Seasoning is for rust prevention; nonstick comes from YOUR technique

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  1. 1 month ago
    Anonymous

    And yet it still contributes to it being non-stick

    Isn't that neat

    • 1 month ago
      Anonymous

      Is that why you can cook in (unseasoned) stainless and get the same results?

      • 1 month ago
        Anonymous

        You need to use more oil

  2. 1 month ago
    Anonymous

    >another moronic take from a clickbait youtuber

    • 1 month ago
      Anonymous

      >didn't watch the video
      Opinion discarded.

      • 1 month ago
        Anonymous

        >clicking on ads
        Frick off.

        • 1 month ago
          Anonymous

          >watching ads on youtube
          doin it wrong

          • 1 month ago
            Anonymous

            This thread is the ad you fricking moron.

            • 1 month ago
              Anonymous

              Which products are being advertised?

              • 1 month ago
                Anonymous

                Frick off, shill.

              • 1 month ago
                Anonymous

                Some moron’s youtube channel
                Are you really dumb enough to not realize this?

              • 1 month ago
                Anonymous

                The thread is about seasoning, you schizo.

              • 1 month ago
                Anonymous

                >advertisements can't have topics
                schizo

  3. 1 month ago
    Anonymous

    I have damaged my seasoning several times and I have noticed a big difference in stickiness.
    Technique is important but that is bullshit.

    • 1 month ago
      Anonymous

      >I have damaged my seasoning several times
      This itself means that your technique is shit.

      • 1 month ago
        Anonymous

        I have damaged it by cooking acidic foods, not by “improper technique”

        • 1 month ago
          Anonymous

          You appear to have said the same thing twice.

  4. 1 month ago
    Anonymous

    Cast iron trannies are mentally ill

  5. 1 month ago
    Anonymous

    >rust prevention

    mfs be keeping their cast iron tied to the underside of their car exposed to road salts

  6. 1 month ago
    Anonymous

    Seasoning makes it rust SLOWER, but it will still rust. Moisture will eventually make its way to the metal below.

    • 1 month ago
      Anonymous

      >Seasoning makes it rust SLOWER, but it will still rust.
      Even most alloys of stainless steel won't come out unscathed after being in the rain for 2 weeks.

  7. 1 month ago
    Anonymous

    Non-stick comes from stick of butter

    • 1 month ago
      Anonymous

      wrong, it comes from the crisco

  8. 1 month ago
    Anonymous

    I feel like if the seasoning helps with non-stick it would be more accurate to say the seasoning is multipurpose, although I could accept that is a more secondary purpose. What that part of your video proves to me though is that redditors who cook an egg in order to flex that their pan is well-seasoned are wrong. Good video.

  9. 1 month ago
    Anonymous

    Am I the only one who thinks cast iron pans are a meme? I never had that shit ever last without an ass load of maintenance.

    • 1 month ago
      Anonymous

      Stainless or Cast (not enameled) is the only way to go for a poison free experience.

      • 1 month ago
        Anonymous

        What's wrong with enameled?

        • 1 month ago
          Anonymous

          Eventually breaks down and potentially poisons your food because you have no idea what they used for it.

          • 1 month ago
            Anonymous

            >cast iron

            • 1 month ago
              Anonymous

              >enameled surface cast iron

      • 1 month ago
        Anonymous

        >stainless steel, an alloy that's about 10% chromium, a heavy metal your body cannot get rid of
        >poison free

        and regarding the enamel, that stuff's usually just glass and coloring. there are some nasty poisonous colorings around for that, but as far as i know, modern enamel pots don't use those kinds of pigments anymore.
        don't use grandma's heirloom enamel pot though, even if it's beautiful anna green enamel.

        • 1 month ago
          Anonymous

          >stainless steel
          >getting damaged to the point it starts coming loose in any substantial amount in your food
          That's not even a thing. Enamel, especially cheaper kinds, crack and eventually comes loose bit by bit. Way more people buy some cheap stuff OR thriftstores another grandmas heirloom enamel pot than well sourced (or just expensive) kinds.

          Chink manufacturers don't give a shit what kind of poison or non-poison they put in their enamels.

          • 1 month ago
            Anonymous

            glass shouldn't be scratchable by metal utensils.
            judging by the color of that pot, the scratches might be in a difficult to remove dirt film on top of the actual enamel.
            now there may be nasty stuff growing in that layer of polymerized cooking fat, or whatever it is, but that's the same as in a cast iron.

            • 1 month ago
              Anonymous

              Not all glass is exactly the same.

