, and you don't really want to use olive oil as it can go rancid to oil it. Is it that hard to understand?

    • 4 weeks ago
      Anonymous

      Black person with cast iron you actually have to learn how to cook, i bet you fry everything on the highest heat not realising you vaporized the oil/butter, damn you sure are stupid.
      >verification not required

      • 4 weeks ago
        Anonymous

        >Black person with cast iron you actually have to learn how to cook
        i've worked everywhere from taco joints to michelin star restaurants and not a single joint used a regular cast iron because they're inefficient and for morons. we use carbon steel, copper, and very rarely *enameled* cast iron

        but leave it to the civilians to think they know how to cook

        • 4 weeks ago
          Anonymous

          >michelin star restaurants never use cast iron

          • 4 weeks ago
            Anonymous

            Not the same anon but the only times I have ever seen cast irons in any of Ramsay's kitchen is when he is at home

            • 4 weeks ago
              Anonymous

              this, pretty much
              cast iron users are actually a meme at most kitchens.
              the last place I worked at called them "brandons" since they like to argue online and be wrong about everything, and can't actually cook

            • 4 weeks ago
              Anonymous

              Cast iron takes longer to heat up, longer to lose heat, etc. so it makes sense its not used commercially and stuff like copper is, but the fact that even he has them at home should show how comfy and good they are for cooking if you arent trying to shit out 30 meals in an hour

              • 4 weeks ago
                Anonymous

                Yea I see a lot of home recipes using cast irons as baking pans. I have no issues with cast irons, I just have issues with the geeks here. Its very similar to weed smokers trying to claim its only filled with benefits, absolutely 0 down sides.

              • 4 weeks ago
                Anonymous

                The real reasons are:
                >professional cooks are complete dumbasses, second only to doctors in how useless they are outside of their exact specialty. The techniques it would take to properly maintain a cast iron pan in a commercial setting are an ocean beyond what they could handle.
                >can't run them through the dishwasher. That overworked minimum wage latinx that was just hired off the street yesterday isn't going to take 5 seconds to scrub that shit.

              • 4 weeks ago
                Anonymous

                pretty much this as a former chef yes everyone in the restaurant industry needs to be spayed and neutered

          • 4 weeks ago
            Anonymous

            yeah, the two i worked at didn't
            don't reply again civvie. you wouldn't last a single day on the line

            • 4 weeks ago
              Anonymous

              >you wouldn't get the valor us cooks have, civilian
              >were bad ass and special, OKAY?

              • 4 weeks ago
                Anonymous

                yeah when i'm talking to an ape who takes 30 seconds to dice an onion, you don't have the privilege of being taken seriously by me or any other chef.

            • 4 weeks ago
              Anonymous

              I don't want to spend any time around you lot of coked out alcoholics

              • 4 weeks ago
                Anonymous

                that's cool civvie. keep larping as a cook

              • 4 weeks ago
                Anonymous

                >that's cool civvie
                not the same anon but you are gay as frick sounding like some grade school student

              • 4 weeks ago
                Anonymous

                i know you're samegayging, civvie. keep watching foodwishes.

              • 4 weeks ago
                Anonymous

                im not, stay mad as an adult trying to be cool on the internet

              • 4 weeks ago
                Anonymous

                >There is no way im sounding gay as frick and other anons will point it out
                >I am the superior here

              • 4 weeks ago
                Anonymous

                you're talking to more than one person you fricking moron

              • 4 weeks ago
                Anonymous

                Reminder that Gordon Ramsay has repeatedly lost cook-offs to random home cooks and moms who have never taken a cooking lesson or worked in a commercial kitchen in their life. Imagine dedicating your entire life to being an hecking epic master chef just to get cooking mogged by a 35 year old white lady that just does whatever in the kitchen because "it tastes good and my kids like it".
                I work a real job and people outside my trade could never compete with me in my field. Many would get hurt or die even trying. All that being said, commercial cooks are great if you need a coke plug.

