Just got a cast iron pan. What am I in for?

Just got a cast iron pan. What am I in for?

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  1. 3 weeks ago
    Anonymous

    aids. heavy metal poisoning. sticky brunt eggs. gender reaffirming surgery.

  2. 3 weeks ago
    Anonymous

    The time of your life

  3. 3 weeks ago
    Anonymous

    rust

  4. 3 weeks ago
    Anonymous

    Cast iron is good if you're poor and need something dependable that could outlive you but a stainless steel pan is undoubtedly superior if you can afford it.

    • 3 weeks ago
      Anonymous

      It's just another tool
      I used my cast to make some chicken quarters last Sunday because of the excellent heat retention. Could've done it in a saute or carbon if I had so chosen to.

    • 3 weeks ago
      Anonymous

      Stainless isn't as good at searing steaks. Carbon steel is basically a straight upgrade but costlier.

      • 3 weeks ago
        Anonymous

        You've clearly never been within a kilometer of a proper stainless steel pan.

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

        Just got a cast iron pan. What am I in for?

        It's great for grilling and that's it - as long as you're not using liquids. Iron reacts with water and vinegar. I have no idea why you'd grill in a pan instead of just on a grill. Maybe you just like to throw away money.

      • 3 weeks ago
        Anonymous

        >Yeah hold on let me just get my steak pan. Put a movie on while I preheat this bad boy

    • 3 weeks ago
      Anonymous

      >stainless steel pan is undoubtedly superior if you can afford it.
      I got this set of two Tramontina pans, one 10in, and one 12in from Costco for $30. Been using them for about a month, and they're actually pretty good.

      • 3 weeks ago
        Anonymous

        I know you're happy with them since you haven't shut up about them since. I'm glad the patents for tri ply have expired so we can have affordable stainless.

        • 3 weeks ago
          Anonymous

          Just trying to spread the word for poorgays who think that they can't afford decent stainless pans.

      • 3 weeks ago
        Anonymous

        I keep hearing that Tramontina has become a sort of poor man's All Clad.

      • 3 weeks ago
        Anonymous

        I keep hearing that Tramontina has become a sort of poor man's All Clad.

        Make sure you get the ones made in brazil. Costco and other retailers are slowly introducing chink cookware for their tri ply line which is giga gay.

        • 3 weeks ago
          Anonymous

          The Costco ones are made in China, but they still work fine. I've been using them heavily for a month, and they are holding up just fine. They haven't started suddenly warping, and having the handles fall off like some others have insinuated will inevitably happen. The one thing I noticed was that the cooking surface had some residual metallic dust on it from the manufacturing process. Just use a little cooking oil, and a paper towel to polish that off before you use it and it's good to go. I would normally never buy Chinese cookware, but these are such a good deal, and it's Costco so if they did spontaneously explode or something I can just get my $30 back.

          • 3 weeks ago
            Anonymous

            >Chinesium
            I live well below the poverty line but I'm not desperate enough to trust that shit

          • 3 weeks ago
            Anonymous

            Checked

            >Chinesium
            I live well below the poverty line but I'm not desperate enough to trust that shit

            The chinese ones on me started to get loose handles on two of my pans and one started to warp slightly which was annoying. Costco obviously has the chink grade ones which Tramontina gladly slapped their brand onto to keep demand up and costs down. I returned that shit and got a nice small set with the see through lids as well. Frick metal lids on permanent cookware.

            • 3 weeks ago
              Anonymous

              See though lids are b***hy to clean

              • 3 weeks ago
                Anonymous

                Not my experience. Maybe you don't have a dishwasher. Always clean your cookware while it's still hot. Soaking it in hot, soapy water will help. Maybe you have cheap lids.

            • 3 weeks ago
              Anonymous

              >The chinese ones on me started to get loose handles
              >loose handles
              >on a cast iron pan
              Culinaly is beyond dead now what an idiotic hellhole this place has become.

              • 3 weeks ago
                Anonymous

                You are a moron. They're talking about stainless.

              • 3 weeks ago
                Anonymous

                Massive self-own.

  5. 3 weeks ago
    Anonymous

    I hate when people are know-it-all gate keeping pricks about cast iron pans. Talking about how to take care/not take care of it. Acting like theirs is amazing, or how the inherited theirs with 95 years of seasoning from their grandma.

    Its a god damn pan. There is no magic whatsoever. It's not hard to understand or make it work right, it is just slightly different than other kinds. Just like how every fricking pan is different than over kind of pan. and just because you know about smoke points of 8 different oils doesn't mean you know jack shit about cooking, or food, or that anyone should listen to you.

    When someone thinks that knowing inane details about a fricking iron pan makes them smart or good at cooking, they look like a twat.

    • 3 weeks ago
      Anonymous

      Calm down troony

      • 3 weeks ago
        Anonymous

        Just bought a non stick pan, I found cooking with cast iron a pain in the $$

        It is easy to season it, to avoid sticky food, simply use oil, loads of oil. Oily pan, oily food.

