>keep hearing about how nonstick pans are shit and how you should just get stainless steel or cast iron instead for anything other than eggs

>keep hearing about how nonstick pans are shit and how you should just get stainless steel or cast iron instead for anything other than eggs
>get tri ply stainless steel pan
>learn how to use it by testing Leidenfrost and whatnot
>every single time I make something in the pan it splatters all over my fricking kitchen
What the frick is this shit man
Why would I use this when I get worse, sure, but comparable results in a non stick pan

I pat shit as dry as I can, I tried more oil, I tried less oil, I tried higher heat, I tried lower heat, I tried dry brining day in advance, I tried not salting at all until it's already seared. It always fricking covers my kitchen in oil.

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  1. 4 weeks ago
    Anonymous

    Yes, kitchens get dirty when you cook in them
    If you don't want a dirty kitchen, then you should never cook in one

    • 4 weeks ago
      Anonymous

      If I don't use the stainless pan my kitchen stays pretty damn clean, anon
      maybe you should stop throwing shit around in your kitchen
      Sorry I don't want to mop my kitchen floor every single day

      • 4 weeks ago
        Anonymous

        get a mop roomba, pleb

  2. 4 weeks ago
    Anonymous

    i use a non stick pan but i still cover it in oil. i wonder what the implications of this are

    • 4 weeks ago
      Anonymous

      Extra tasty

      just get nonstick pans and replace when they're worn. don't be an autist like others here and insist upon some chef bullshit. we are not and never will be chefs

      Yeah I'm looking for a new nonstick pan, but it's absurd how many different types tefal has

  3. 4 weeks ago
    Anonymous

    just get nonstick pans and replace when they're worn. don't be an autist like others here and insist upon some chef bullshit. we are not and never will be chefs

  4. 4 weeks ago
    Anonymous

    I got memed into buying carbon steel, it works fine, but small stuff always sticks to it and every time I cook on it a bit of seasoning comes off

    • 4 weeks ago
      Anonymous

      >and every time I cook on it a bit of seasoning comes off
      If it comes off that easy, its just gunk, not seasoning

  5. 4 weeks ago
    Anonymous

    Carbon steel is a meme because it's "responsive". Good for Chinese food I guess but I don't see the use in going from ripping hot to cold in two seconds. Glad it was so cheap because I never use them. Pieces of shit will even rust if you don't grease them before storage like meme knives so it's an extra pain in the ass. Meat, cornbread, or eggs go in cast iron. Pots are multilayer stainless steel. Stews and braises go in enameled cast iron.
    Costs a little more but it's a joy to cook on. Very unresponsive, it gets hot and stays hot just like cookware should. Looks a little rough after a few years with the scratches but stainless steel is more nonstick than the coated stuff that only lasts a couple years.

    • 4 weeks ago
      Anonymous

      Carbon steel is also lighter and easier to work with because they have a longer handle

    • 4 weeks ago
      Anonymous

      Cast iron is for rangelets with sub 30k BTU burners

  6. 4 weeks ago
    Anonymous

    after fricking around with different types of pans and dutch ovens, I have slowly acquired one of each type: stainless steel pan for sauces, large non stick pan for eggs and fish, dutch oven for roasts and deep frying, cast iron pan for steaks and burgers, and finally a carbon steel wok for fried rice.

    There is no perfect universal surface. They each have their uses and disadvantages.

  7. 4 weeks ago
    Anonymous

    >>keep hearing about how nonstick pans are shit

    • 4 weeks ago
      Anonymous

      >that smug look on the mother's face
      This is why domestic battery shouldn't be a crime.

  8. 4 weeks ago
    Anonymous

    I don't understand what splattering would have to do with pan type. It should be a function of fat temperature and what you're cooking.

  9. 4 weeks ago
    Anonymous

    >carbon steel is the middle ground between stainless steel and cast iron
    >hybrid pans like hexclad are the middle ground between stainless steel and non stick

    What would a middle ground between cast iron and non stick look like?

