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Cast iron leet

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Re: Cast iron leet

#111

Post by hcarvalhoalves »

PragmaticPulp wrote: post #105
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 diffe…

I actually only have cast iron and inox steel cookware. I inherited some Teflon (“non-stick”) ones that I don’t see the use for, and will dispose of after learning it’s toxic. I can cook eggs and omelette just fine without those.

https://amp.dw.com/en/pfas-forever-toxins-teflon/a-57756695

Re: Cast iron leet

#112

Post by mhb »

horsawlarway wrote: post #106
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 stain…

> What's not to like?

All true, but if you're steelmanning it, you really need to mention the weight. Also it doesn't conduct heat well.

Re: Cast iron leet

#113

Post by samatman »

taywrobel wrote: post #13

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…

High reserve heat is the reason to use cast iron. It's certainly possible to learn to do delicate things with cast iron and heat, just as (identical to in fact) it's possible to get the hang of this with resistive coil hobs.

But it's fighting the tool. Unless one has a strong commitment to minimalism, or a kitchen/galley which demands it, one is better off having other skillets for that. Wrought iron, carbon steel, stainless, pick a couple you like.

But to get that deep caramel crust on southern Johnny cake, you'll want cast iron. Fantastic for getting a deep even sear on a sous vide steak.

The reserve heat should be your friend.

Re: Cast iron leet

#114

Post by travisby »

bratwurst3000 wrote: post #93

Sorry but I cant sign this. Stainless steel with and without enforced bottom is the way to go. I have also cast iron and I polished and seasoned the living shit out of it and it still sticks omelette. For delicate things like eggs I use an non stick pan from tefal for 10€ that I buy new every 2 years….. why not? It works way better than stainless and way way way better than cast iron. The only advantage of cast iron…

Do you use the ironsponge on stainless steel? I assume you mean something like steel wool?

My biggest "pro" for cast iron is that it's incredibly easy to clean without worrying about ruining the pan. Our stainless steel pan gets scratched if I look at it wrong, even using the rough side of the sponge. Not sure if we just have the wrong pan, or worry about scratches more than we should?

For our cast iron I use chainmail if there's every anything stuck on hard. For the stainless steel I feel a lot more out of luck! Metal utensils, soap, rough side of the sponge, I'm never worried about it!

Re: Cast iron leet

#116

Post by martingoodson »

taywrobel wrote: post #13

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…

Carbon steel woks are useless for induction or electric jobs. The sides are so high that they don’t get near to the heat and never season. Then they rust.

I which I could find an alternative to non-stick woks. I’ve ordered a steel aluminium laminate. Maybe that will work.

Re: Cast iron leet

#118

Post by ta988 »

rich_sasha wrote: post #45
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…

> Cast iron = the Python of cooking pans. Python is a top choice for a number of applications..?

Python is the best second choice for everything.

Re: Cast iron leet

#119

Post by ta988 »

brudgers wrote: post #100
eutectic wrote: post #58

Earlier quoted context omitted.

Teflon is inert unless you really overheat it.

The 'f' in 'teflon' is the F from the periodic table. Florine is remarkably not inert. Teflon is a relatively stable Florine compound. But as you say, it can destabilize when the pan is used within a few sigma of ideal cooking temperature.

There is no FL in periodic table. And Teflon is not as stable as believed.

Re: Cast iron leet

#120

Post by hcarvalhoalves »

jacknews wrote: post #25

Can you do a classic french style omelette in one? Like this: https://www.youtube.com/watch?v=s10etP1p2bU

I’m able to do in mine, although the texture is better if I do on stainless steel. Still, I’m able to make it without sticking and correct colour.

(It’s important to let it get to right temperature first, which takes longer for cast iron, and should be slowly to get even heat)

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