>burns your hand

>burns your hand

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  1. 1 month ago
    Anonymous

    What's a good cast iron brand that isn't Lodge?

    • 1 month ago
      Anonymous

      What's wrong with Lodge, except not playing up to your contrarian hipster pretensions?
      >NOOOOO I CANT USE THE BRAND SOLD AT WALMART
      >I NEED A BOUTIQUE VINTAGE PAN FOR MY INSTAGRAM BARBIE PLAYHOUSE KITCHEN
      >YOU CANT BLOG ABOUT SOMETHING THAT YOU JUST BUY AND IT WORKS

      • 1 month ago
        Anonymous

        Their castings are rough, and the factory seasoning suck ass. It's fine if you buy it specifically to strip off their shitty seasoning, grind the cooking surface smooth, and re-season it properly, but most people don't want to bother with that. Lodge's shit quality is probably the main reason for people coming here and crying about why they don't like cast iron.

      • 1 month ago
        Anonymous

        Shitty quality control. I just ordered one and had to send it back after looking at it. May have been a great company before but they're falling off.

      • 4 weeks ago
        Anonymous

        Nothing. They don't have a smooth polished finish. Mine has been treated like shit with no regard for the seasoning and it performs as good as my Wagner and Griswold.

      • 4 weeks ago
        Anonymous

        >>I NEED A BOUTIQUE VINTAGE PAN FOR MY INSTAGRAM BARBIE PLAYHOUSE KITCHEN
        I just realized the "old" cast iron pan that's been in this house for 30yrs is a lodge..kek

    • 1 month ago
      Anonymous

      Lagostina

    • 1 month ago
      Anonymous

      Do you wanna spend $300 for no fricking reason other than smooth iron? Butter Pat

      • 1 month ago
        Anonymous

        when do they come back in stock?

        • 1 month ago
          Anonymous

          I'm not sure, but wait for their "seconds" sale, its once a year around the fall but it's 40% off on everything with cosmetic imperfections.

    • 1 month ago
      Anonymous

      IKEA

    • 1 month ago
      Anonymous

      I have a Griswold and it's nice for some things because it's light and more responsive, so I use it more like a regular pan. For a more traditional cast iron pan, the newer lodges I've sanded flat work as well as the huge old one I've got, though I don't recall the brand.

    • 1 month ago
      Anonymous

      Miele

    • 1 month ago
      Anonymous

      Stargazer
      Anything besides lodge is for folks with money to burn

    • 1 month ago
      Anonymous

      it's just iron bro

      • 1 month ago
        Anonymous

        Yeah but they can have superior finishes or thicker iron

        • 1 month ago
          Anonymous

          Thicker isn't necessarily better. Having an even thickness across the bottom of the entire pan is more important. Uneven thickness leads to hot/cold spots.

          • 1 month ago
            Anonymous

            To be fair, how thick pan is does affect how fast it heats up and how well it holds heat.
            Cast iron is thick on purpose, so that it holds heat for a while.
            Also makes it more durable so you can do things like stick straight on top of live coals.
            Always use a towel to hanble one so you don't burn yourself like op.

    • 4 weeks ago
      Anonymous

      My mom found some shit at antique shops that seemingly has zero seasoning but a near glass-like smoothness so nothing sticks at all.

  2. 1 month ago
    Anonymous

    >we can't spend 20 extra cents coating the handle in something because... look we just can't okay??

    • 4 weeks ago
      Anonymous

      It's means you can put it in the oven dumbass.

  3. 1 month ago
    Anonymous

    I don't have a hand

    • 1 month ago
      Anonymous

      You have no hand yet you must thumbs up people.

      • 1 month ago
        Anonymous

        i pay someone to type my posts and I'm a huge homosexual

        • 1 month ago
          Anonymous

          this reminds me of the old screencap from /b/ the the blind anon who has his brother type his posts for him. I wish I still had it.

    • 1 month ago
      Anonymous

      Yarr, matey

    • 1 month ago
      Anonymous

      You ever accidentally wipe with the hook?

