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  1. 1 month ago
    Anonymous

    yep

    • 1 month ago
      Anonymous

      how thick is that meat?

      • 1 month ago
        Anonymous

        as thick as your mom can take it

    • 1 month ago
      Anonymous

      Does adding garlic and herbs really help the flavour that much? Isn't it just cooking next to the meat?

      • 1 month ago
        Anonymous

        you're cooking the garlic and herbs flavor into the butter and then spooning it over the steak.

        • 1 month ago
          Anonymous

          Seems like it wouldn't affect the end result that much.

          • 1 month ago
            Anonymous

            you would be very wrong. you should try it, it's super easy and good as frick.

    • 1 month ago
      Anonymous

      Perfection

  2. 1 month ago
    Anonymous

    actually I need less. give me that PTFE shit

    • 1 month ago
      Anonymous

      This. I'm unvaxxed so it all evens out in the end.

  3. 1 month ago
    Anonymous

    a wok. miss me with that gweilo shit

  4. 1 month ago
    Anonymous

    a usable handle would be nice

    • 1 month ago
      Anonymous

      >drunkenly burning my hand for the twelfth time
      it's the price of smugness

  5. 1 month ago
    Anonymous

    How do you make pancakes with it or fried eggs without sricking everything to the pan? Teach me this and I'll throw away my non stick

    • 1 month ago
      Anonymous

      It's easy just don't be a moron

      • 1 month ago
        Anonymous

        OK, you have my attention. How not to be a moron with cast iron?

        • 1 month ago
          Anonymous

          Heat up the pan slowly, and make sure it's hot before you start cooking. But not too hot.

          Don't be a moron.

    • 1 month ago
      Anonymous

      >How do you make pancakes with it
      ... isn't this one of the most common uses for cast iron? Just give up m8.

      • 1 month ago
        Anonymous

        Is it? I've never tried making crepes with it.

    • 1 month ago
      Anonymous

      >fried eggs
      >omelets
      >acidic sauces
      My cast iron is fine
      >scrambled eggs
      It all comes tumbling down.

      I've chosen to either do fried over whatever, toad in the hole, or an omelet.

    • 1 month ago
      Anonymous

      Took me a long time to figure it out, but the secret is really a modified Wok Spatula. Pic related.
      Gallery:
      https://imgur.com/a/IhuE3Jh

      cont.

      • 1 month ago
        Anonymous

        How do you make pancakes with it or fried eggs without sricking everything to the pan? Teach me this and I'll throw away my non stick

        Compare the edges, you can clearly spot a difference.
        The key is to cut of the curved front edge of an otherwise flat-bottomed wok spatula. Then grind the front edge to the sharpness of maybe a butter knife. This way, when you want to reach under the food, you can do it like a forklift, instead of just pushing the top away like a bulldozer leaving a burnt crust sticking to the pan. It really works like magic, and makes cooking with a pan a whole new experience. The straight front edge is necessary in so far as the angle at which you hold the spatula does not matter, the front edge will always be fully seated on the pan. As an added bonus, the edge will be sharp enough to cut food directly in the pan, at least vegetables and potatoes are no problem.
        This tool is dangerous for teflon pans though, only use on carbon or stainless steel.
        It works so well I never really had to scrub my stainless pan, warm water and a soft sponge was always enough, as I had nothing stick to the bottom. This allowed for a light patina, not as extreme as in carbon pans, but still.
        I highly recommend this.

        • 1 month ago
          Anonymous

          This is a close-up of how the edge needs to look like.

          • 1 month ago
            Anonymous

            You can also use pic related, but I liked a longer handle. The wok spatula in my images is a cheap chink one just to try it out though. This one here seems to be made more beefy:
            https://de.aliexpress.com/i/32907597380.html

        • 1 month ago
          Anonymous

          https://i.imgur.com/Iv9kxtU.jpg

          Took me a long time to figure it out, but the secret is really a modified Wok Spatula. Pic related.
          Gallery:
          https://imgur.com/a/IhuE3Jh

          cont.

          I’ve got a tiny metal spatula made of chinesium with a wooden handle and it works great if you ignore the peeling stainless layer.
          I have found that stuff sticks more if you:
          Don’t heat it enough
          Your seasoning is damaged (from cooking acidic foods or using abrasive sponges)
          Use no oil
          Skill issue

  6. 1 month ago
    Anonymous

    This along with a carbon steel wok and a single non-stick omelet pan.

    • 1 month ago
      Anonymous

      10 or 12 inch ?

      What about stainless steel

      • 1 month ago
        Anonymous

        12

      • 1 month ago
        Anonymous

        An omelet really needs non-stick unless you want it swimming in fat. That's really all I cook in that pan is the morning omelet.

        As far as the wok goes, it's carbon steel or bust.

        • 1 month ago
          Anonymous

          skill issue

          • 1 month ago
            Anonymous

            That is not an omelet. Where are the fillings? Where is the yolk? You made an egg white crepe that you then proceeded to roll up.

        • 1 month ago
          Anonymous

          >you want it swimming in fat.
          I actually LIKE it when my omelets are super greasy
          It takes more time to cook, but if you stir your eggs every now and then, eventually they will absorb most of the fat and become solid like normal scrambled eggs
          I find crisco to be best for this
          If you don't like fatty eggs, then use something else; it ain't like nobody didn't do nothing to force you to use crisco

          • 1 month ago
            Anonymous

            Which is why I use a small non-stick skillet specifically for that task. The right tool for the right job and all that.

  7. 1 month ago
    Anonymous

    yeah at least two. Some pots as well.

  8. 1 month ago
    Anonymous

    >blocks your path

    • 1 month ago
      Anonymous

      I make tomato sauce all the time in cast iron, if this filters you maybe call a doc or something

      • 1 month ago
        Anonymous

        Not that anon but this is the "more" that I do have. I don't want to deal with the seasoning potentially flaking and I need a lid.
        Chicken Paprikash in there.

  9. 1 month ago
    Anonymous

    Nope
    But I do

  10. 1 month ago
    Anonymous

    Afraid so.

  11. 1 month ago
    Anonymous

    Yeah, I need more than one for when I make more than one thing.

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