Cast iron leet
erock.prose.sh
Cast iron leet
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Re: Cast iron leet
#2I had this issue with non-stick pans too.
But since that ceramic coating came out a few years ago, I bought one and didn't need a replacement since.
Re: Cast iron leet
#3prose.sh really is quite interesting, a ssh-based blogging service. I was looking for something like this after reading more about astro.build, since in a way, prose is even more minimalist in that I don't even need to set up my own site, just my markdown files.
Re: Cast iron leet
#4What really impressed me with cast iron skillets is how they actually get better with use. I bought my first cast iron skillet 10 years ago, originally it came with a relatively rough cooking surface. This meant that it was still somewhat sticky even after seasoning it.
But now, 10 years later, the cooking surface has worn to a completely smooth state through constant use, it's very easy to cook anything on it without sticking.
Re: Cast iron leet
#5I had this issue with non-stick pans too. But since that ceramic coating came out a few years ago, I bought one and didn't need a replacement since.
Well, I was a huge fan of ceramic ones but found that they also wear off.
Still better than non-stick pans, but not perfect.
Might be that newer ones are better but I already switched to cast iron by now.
Right now my main pan is from a Kickstarter campaign (Stur). Plus a sticky metal one where that's enought.
Re: Cast iron leet
#6During the pandemic I learned how to make great Neapolitan style pizza in a normal kitchen oven. To get great pizza you usually need very high heat (~500° / ~930°F) so the pizza cooks very fast and gets cross and soft at the same time. If you use less heat the cooking will take longer and the longer you have it in the oven the more dryer it gets.
So you need either a pizza stone or cast iron pan to transfer a lot of heat fast. I bought a skillet since it costs the same, I have more control over the pizza making process (e.g. browning the bottom on the stove before putting it in the oven), and can use it for steaks and such.
Re: Cast iron leet
#7Cast iron is far from perfect.
I use it for steaks because they are hard to sear in other cookware. The cleanup and seasoning processes make cast iron hard to use for anything else. I plan to get a ceramic one (with iron core) but even if it solves the seasoning process and the cleanup process, it isn't the best to sear steaks in it.
My point is that each tool has its use and in this specific case, cast iron is not the tool for everything.
Re: Cast iron leet
#8What really impressed me with cast iron skillets is how they actually get better with use. I bought my first cast iron skillet 10 years ago, originally it came with a relatively rough cooking surface. This meant that it was still somewhat sticky even after seasoning it. But now, 10 years later, the cooking surface has worn to a completely smooth state through constant use, it's very easy to cook anything on it withou…
[deleted]
Re: Cast iron leet
#9During the pandemic I learned how to make great Neapolitan style pizza in a normal kitchen oven. To get great pizza you usually need very high heat (~500° / ~930°F) so the pizza cooks very fast and gets cross and soft at the same time. If you use less heat the cooking will take longer and the longer you have it in the oven the more dryer it gets. So you need either a pizza stone or cast iron pan to transfer a lot of…
You cab get your oven to 500 degrees C?? I need one like that, not for cooking but for heat treatment of blades at home!
Re: Cast iron leet
#10Cast iron is far from perfect. I use it for steaks because they are hard to sear in other cookware. The cleanup and seasoning processes make cast iron hard to use for anything else. I plan to get a ceramic one (with iron core) but even if it solves the seasoning process and the cleanup process, it isn't the best to sear steaks in it. My point is that each tool has its use and in this specific case, cast iron is not t…
I went from teflon to ceramic to cast iron to steel ("carbon steel"). You still have to season it, but it's a lot lighter than cast iron and things stick less. The price point is roughly the same. Searing with gas or induction is straightforward.