  4. 1 month ago
    Anonymous

    [...]

    So many pouring points...

    • 4 weeks ago
      Anonymous

      That's a good point.

  5. 1 month ago
    Anonymous

    unironically a skill issue

    • 1 month ago
      Anonymous

      Lol this looks absolutely terrible.

      • 1 month ago
        Anonymous

        you sound jelly as frick.

        • 1 month ago
          Anonymous

          Imagine eating eggs.

    • 1 month ago
      Anonymous

      >silicone spatula
      Why? Half the point in using cast iron is there's no forever chemicals and endocrine disruptors or other petroleum products seeping into your food.

      • 1 month ago
        Anonymous

        what kind of dumb ass reason is that

        cast iron is aesthetic, and also if you maintain it with love, it would outlive you.

      • 1 month ago
        Anonymous

        >Half the point in using cast iron
        That's not even a 1/10 of a point

        • 1 month ago
          Anonymous

          This, if you give a shit about chemicals in food, you're farming your own fricking meat.

      • 1 month ago
        Anonymous

        wait, silicon leeches bad stuff into my food? my mom said it was ok cause it's not plastic

        • 1 month ago
          Anonymous

          Just use a wooden one.

        • 1 month ago
          Anonymous

          it doesn't. silicone is inert as frick and used for permanent medical implants. you're fine.

          • 1 month ago
            Anonymous

            >silicone is inert as frick
            so is teflon, but it still does bad things to you if it gets into the food

            • 1 month ago
              Anonymous

              Brainlet-kun, Teflon is indeed inert, but the harmful shit is the special glue they use to stick the Teflon coating to the pan.

              • 1 month ago
                Anonymous

                it's inert, but your body isn't. hormone receptors still respond

              • 1 month ago
                Anonymous

                my dick is inert and I think that's because of teflon

          • 1 month ago
            Anonymous

            >silicone is inert as frick and used for permanent medical implants
            Hwo often do you heat your body above 100 C, dumbfrick?

        • 4 weeks ago
          Anonymous

          He's implying you can use metal utensils instead which begs the question "what does it matter".

          • 4 weeks ago
            Anonymous

            >what does it matter
            It doesn't. Cast iron gays are such brainlets that they went from "you can use metal utensils" to "you must use metal utensils" without a seconds reflection on their logical error.

      • 1 month ago
        Anonymous

        >forever chemicals
        soccer mom spotted

        • 1 month ago
          Anonymous

          The EPA just announced it's making polluters pay to remove forever chemicals in peoples' drinking water. You're behind the evidence on this one. Sorry but I and most others don't want industrial runoff building up in our bodies, there's literally no benefit and tons of data coming out now that suggests it causes a lot of long term issues.

        • 4 weeks ago
          Anonymous

          dupont hands typed this post

          • 4 weeks ago
            Anonymous

            The EPA just announced it's making polluters pay to remove forever chemicals in peoples' drinking water. You're behind the evidence on this one. Sorry but I and most others don't want industrial runoff building up in our bodies, there's literally no benefit and tons of data coming out now that suggests it causes a lot of long term issues.

            what chemicals? calling them "forever chemicals" makes you sound like you have the intelligence of an 8 year old

            • 4 weeks ago
              Anonymous

              maybe he means microplastics

            • 4 weeks ago
              Anonymous

              teflon and it's derivatives

            • 4 weeks ago
              Anonymous
      • 1 month ago
        Anonymous

        >Why
        It was my widest spatula, and that's a paper-thin 1-egg omelette, it needed all the support it could get.

    • 1 month ago
      Anonymous

      you wrote the wrong date homosexual

    • 1 month ago
      Anonymous

      Stop using a plastic spatula, my guy, You're eating more of that than you realize.