              • 4 weeks ago
                Anonymous

                >le heckin white woman
                You sound like a gimp, but true what you said about chefs being cokeheads.

              • 4 weeks ago
                Anonymous

                >I work a real job and people outside my trade could never compete with me in my field. Many would get hurt or die even trying.
                Sucking dick can't be THAT hard

            • 4 weeks ago
              Anonymous

              >civvie
              Kek. I fricking hate food service gays.

          • 4 weeks ago
            Anonymous

            They don't really, I use cast iron at home and have worked in many restaurants, there's no practical reason to use cast iron especially since we're tossing around pans all fricking night so the lighter the better. All the pans in the restaurants I've worked in have been SS or teflon
            Those Teflon pans get scratched as frick in the back btw, if you're worried about that kind of thing. Managers do not give a frick they just want to cut costs.

          • 4 weeks ago
            Anonymous

            I buy it. After all, Michelin star restaurants usually don't give a shit about what they feed you. See how often they use teflon pans, seed oils, and store their oils, water, and sauces in plastic containers, as well as store food in plastic wrap, sometimes even heating food with plastic wrap on it. They will charge you $400 and then feed you a plate of microplastics and endocrine-disruptors becauss they don't give a shit about your health, nor their own.

            • 4 weeks ago
              Anonymous

              >has literally never seen the inside of a Michelin star restaurant
              They vary greatly, just like normal restaurants. However the vast, vast majority have far better food handling etiquette than you do at home. They will literally waste more than 50% of food just to get the freshest, perfectly shaped and clean piece. Whether the price and waste is worth the presentation and experience is up to you, or would be, if you weren't poor, lmao. But again, like normal restaurants, it varies. I've been to some that I really just didn't like but some I've been to multiple times. The vast majority I've been to or even have read about, you can see literally everything they're doing as they have an open kitchen, so what you're claiming is provably false with your own eyes. Most modern high end dining restaurants are designed like this now.

              Reminder that Gordon Ramsay has repeatedly lost cook-offs to random home cooks and moms who have never taken a cooking lesson or worked in a commercial kitchen in their life. Imagine dedicating your entire life to being an hecking epic master chef just to get cooking mogged by a 35 year old white lady that just does whatever in the kitchen because "it tastes good and my kids like it".
              I work a real job and people outside my trade could never compete with me in my field. Many would get hurt or die even trying. All that being said, commercial cooks are great if you need a coke plug.

              >Reminder that Gordon Ramsay has repeatedly lost cook-offs to random home cooks and moms who have never taken a cooking lesson or worked in a commercial kitchen in their life.
              >still believing in reality TV
              It's literally scripted, you NPC. Those "random home cooks?" Often not home cooks. Winning? Decided by script for best dramatic effect. Even the "live" cook-offs are scripted. There are teleprompts FOR THE AUDIENCE to tell them when to applaud or gasp or whatever. They are coached before filming even starts. If you don't cooperate you're either booted from the get-go or you just get edited out in post if it's an issue (usually not as the majority will cooperate).

              Whether Gordon is a great cook, I have no idea. I've never had anything he's cooked personally nor do I plan to. I assume he has some skill though, and skill in planning menus and dishes that home cooks do not by mere professional exposure.

  20. 4 weeks ago
    Anonymous

    Lmao at everyone thinking seasoning is some 10 minute thing, I literally just chain mail scrub, dry off and it’s done. I don’t even need soap most of the time.
    You truly are an idiot if you think cast irons are high maintainence, and you’re missing out on kino reverse sears.

  21. 4 weeks ago
    Anonymous

    luv me cast iron
    luv me non-stick
    simple as.

  22. 4 weeks ago
    Anonymous

    Only problem with cast iron is I cant do either wine, tomatos, vinegar or lemon in it because in my experience it just kills the seasoning.
    And I like using wine for like half the stuff I wanna make.

