Cooking and bird safety • Hacker News Board

Re: Cooking and bird safety

#111

Post by whycome » Sun, Nov 05, 2023, 5:55 PM UTC

didgeoridoo wrote: post #101

erikpukinskis wrote: post #57

Earlier quoted context omitted.

Just eat pasture raised eggs. It’s only the grain fed eggs that have bad cholesterol. They’re expensive, but given the nutrient density it’s worth it for me.

There is no such thing as dietary “bad cholesterol”. When people use that term, it generally refers to low-density lipoproteins, which are an endogenous transportation mechanism for cholesterol in your body. All dietary cholesterol is just cholesterol, and it essentially has no impact on serum (blood) cholesterol levels.

Are you saying that dietary fat won't make me fat?

Re: Cooking and bird safety

#112

Post by ronyeh » Sun, Nov 05, 2023, 6:02 PM UTC

kfoley wrote: post #65

graypegg wrote: post #25

Stainless steel with some basic seasoning every once in a while (oil, high heat, it’s easy to do) has done me well for a long time. I do keep a non stick around just for eggs though, hard to beat.

We use seasoned cast iron for eggs with very few issues. We used to use butter which led to some sticking, however recently we've been using olive oil and it's much better, with little to no sticking depending on what style we're cooking the eggs.

Wow I've had the opposite experience with my lodge cast iron pan.

Butter is the only thing that allows my eggs to not stick.

Olive oil and vegetable oils in general cause more sticking.

Maybe we preheat our pans differently? Do you use very low heat but preheat for a longer time?

Re: Cooking and bird safety

#113

Post by numpad0 » Sun, Nov 05, 2023, 6:02 PM UTC

roboben wrote: post #4

Since a few years, I do own only iron pans. Teflon for home use as pans was a ridiculous idea: you need to take care of it and it will wear out after some time and needs to be replaced. Iron pans need very little care and get better with age. What is the point?

Teflon allows pans to be made of aluminum, which makes fabrication easy. The coating also scratches easily, leading to more sales. There is no point for consumers but there are few reasons market as a whole erroneously incentivize Teflon pans.

Re: Cooking and bird safety

#114

Post by 0max » Sun, Nov 05, 2023, 6:04 PM UTC

Everyone here be talking about cookware where increasingly teflon is getting produced via gore-tex and going into higher end products for companies like Vans, Nike and Adidas as a waterproof feature.

Re: Cooking and bird safety

#115

Post by switchbak » Sun, Nov 05, 2023, 6:05 PM UTC

hindsightbias wrote: post #110

BooneJS wrote: post #2

Anyone try to physically polish cast iron? My Lodge pans are well seasoned but still have a rough surface area that can cause bits to catch.

The JWST folks contacted me about my mirror-finish cast iron. Eggs still stick. I went through about a dozen different seasoning formulas from reddit. Still stick. Someone then insisted my #10 Lodge must be from the 40s when the iron had too much boron or whatever because of war shortages. Really. Every conspiracy in modern times is a distraction effort from the only real one: seasoning doesn’t work. I’m sure a few o…

Not really sure what half of what you said actually means, but you can get excellent results with a cheapo lodge, grapeseed seasoning and cooking with butter. I'm lazy as hell, and it typically lasts me many months of effectively non-stick cooking. You can't cook acids with it, but I'm not sure where you've gotten the idea that seasoning doesn't work. Perhaps you haven't been able to make it work yet?

Re: Cooking and bird safety

#116

Post by meristohm » Sun, Nov 05, 2023, 6:05 PM UTC

kfoley wrote: post #65

graypegg wrote: post #25

Stainless steel with some basic seasoning every once in a while (oil, high heat, it’s easy to do) has done me well for a long time. I do keep a non stick around just for eggs though, hard to beat.

We use seasoned cast iron for eggs with very few issues. We used to use butter which led to some sticking, however recently we've been using olive oil and it's much better, with little to no sticking depending on what style we're cooking the eggs.

Same here. One thing that works really well to cook eggs in our daily-use cast-iron pan is to add a tablespoon or so of water and put a lid on; the steam cooks the top of the eggs this way. Not great if you like your eggs brown and crispy, but it is very easy to clean; if there are any stray bits I just wipe them out with paper and put that in the compost.

Re: Cooking and bird safety

#117

Post by [deleted] » Sun, Nov 05, 2023, 6:05 PM UTC

0max wrote: post #114

Everyone here be talking about cookware where increasingly teflon is getting produced via gore-tex and going into higher end products for companies like Vans, Nike and Adidas as a waterproof feature.

[deleted]

Re: Cooking and bird safety

#118

Post by jghn » Sun, Nov 05, 2023, 6:06 PM UTC

ronyeh wrote: post #112

kfoley wrote: post #65

Earlier quoted context omitted.

We use seasoned cast iron for eggs with very few issues. We used to use butter which led to some sticking, however recently we've been using olive oil and it's much better, with little to no sticking depending on what style we're cooking the eggs.

Wow I've had the opposite experience with my lodge cast iron pan. Butter is the only thing that allows my eggs to not stick. Olive oil and vegetable oils in general cause more sticking. Maybe we preheat our pans differently? Do you use very low heat but preheat for a longer time?

I love my Lodge but modern cast irons like Lodge can never get that true non-stick texture that people talk about, although it can reach a not bad level [1]

[1] https://www.seriouseats.com/the-truth-about-cast-iron#toc-my...

Re: Cooking and bird safety

#119

Post by arcanemachiner » Sun, Nov 05, 2023, 6:06 PM UTC

markl42 wrote: post #51

sneak wrote: post #33

Earlier quoted context omitted.

My cast iron is 4 years old and every time I use scotch-brite on it, I have to spend hours stinking up my house with flaxseed oil to reseason the pan because scotch-brite makes little dots of shiny iron show up.

Don’t use flaxseed! https://www.reddit.com/r/castiron/comments/b4pxaq/yay_kenji_...

Good lord.

> You MUST use flaxseed oil to season your pan.

Then

> You MUST NOT use flaxseed oil to season your pan.

Just season the fucking pan with some cooking oil and be done with it.

I swear, the internet has made some of the simplest things into this relentless pursuit of perfection.

Re: Cooking and bird safety

#120

Post by meristohm » Sun, Nov 05, 2023, 6:08 PM UTC

ronyeh wrote: post #112

kfoley wrote: post #65

Earlier quoted context omitted.

We use seasoned cast iron for eggs with very few issues. We used to use butter which led to some sticking, however recently we've been using olive oil and it's much better, with little to no sticking depending on what style we're cooking the eggs.

Wow I've had the opposite experience with my lodge cast iron pan. Butter is the only thing that allows my eggs to not stick. Olive oil and vegetable oils in general cause more sticking. Maybe we preheat our pans differently? Do you use very low heat but preheat for a longer time?

Higher heat means there's a more robust steam layer, but then that means you either need to be stirring or flipping or adding some water and a lid for steaming.

To heat the pan I turn the electric range to high for a bit and then down to 4 (of 10), and then I turn it off before the eggs are done, as the thick cast-iron pan and the glass and coil has enough residual energy. Same for popcorn, same for pancakes, etc.