      • 1 month ago
        Anonymous

        Just so we're clear, the silicon isn't what gets into your food. The silicon just has micropores that trap dishwashing detergents inside it when you clean it, which seep into your food. Neither one is good but I still think it's an important distinction to make

    • 1 month ago
      Anonymous

      hope this was just a tech demo and not how he actually cooks his eggs

      • 1 month ago
        Anonymous

        >tech demo
        it was

        > wipes the butter from the pan with a paper towel
        what the absolute frick

        This was posted in a thread a few years ago where some homosexual was claiming (a) it was impossible to cook an egg in cast iron without lots of oil, and (b) impossible to do so in an unsanded new lodge with any amount of oil, because the smoothness of the surface was the most important factor in making it non-stick. This other rather epic video also dates from that same thread.
        The homosexual in question still lurks on these boards, he usually pops up screeching when these videos get posted, which is honestly half the fun of posting them.

        • 1 month ago
          Anonymous

          I won't lie, I don't understand how how after months of use my pan still isn't anything like this. How are you washing it, if at all, after use? All I do is run hot water in it while the pan is still hot and the grime is loose, and I scrap the gunk off with a wooden spatula. No soap, no scrubbing, nada

          • 1 month ago
            Anonymous

            I scrape the frick out of mine with a metal spatula when it's still hot. I shove all the bits and grease to one side, then I go eat or whatever. When I'm good and ready, I'll dump the crud out and maybe paper towel it if there's still tons of grease. Then I run it in the sink with plenty of dawn and a green/yellow scrubby. Throw it back on the stove to dry and oil it up. That's all, and it's black as midnight.

            • 1 month ago
              Anonymous

              Whu da fug...
              >Throw it back on the stove to dry and oil it up
              Forgot to mention I did this too, so now I'm even more lost...

        • 1 month ago
          Anonymous

          Dumb question but where can I get a spatula like that? Looks razor thin

          • 1 month ago
            Anonymous

            Google search "stainless steel flexible spatula"

            • 1 month ago
              Anonymous

              Oh duh. Thanks

    • 1 month ago
      Anonymous

      > wipes the butter from the pan with a paper towel
      what the absolute frick

    • 4 weeks ago
      Anonymous

      >Gas range
      Stop killing the environment chud

  6. 1 month ago
    Anonymous

    >She's made of iron sir, I assure you she can burn your hand, and she will.

  7. 1 month ago
    Anonymous

    General question about cast iron.

    If I was lazy about seasoning and just threw on a squirt of olive oil and threw something on like I would a stainless steel, would it perform or is it going to be worse than a stainless steel?

    Like I want a cast iron for thermal mass and don't really care about making it non-stick.

    • 1 month ago
      Anonymous

      Stainless steel heats up way quicker and can really frickin sear things. but youre probably going to want to deglaze it before it burns.

      Cast iron is more non-stick but has less of that ripping hot water beading chkaw to it. if you use it regularly thats where it really shines. I can fry a mozzarella srick in mine and roll it around. olive oil isnt great for higher heat it smells funny use peanut oil.

      • 1 month ago
        Anonymous

        Yeah i'm looking for a pan with more thermal mass because when you drop a bunch of stuff into stainless steel it'll lose a lot of heat.

        Cast iron will take longer to get up to temp, but it will retain it's heat better when you throw a bunch of stuff in.

        • 1 month ago
          Anonymous

          Its great for a smaller stove in that way, you know when youre trying to brown something and it halfway boils jnstead. if im cooking up a full pan ill turn the burner on and get it almost to smoking a few times before throwing everything in, or keep it in the oven at 400.

        • 4 weeks ago
          Anonymous

          Just get a thicker stainless steel lol

          My stainless pan weighs as much as a cast iron since it has a super thick bottom, shit holds on to heat like crazy

          $15 at the local resale shop it's a Wolfgang Puck

          • 4 weeks ago
            Anonymous

            >My stainless pan weighs as much as a cast iron since it has a super thick bottom, shit holds on to heat like crazy
            Why not use a cast iron at that point, you've defeated the purpose of having a stainless

            • 4 weeks ago
              Anonymous

              >defeated the whole purpose of stainless steel

              Since when did 'the whole purpose of stainless steel' become 'it's lighter than cast iron'?

              I use stainless steel because I like not scratching the piss out of my cheap glasstop electric stove every time I move my pan half an inch.

