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  1. 1 month ago
    Anonymous
  2. 1 month ago
    Anonymous

    You used cast iron.

    • 1 month ago
      Anonymous

      you use butter?

      stop it.

      • 1 month ago
        Anonymous

        I used oil

      • 1 month ago
        Anonymous

        >yt hands

        puke

        • 1 month ago
          Anonymous

          brown is the color of poo
          poo hands

          • 1 month ago
            Anonymous

            White is the colour of bird shit.
            Bird shit hands.

        • 1 month ago
          Anonymous

          >racist brownoid

          laughter

      • 1 month ago
        Anonymous

        holy shit i'm a newbie is this what Culinaly is like?

        • 1 month ago
          Anonymous

          There a some actual good cooks (I’m not one of them lol). Also welcome!

      • 1 month ago
        Anonymous

        STOP youre making me want eggs

        Nice stove

      • 1 month ago
        Anonymous

        Comfy video, I too like rolling my eggs

      • 1 month ago
        Anonymous

        i wish i had a gas stove again
        fricking condos

      • 1 month ago
        Anonymous

        sand smoothgays on life support

        • 1 month ago
          Anonymous

          It can be done in even rougher pans than that...

      • 1 month ago
        Anonymous

        >put butter on
        >clean it off
        What a waste of butter

        • 1 month ago
          Anonymous

          So the topic in that thread (which is also where

          It can be done in even rougher pans than that...

          came from) was whether the rough surface of new lodges was truly inferior to the smooth surfaces of vintage pans; he was claiming that they were not, that new lodges were superior to vintage pans, that they were nonstick with just the oil they were put away with. The guys flexing their butter pat's and fields and griswolds were claiming nuh uh and that cast iron inherently required large amounts of oil to be nonstick. The point of wiping out the butter was to get a full coverage - but microscopically thin - coat of oil on the bottom of the pan; and the one-egg omelette showed that the pan was so nonstick that even something so extremely thin and fragile wouidn't stick to the pan enough to tear.

          • 1 month ago
            Anonymous

            >One egg omelet
            That is at least 2 eggs

            • 1 month ago
              Anonymous

              That is in fact, a single large chicken egg. "Lucerne" brand (Randall's store brand).
              Source: me. I'm the hand in the video.

              • 1 month ago
                Anonymous

                I remember you bragging about the newness of your pan. You're literally a pan salesmen. Buy an ad ffs. Did you receive your pan for free?

      • 1 month ago
        Anonymous

        for a minute I thought somebody had broken into my house and used my stovetop and pan to cook egg. if this isn't a kaboodle kitchen I'll eat my hat

      • 1 month ago
        Anonymous

        that was my birthday

        • 1 month ago
          Anonymous

          ur a baby

      • 1 month ago
        Anonymous

        >things this video aren't showing you
        >how long the pan was set on low to heat up
        >how warm the eggs were
        You want your eggs room temperature. This is why writers used to talk about "setting out" the preparations for the next day back when writing wasn't shit. Cast iron salesmen will never tell you any of this though will they?
        No they'll sell you a shit brazilian pan that will never take a proper season that I'd need some kind of belt sander to ever hope to fix.

        • 1 month ago
          Anonymous

          >things this video aren't showing you
          As the owner of the hand in that video, I'm happy to answer any questions
          >how long the pan was set on low to heat up
          The pan was set on medium to heat, for long enough to crack and whisk the egg and write out the post-it. Notice the handle is still cool to the touch.
          >how warm the eggs were
          It had been out of the refrigerator for maybe 2-3 minutes. I keep it set at 39F, though I haven't calibrated it so I doubt it's exactly that temperature, but it was still cold.

          I remember you bragging about the newness of your pan. You're literally a pan salesmen. Buy an ad ffs. Did you receive your pan for free?

          Nobody brags about new production lodges, Fieldgay. The thread that video was originally posted in was about new lodges, straight from the factory, no sanding, stripping, or re-seasoning, and that's what you got. Now take your cringey whining someplace that cares.