    • 4 weeks ago
      Anonymous

      ceramic coated cast iron

  10. 4 weeks ago
    Anonymous

    >you should just get stainless steel or cast iron instead for anything other than eggs
    Skill issue. Both are perfect for eggs. Scrambled eggs in stainless takes a little more technique than others, but it's not difficult to learn.
    >get your ingredients ready ahead of time while preheating skillet over medium heat
    >once pan is hot put in your eggs, followed immediately by your small peices of butter, and stir
    >some will stick at first, but comes off easily with a spatula
    >once butter is melted, and eggs are about 50-60% cooked, turn off the heat, add your seasoning, and mix together
    >let it finish cooking from the residual heat in the pan
    It's really not hard. The main thing is to let your skillet get hot enough, and put the butter in AFTER the eggs. Throwing butter into a hot stainless skillet is a good way to get butter sputtering, and splattering all over the place.

    • 4 weeks ago
      Anonymous

      I'm not too familiar with the various terms of eggs due to being ESL but what you show in top right is already overdone in some parts for how I like my eggs, I just find nonstick to work the best for these gentle low heat scrambled eggs that I enjoy. While perhaps an expert might be able to do it in a stainless pan as well, doing it in a nonstick skillet is just a no brainer due to how much harder it is to mess up & due to me already having a small one in the first place.
      The stainless pan I bought would also be too big for 2-3 eggs, maybe even 4 eggs, so I'd then have to also buy a separate stainless pan just for small things it's not even the best option for.
      But hey, if it works for you I'm glad for you, I know it's possible, but it's just not the best option.

      • 4 weeks ago
        Anonymous

        They're a little overcooked because I was basically doing everything one handed, and trying to take pictures. The actual time in the pan is like 1 minute or less, so slowing down for just 5-10 seconds to take a picture is significant.

  11. 4 weeks ago
    Anonymous

    >every single time I make something in the pan it splatters all over

  12. 4 weeks ago
    Anonymous
    • 4 weeks ago
      Anonymous

      These help a little bit, and are great in theory, but they still don't help that much because you have to remove it to flip things, and flipping is when most of the splattering happens.

  13. 4 weeks ago
    Anonymous

    COVER YOU IN OIL
    I WANNA COVER YOU IN OIL

  14. 4 weeks ago
    Anonymous

    I WANNA COVER YOU IN OIL
    LET ME COVER YOU IN OIL
    YEAH

  15. 4 weeks ago
    Anonymous
    • 4 weeks ago
      Anonymous

      holy frick is that rachael ray? she got fat as frick

  16. 4 weeks ago
    Anonymous

    the whole point of stainless is that stuff sticks to it. It's exclusively for searing meat and creating pan sauces. Anything else you should just use a non stick.

  17. 4 weeks ago
    Anonymous

    Skill issue.
    I don't use stainless steel but my cast irons never stick or cause me issue.

  18. 4 weeks ago
    Anonymous

    Do people really just not clean thier stove tops after they cook? It's SOP to clean up after cooking so why even bother complaining?

  19. 4 weeks ago
    Anonymous

    protip : buy an air fryer

  20. 4 weeks ago
    Anonymous

    >Leidenfrost
    You made this thread about your cast iron pan as well. Just buy some copper meme shit.

    • 4 weeks ago
      Anonymous

      >You made this thread about your cast iron pan as well.
      I don't have cast iron, isn't that the way you're meant to use stainless steel? I swear every single fricking guide on how to use this shit says to wait until it's hot, which you can check by dropping in a bit of water, before adding oil
      something to do with metal expanding and cracks or some shit idk

      Do people really just not clean thier stove tops after they cook? It's SOP to clean up after cooking so why even bother complaining?

      I only do when things get bad, a little spill or splash is easy to clean up, but my entire floor, stovetop & wall is covered in oil if I use stainless

  21. 4 weeks ago
    Anonymous

    yeah but you can put them in the dishwasher so theyre fricking great

    • 4 weeks ago
      Anonymous

      If your stainless cookware takes more than a couple minutes to wash by hand, then you're doing something wrong.

      • 4 weeks ago
        Anonymous

        yeah the same could be said for everything you put in the dishwasher

        • 4 weeks ago
          Anonymous

          Fair, but cookware is usually pretty large, and takes up lots of space that could be filled by many more smaller items, or items that are more difficult and take more time to handwash, like a colander or sieve.

      • 4 weeks ago
        Anonymous

        Yeah, it's either shit quality or scratched up.

  22. 4 weeks ago
    Anonymous

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