              • 4 weeks ago
                Anonymous

                >It's lighter and heats up faster*
                If it holds on to heat as well as a cast iron then logically it'd also take just as long to heat up. Fair enough point about your electric stove I guess, dunno how you're not scratching it up if they weight the same though; are you not taking care of the bottom of your iron?

    • 1 month ago
      Anonymous

      You don't have to season cast iron if you don't want to. It'll be sticky at first, probably stickier than stainless steel, but it'll get better over time because cooking on cast iron ends up slowly seasoning the pan anyway. Also, most CI companies do a base seasoning nowadays, though it's typically not very good.

      If you want thermal mass above all else straight up Lodge will be better than most expensive options or vintage cast iron.

    • 1 month ago
      Anonymous

      Just use it to fry some bacon or fatty meat a few times and it'll get nonstick on its own.
      The traditional seasoning method isn't actually necessary, its a shortcut.

    • 4 weeks ago
      Anonymous

      It'll be fine, but you'll probably want to season the bottom once in a while or it'll get rusty unseasoned.

  8. 1 month ago
    Anonymous

    I just bought a 32cm (13") de buyer carbone plus, what am I in for ?

    • 1 month ago
      Anonymous

      won't burn your hand

  9. 1 month ago
    Anonymous

    do cast ironlets really?

  10. 1 month ago
    Anonymous

    Got a stainless steel pan as a gift, but I've only really used cast iron up until this point in my life. What are stainless steel pans used for? If I want to sear my food the cast iron does it just fine, and if I try to cook a meal in the stainless pan it burns the outside and leaves the inside raw due to the heat transfer. It's no good for eggs either since they stick like a motherfricker no matter how much fat I use.

    Yes, I am moronic, but what is this thing for?

    • 1 month ago
      Anonymous

      Pre-heat your pan, you dingus. Put the pan over medium heat for around 5 minutes, or until you can sprinkle some drops of water in the pan, and instead of flashing to steam they form little balls that dance around the pan. Once your pan is hot, add some oil like clarified butter (don't use regular butter, it will burn,) then add your eggs. If they stick a little, just have some patience. They will release from the pan when they are ready.

      • 1 month ago
        Anonymous

        While that is all well and good, I could do the same thing in my cast iron in the same amount of time without specifically needing ghee, so I don't get the point, at least for eggs. I guess the SS is good for reducing sauces, and maybe frying up some halved brussel sprouts?

        • 1 month ago
          Anonymous

          Stainless pans are great for anything acidic. I also like them for searing large quantities of things in batches since it's easier to see when the fond is starting to get dark, and burn, whereas with cast iron it's just black on black. I also prefer stainless when for deglazing said fond since I can use acidic liquids without worrying about the seasoning. For example searing several pounds of chicken thighs, or browning some bits of beef for a stew.

          • 4 weeks ago
            Anonymous

            Good answers.

      • 4 weeks ago
        Anonymous

        You burned the FRICK out of those sunny-side-ups. You need to add a lid and steam them on low heat, not have a piping hot pan.

    • 1 month ago
      Anonymous

      Season the pan before.

      • 1 month ago
        Anonymous

        >Stainless Steel
        >Season
        Please be goofing

        • 4 weeks ago
          Anonymous

          Holy shit you fricking moron. have a nice day.

          • 4 weeks ago
            Anonymous

            *reflects back at u*

            • 4 weeks ago
              Anonymous

              [...]
              >I said a moronic thing and now people are mad at me, how could this be happening to me?

              It's clear to anyone who know his shit, that you are the morons here.

          • 4 weeks ago
            Anonymous

            Season the pan before.

            >I said a moronic thing and now people are mad at me, how could this be happening to me?

  11. 1 month ago
    Anonymous

    should I throw out my cast iron pan if it has huge a huge bald spot exposing the aluminum core? doesn't aluminum leeching give you alzheimers or something? also, where can i get a cast iron pan that's purely cast iron and doesnt have a gay aluminum core so i dont need to worry about exposing it via sanding

    • 1 month ago
      Anonymous

      >my cast iron pan has huge a huge bald spot exposing the aluminum core
      Your skull has a huge bald spot exposing your lack of a brain.

