21–30 of 337 posts
> You can't use dish soap on them because it'll destroy the seasoning I believed this before reading the article. Is it commonly accepted wisdom that this is bunk?
Cast 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 love my cast iron skillet, which must be at least 4 decades old. It’s great for cooking with the only challenging task being scrambling eggs on low heat (for fluffier eggs), which can stick a little. I recently bought a new cast iron skillet and it just doesn’t seem to be of the same quality, it’s a lighter colour and doesn’t seem to season as well. Are there different grades of cast iron, or are they just not made…
During 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!
prose.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.
I'm quite surprised this is the first comment about the site itself. I know it's off topic but I find the setup to be more interesting than yet another discussion about pans.
This does miss one huge drawback of cast iron for cooking some dishes - heat control. Cast iron retains heat like crazy and doesn’t change quickly. Get that thing up to a searing temperature and it’ll be 10-15 minutes before you can get an egg anywhere near it for example. A thinner steel pan will heat up and cool down much rapidly allowing for a lot more control. Luckily there’s a fantastic non-nonstick option for t…
This does miss one huge drawback of cast iron for cooking some dishes - heat control. Cast iron retains heat like crazy and doesn’t change quickly. Get that thing up to a searing temperature and it’ll be 10-15 minutes before you can get an egg anywhere near it for example. A thinner steel pan will heat up and cool down much rapidly allowing for a lot more control. Luckily there’s a fantastic non-nonstick option for t…
Another benefit of carbon steel woks is they come from the factory smooth.
This does miss one huge drawback of cast iron for cooking some dishes - heat control. Cast iron retains heat like crazy and doesn’t change quickly. Get that thing up to a searing temperature and it’ll be 10-15 minutes before you can get an egg anywhere near it for example. A thinner steel pan will heat up and cool down much rapidly allowing for a lot more control. Luckily there’s a fantastic non-nonstick option for t…