Tell me again why cast iron is so great

Tell me again why cast iron is so great

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  1. 2 weeks ago
    Anonymous

    looks like a penis shape

  2. 2 weeks ago
    Anonymous

    self defense: https://www.kiro7.com/news/trending/chicago-man-uses-frying-pan-thwart-burglary-attempt/RT74DTE6B5E5JFBVNGD5LPW6BE/

    t. not licensed in Illinois to possess a frying pan

  3. 2 weeks ago
    Anonymous

    It's a piece of metal that cooks food. Toothless inbred mountain people and literal slaves could figure it out, but half of ck can't seem to manage.

    Then there are the "NOO X (stainless, copper, teflon, et al) IS BETTER WHY WOULD YOU EVER USE THIS?!?!?!" types.. as if I normal non-moronic people don't choose the best tool for the job at any given time.

    >Forks are better, throw your spoons away!!
    No.

    • 2 weeks ago
      Anonymous

      Personally I find thallium pans work best for me.

    • 2 weeks ago
      Anonymous

      To be fair mountain people and caveman didn't go full autist about "seasoning" whatever the frick that means. When people here get it wrong its because this entire board gaslights them into some hyper autism culinary perfectionist shit that has no obvious clear answer and just adds another neurotic annoyance to cooking which should be a pleasant thing.

    • 2 weeks ago
      Anonymous

      stay mad whiteboi

  4. 2 weeks ago
    Anonymous

    It's how are ancestors cooked you dumb b***h, they didn't use aluminum.

    • 2 weeks ago
      Anonymous

      >Our ancestors used them and made sure to season them 😉

      lol

  5. 2 weeks ago
    Anonymous

    I only eat taco bell. I have never cooked in my life

  6. 2 weeks ago
    Anonymous

    Cheap, durable, heat retention, becomes nonstick just by using it, works on every standard cooktop from open fire to coals to electric to gas. Even if you go against best practices and do something like cook a bunch of lemons and tomatoes in it you can just reseason it with 10 cents of oil.

  7. 2 weeks ago
    Anonymous

    You'll grow breasts from iron overdose.

    • 2 weeks ago
      Anonymous

      Really? Ima grow some fat breasts so i can suckem

  8. 2 weeks ago
    Anonymous

    it's not, I got memed into one and it's heavy and unevenly heating and smokes up whenever it gets hot etc.
    bought a copper-core stainless steel instead and now I use that for everything, whole thing gets hot evenly, its brainded to clean/care for, indestructible, can cook literally anything in it.
    I dont know why people ever went cast iron.

    • 2 weeks ago
      Anonymous

      cause cast iron is a lot cheaper than copper core stainless lol plus its more nonstick if you get le seasoning. How can you blame it smoking on the pan? Get better temp control lol

      Carbon steel is better than cast iron tho. It seasons faster, its lighter, better heat retention, better heat control, more corrosion resistant, etc

      • 2 weeks ago
        Anonymous

        You moron, iron doesn't smoke at stovetop temperatures. If your cast iron is smoking you either bought a cheap one that has been seasoned with oil at a low smoke point, or you're using some shitty low smoke point oil to cook.

        Copper-core stainless steel is still good though.

        [...]
        Agreed, I use carbon steel and it works great.

        >How can you blame it smoking on the pan? Get better temp control lol
        >or you're using some shitty low smoke point oil to cook.
        I use avocado oil, the issue is the direct center of the pan is 100000 degrees and the outsides are still literally cold to the touch, so the middle reaches the smoke point of avocado oil while im waiting.
        not a problem with pans made of materials that transfer/spread heat.

        • 2 weeks ago
          Anonymous

          Dude got a 0.1mm cast iron skillet lel

    • 2 weeks ago
      Anonymous

      You moron, iron doesn't smoke at stovetop temperatures. If your cast iron is smoking you either bought a cheap one that has been seasoned with oil at a low smoke point, or you're using some shitty low smoke point oil to cook.