      • 1 month ago
        Anonymous

        could you maybe elaborate why i'm brainless so i can stop being this way

        • 1 month ago
          Anonymous

          Cast iron is made of... cast IRON, as in the chemical symbol Fe with the atomic #26, not ALUMINUM, as in Al atomic #13. If you're talking about a tri-ply clad stainless pan with aluminum core, then I would like to know how the frick you wore through the stainless steel cladding all the way to the aluminum.

          • 1 month ago
            Anonymous

            anon the cast iron pan is a hand-me-down that's been in my family for 3 generations including myself, and it's seen almost daily use. while it is on the small side, it's way too light if it were purely cast iron, and the bald spot is literally aluminum colored

            • 1 month ago
              Anonymous

              Are you sure it's not the color of raw cast iron? If it has an aluminum core it is by definition not cast iron.

              • 1 month ago
                Anonymous

                yeah it's not that, it's a much lighter shade, shinier, and isn't at all grainy. it's like a cast iron shell around an aluminum core if that makes sense

                Old cast iron was usually made thinner and lighter because housewives would be lifting them all day.

                idk what to tell you anon

              • 1 month ago
                Anonymous

                Post a pic
                Cast iron means it's casted as a single piece from molten iron, it isn't a cast iron pan if it's got aluminum layered in

              • 1 month ago
                Anonymous

                Either you're bullshitting and it is cast iron or what you have is in fact an aluminum pan that's been so poorly maintained it crusted over and you've been cooking on decades worth of gunk.

              • 4 weeks ago
                Anonymous

                not the other anon but a question. if i accidentally scraped off seasoning down to the raw part of it, if i continue to season like normal will it even out or will the spot always be more prone to food sticking?

              • 4 weeks ago
                Anonymous

                time to get a new one

            • 1 month ago
              Anonymous

              Old cast iron was usually made thinner and lighter because housewives would be lifting them all day.

      • 1 month ago
        Anonymous

        Fricking kek the post this could have only been made by a millennial because they are the last generation with a sense of humour

  12. 1 month ago
    Anonymous

    The trick, Harry Potter, is not minding that it hurts.

  13. 1 month ago
    Anonymous

    just buy one of these for 5 bucks you dingus

    • 4 weeks ago
      Anonymous

      I found some of these at a resale shop for $.25 each

  14. 1 month ago
    Anonymous

    seriously though, why don't cast iron manufacturers just insulate the handle?

    • 1 month ago
      Anonymous

      So you can put it in the oven. You can buy removable sleeves for the handle, and some old fashioned ones have removable wooden handles.

    • 1 month ago
      Anonymous

      A small, dry, cotton washcloth works fine.

  15. 4 weeks ago
    Anonymous

    I've started resting my oven mitt on the handle if I've had it in the oven because I'm a dumbass who burnt himself multiple times.

    • 4 weeks ago
      Anonymous

      This is why the sleeves are so good. You slip the sleeve on to take it out of the oven and then it stays on.

  16. 4 weeks ago
    Anonymous

    Keep a kitchen towel on the handle

  17. 4 weeks ago
    Anonymous

    My cast iron sleeves are all burnt because I keep leaving them on the pan while it's on the stove

  18. 4 weeks ago
    Anonymous

    It filters the weak and the stupid

  19. 4 weeks ago
    Anonymous

    i will not use the cast iron condom

  20. 4 weeks ago
    Anonymous

    ok huwiteboi

  21. 4 weeks ago
    Anonymous

    Nothing personal, kid. Except for the size of this pan pizza!

  22. 4 weeks ago
    Anonymous

    Pan so hot so hot pan
    Pan so hot u burn ur man

  23. 4 weeks ago
    Anonymous

    Yeh people used to be functional and self reliant and could figure out how to wrap a tea towel around it if it was too hot.
    There are probably a few drawbacks to being a forever-child to Big Daddy™ too...

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