Nowadays you get a Magnalite pan you don't need to "season" or worry about it getting unseasoned.
Cast iron leet
61–70 of 337 posts
Re: Cast iron leet
#62Earlier quoted context omitted.
My grandmother has some cast iron pans (one of which came from her mother) that are so smooth to the touch that it is hard to believe they are the same material as the gritty Lodge pans at the store. This is what I love most about these pans! It completely flips the script on our disposable culture and gives you something that just keeps improving as the decades go by!
Doesn't this also mean you ingest all that wonderfully scraped material?
It's just polymerized cooking oil.
There is worse stuff in tap water.
Re: Cast iron leet
#63I 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.
Yeah same. Different league from old teflon ones.
Re: Cast iron leet
#64Earlier quoted context omitted.
Carbon steel wok is only viable on a powerful gas stove. Right now where I live there is a campaign to get rid of gas stoves. And the existing ones are far, far from being powerful enough to use wok properly.
I actually just moved to a house with an all-electric range. We use the wok too often for that, so grabbed a butane burner for ~$50 on Amazon. Can also find them at camping supply stores. The one we got is 15,000 BTU, which is frankly too much. You can find 10,000 or 12,000 BTU options for cheaper, and will probably get some more fine grained control out of it. The butane lasts for quite a while in it for wok use as…
Happy to read this, I’ve been considering this exact arrangement lately. A bunch of things I’ve read say you need 15,000 if you want to get that carmilization on your stir fry’s.
I’m also very inspired by this video [1] which shows what appears to be a jet engine under a wok used by a master chef.
Re: Cast iron leet
#65There are hundreds of cast iron pans at your local thrift store. No need to get one off Amazon
Re: Cast iron leet
#66I wonder what people are doing to their nonstick pans that they need to throw them out every year?
I've been using the same two nonstick pans for years now and can't say I have that problem (I only use wood/plastic on them).
I'm still concerned about the chemicals used though.
Re: Cast iron leet
#67I love cooking with cast iron and have built up a decent collection over the years. More recently, I’ve also gotten into carbon steel cookware.
However… I always keep one nonstick pan in the kitchen, and it sees a fair bit of use. My practice is to buy something cheap, since I’ve found that the nonstick coating will last only so long, even on an expensive pan. By not spending much, I avoid feeling upset when it’s time for a replacement. (My current one came from IKEA, for about 15 EUR. I expect to get a year out of it.)
Re: Cast iron leet
#68Earlier quoted context omitted.
A downside of non-stick pans are the unknown side effects of the non-stick substance used, though.
Teflon is inert unless you really overheat it.
It's not the teflon that is my concern, it's what they have used to get the teflon to stick to the pan.
read this : https://en.wikipedia.org/wiki/GenX#Pollution
Re: Cast iron leet
#69Cast Iron is great, but it's not a one-size-fits all solution. Take it from Atari designer Greg Easter: https://www.youtube.com/watch?app=desktop&v=378eeKE-KxM
Re: Cast iron leet
#70What 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…
Your family definitely are not at risk of anemia!