      Copper-core stainless steel is still good though.

      cause cast iron is a lot cheaper than copper core stainless lol plus its more nonstick if you get le seasoning. How can you blame it smoking on the pan? Get better temp control lol

      Carbon steel is better than cast iron tho. It seasons faster, its lighter, better heat retention, better heat control, more corrosion resistant, etc

      Agreed, I use carbon steel and it works great.

      • 2 weeks ago
        Anonymous

        >You moron, iron doesn't smoke at stovetop temperatures. If your cast iron is smoking you either bought a cheap one that has been seasoned with oil at a low smoke point, or you're using some shitty low smoke point oil to cook.
        sorry but you are a moron too

  9. 2 weeks ago
    Anonymous

    wypipo dont season dey cast iron.

  10. 2 weeks ago
    Anonymous

    lets me larp as a person who doesn't live in the current year

  11. 2 weeks ago
    Anonymous

    You don’t need to buy a new one every year.
    Cast iron and stainless steel. If you know how to use them both you really don’t need a nonstick pan.

  12. 2 weeks ago
    Anonymous

    >It's how are ancestors cooked you dumb b***h, they didn't use aluminum.
    Non-italian detected, get the frick out!

  13. 2 weeks ago
    Anonymous

    At first people went back to them because teflon was flaking off alluminum pans and it turns out that's carcinogenic. These days people go back to cast iron because they can't afford the new premium non-stick that doesn't give you cancer.

    Unless you use a copper interface cast iron is notorious for uneven heating and takes too long to heat up.

    • 2 weeks ago
      Anonymous

      >turns out teflon flakes are carcinogenic
      source?

      • 2 weeks ago
        Anonymous

        We don't really know for sure right now because these kinds of cancers can take decades to manifest and there's stronger carcinogens out there as well (ie smoke).

        It's really good at killing indoor birds and people eat flakes of it all the time when they do really moronic things like use metal utensils or wash them with a green scotchbright. IMHO those $10 chink teflon pans need to be banned ASAP, the teflon is usually poorly bonded so it flakes off more easily.

        https://www.petinsurance.com/healthzone/pet-health/pet-toxins/teflon-poisoning-in-birds/

        • 2 weeks ago
          Anonymous

          As the link you posted states, teflon is toxic to birds when the products of its degradation due to heat are spread in the air.
          There's nothing here that suggests teflon itself is carcinogenic or otherwise dangerous.

          https://en.wikipedia.org/wiki/Perfluorooctanoic_acid

          >less than 5ng per g of teflon that was produced with it
          >you need to come into contract with it as it doesn't end up in the food unless you scrape the pan
          While this is indeed a link, you can just buy a modern teflon pan not made in China and it won't contain any of that.

      • 2 weeks ago
        Anonymous

        https://en.wikipedia.org/wiki/Perfluorooctanoic_acid

    • 2 weeks ago
      Anonymous

      >cast iron is notorious for uneven heating
      Really? I bought a cast iron Dutch Oven, where the Lid doubles as a 12-inch frying pan. I have yet to use the Dutch oven part but I use the fry pan a few times a month and I like it for what it does. Mine has really good heat retention and it cooks evenly too. I agree though that my Cast Iron enameled Dutch Oven is more universally useful and if I had to choose between the two to keep I would pick the enameled every time, but I still like the fry pan. I use it for making fajitas,, 'grilling' chicken or burgers, and I've used it to make deep dish pizza too. I definitely don't feel like plain cast iron is a meme or a gimmick. For the record I think Garlic presses are a gimmick and while I still have mine I never use it.

  14. 2 weeks ago
    Anonymous

    I only use white ceramic pans because they are more aesthetically pleasing and seem cleaner.

    • 2 weeks ago
      Anonymous

      Get enameled cast iron.

      I go through about 8 of these every year but i refuse to try a different type of frypan because Culinaly says cast iron are the best so i trust that I would fare much worse if i used something else

      >I go through about 8 of these every year
      Care to elaborate?

