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Cooking and bird safety

teflon.com

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Re: Cooking and bird safety

#141

Post by BenjiWiebe »

mrcode007 wrote: post #53
etblg wrote: post #13

Earlier quoted context omitted.

It's super non-stick. I know you're going to rebut with saying that iron pans are too, and I'm sure they are, but most people don't want to put in any level of the effort needed to make iron pans as non-stick as teflon. A lot of people care only a mild amount about cooking, and don't want to invest the time to know how to properly use a cast iron or a carbon steel (which I have and only seldom use). They'd rather get…

“An early use was in the Manhattan Project as a material to coat valves and seals in the pipes holding highly reactive uranium hexafluoride” Considering the applications, I’ll pass :)

So, highly unreactive. Sounds like a great thing to use for cooking.

Re: Cooking and bird safety

#143

Post by arcticbull »

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?

Once properly seasoned (not in the r/castiron sense, but cooked on for a while on top of a solid base coast of seasoning) I just don't really get any sticking at all on my lodge pans. Oil or butter. There's recommendations for pan temp, etc, but I'd say just cook on it some more and it stops mattering.

When I first get a new pan it's very picky with technique, but cooking some bacon and steak on it for a few weeks, and nothing sticks anymore.

Re: Cooking and bird safety

#144

Post by teekert »

wkat4242 wrote: post #126
teekert wrote: post #42

Earlier quoted context omitted.

Idk to me this sounds like: I hate washing myself or I hate going to the bathroom. Maybe it’s a cultural thing but adults just need to be able to cook in my society. No place for hefty emotions. Just a fact of life. It might be nice to live in a society where not cooking is possible. Probably less healthy though, you have different incentives than people making your food. (Taste [salt levels] and “adictiveness” vs he…

I don't agree. I lived in Thailand where it's common to just buy a plastic bag of food from a street vendor. Most houses apparently don't even have full kitchens.

Yeah I loved that about Thailand, I’d eat small things all day from street vendors. Good stuff.

Re: Cooking and bird safety

#147

Post by tass »

jghn wrote: post #118
ronyeh wrote: post #112

Earlier quoted context omitted.

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...

You can sand them as a DIY project. I haven’t done this myself but am now considering it after reading how easy it is.

Re: Cooking and bird safety

#148

Post by arcticbull »

jghn wrote: post #118
ronyeh wrote: post #112

Earlier quoted context omitted.

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...

This guy seemed to manage. Here's a video of an egg cooked on a cast iron skillet without oil. [1]

It doesn't have to be absolutely perfect without oil - a thin coat will yield perfectly comparable results.

[1] https://www.youtube.com/watch?v=33OaD3RikXo

Re: Cooking and bird safety

#149

Post by doublerabbit »

wkat4242 wrote: post #125
Closi wrote: post #75

Earlier quoted context omitted.

> I wish it was possible to buy decent home cooked food for a reasonable fee :( I mean that’s pretty much what supermarkets sell right? Ready meals that can be heated, which are effectively cooked the same way as at the home but just on an industrial scale. Or pasta that’s pre-made and pre-filled and you just have to heat and add some sauce that’s already pre-made. Im in the UK where we have services like Cook that a…

Those ready meals are full of salts to preserve them. And not very nutritional.

With the added bucket-load of sugar to ensure the taste meets the standard of those without any taste buds.

Re: Cooking and bird safety

#150

Post by InSteady »

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.

If you don't mind using a moderately high amount of fat (~1.5 tbsp for 4-5 eggs), stainless is perfectly fine for eggs. If you start with med-high heat be sure to drop it down relatively quickly. Or fry on medium to med-low heat the whole way through. For whatever reason beaten eggs seem to stick even less (basically not at all) so omelets and scrambled eggs are my go-to. I've gotten my technique down so I can flip my omelets with the stainless pan, no spatula required.
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