  23. 4 weeks ago
    Anonymous

    I am using a carbon steel pan.
    To clean it I just use boiling water and scrape anything out of it with a wooden spatula.
    Non stick is shit, even if you ignore the possible health issues of cooking on nonstick, they are inferior because the previous pan surfaces last basically forever.
    Why would I get a nonstick that lasts like 6-18 months?

    • 4 weeks ago
      Anonymous

      i basically had to relearn cooking after using non stick for most of my life

  24. 4 weeks ago
    Anonymous

    why do service workers refer to people as civilians? do they really think they're hardcore?

    • 4 weeks ago
      Anonymous

      Its a IST meme borne out of The Bear

    • 4 weeks ago
      Anonymous

      They don't. Its just this thread and you being mad about it. Same with any other term from the internet

  25. 4 weeks ago
    Anonymous

    >heat nonstick pan
    >nearby birds drop dead
    >heat iron or stainless steel pan
    >nearby birds dont die
    Hmm...
    Also they dont last very long.

    • 4 weeks ago
      Anonymous

      sounds like birds are dyel as frick.

  26. 4 weeks ago
    Anonymous

    I always sear super hot and shit sticks, also worse for sauces as compared to my trusty iron ingot.

  27. 4 weeks ago
    Anonymous

    I dont know what to buy now
    Cast iron or stainless?

    Will i get aids and die immidiately after using stainless?

    • 4 weeks ago
      Anonymous

      >Will i get aids and die immidiately after using stainless?
      thats the point of going with a good stainless, they are perfect and they dont leak

    • 4 weeks ago
      Anonymous

      Nonstick sucks but cast iron is good for bigger steaks and not losing heat when say chicken stock is added to jambalaya. Cant blacken in anything but cast iron great for shrimp and fish.

      Nonstick is trash, stainless is best for anything else. Youll get less grey rings on a steak with stainless and can do like 325 instead of 375 400. Nobody makes omelettes and shit in a cast iron

      • 4 weeks ago
        Anonymous

        >Nobody makes omelettes and shit in a cast iron
        Au contraire, mon frere

        • 4 weeks ago
          Anonymous

          A french omelette in a cast iron would look grey. The secret is in adding lil pieces near the end so it barely is melted by when you roll it.

      • 4 weeks ago
        Anonymous

        Black person I make omelettes in mine all the time, just make sure your pan is seasoned correctly.
        Learn to use it properly, cook with butter on low to med heat,

        • 4 weeks ago
          Anonymous

          I bet mines better, i prefer to blacken shit in my pan.

          I mean maybe youre right because i know my favorite steakhouse potatoes are done in a cast iron so ill have to spend the evening washing it bare.

  28. 4 weeks ago
    Anonymous

    >be carbon based life form
    >require huge amounts of energy to make carbon a useful reactive element
    >intake neutral elemental carbon
    >body cannot handle unreactive carbon
    >unreactive carbon disrupts body function
    >cancer
    https://www.ncbi.nlm.nih.gov/books/NBK326509/
    you're an idiot, that's why no black food dye on earth is made with carbon black

    • 4 weeks ago
      Anonymous

      >oxygen fricks up your body because it is reactive!
      >take antioxidants to spare your body the damage caused by reactive species!
      >beware reactive oils and freed radicals! Their reactive nature destroys your body!
      >take heed! Unreactive carbon fricks up your body! You need reactive species!
      Scientists are fricking stupid. Your linked study was thoroughly unconvincing.

    • 4 weeks ago
      Anonymous

      >unreactive carbon
      >unreactive
      >fricks your body up
      If it’s unreactive you would just shit it out

      • 4 weeks ago
        Anonymous

        >If it’s unreactive you would just shit it out
        PFAS are carcinogenic for the same reason, you're a midwit

        >replacing functional molecules in your body with inert unreactive ones won't cause any damage
        https://dceg.cancer.gov/research/what-we-study/pfas
        ball cancer
        https://www.thelancet.com/journals/ebiom/article/PIIS2352-3964(23)00397-3/fulltext
        thyroid cancer
        https://www.atsdr.cdc.gov/pfas/health-effects/index.html
        kidney and ball cancer
        https://www.bcpp.org/resource/pfas-forever-chemicals-pfoa-pfos/
        breast cancer

        • 4 weeks ago
          Anonymous

          So what are you saying, that inert, unreactive compounds are fine cos you just shit them out, or they're carcinogenic like PFAS are?

