>burns your hand
What's a good cast iron brand that isn't Lodge?
>>20414153>we can't spend 20 extra cents coating the handle in something because... look we just can't okay??
>>20414153I don't have a hand
>>20414214What's wrong with Lodge, except not playing up to your contrarian hipster pretensions?>NOOOOO I CANT USE THE BRAND SOLD AT WALMART>I NEED A BOUTIQUE VINTAGE PAN FOR MY INSTAGRAM BARBIE PLAYHOUSE KITCHEN>YOU CANT BLOG ABOUT SOMETHING THAT YOU JUST BUY AND IT WORKS
>>20414247That's a Lodge though
>>20414247So many pouring points...
>>20414153unironically a skill issue
>>20414249You have no hand yet you must thumbs up people.
>>20414762Lol this looks absolutely terrible.
>>20414780you sound jelly as fuck.
>>20414785Imagine eating eggs.
>>20414772i pay someone to type my posts and I'm a huge faggot
>>20414762>silicone spatulaWhy? Half the point in using cast iron is there's no forever chemicals and endocrine disruptors or other petroleum products seeping into your food.
>>20414214Lagostina
>>20414825what kind of dumb ass reason is thatcast iron is aesthetic, and also if you maintain it with love, it would outlive you.
>>20414153>She's made of iron sir, I assure you she can burn your hand, and she will.
>>20414825>Half the point in using cast ironThat's not even a 1/10 of a point
>>20414892This, if you give a shit about chemicals in food, you're farming your own fucking meat.
>>20414762you wrote the wrong date faggot
>>20414214Do you wanna spend $300 for no fucking reason other than smooth iron? Butter Pat
>>20414762lol obvious CGI
>>20414825wait, silicon leeches bad stuff into my food? my mom said it was ok cause it's not plastic
>>20414825>forever chemicalssoccer mom spotted
>>20415059Just use a wooden one.
General question about cast iron. If I was lazy about seasoning and just threw on a squirt of olive oil and threw something on like I would a stainless steel, would it perform or is it going to be worse than a stainless steel?Like I want a cast iron for thermal mass and don't really care about making it non-stick.
>>20415076Stainless steel heats up way quicker and can really fuckin sear things. but youre probably going to want to deglaze it before it burns.Cast iron is more non-stick but has less of that ripping hot water beading chkaw to it. if you use it regularly thats where it really shines. I can fry a mozzarella srick in mine and roll it around. olive oil isnt great for higher heat it smells funny use peanut oil.
>>20415089Yeah i'm looking for a pan with more thermal mass because when you drop a bunch of stuff into stainless steel it'll lose a lot of heat. Cast iron will take longer to get up to temp, but it will retain it's heat better when you throw a bunch of stuff in.
>>20415076You don't have to season cast iron if you don't want to. It'll be sticky at first, probably stickier than stainless steel, but it'll get better over time because cooking on cast iron ends up slowly seasoning the pan anyway. Also, most CI companies do a base seasoning nowadays, though it's typically not very good. If you want thermal mass above all else straight up Lodge will be better than most expensive options or vintage cast iron.
>>20415092Its great for a smaller stove in that way, you know when youre trying to brown something and it halfway boils jnstead. if im cooking up a full pan ill turn the burner on and get it almost to smoking a few times before throwing everything in, or keep it in the oven at 400.
>>20414247Is there a pepe with a cast iron on his head
>>20415059it doesn't. silicone is inert as fuck and used for permanent medical implants. you're fine.
>>20415157>silicone is inert as fuckso is teflon, but it still does bad things to you if it gets into the food
>>20414214IKEA
>>20415172Brainlet-kun, Teflon is indeed inert, but the harmful shit is the special glue they use to stick the Teflon coating to the pan.
>>20415190it's inert, but your body isn't. hormone receptors still respond
>>20415195my dick is inert and I think that's because of teflon
>>20414214I have a Griswold and it's nice for some things because it's light and more responsive, so I use it more like a regular pan. For a more traditional cast iron pan, the newer lodges I've sanded flat work as well as the huge old one I've got, though I don't recall the brand.