            • 1 month ago
              Anonymous

              >glass shouldn't be scratchable by metal utensils.
              Quality of enamel varies wildly. Usually with price.
              >judging by the color of that pot, the scratches might be in a difficult to remove dirt film on top of the actual enamel.
              I don't see how you can believe that. It has visible layers of scraped/overheated/well used damage, not layers of burnt food. It's fairly common for enamel to get busted within a few years without possibility of restoration unless you call redoing the whole enamel yourself an option.
              >now there may be nasty stuff growing in that layer of polymerized cooking fat, or whatever it is, but that's the same as in a cast iron.
              Organic "nasty stuff growing" is not an issue here. The pots are frequently heated, cleaned and dried. Unlike the issue of consuming parts of the enamel itself coming off.

    • 1 month ago
      Anonymous

      no they arent a meme. ive had mine for 10 years. granted ive found pretty much the only thing i use it for is roasts and pan pizzas

    • 1 month ago
      Anonymous

      I use mine everyday, usually several times a day

    • 1 month ago
      Anonymous

      I fell for the meme but after the painful learning curve I really enjoy using the pans, and there isn’t any maintenance other than the occasional reseasoning done in the stove for 15~20 minutes.
      I haven’t reseasoned it in a month or two.

      • 1 month ago
        Anonymous

        Is THIS what I'm missing???? Am I actually supposed to fricking re-season it or what?????????? Do I keep doing that until the seasoning stops wearing off????????????????????????????

    • 1 month ago
      Anonymous

      They’re for stuck up homosexuals. Just use a non stick ceramic pan.

    • 1 month ago
      Anonymous

      >I never had that shit ever last without an ass load of maintenance.
      wtf does it just dissolve into the ground if you dont keep an eye on it?

  10. 1 month ago
    Anonymous

    >moun of unmolten butter
    >see, not sticking! :DDDD
    Also; Buy an ad

    • 1 month ago
      Anonymous

      >>moun of unmolten butter
      ???

  11. 1 month ago
    Anonymous

    Rust has never made sense to me, how does a metallic like substance grow on an inorganic metal? I feel like rust isn't real and we're all being brainwashed.

    • 1 month ago
      Anonymous

      Try laying off the weed and paying closer attention in school.

      • 1 month ago
        Anonymous

        Weed is a horrible substance causing massive amounts of mental illness. I watched it turn my brothers managed schizoprhenia into a full blown meltdown. I would never touch the substance. Also I got amazing grades in science class. But rust was never discussed.
        If you think about it it's pretty insane that there's even a creature specifically designed to breakdown inorganic materials. Whoever created life really did think of everything.

        • 1 month ago
          Anonymous

          That moment when you can't tell if someone is trolling or being serious...
          Good job

  12. 1 month ago
    Anonymous

    >all this homosexualry and quibbling over how to use and maintain a fricking frying pan
    Yeah I'll just stick to stainless

    • 1 month ago
      Anonymous

      There is no quibbling less you partake in the stupidity. Here is just works and I have it on routine so it doesn't even take up any headspace to just deal with it.

    • 1 month ago
      Anonymous

      cast iron trannies are mentally ill and love performing unnecessary maintenance, it's their version of dilating

      • 1 month ago
        Anonymous

        It takes less than two minutes to apply a tiny amount of oil to your pan after cooking with it. My carbon steel skillet is perfectly nonstick, I use it all the time, and it will last far longer than I'll live. Truly the superior choice, also cheap as frick.

    • 1 month ago
      Anonymous

      Joke’s on you. I have stainless steel AND cast iron pans!

  13. 1 month ago
    Anonymous

    I clean the grease off my cast iron with isopropyl alcohol and its still perfectly non stick
    the trick is to season with lard and not seed oils

    • 1 month ago
      Anonymous

      >I clean the grease off my cast iron with isopropyl alcohol
      Why? Do you not have access to dish soap?

      • 1 month ago
        Anonymous

        >Why? Do you not have access to dish soap?
        Dish soap is for chicken, not cast iron pans

  14. 1 month ago
    Anonymous

    kek it isnt even technique considering he started the eggs in a cold pan and it didn't stick. castirongays will say to preheat on medium for 4 minutes to get this result.
    the only thing causing food to stick in your pan is the grime and crud you cherish and refuse to wash off the pan

    • 1 month ago
      Anonymous

      It was a cooler pan than I prefer to cook eggs in, but it wasn't a cold pan. The butter was melting.

  15. 1 month ago
    Anonymous

    Why don't they come pre-seasoned then?

    • 1 month ago
      Anonymous

      They do

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