          • 4 weeks ago
            Anonymous

            >or they're carcinogenic like PFAS are?
            that's the one, both are unreactive which makes them difficult to remove from the body and impede normal functions.

  29. 4 weeks ago
    Anonymous

    ITT: literally no one knows how to use a cast-iron pan
    Even the proponents are falling prey to decades-old wives tales

    • 4 weeks ago
      Anonymous

      elaborate

      • 4 weeks ago
        Anonymous

        This whole thread is people swearing by old wives tales. Each time you use it, just clean your pan, oil it, heat it until the oil smokes, and get on with your life. This exact routine has given me a pan with a surface like glass.

      • 4 weeks ago
        Anonymous

        I'm the anon you replied to, the other anon is someone else. Everyone in this thread, even those that are arguing how low maintenance they are, thinks the maintenance required is more than it is. You season it when you first get it by doing a few cycles of oiling and baking the pan, then yoy just use it like a regular pan. You wash it with dish soap. I don't even oil mine after washing because I cook a lot of beef im it so ir is always getting fresh oil. The "don't use soap on cast iron" thing comes from back in the day when soap had a lot of lye in it. Now that dishsoap isn't really caustic there is no need to avoid it. Just make sure your cast iron is COMPLETELY dry anytime you wash it or get water in it in any way. No extra bs needed.

  30. 4 weeks ago
    Anonymous

    really shows how leddit this place is that a cast iron pan is the thread of the day.

  31. 4 weeks ago
    Anonymous

    >really shows how leddit this place is that a cast iron pan is the thread of the day.

  32. 4 weeks ago
    Anonymous

    Iron is a heavy metal. It is not good to have excess amounts of iron in your blood.
    >hurr durr you're vegan uhhh uhhh you're a liberal israelitewwww ooh I got you
    Okay go to the asian grocery store and buy the pork blood and inject it. I don't care what (You) do but I do care about (You) tricking other people. Go eat rocks for minerals while you're at it.

    • 4 weeks ago
      Anonymous

      who pissed in your cherrios vegan?

  33. 4 weeks ago
    Anonymous

    Bros there's some orange spots and lines on the bottom of my pan, are they manifestations of rusting?

    How do I clean them? Conventional means, such as soap and water, don't do anything because the spots return.

    • 4 weeks ago
      Anonymous

      look up how to impregnate cast iron cookware
      inb4 "impregnate" jokes by coombrains

    • 4 weeks ago
      Anonymous

      You rub oil All over the pan and bake it. After usage, just give it a light oil erry now and then to stop rust coming back. You're trying to create a projective layer to stop oxidation.

      Try and sear chicken on a cast iron for a french or italian dish, steak is just easy. Cajun is the only real reason.

      Do you even drink? Weed legit does not impair me unless im at like 3 bowls and 1000mg of edibles.

      It sears fine, what's the issue?

      I'm the anon you replied to, the other anon is someone else. Everyone in this thread, even those that are arguing how low maintenance they are, thinks the maintenance required is more than it is. You season it when you first get it by doing a few cycles of oiling and baking the pan, then yoy just use it like a regular pan. You wash it with dish soap. I don't even oil mine after washing because I cook a lot of beef im it so ir is always getting fresh oil. The "don't use soap on cast iron" thing comes from back in the day when soap had a lot of lye in it. Now that dishsoap isn't really caustic there is no need to avoid it. Just make sure your cast iron is COMPLETELY dry anytime you wash it or get water in it in any way. No extra bs needed.