I just bought a 32cm (13") de buyer carbone plus, what am I in for ?
>>20415157>silicone is inert as fuck and used for permanent medical implantsHwo often do you heat your body above 100 C, dumbfuck?
>>20415273won't burn your hand
>>20415264my brainlet mind only accepts pepe
>>20414825>WhyIt was my widest spatula, and that's a paper-thin 1-egg omelette, it needed all the support it could get.
>>20414214Miele
>>20414214StargazerAnything besides lodge is for folks with money to burn
>>20414762Stop using a plastic spatula, my guy, You're eating more of that than you realize.
>>20414249Yarr, matey
>>20414153do cast ironlets really?
>>20414214it's just iron bro
>>20414762hope this was just a tech demo and not how he actually cooks his eggs
>>20415066The EPA just announced it's making polluters pay to remove forever chemicals in peoples' drinking water. You're behind the evidence on this one. Sorry but I and most others don't want industrial runoff building up in our bodies, there's literally no benefit and tons of data coming out now that suggests it causes a lot of long term issues.
>>20414247all these squares make a circle
>>20414264Their castings are rough, and the factory seasoning suck ass. It's fine if you buy it specifically to strip off their shitty seasoning, grind the cooking surface smooth, and re-season it properly, but most people don't want to bother with that. Lodge's shit quality is probably the main reason for people coming here and crying about why they don't like cast iron.
Got a stainless steel pan as a gift, but I've only really used cast iron up until this point in my life. What are stainless steel pans used for? If I want to sear my food the cast iron does it just fine, and if I try to cook a meal in the stainless pan it burns the outside and leaves the inside raw due to the heat transfer. It's no good for eggs either since they stick like a motherfucker no matter how much fat I use.Yes, I am retarded, but what is this thing for?
>>20414153should I throw out my cast iron pan if it has huge a huge bald spot exposing the aluminum core? doesn't aluminum leeching give you alzheimers or something? also, where can i get a cast iron pan that's purely cast iron and doesnt have a gay aluminum core so i dont need to worry about exposing it via sanding
>>20416102Pre-heat your pan, you dingus. Put the pan over medium heat for around 5 minutes, or until you can sprinkle some drops of water in the pan, and instead of flashing to steam they form little balls that dance around the pan. Once your pan is hot, add some oil like clarified butter (don't use regular butter, it will burn,) then add your eggs. If they stick a little, just have some patience. They will release from the pan when they are ready.
>>20416114>my cast iron pan has huge a huge bald spot exposing the aluminum coreYour skull has a huge bald spot exposing your lack of a brain.
>>20416310While that is all well and good, I could do the same thing in my cast iron in the same amount of time without specifically needing ghee, so I don't get the point, at least for eggs. I guess the SS is good for reducing sauces, and maybe frying up some halved brussel sprouts?
>>20416318could you maybe elaborate why i'm brainless so i can stop being this way
>>20416326Cast iron is made of... cast IRON, as in the chemical symbol Fe with the atomic #26, not ALUMINUM, as in Al atomic #13. If you're talking about a tri-ply clad stainless pan with aluminum core, then I would like to know how the fuck you wore through the stainless steel cladding all the way to the aluminum.
>>20416324Stainless pans are great for anything acidic. I also like them for searing large quantities of things in batches since it's easier to see when the fond is starting to get dark, and burn, whereas with cast iron it's just black on black. I also prefer stainless when for deglazing said fond since I can use acidic liquids without worrying about the seasoning. For example searing several pounds of chicken thighs, or browning some bits of beef for a stew.
>>20415076Just use it to fry some bacon or fatty meat a few times and it'll get nonstick on its own. The traditional seasoning method isn't actually necessary, its a shortcut.