      • 1 month ago
        Anonymous

        mmm raw egg

      • 1 month ago
        Anonymous

        >his butter doesn't immediately turn brown
        What is this wizardry?

        • 1 month ago
          Anonymous

          ???? Turn the heat down moron

      • 1 month ago
        Anonymous

        Culinaly eternally blown the frick out

      • 1 month ago
        Anonymous

        nice ps3 graphics dude

      • 1 month ago
        Anonymous

        what idf you wanted to cook your egg like gordon ramsay? can you still do it with that technique and not mess like OP?

      • 1 month ago
        Anonymous

        > plastic utensils in general
        >plastic utensils on cast fricking iron
        holy cringe, kys

        • 1 month ago
          Anonymous

          Silicone should handle high heat

      • 1 month ago
        G8rH8r

        >grabbing the handle
        doesn’t this hurt the hand?

        • 1 month ago
          Anonymous

          It takes a while for the handle to get hot making 1 omelette wouldn't allow enough time for it to get hot enough to cause any harm. Now if he made a full breakfast in the pan it most likely would start to become too hot to the touch.

        • 1 month ago
          Anonymous

          No, a guy claiming to be him mentioned in

          >things this video aren't showing you
          As the owner of the hand in that video, I'm happy to answer any questions
          >how long the pan was set on low to heat up
          The pan was set on medium to heat, for long enough to crack and whisk the egg and write out the post-it. Notice the handle is still cool to the touch.
          >how warm the eggs were
          It had been out of the refrigerator for maybe 2-3 minutes. I keep it set at 39F, though I haven't calibrated it so I doubt it's exactly that temperature, but it was still cold.
          [...]
          Nobody brags about new production lodges, Fieldgay. The thread that video was originally posted in was about new lodges, straight from the factory, no sanding, stripping, or re-seasoning, and that's what you got. Now take your cringey whining someplace that cares.

          that it had been preheating for only a short time. Cast iron's thermal conductivity is low enough that for a quick cooking job like that the handle just doesn't have much time to warm up.

  3. 1 month ago
    Anonymous

    I have a cast iron and nothing sticks to it

  4. 1 month ago
    Anonymous

    Cast iron skillets come into their own after the fifth omlette in a row to bring the temp down. Then you feel the power of the non-stick
    The heat of the iron gets absorbed by the eggs

    • 1 month ago
      Anonymous

      I was actually about to make a thread asking whether it was possible to make a French omelette with a cast iron skillet. Every recipe assumes you're using a nonstick pan. Can it be done?

      • 1 month ago
        Anonymous

        No, it's not possible. The French never made French omelets before teflon was invented.

        • 1 month ago
          Anonymous

          XD

  5. 1 month ago
    Anonymous

    Temperature control issue. You've poured when it was too cold and it stuck.
    Also surface isn't smooth and some new cast iron pans are like this and it really helps to knock off high spots and season well.

  6. 1 month ago
    Anonymous

    Your father didn't pull out.

  7. 1 month ago
    Anonymous

    heat the pan then put the oil in, then wait for the oil to come to temp

  8. 1 month ago
    Anonymous

    skill issue

  9. 1 month ago
    Anonymous

    To their picture perfect life m/

  10. 1 month ago
    Anonymous

    amazing that manchild anime posters can figure out how to cook an egg but you cant

  11. 1 month ago
    Anonymous

    I have a nasty ass cast iron skillet I never clean and just kinda halfass wipe off with a bit of warm water, what should I cook in it tomorrow?

  12. 1 month ago
    Anonymous

    israelites.

  13. 1 month ago
    Anonymous

    User error, recommend increased user training and re-read documentation as device was used improperly.

  14. 1 month ago
    Anonymous

    I got memed into buying a carbon steel pan, after a few rounds of seasoning it can cook stuff like eggs pretty well and it's good for frying but when I tried doing meat in it it couldn't sear it very well and I ended up with burnt spots which stripped the seasoning, what did I do wrong?