      Don't listen to this r-tard. Washingup Liquid is designed to break down oils and permeates through the oil of the pan and can create residue pockets. There is NO reason to wash your pan.
      I haven't washed mine in a year now, I just use a spatular to scrape out any crap or use a cloth and wipe it clean, and it'd done. You do NOT wash it.

      • 4 weeks ago
        Anonymous

        Thanks for answering fellow digits bro. I will bake it after I clean it. Do you recommend that I clean it with a steel wool before baking? I would clean only the possibly rusty parts and not the interior since it's not rusted. I would assume that if I mess things and the rust comes back, it's at such an early stage it won't affect the pan.
        >After usage, just give it a light oil erry now and then to stop rust coming back.
        See, that's where I was messing up. I'm using my pan twice a day on most days, cooking anything from eggs, to 'tato, to bacon, pork chops and chicken breast. I was negligent to the back of my pan. I will do that from now on, once or twice a week.

        look up how to impregnate cast iron cookware
        inb4 "impregnate" jokes by coombrains

        >look up how to impregnate cast iron cookware
        It would be very hard

        • 4 weeks ago
          Anonymous

          Nah just clean it up, rub down with oil qnd back upside (interior facing down) for an hour+ at 200c. Then after using the pan, whether baking in it, or frying, just wipe out the inside so there's no leftover food in there and it's done. The fats and oils you use in cooking should keep it re-seasoned.

          • 4 weeks ago
            Anonymous

            Alright man, I will. Thank you!

  34. 4 weeks ago
    Anonymous

    >He doesn't want to die from cancer
    >Uses iron cast frying pan
    >Dies from another cancer anyway
    L M A O

  35. 4 weeks ago
    Anonymous

    Iron within, iron Without

  36. 4 weeks ago
    Anonymous

    steel for chicken
    iron for steak
    non stick for eggs

    • 4 weeks ago
      Anonymous

      >non stick for eggs
      why? if you are just frying egg you can use cast iron easily

      if you're making fancy omelettes its easier on non stick though

      • 4 weeks ago
        Anonymous

        This. I use my small cast iron for eggs all the time.

        chromium into your food giving you cancer
        chromium(VI) compounds are carcinogenic. Cr(II) and Cr(III) compounds that liberate from these pans in trace amounts are however not.

        nickel into your food giving you cancer
        you can ger nickel-free pans if you domt live in a 3rd world country. even if you cant, thr amount of nickel that liberates from these is insignificant as it is only a minute constituent of stainless steel.
        i still forget shartmericans havw coins literally made out of nickel. touching these will give you 10x the nickel load vompared to using these pans.

        >liberated nickel
        Lol,

        • 4 weeks ago
          Anonymous

          >liberated nickel
          Nickel metal and nickel alloys react in dilute acid (like every fricking food on earth) to release nickel ions

  37. 4 weeks ago
    Anonymous

    >iron in cast iron pans
    >not heme iron but real iron, like fricking ingot iron
    >stacking non-heme iron in your body in this day and age when you're constantly surrounded by EMF fields from cell towers and other shit
    >falling for the "iron from a literal fricking pan is good for you" israelite meme
    don't forget to also buy the cereal with iron shavings in it to speedrun your way to becoming a real life human magnet

    fricking morons

  38. 4 weeks ago
    Anonymous

    cast iron is really fricking annoying to clean
    if you dont maintain it by seasoning it will stink up the whole fricking place everytime you cook
    ask me how i know

    • 4 weeks ago
      Anonymous

      No it doesn't

    • 4 weeks ago
      Anonymous

      >ask me how i know
      because you're too moronic to clean it properly kek
      mad bcuz bad

      • 4 weeks ago
        Anonymous

        you clean it with steel wool and you season it in the oven face down moron I know exactly how to do it
        sick of you morons shilling cast iron like it's the easiest thing in the world

    • 4 weeks ago
      Anonymous

      >if you dont maintain it by seasoning it will stink up the whole fricking place everytime you cook
      Anon, it's a piece of metal with a tiny coat of oil on it. We're not telling you to cook on year old food crust. Clean your goddamn equipment.