>>20416318Fucking kek the post this could have only been made by a millennial because they are the last generation with a sense of humour
>>20416335anon the cast iron pan is a hand-me-down that's been in my family for 3 generations including myself, and it's seen almost daily use. while it is on the small side, it's way too light if it were purely cast iron, and the bald spot is literally aluminum colored
The trick, Harry Potter, is not minding that it hurts.
>>20416428Are you sure it's not the color of raw cast iron? If it has an aluminum core it is by definition not cast iron.
>>20414762> wipes the butter from the pan with a paper towelwhat the absolute fuck
>>20414795this reminds me of the old screencap from /b/ the the blind anon who has his brother type his posts for him. I wish I still had it.
>>20416428Old cast iron was usually made thinner and lighter because housewives would be lifting them all day.
>>20416457yeah it's not that, it's a much lighter shade, shinier, and isn't at all grainy. it's like a cast iron shell around an aluminum core if that makes sense>>20416565idk what to tell you anon
>>20414153just buy one of these for 5 bucks you dingus
>>20415882>tech demo it was>>20416502This was posted in a thread a few years ago where some faggot was claiming (a) it was impossible to cook an egg in cast iron without lots of oil, and (b) impossible to do so in an unsanded new lodge with any amount of oil, because the smoothness of the surface was the most important factor in making it non-stick. This other rather epic video also dates from that same thread.The faggot in question still lurks on these boards, he usually pops up screeching when these videos get posted, which is honestly half the fun of posting them.
>>20416683I won't lie, I don't understand how how after months of use my pan still isn't anything like this. How are you washing it, if at all, after use? All I do is run hot water in it while the pan is still hot and the grime is loose, and I scrap the gunk off with a wooden spatula. No soap, no scrubbing, nada
seriously though, why don't cast iron manufacturers just insulate the handle?
>>20416791So you can put it in the oven. You can buy removable sleeves for the handle, and some old fashioned ones have removable wooden handles.
>>20416791A small, dry, cotton washcloth works fine.
>>20415507Just so we're clear, the silicon isn't what gets into your food. The silicon just has micropores that trap dishwashing detergents inside it when you clean it, which seep into your food. Neither one is good but I still think it's an important distinction to make
>>20416784I scrape the fuck out of mine with a metal spatula when it's still hot. I shove all the bits and grease to one side, then I go eat or whatever. When I'm good and ready, I'll dump the crud out and maybe paper towel it if there's still tons of grease. Then I run it in the sink with plenty of dawn and a green/yellow scrubby. Throw it back on the stove to dry and oil it up. That's all, and it's black as midnight.
>>20416879Whu da fug...>Throw it back on the stove to dry and oil it upForgot to mention I did this too, so now I'm even more lost...
>>20416584Post a picCast iron means it's casted as a single piece from molten iron, it isn't a cast iron pan if it's got aluminum layered in
>>20416584Either you're bullshitting and it is cast iron or what you have is in fact an aluminum pan that's been so poorly maintained it crusted over and you've been cooking on decades worth of gunk.
>>20414264Shitty quality control. I just ordered one and had to send it back after looking at it. May have been a great company before but they're falling off.
>>20415021when do they come back in stock?
>>20415878Yeah but they can have superior finishes or thicker iron
>>20416683Dumb question but where can I get a spatula like that? Looks razor thin
>>20417661Thicker isn't necessarily better. Having an even thickness across the bottom of the entire pan is more important. Uneven thickness leads to hot/cold spots.
>>20417805Google search "stainless steel flexible spatula"
>>20417808To be fair, how thick pan is does affect how fast it heats up and how well it holds heat.Cast iron is thick on purpose, so that it holds heat for a while.Also makes it more durable so you can do things like stick straight on top of live coals.Always use a towel to hanble one so you don't burn yourself like op.
>>20417812Oh duh. Thanks
>>20414249You ever accidentally wipe with the hook?
>>20416102Season the pan before.
>>20417617I'm not sure, but wait for their "seconds" sale, its once a year around the fall but it's 40% off on everything with cosmetic imperfections.