      • 2 weeks ago
        Anonymous

        >Care to elaborate?
        crams

  15. 2 weeks ago
    Anonymous

    I go through about 8 of these every year but i refuse to try a different type of frypan because Culinaly says cast iron are the best so i trust that I would fare much worse if i used something else

    • 2 weeks ago
      Anonymous

      >I go through about 8 of these every year
      gr8 b8 m8

  16. 2 weeks ago
    Anonymous

    I used my enameled cast iron at least once a week for gravy, but my stainless viking and hestan pans get used every day.

  17. 2 weeks ago
    Anonymous

    it isn't.

  18. 2 weeks ago
    Anonymous

    Cast iron and tinned copper are the only cooking vessels with owning.

    • 2 weeks ago
      Anonymous

      maybe before alfred brunel invented the blast furnace they were lmao. stainless is great

  19. 2 weeks ago
    Anonymous

    >GETTING FILTERED BY A PIECE OF METAL

  20. 2 weeks ago
    Anonymous

    cast iron pans have a very high thermal mass, meaning they don't cool down nearly as much as aluminum, copper, steel, non-stick or other pans when you put something cold over them after heating them up, making them great for searing things like steaks
    they're also very durable and can go into the oven and can be used on any type of stove top

  21. 2 weeks ago
    Anonymous

    the rust from the pan flavors the braised meat

  22. 2 weeks ago
    Anonymous

    Just get carbon steel

  23. 2 weeks ago
    Anonymous

    >your iron pan reacted with something?? just pay some dude on craigslist to dunk it in chemicals to fix it!
    >noooooo you can't just pay $20 more for a superior pan in every way

  24. 2 weeks ago
    Anonymous

    Didn't you get this enough times? How many times do you need this enough times you dumbass sack of shit?

  25. 2 weeks ago
    Anonymous

    You can bash the cast iron skillet over her head instead of her bashing it over yours. It's like something from Edgar Allan Poe.

  26. 2 weeks ago
    Anonymous

    None of this matters because food cooked in cast iron will always taste better than food cooked in goypans

  27. 2 weeks ago
    Anonymous

    It isnt. Carbon steel exists.

  28. 2 weeks ago
    Anonymous

    Unironically a skill issue.

  29. 2 weeks ago
    Anonymous

    because homosexuals like yourself with spaghetti noodle arms can't use it. It lets me know who to avoid taking food from.

  30. 2 weeks ago
    Anonymous

    Heavy and dense. makes it great for searing meats.
    Indestructible, you can freely move it from stovetop to oven without worrying about any part of it melting or warping. Its density also lends to keeping heat in the oven, triggering the thermostat less frequently.
    Simple to clean. I've had my Lodge for 11 years and it's never left my stovetop (unless I take pic related to thanksgiving). What? You think restaurants run their entire cooktops through the dishwasher? It's the same idea, a big hunk of metal you just need to scrape and wipe off.

    • 2 weeks ago
      Anonymous

      >indestructible
      >BUT YOU CANNOT WASH IT WITH SOAP AND WATER. DO NOT UNDER ANY CIRCUMSTANCE PUT SOAP AND WATER ON THIS THING. OR LEAVE ANY LIQUID ON OR NEAR IT. IT WILL NEVER BE ABLE TO BE DAMAGED BUT IF YOU LET WATER OR SOAP OR A SPONGE TOUCH IT YOU'RE FRICKED BUT IT'S INDESTRUCTIBLE!!!!

  31. 2 weeks ago
    Anonymous

    Because you cook something, walk away and eat it, and come back when the pan is cool enough to handle and rinse it out with hot water and dry it with a cloth. Easy fricking peasey, m8.

  32. 2 weeks ago
    Anonymous

    they're great for retaining and continuing to deliver heat into food you've thrown into it

  33. 2 weeks ago
    Anonymous

    >cuck-iron thread again

    yikes
    >burning a bunch of oil on to a pan magically makes the burnt sneedoil non-carcinogenic and also magically makes the sneed oil HEALTHY!
    ok.

    • 2 weeks ago
      Anonymous

      I use lard, tallow or butter. Sometimes olive oil

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