Using a cast iron pan is the same as never cleaning up your stove and scraping some of the built up grease and dirt into your food every time you cook

Using a cast iron pan is the same as never cleaning up your stove and scraping some of the built up grease and dirt into your food every time you cook

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  1. 2 weeks ago
    Anonymous

    ok

  2. 2 weeks ago
    Anonymous

    UHHHH AKSHUALLY ITS DIFFERENT BECAUSE THE OIL IN CAST IRON IN *CHECKS NOTES* POLYMERIZED WHICH MAKES IT OK I MEAN THERE HAS NEVER BEEN A FORMAL RESEARCH INTO THE MATTER BUT I TRUST GRANNYSCIENCE WITH MY LIFE

  3. 2 weeks ago
    Anonymous

    Frankly it's too fragile for me. Like if I scrape my eggs off the bottom slightly too hard there's just a chunk of grease now cooking. Not to mention I am unfortunate enough to have a glass top stove that every time I put the pan on there I risk destroying it. Stainless steel is the way to go.

  4. 2 weeks ago
    Anonymous

    although you speak the truth, a good thread will always have something to discuss and you have not said anything controversial

    here is a lustprovokingimage.jpg to get things started

    • 2 weeks ago
      Anonymous

      is that a girl? idc i’ll cum in it either way just curious

    • 2 weeks ago
      Anonymous

      That ladee has a peckah!

  5. 2 weeks ago
    Anonymous

    Yes.

  6. 2 weeks ago
    Anonymous

    ok

  7. 2 weeks ago
    Anonymous

    Daily reminder that weak, scrawny men who don't know the first thing about cooking hates using cast iron pans due to being too heavy for them to lift. Real men know that nothing gets stuck to cast iron if cooked properly and you sure as shit shouldn't be scraping anything off if you are cooking properly.

    Not to mention the "seasoning" (which it doesn't need) shouldn't come off if set properly. Learn to cook.

    • 2 weeks ago
      Anonymous

      no, it's not muscle, it's just fat. see a doctor you fat frick

      • 2 weeks ago
        Anonymous

        >you lifted something heavy? You must be FAT! GOTCHA!

        This board is so fricking moronic.

        • 2 weeks ago
          Anonymous

          >holding a 8 pound pan makes me RAWWRR STRONG MANNNN!
          you sound like the kind of "man" (sic) who needs to pay $10k for an alpha male camp

    • 2 weeks ago
      Anonymous

      Fat is what makes it easier for me to lift a cast iron pan than you? See a biology book you moron.

    • 2 weeks ago
      Anonymous

      >and you sure as shit shouldn't be scraping anything off if you are cooking properly
      not even to deglaze a pan for sauce?

      • 2 weeks ago
        Anonymous

        Course not, only what is sticking from what you're currently cooking. Don't you think you'd taste it? I'll answer that for you. Yes

        • 2 weeks ago
          Anonymous

          >Course not, only what is sticking
          well which is it then

          • 2 weeks ago
            Anonymous

            You alright?

      • 2 weeks ago
        Anonymous

        Cast iron pans are not for making sauces, way to out yourself. Nothing sticks to cast iron if cooked properly. If you need to scrape then you are using the pan incorrectly and need to choose the right pan for the job, like stainless since it won't impart flavor into your sauce like cast iron or copper will.

        • 2 weeks ago
          Anonymous

          but the whole point of deglazing is to impart flavor

        • 2 weeks ago
          Anonymous

          So, to put it simply
          Stainless steel
          >does everything
          >easy to clean
          >does not need to be lubed before using like a gay lover
          >isn't heavy like a dumbbell

          Cast iron
          >NOOO NOT THAT DISH YOU CANT COOK IT THERE
          >NOOOOO YOU CANT SCRAPERINO WHAT ARE YOU DOIN
          >JUST FRICKING SEASON IT EVERY 5 MINUTES JUST LIKE DEDICATE AN HOUR OF YOUR LIFE EVERY SINGLE DAY TO PUT 5-10 MORE LAYERS ON IT TRUST ME
          >NAH YOU SEE ITS MANLY WHEN KITCHENWARE IS HEAVY IM NOT COMPENSATING FOR MICROPENIS OR ANYTHING

          • 2 weeks ago
            Anonymous

            Browned meat yum

          • 2 weeks ago
            Anonymous

            >does not need to be lubed before using like a gay lover
            >isn't heavy like a dumbbell
            you just gotta remember to say 'no homo'
            Cast iron does heat retention way better.
            That's worth something, it means you can put a big slab of meat and the pan will keep being hot, no bounce back to cold and hot again, so it gives a better sear.

            • 2 weeks ago
              Anonymous

              >you can put a big slab of meat and the pan will keep being hot, no bounce back to cold and hot again, so it gives a better sear.
              Absolute broscience, unless for some reason you're dumping frozen meat on the pan there's not going to be any significant heat loss

          • 2 weeks ago
            Anonymous

            No pan is better than the other. No pan is best at everything. You can cook whatever you want in whatever you want, but none of it would taste the same because the pan you use matters. You can sear a steak in stainless and teflon just like you can in cast iron, but it would change the flavor of the steak due to having to cook at different times due to different pan materials and thickness. You can make a sauce in cast iron just like you can stainless but it would taste different due to materials, etc.

            You are trying to compare travelling by bus, plane, or boat. All modes will get you to your destination, but some will be better than others. Does that make sense you simpleton?

          • 2 weeks ago
            Anonymous

            > compensating for micropenis
            moronic woman argument

          • 2 weeks ago
            Anonymous Mogul

            I love caste iron because it makes people like you seethe so much.

        • 2 weeks ago
          Anonymous

          >Cast iron pans are not for making sauces, way to out yourself
          You can make a perfectly fine sauce using a cast iron pan after you've made steak for example, just deglaze with brandy or whatever like normally c**t

  8. 2 weeks ago
    Anonymous

    *adds carcinogenic bits of baked grease into your food*
    *contaminates your food with iron*
    *rusts instantly*
    *burns your food because of dogshit heat conductivity*

    Ahhhh, rustic, so much better than these city slickers and their pretentious 5-ply steels

  9. 2 weeks ago
    Anonymous

    Why do cooklets from reddit think you can't clean your cast iron? Wash it, use soap, dry it well. Don't use steel wool. The myth about soap is because soap used to be made with lye.

  10. 2 weeks ago
    Anonymous

    I wish it with dish soap, heat it up and apply another thin layer of oil. Suck my dick.

  11. 2 weeks ago
    Anonymous

    >Daily reminder that weak, scrawny men who don't know the first thing about cooking hates using cast iron pans due to being too heavy for them to lift. Real men know that nothing gets stuck to cast iron if cooked properly and you sure as shit shouldn't be scraping anything off if you are cooking properly.

    >Not to mention the "seasoning" (which it doesn't need) shouldn't come off if set properly. Learn to cook.

  12. 2 weeks ago
    Anonymous

    Imagine getting filtered by a skillet lmoa

  13. 2 weeks ago
    Anonymous

    you know you can clean cast iron pans too, right? no one is forcing you to do that dumb "seasoning" shit.

  14. 2 weeks ago
    Anonymous

    Only if you're a moron who thinks you're not supposed to clean it

  15. 2 weeks ago
    Rich Investor

    cast iron is for fat poor slobs

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