        Cleaning it is dreadful, everytime I tried something saucy I knew that afterwards there will be a lot of suffering. I just want to cook and enjoy my meal, then clean all the dishes. With Iron Cast Pan, I have to clean it immediately while food gets cold. Slave of the cast iron.

        Waste of electricity, to season it you have to put it in the oven. Wait for it then pull it out.

        Shrimp or other smelly food seem to stick in the pan and you need to reclean it again because rubbing with oil it is not enough

        Sometimes after cleaning and seasoning you pass the paper and there is still black dust, you need to repeat again the process.

        Only pro is cooking meat and steaks, where you can get very good results. But cleaning it and seasoning system is just too much for an ordinary guy who wants to get the shit done quick.

        • 3 weeks ago
          Anonymous

          I made a veloute in the cast I used to cook my chicken. I cleaned it later that evening after it was cold. Scraped off the junk with a metal spatula and then scrubbed it down in the sink with a green scrubby and dawn. Ez-pz. You're probably putting shit tons of oil down when you "season" it. Don't, all you need is a light layer. You don't even have to season it, just use it.

        • 3 weeks ago
          Anonymous

          >With Iron Cast Pan, I have to clean it immediately while food gets cold.
          You absolutely dont lmao. You can even serve straight in the iron pan if you want your food hot and it will keep it warm as you get portions off it, which is superior.
          Either way, your pan wont rust within that timeframe, especially if as you say it still has oil/grease from cooking

        • 3 weeks ago
          Anonymous

          Ok, thanks, chatgptv. Very cool.

  6. 3 weeks ago
    Anonymous

    High iron levels and vo2 max, a friend for life.

  7. 3 weeks ago
    Anonymous

    a skillet that gets better with time and will never need to be replaced.

  8. 3 weeks ago
    Anonymous

    I always have a hard time getting my kids to clean them, so if your a dad enjoy cleaning that b***h alot....

  9. 3 weeks ago
    Anonymous

    If you get it hot enough, it will turn into a liquid. Be careful.

  10. 3 weeks ago
    Anonymous

    Should have got carbon steel

  11. 3 weeks ago
    Anonymous

    Cast iron is good for heat retention and usually for heat distribution too. Proteins sticking isn't a thing once you season it, I can fry eggs in mine and slide them out.

    They're heavy.

    If you do have to clean something stuck, just use coarse salt and a little water / soft sponge, or get a chainmail scrub if you wanna look like a complete frickin douche.

    Dont ever leave it wet.

    Don't cook acids in there often, eg, red sauces.

    I have cast iron, stainless steel tri ply, carbon.. they all have their uses and ups/downs.

    Cast iron will eventually give you the best meat sear though, outside of slapping it on a grill/bbq hotplate.

  12. 3 weeks ago
    Anonymous

    a lot of fun and enjoying cooking at a level that non stick gays never will

  13. 3 weeks ago
    Anonymous

    cook in it! sear stuff, make little pan sauces. sausage gravy is one of my favorite things to make in cast iron skillet. theyre indestructible, so don't worry too much about what maintenance gays say.

  14. 3 weeks ago
    Anonymous

    Some people love them. I personally have not jumped on the bandwagon. They are high maintenance, special snowflake cookware. You have to baby the things for a great deal of time if you want their renowned performance and have fun when someone decides they're gonna use your pan and frick it up. I gave up when my wife burnt the shit out of some chicken on it and there is this kinda of rusty, gross smell stuck to nearly every cast iron pan that I have used. One mistake on your pan and it is an absolute disaster to deal with; there is no easy way to cleanse the pan of subsequent nastiness. Furthermore, the cheaper pans are very heavy and a bit of a liability to your kitchen.

    Unless you are cooking some kind of special dish, stainless is undoubtedly the superior cookware in general. The only caveat is that it must be thick enough to handle extreme temperature fluctuations from ordinary use. Otherwise, it is the most forgiving cookware to use with the least amount of toxicity leaching into your food. To fry an egg on stainless: bring the pan up to a temp that would burn butter, lay a thin film of cooking oil down, let that heat up, then drop some butter in the pan quickly followed by the egg and you will have a non-stock surface between the two oils. Very easy to clean after that.

    • 3 weeks ago
      Anonymous

      Idk how morons have so much trouble with cast iron, the seasoning literally fixes itself when you use it. I haven't seasoned mine in several months and probably won't for several more. Once you have a durable layer of seasoning, it's extremely care free. I don't have to worry about scratching it up or wearing it down at all. I scrape it with a metal spatula everyday and deglaze it with acidic liquids (like lime juice).

      I agree stainless is more ideal if money is no object, but cast iron is a very durable and functional budget option.

  15. 3 weeks ago
    Anonymous

    Except this post: everything the internet says about cast iron is bullshit. Just cook with it.

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