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Cast iron leet

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Re: Cast iron leet

#101

Post by jdougan »

jlkuester7 wrote: post #38
sunaurus wrote: post #4

What 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…

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!

In the old days, they finished the pan interiors more than they do now. I've known people who buy a modern cast iron pan and have a machine shop smooth out the cooking surface.

Re: Cast iron leet

#102

Post by runnerup »

teekert wrote: post #50

I also don't use teflon and have been buying these (and some plate steel pans): [0] [0]: https://www.greenpan.nl/ (sorry Dutch website, but if you search for greenpan on amazon you will also find these pans)

GreenPan falls under the “ceramic” nonstick category. When I looked into this category 2-3 years ago most of the pans had Teflon or other fluorinated compounds (Teflon-like) as the final coating on top.

I’ve seen greenpans perform about the same in terms of non-stickiness and durability as regular nonstick pans.

In light of https://www.leafscore.com/eco-friendly-kitchen-products/why-... and my own personal experiences I am deeply skeptical of “ceramic” nonstick being any safer than typical PFOA-free but PFAS-containing nonstick pans.

In fact I suspect (and 2-3 years ago confirmed) that most “ceramic” nonstick pans are still coated in teflon like materials. Possibly GreenPan isn’t, but they also won’t tell you what they ARE coated with…so I’m pretty sure they know they’re doing something dirty.

Re: Cast iron leet

#104

Post by jdougan »

mfgs wrote: post #11

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…

New cast iron usually isn't finished as well. I have seen people take new cast iron to a machine shop and have the cooking surface smoothed down a bit.

Re: Cast iron leet

#105

Post by PragmaticPulp »

hcarvalhoalves wrote: post #94

In my country (Brazil), it is traditional to cook in cast iron. There are pans, pots, skillets… everything you can think of. It’s also cheaper than steel, ceramic, etc. Funny to see people elsewhere “rediscovering” these products. The one I have is like this (around $ 20 USD): https://www.apaneladeferro.com.br/frigideira-de-ferro-fundid... I cook everything on it: steak, fish, eggs, sautéed tomatoes, etc. > They are…

> Funny to see people elsewhere “rediscovering” these products.

It’s funny for us Americans to watch our fellow Americans go through their “cast iron is amazing” phase. Cast iron is actually very common here as well, but many young people start with a cheap nonstick pan and only later discover that there is a range of cookware options available.

In reality, an experienced cook will use a variety of cookware for different tasks. Having cast iron, non-stick, stainless steel, and enameled cookware available is very common.

I appreciate cast iron, but this trend of worshipping it as the one true cookware is funny. Good nonstick pans are amazing when used properly and replaced when they wear out.

Re: Cast iron leet

#106

Post by horsawlarway »

jstx1 wrote: post #31

In general I find that cast iron is very overrated. > Here's a list of myths about cast iron skillets: (...) You can't cook with acidic foods (e.g. tomatoes) because it'll destroy the seasoning You might not destroy the seasoning but you will get metallic tastes in your food. I don't get why anyone would pick cast iron over stainless steel for an acidic sauce that needs to be cooked for a longer period of time. Also…

Personally - I find carbonsteel pans are basically my favorite ever.

Slightly heftier than stainless and much easier to season. I have a set of stainless (relatively nice triple clad Cuisinart) and I still much prefer the carbon steel pans.

It's essentially what cast iron pans would be if we had better manufacturing techniques, and they work really well.

Backing up though - I would 100% take cast iron over just stainless (in every situation except a professional kitchen) and there's not much that would entice me to buy a non-stick pan, basically ever, at this point. The only thing they do ok is eggs, and a tiny egg pan in cast iron does basically the same without ever needing to be replaced (or giving me liver cancer).

Cast iron isn't hard to use, is indestructible, has a very low chance of poisoning me (and handily helps provide iron in my diet), and just makes things brown like nothing else I've used - nothing will make hash browns or a grilled cheese sandwich like cast iron.

Plus it's dirt cheap (less cheap is carbon steel, but again - very nice).

What's not to like?

Re: Cast iron leet

#107

Post by bratwurst3000 »

perlgeek wrote: post #85
sva_ wrote: post #66

I 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.

> I wonder what people are doing to their nonstick pans that they need to throw them out every year? I had a very high-quality non-stick skillet, only used wood/plastic utensils, and the non-stick coating started coming off after about three years (of pretty heavy use). I plan to have it refurbished, there are (at least in Germany) services where they sand-blast your skillet and apply a new coating. Seems wasteful to…

Thank you for than information. Living in germany and didnt know that.

Re: Cast iron leet

#108

Post by [deleted] »

perlgeek wrote: post #81
Swenrekcah wrote: post #44

Earlier quoted context omitted.

A downside of non-stick pans are the unknown side effects of the non-stick substance used, though.

I might be concerned about teflon and similar non-stick coatings, but not really about ceramics. Humanity has been using ceramics for ages, and we haven't found any adverse affects yet.

[deleted]

Re: Cast iron leet

#109

Post by westcort »

Tupperware MicroPro with the eterna coating has been great for me. I can make a roast in 20 minutes, lasagna from scratch in 15 minutes, etc. The coating is a lot more durable than conventional coatings and there is no indoor air pollution, like with my gas stove. The technology is better than the old way of cooking. It is so much more convenient, in fact, that I wonder if there was a campaign against microwave cooking by the petrochemical industry.
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