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Cast iron leet

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Re: Cast iron leet

#161

Post by tristor »

I'm not going to claim that cast iron is the best at everything, it isn't. That said, most of the people who dislike cast iron do so because they don't actually know how to use it. Anyone who is an accomplished cook learns that there are different techniques appropriate to different tools, and cookware is just a kind of tool in the kitchen. You should use different techniques with cast iron than you use for stainless steel than you use for non-stick than you use for copper, simply put. There are a number of commenters in this larger thread that are describing issues with cast iron that are directly caused by using the wrong techniques.

One of the great things about the Internet though is that there is truly a wealth of information out there to learn these things. I was an okay cook before the pandemic, but I spent most of my free time during lockdown learning how to cook and even found an online culinary school I could take classes through. It made a massive massive difference both in the quality of my output and the level of frustration I experienced during the process. I went from dreading cooking to really enjoying it as a form of zen.

If you use the right techniques to match your tools, everything starts to come together easily.

Re: Cast iron leet

#162

Post by rich_sasha »

ta988 wrote: post #118
rich_sasha wrote: post #45

Earlier quoted context omitted.

> 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.

Data science, ML at least it is the uncontested #1. R and Julia are making strides but are second or third fiddle.

Webpage programming with Django, you might not like it (?) but for many people it's the top choice.

Re: Cast iron leet

#163

Post by perlgeek »

bratwurst3000 wrote: post #107
perlgeek wrote: post #85

Earlier quoted context omitted.

> 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.

FYI https://lotteweber-grillpfanne.de/pfanne-erneuern/ is the service I plan to use; haven't yet though.

Re: Cast iron leet

#164

Post by twoodfin »

waynesonfire wrote: post #157
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…

> you need to dry it perfectly every time or it rusts very easily. I just put a little evo on a paper towel and apply it all over the pan.

I have a Lodge skillet I’ve been using and seasoning for a decade+ with a simple technique: After use, rinse, lightly scrub, with water and a little dish soap (basically what comes out of one squeeze of a sponge). Towel dry, apply a thin layer of canola oil over the cooking surface with a paper towel. Throw on medium heat over the stove for ~5 minutes. Done.

I can pour maple syrup over salmon at high heat in that pan and it doesn’t stick. Not something you can do with stainless.

Re: Cast iron leet

#165

Post by eternityforest »

frazbin wrote: post #141
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…

metallic taste == nutritionally available iron. Also rust is trivial. We once put our cast iron through an oven clean cycle by accident. It rusted all to hell, turned solid orange, but re-seasoning returned it to better-than-ever condition. Eating a meal always implies eating your cookware and packaging. I don't want to eat chromium and friends, or PFAS. Non-stick is gonna get banned eventually, mark my words.

What's the latest science on whether more iron is a good thing?

If a person is already near optimal iron levels, could cast iron push them over into just a bit unhealthy territory? Maybe not enough that people complain, but what would a sensitive study show?

Re: Cast iron leet

#167

Post by mirker »

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.

Teflon vaporizes at >500F (and perhaps below). Leaving the pan on high without food in it will approach that quickly.

Re: Cast iron leet

#168

Post by dgemm »

rmetzler wrote: post #6

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…

Pizza steels are very popular for that reason.

Re: Cast iron leet

#169

Post by jstx1 »

rich_sasha wrote: post #162
ta988 wrote: post #118

Earlier quoted context omitted.

Python is the best second choice for everything.

Data science, ML at least it is the uncontested #1. R and Julia are making strides but are second or third fiddle. Webpage programming with Django, you might not like it (?) but for many people it's the top choice.

Python's being 2nd best for everything is kind of a meme that's been around for a while, not necessarily a rigorous evaluation of Python's viability for all possible use cases. And this is a thread about pans. :)

Re: Cast iron leet

#170

Post by southerntofu »

ronyeh wrote: post #151
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…

Each tool has its own strengths and weaknesses. I have tried them all, including pans with aluminum cores but steel outer layers. Cast iron is great for searing or for fried eggs or buttery scrambles. I love my car on steel Matfer fry pan and try to use it as often as possible. But for acidic or long simmering brown sauces that'll stick and tear off my seasoning, I'll probably teach for stainless steel. Afterward I'l…

Too bad the Rust pan has not been invented yet, with zero-cost abstraction enabling lightweight non-stick cooking on bare metal ;)
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