      • 4 weeks ago
        Anonymous

        you're an idiot that doesnt understand how cast iron works and how porous it is if you think of it as a piece of metal with a thin coat of oil on it
        that would be adequate as a description for carbon steel, not cast iron

        • 4 weeks ago
          Anonymous

          Seems like you're the one getting filtered by a tiny piece of metal. Clean your goddamn pan you slob.

          • 4 weeks ago
            Anonymous

            yep you're an idiot

            • 4 weeks ago
              Anonymous

              >I am incapable of utilizing and maintaining a piece of cooking equipment people have used for hundreds of years
              >your an idoit!!!!!!!!!!

              Go stinky up your place with your badly maintained pan.

              • 4 weeks ago
                Anonymous

                go stink your whole kitchen up putting it in an oven for 30 mins+ with high smoke point oil multiple times a week, you can own the non-stick plebs that way

              • 4 weeks ago
                Anonymous

                Mine doesn't stink at all, I've never heard anyone having this problem at all.

                I've heard about people fricking their season up over and over and getting a sticky pan, but not a pan that stinks? The frick are you doing with your shit

              • 4 weeks ago
                Anonymous

                stink = smoke
                you probably just learned to ignore it
                and no restaurants use cast iron because its a meme lmao

              • 4 weeks ago
                Anonymous

                If your food is smoking you're cooking it way way too high tempatures.

              • 4 weeks ago
                Anonymous

                moving goal posts, talking about seasoning in an oven
                you season it at a reasonably high temperature and that's unavoidable

                https://i.imgur.com/ewth7yg.jpeg

                i accept your concession

              • 4 weeks ago
                Anonymous

                you can lead a moron to facts but you can't make them learn...

              • 4 weeks ago
                Anonymous

                you naive if you think even if you preseason your pan it doesnt absorb anything

                I am baffled by your ability to get filtered by a pan, and I'm honestly glad non-stick is an option for you guys, you'd go hungry otherwise.

                I did not get filtered by the pan, I realized it was not worth the trouble of using it for daily use
                Understand?

              • 4 weeks ago
                Anonymous

                >I did not get filtered by the pan
                says the moron using a carcinogenic pan because he can't be bothered to learn how to take care of his property kek
                you seem like the kind to buy the new iphone every year

              • 4 weeks ago
                Anonymous

                I use titanium my dude

              • 4 weeks ago
                Anonymous

                so you ALSO have to preseason the porous metal material because you bought a nonstick pan? or is that not a problem because the name of the metal is fancier?

              • 4 weeks ago
                Anonymous

                no
                i use it as a regular pan and it works just fine
                none of that extra bullshit with cast
                the only problem is heat distribution but unless you completely afk it's not an issue

              • 4 weeks ago
                Anonymous

                >no
                >i use it as a regular pan and it works just fine
                so you let shit absorb into the pores of your pan and ruin it?!?!?!?!?!? but that's horrible and awful for you?!?!?!?!?!?!?!?!?!?!? DID YOU SEE THOSE PORES?!?!?!?!?!?!?!
                you're actually so moronic it hurts, go back to

                [...]

                and brag about your titanium there, they might actually appreciate it for what it is

              • 4 weeks ago
                Anonymous

                you're moronic (thats a given) if you think titanium and cast are at all similar

              • 4 weeks ago
                Anonymous

                i think you are moronic since an extra 5 seconds of washing filtered you from enjoying better more nutritious food also post hand and wrists you seem like a lazy fat Black person
                Verification not required.

              • 4 weeks ago
                Anonymous

                I think you're more moronic if you think your argument about porosity doesn't also apply here

              • 4 weeks ago
                Anonymous

                I am baffled by your ability to get filtered by a pan, and I'm honestly glad non-stick is an option for you guys, you'd go hungry otherwise.