    The maintenance is also annoying, does it have any real advantages over stainless steel besides being more non stick? It seems like worst of both worlds.

    • 1 month ago
      Anonymous

      >couldn't sear it very well
      Perfectly normal. Carbon steel doesn't really sear meat very well unless you have a commercial sized burner.
      >stripped the seasoning
      Perfectly normal. Smooth carbon steel doesn't really hold on to seasoning very well, you'll get used to doing a quick season every time you use it, basically get it hot and wipe it down with a slightly oily cloth, that thin layer of oil will polymerize in seconds and you're good to go again.
      >what did I do wrong
      Nothing. Just carbon steel doing carbon steel things.

      • 1 month ago
        Anonymous

        >Smooth carbon steel doesn't really hold on to seasoning very well
        frick off lodge, sand your fricking pans and charge $10 extra for it. holy christ why is this so fricking hard, so much cope to defend a demonstrably inferior production process

        • 1 month ago
          Anonymous

          Lodge's carbon steel pans are smooth just like everybody else's carbon steel pans. It's inherent to the stamping process.

    • 1 month ago
      Anonymous

      Forget the bullshit you read in forums. Just cook in it. Keep it dry and a little oily so it doesn't rust. When part of the seasoning comes off simply heat the pan on the stove, rubbing some oil on the surface with a balled up paper towel held with some tongs. Do that until the silver parts turn brownish, adding more oil if necessary, it only takes a minute. Don't worry about "nonstick", even when food sticks it's a thousand times easier than dealing with stainless steel.
      People have issues because they worship "muh seasoning!" Frick the seasoning, scrub it with an ordinary steel scrubby and anything stuck will come right off instantly unlike SS. Let the seasoning wax and wane like the tides.

      • 1 month ago
        Anonymous

        So true. Just use it and let the patina do its thing and don't worry about it. I forced a slight, very slight, bit of seasoning on my carbon steel omelet pans when they were brand new just to have a nice even base, but that's all the babying they're ever going to get.

    • 1 month ago
      Anonymous

      >any real advantages over stainless steel

      I can't think of anything that stainless really does well compared to castiron/carbon steel other than being able to handle tomato sauce.

      • 1 month ago
        Anonymous

        Easier to clean up

        • 1 month ago
          Anonymous

          Not even remotely

      • 1 month ago
        Anonymous

        it's way better at filtering cooklets
        you know they can't cook for shit if they can't even do an egg in stainless

  15. 1 month ago
    Anonymous

    You didnt season your cast iron correctly. Clean it with just hot water, dry it, let it set on the stove on high untill its good and warm. Oil. Wipe away excess. Let it sit until its smoking. The layer of carbonized oil acts like a nonstick coating

    • 1 month ago
      Anonymous

      And i almost forgot until i saw other anons posts. But when you go to cook, use butter or lard. I use rendered bear fat. I use oil for stuff that isnt as bad about sticking. But eggs are the worst and i use butter or bear grease

  16. 1 month ago
    Anonymous

    not seasoned enough

    • 1 month ago
      Anonymous

      if you're gunna to scramble, then just cook your bacon or sausage first, then do the eggs. that's how all the ol timers did it.

  17. 1 month ago
    Anonymous

    I made cheesy pasta in mine earlier. Was fine. I have those weird grease stains, though. Frick it. I can deal with weird grease stains.

  18. 1 month ago
    Anonymous

    Eggs is the only thing I use a small non-stick pan for.

  19. 1 month ago
    Anonymous

    I literally made an omelet in my cast iron yesterday without a problem, and I'm a shit cook. Skill issue.

  20. 1 month ago
    Anonymous

    Why does merely a modicum of cooking skill make the incels seethe so hard?

    • 1 month ago
      Anonymous

      Most people are not autistic about care and maintenance and just want something you can throw quickly into a dishwasher

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