>>20414153This goes hand in hand with cat food
>>20415882I cook my eggs like that...
>>20418584>Stainless Steel>SeasonPlease be goofing
>>20419429Holy shit you fucking retard. Kill yourself.
>>20419660*reflects back at u*
I've started resting my oven mitt on the handle if I've had it in the oven because I'm a dumbass who burnt himself multiple times.
>>20414153Keep a kitchen towel on the handle
>>20419660>>20418584>I said a retarded thing and now people are mad at me, how could this be happening to me?
>>20419686This is why the sleeves are so good. You slip the sleeve on to take it out of the oven and then it stays on.
My cast iron sleeves are all burnt because I keep leaving them on the pan while it's on the stove
>>20414153It filters the weak and the stupid
>>20414264Nothing. They don't have a smooth polished finish. Mine has been treated like shit with no regard for the seasoning and it performs as good as my Wagner and Griswold.
>>20414214My mom found some shit at antique shops that seemingly has zero seasoning but a near glass-like smoothness so nothing sticks at all.
>>20414762>Gas rangeStop killing the environment chud
>>20416356Good answers.
>>20415076It'll be fine, but you'll probably want to season the bottom once in a while or it'll get rusty unseasoned.
>>20420107This post is extremely low quality
>>20419667>>20419742It's clear to anyone who know his shit, that you are the retards here.
i will not use the cast iron condom
>>20414153ok huwiteboi
>>20414153Nothing personal, kid. Except for the size of this pan pizza!
>>20415066dupont hands typed this post
>>20414153Pan so hot so hot panPan so hot u burn ur man
>>20416310You burned the FUCK out of those sunny-side-ups. You need to add a lid and steam them on low heat, not have a piping hot pan.
>>20415092Just get a thicker stainless steel lolMy stainless pan weighs as much as a cast iron since it has a super thick bottom, shit holds on to heat like crazy$15 at the local resale shop it's a Wolfgang Puck
>>20416594I found some of these at a resale shop for $.25 each
>>20422284>My stainless pan weighs as much as a cast iron since it has a super thick bottom, shit holds on to heat like crazyWhy not use a cast iron at that point, you've defeated the purpose of having a stainless
>>20422364>defeated the whole purpose of stainless steelSince when did 'the whole purpose of stainless steel' become 'it's lighter than cast iron'? I use stainless steel because I like not scratching the piss out of my cheap glasstop electric stove every time I move my pan half an inch.
>>20422400>It's lighter and heats up faster*If it holds on to heat as well as a cast iron then logically it'd also take just as long to heat up. Fair enough point about your electric stove I guess, dunno how you're not scratching it up if they weight the same though; are you not taking care of the bottom of your iron?
>>20414244It's means you can put it in the oven dumbass.
>>20414761That's a good point.
>>20415059He's implying you can use metal utensils instead which begs the question "what does it matter".
>>20421799>>20416021what chemicals? calling them "forever chemicals" makes you sound like you have the intelligence of an 8 year old
>>20423891maybe he means microplastics
>>20414153Yeh people used to be functional and self reliant and could figure out how to wrap a tea towel around it if it was too hot.There are probably a few drawbacks to being a forever-child to Big Daddy™ too...
>>20416457not the other anon but a question. if i accidentally scraped off seasoning down to the raw part of it, if i continue to season like normal will it even out or will the spot always be more prone to food sticking?
>>20424443time to get a new one
>>20423891teflon and it's derivatives
>>20423891
>>20414264>>I NEED A BOUTIQUE VINTAGE PAN FOR MY INSTAGRAM BARBIE PLAYHOUSE KITCHENI just realized the "old" cast iron pan that's been in this house for 30yrs is a lodge..kek
>>20423852>what does it matterIt doesn't. Cast iron fags are such brainlets that they went from "you can use metal utensils" to "you must use metal utensils" without a seconds reflection on their logical error.