        • 4 weeks ago
          Anonymous

          >porous it is if you think of it as a piece of metal with a thin coat of oil on it
          are you fricking moronic? The porosity is why the oil layer sticks, and as it's a liquid before it cures it can settle to a very smooth flat surface once it's accommodated the cast iron pores.
          >that would be adequate as a description for carbon steel, not cast iron
          carbon steel that's been machined will not have nearly so many pores because the machining process aims to minimize and smooth out surface imperfections among other added properties from simple cast carbon steel.

          • 4 weeks ago
            Anonymous

            the porosity is also why the "you only need to season it once bro" meme is even a thing, because it absorbs the fat and oil of things you cook, hence it stinking
            it's not being unhygienic, but just the nature of the product unless you babysit it and get it hot enough to re-season over and over i.e in an oven, which is both time consuming and annoying
            good job contradicting yourself with the "its just a thin coat of oil on metal" when it's much more convoluted than that

            • 4 weeks ago
              Anonymous

              >because it absorbs the fat and oil of things you cook, hence it stinking
              which is why you preseason it before you cook you fricking Black person
              >it's not being unhygienic, but just the nature of the product unless you babysit it and get it hot enough to re-season over and over i.e in an oven
              you preseason it once before you cook with it you moronic fricking Black person what is so fricking complicated to understand about this? Would you cook in an unglazed ceramic pot?

              • 4 weeks ago
                Anonymous

                hahah right because there's no chance the cast iron absorbs whatever you cook, totally avoidable sure just preseason it bro it'll be fine

              • 4 weeks ago
                Anonymous
  39. 4 weeks ago
    Anonymous

    Personally, I use different pans for different applications

  40. 4 weeks ago
    Anonymous

    My dad says carbon steel is the best.

    • 4 weeks ago
      Anonymous

      good choice, less than 1% any non iron metal

  41. 4 weeks ago
    Anonymous

    Recently realised that cleaning my cast iron with salt and oil for rubbing the "hard" parts and then just some water and wiping whats left with a some paper is the easiest, most based way to keep a healthy seasoning, would reccomend

  42. 4 weeks ago
    Anonymous

    >teflon is perfectly healthy for carbon based organi-
    >ACK!!!!!!!!!
    https://www.petinsurance.com/healthzone/pet-health/pet-toxins/teflon-poisoning-in-birds/

    • 4 weeks ago
      Anonymous

      nonstick chuds SEETHING

  43. 4 weeks ago
    Anonymous

    dont you season cast iron pans with sneed oils...?

  44. 4 weeks ago
    Anonymous

    researches
    sorry anon, i don't listen to ESL scientists

  45. 4 weeks ago
    Anonymous

    >ITT: autism, extreme autism
    You can own and use more than one pan, morons. Different types of pans have different strengths and weaknesses. Cast iron, for instance, isn't great with braising with acidic liquids. Stainless steel I find is also better with recipes that call for searing then deglazing the pan (usually with a wine). Teflon is good for certain difficult things like french style omelettes. Woks are great for stir fry, obviously, and any cooking style that uses a lot of tossing.

    ><X> chef uses this
    No, he doesn't. They're all paid to promote a specific thing, like Gordon's garbage HexClad. Whatever chef you're thinking of has a huge variety of pots and pans that include everything I listed above. Gordon is really fricking famous for using stainless steel for instance, not HexClad, as are most French-trained chefs, but will also use cast iron, ceramic, teflon, etc. when it suits them.

  46. 4 weeks ago
    Anonymous

    test

  47. 4 weeks ago
    Anonymous

    >is simply low quality carbon steel
    >has the material durability of a ceramic vase

  48. 4 weeks ago
    Anonymous

    If you need more than picrel and hot water to clean your cast iron skillet, you’re doing it wrong.

    • 4 weeks ago
      Anonymous

      >nooooooooooooooooooo it takes way too long and is very complicated!

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