Why is it so good?
>>21109429heat retentionrough surfaceswhile everyone is here: my cast iron pan has patches of lighter colouring now that I've washed it, is that the seasoning coming off?I've just coated it in a very thin layer of oil in the meantime
because a plastic cooking surface is better when it's home-made
>>21109443Yeah, sounds like you need to add some coats of seasoning
how much lead are in those things
>>21109447A quick search will show that polymers are not always plastic, as in this case, but you just had to cope for being a nonstick cooklet and now you look like the baka ass mf you are.
>>21109475polymerized linoleic acid is absolutely a plastic
Cabron steel is better.
>>21109429god i love cast iron
>>21109443yeah, it's fine tho. just keep cooking through it. tons of bad advice online telling people to baby their shit. nah dawg just keep cooking on that hoe. wash it, dry it, oil it. takes forever but there's nothing like using a good cast iron/carbon steel you've built up over the years.
>>21109542si
>>21109542how so?
>>21109429Easy to clean. Extra iron. Might break your foot if you drop it.
>>21109443reaseason it
Cast iron is great, especially emailed.I've never seasoned my cast iron and never had issues. Its not my ambition to cook an egg in it, just to act cool. Use the right tool for the job.I also never oiled my wooden cutting boards and have had them for 10 years, stop being lazy and just wash them after use.I don't know what this murifat obsession is, with oiling everything. Oh wait... Murica and oil lol
>>21111740How do you e-mail a cast iron?
>>21111752You're too young to understand
>>21111752he means enameled (èmail/email in French/German)
>>21109429Because I can be lazy and not clean it and say I'm just seasoning it
>>21111740>Its not my ambition to cook an egg in it, just to act coolDont be shy to cook an egg anon thats my go-to move for the ladies
>>21111984eggs are also fine in cast iron even one that has trashed seasoning, i need to redo one of my pans and wanted an omelette, i just used extra butter. No stick no mess.
its a pain in the ass honestly... I get 5x the use out of a really high quality non stick because its so much easier to maintain. >>21109443is it patchy? you probabkly seasoned it with too much oil. Just keep cooking with it though
Any reason to care about seasoning and all that if I use my steel cast iron more or less every day?I usually cook steak with lots of grease/fat or butter
I just got a 12 inch skillet and the thing is huge. It feels like I'm cooking on a hibachi grill. So far I've only done potatoes and mushrooms in it and they came out really well. I'm going to try some eggs, salmon, and zucchini next chance I get.I'm still a little wary of adding things to it besides oil and food. Does lemon juice or white wine really fuck up the pan?
