1. Be civil
No trolling, bigotry or other insulting / annoying behaviour
2. No politics
This is non-politics community. For political memes please go to [email protected]
3. No recent reposts
Check for reposts when posting a meme, you can only repost after 1 month
4. No bots
No bots without the express approval of the mods or the admins
5. No Spam/Ads
No advertisements or spam. This is an instance rule and the only way to live.
/s I am indeed unreasonably mad.
Not that you put the cast iron in the dishwasher (enjoy your rust), but the fact that you can actually fit the pan in your dishwasher. I recently spent $350 on a portable dishwasher and your iron skillet is bigger than that. I bought that thing to NOT have to scrub dishes. Thanks for reminding me that I STILL have to scrub pots and pans!
Carbon steel > cast iron. Lighter, basically the same heat properties, and you don't get peer pressured into unnecessarily babying a lump of solid metal.
Seriously no reason to dote on either of them so much. Only real care you need to take is that they can rust, so don't leave them wet. And don't needlessly scrub them with chain mail or angle grinders, or you might need to take a few minutes fixing them with cooking oil and the oven.
Babying it is pretty new and somewhat cultish behaviour, my grandfather just used it and washed as normal, the only babying it needs is a huge temperature differences can break it. Stainless steel and high carbon steel pans are better.
Cooking has been a hobby of mine for decades now. I have gone through a lot of phases in cooking, especially early on.
I have used cast iron, carbon steel, stainless steel, and a dubious flirtation with all aluminum.
16 years on now and this is what I reach for 100% of the time:
Skillet/sautee: cladded stainless. Both standard side and high sided.
Dutch Oven: Enameled cast iron.
Pots Pans: Cladded stainless steel. For smaller 1qt to 2qt I like All Clads D5 for its heat retention. Larger than that I like the D3 for its lighter weight
Grill Pan: cast iron. Hate the excessive weight though
Non-stick: Ceramic coated aluminum. What ever Americas Test Kitchen recommends that year. I consider these disposable items. I stopped using TEFLON a long time ago.
I used cast iron skillets for several years. I found them to be finicky. Heat retention was stupidly high and that's not always a good thing. Excessively heavy and god forbid you attempt any sort of tomato based sauce or anything acidic for that matter. Circumstances forced me to use stainless steel and I just found it matches my needs in a kitchen much better than cast iron. It gets used, it gets cleaned and I put it away. No having to have the vaginal juices of a thousand virgins on hand to make sure it doesn't destroy the next egg I try to cook.
I consider cast iron skillets like safety razors. They had their day, but continue on because of a dedicated set of die hard users. Nothing wrong with that, just not my thing.
The above goes for carbon steel as well, although it usually isn't nearly as heavy.
No wok? Also safety razors are great and I'm guessing the only reason cartridges won out is because of marketing, then the following generation forgot there was another option.
I use cast iron for most of my stovetop cooking, but I'm sure it's because my cooking style evolved around them, they were so cheap and absolutely the best pans I could afford. They become nearly nonstick, can go from stove to oven to grill, even fire. So for something like $5-20 each I accumulated a set over time, and I love them. We do wash with soap, dry right away, it doesn't kill the surface. Now I have some money for pans, we do have one gorgeous stainless All-Clad skillet I call the "stick skillet", my kids like it. But in terms of PRICE to quality, cast iron is where it's at. That one All-Clad pan cost almost as much as all my cast iron put together.
Setting off the pan nerds should be listed as a war crime by the Geneva Convention.
What weirdo takes a picture of their dirty dishes and posts it to the Internet? I'm unreasonably angry, mission accomplished.
I see someone has chosen violence today
Ahahaha 😂 😒 wtf
In this thread are people trying to use one tool for everything.
You don't use a screwdriver for everything.
Likewise, in the kitchen, you don't use the same utensil for everything.
And I'm sorry, for the people that have one fork, one knife one knife, one pan. No. Unless you live on shit food, you can't cook with just that.
If you actually want tasty food, you'll need some hardware. There's just no way around it.
Disclaimer, I'm French, and an actual cook (non practising).
You would probably like cast iron more if you stopped committing war crimes against it.
it's just a pan
You can take care of your pans anyway you want. But it's telling when people treat neglect like it's an ethic.
Fuck you. >:(🖕