The cook Adam Ragusea has fantastic evidence-based opinions on his youtube channel: https://www.youtube.com/watch?v=zGR-pyLHz1s
Cast iron leet
121–130 of 337 posts
Re: Cast iron leet
#122Cast 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 am going to assume your pans have never been properly seasoned if you have trouble cleaning them after cooking a steak.
Either that or its not being heated enough before applying the oil or steak
Re: Cast iron leet
#123In 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…
Most serious chefs use stainless steel. Triply steel is so beautiful and sturdy. My parents have been using their pan since before I was even born.
Re: Cast iron leet
#124> 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?
Yeah it is.
I always use dish soap, and it will definitely take off any oil that hasn't been polymerised.
I think the people who believe this (and use cast iron) probably haven't seasoned it hot enough or have scraped off the seasoning close enough to the metal.
Re: Cast iron leet
#125Earlier 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!
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.
I just used an orbital sander on mine. It does scrambled eggs no probt.
Re: Cast iron leet
#126I love my cast iron pan, but I also love having some carbon steel pans around.
DeBuyer carbon steel pans are the same price as Lodge cast iron and are much lighter and better for certain tasks. The handle is a lot longer too, which makes it more fun to use than cast iron.
Re: Cast iron leet
#127I agree overall, but there are a lot of misconceptions about cast iron that can give it a learning curve. The post glossed over this, but it is certainly possible to damage your seasoning, especially if something you're cooking sticks to the pan. However, this doesn't mean you need to do some day-long "reseasoning" process that involves stripping the whole thing and baking it in the oven. Just clean the pan, put some…
> this doesn't mean you need to do some day-long "reseasoning" process that involves stripping the whole thing and baking it in the oven. Unless you want everything you cook in the cast iron pan to smell like what was burned in it for weeks, you really do. Or, hear me out: buy a new cast iron. The seasoning process is really onerous, but the manufacturer does it in bulk, and a new cast iron is typically cheaper than…
I think you’re doing it wrong. It’s very easy to renew the seasoning and it doesn’t retain smells.
Re: Cast iron leet
#128In 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…
Most serious chefs use stainless steel. Triply steel is so beautiful and sturdy. My parents have been using their pan since before I was even born.
My friend is a chef and looking after their pans properly also involves wiping them down with oil before storage, not sure I’m up for that level of pro maintenance.
Re: Cast iron leet
#129Earlier quoted context omitted.
I use carbon steel pans on a ceramic electric stovetop and they work perfectly. If you don't like Western style pans and you still want to use a wok, then you can get a wok where the centre is flat (many woks are built that way so it should't be too hard to find one), and it will work the same way as the pans I use.
There are multiple issues with flat bottomed wok. The point of the wok is that the liquid gathers in the centre of the wok leaving the sides with very little liquid on them which helps a lot with browning. You can also throw small amounts of relatively delicate ingredients (like garlic) that will get sauted in deep pool of oil in the centre and then you can add more ingredients and build your dish. With any flat bott…
yes, I get what you mean about the pool of liquid in the centre, my wife is Asian and I've seen her using that technique before.
You're right about pans getting warped, I have this issue from time to time with my carbon steel pans, luckily it is an easily fixable issue (using a sturdy rubber mallet on a pre-heated pan is my favourite method).
Re: Cast iron leet
#130Yup, cast iron has all these advantages. Yup, I, too, have both 10" and 12" cast iron skillets.
Yes, on seasoning, as you explain, it's easy, natural, would be tough to avoid, is good to have and easy to maintain. The common complicated descriptions seem to be to make the authors look like they have some advanced, tricky expertise -- nope, it's all just dirt simple.
If have a cover, then can also use the pair effectively as a stove top oven, e.g., for pizza, as in my
https://news.ycombinator.com/item?id=32433275
For a pot, say, 6 quarts, stainless steel with a thick aluminum bottom bonded on the outside can also work well.