Earlier quoted context omitted.
When I have really stubborn stuck items to my cast iron. I boil salt in it.
What stovetop can reach 1465 °C (2669 °F)?
he's obviously talking about boiling salt water.
Cast iron leet
311–320 of 337 posts
Re: Cast iron leet
#312In 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 If you dry it with a kitchen towel (you don't even have to do it carefully) and then hang it up overhead instead of placing it flat in a cabinet or on the stovetop, it will never rust.
i just put mine back on the gas burner, plenty heat there to help dry it out if you've toweled it off well.
Re: Cast iron leet
#313Earlier quoted context omitted.
> 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…
You don't have to do all that, I clean mine, wipe it off and hang it up and never have any problems.
Re: Cast iron leet
#314> I can scrape it -- hard -- with metal utensils
> Being able to use metal utensils on a skillet is so nice. I can really scrape food off the pan without worrying about chipping the paint.
The multiple mentions about scraping make me think the author has some unconventional cooking techniques, like using too high of heat or not using enough fat, this should basically never be happening with pans that are even a little bit nonstick.
> after spending $150+ on a all-clad non-stick pan, which died after a year or so of heavy use, I realized this was not the way
If this is referring to the All-Clad hard-anodized aluminum pans then I definitely think something is odd is going on here. I have used these nearly daily for years now, including washing them in the dishwasher, and while they have shown some wear, they are still performing perfectly. They also have a lifetime warranty like the rest of All-Clad's products. They are also not that expensive—currently $70 for a two pack:
https://www.amazon.com/All-Clad-E785S264-Anodized-Nonstick-D...
I have transitioned the opposite direction of the author. I used to use cast iron, and now I never do because of the All-Clad HA1 line. They can be washed in the dishwasher, are much lighter to handle, are metal utensil-safe, and can go up to 500 degrees in the oven. If they ever break, All-Clad will fix them for free.
Again, dishwasher. This alone is just so much better than cast iron.
Re: Cast iron leet
#315Earlier quoted context omitted.
Teflon vaporizes at >500F (and perhaps below). Leaving the pan on high without food in it will approach that quickly.
I think this might be it. I usually cook at medium temperatures, wherever possible, as it seems healthier.
My nonstick explicitly says to cook on medium.
Re: Cast iron leet
#316Earlier quoted context omitted.
Yeah, carbon steel is pretty much end game for me. Lighter than cast iron, better heat distribution, heats up faster. Similarly near-indestructible (more indestructible, even, since it won't shatter if you drop it). Slot a silicone handle cover on it and it's basically perfect. And still cheap! Slightly more expensive than cast iron, but not much; an entirely usable Lodge carbon steel pan is $40 on Amazon. The silico…
Oh yeah i forgot to mention uneven heat distribution too. I don't really mind using a small dishtowel to move the pan so that lodge is probably fine. i'm sure there are some designs that don't get the handle hot either though i haven't researched that much at all since i'm happy with my stainless pan for 99% of my pan cooking.
Yeah if you wanna drop some extra cash for the most endgame pan of all, Solidteknics sells excellent $109 "wrought iron" pans — carbon steel material, but in a single cast so there are no rivets — that more lightweight than Lodge and have long handles that don't (apparently) get hot.
Lodge is pretty good though IMO.
Re: Cast iron leet
#317Even better are stamped steel pans. I will admit, not only is this is highly debatable, but both sides have good valid arguments, however stamped steel edges out cast iron for two reasons, it is more responsive to heat, that is, it is easier to get the temperature you want(like a wok) and it is lighter and stronger.
But really having a pan that you can abuse, and all it takes to get back to cooking trim is a little oil is great. note there are some real artists with seasoning pans out there, and if you look online you will probably find one, but I don't bother with any of that, I rub a little oil on it after I clean it and if I am feeling especially diligent I will get the pan hot. 10% of the effort for 90% of the result.
Re: Cast iron leet
#318I 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.
They just don't treat them well. I have a non stick pan, mid level, for over 10 years, and it's in use quite often, it looks just like on the first day. You would be surprised to see how people treat their kitchen utensils and the poor maintenance that goes on in most people's homes. It can be also bad quality of some, but I've seen people destroy Le Creuset pots after just a few months.
Re: Cast iron leet
#319Earlier quoted context omitted.
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.
If you don't have gas, you need to season in the oven.
But how do I maintain the seasoning over Time?
Re: Cast iron leet
#320Sorry 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 chainma…
Yes I meant steelwool. My opinion is that all the scratches dont hurt stainless but are hurting the cast irons seasoning.
Thats my problem with cast iron. I cant be rough with them
At the end most pans work good if used correctly and its a personal preference ;)