>can abuse the living shit out of it>teaches you good cooking habits like temperature control, not overcrowding>it's silver colored so you see everything that's going on unlike carbon steel>light so you can toss food>doesnt react with acid so i can make tomato sauce and add undiluted without it stripping>no coating to wear off or babby>can scratch it as much as i want with metal utensilsbest $80 i ever spent, i even got a second one
I am a stupid incompetent chud to own such thing
i dont understand why cant i just do all those things in my stainless steel pot? which costs 20 euros?
>bought a non-clad riveted pan for $80oh no no no no no
>>21791356>non cladare you retarded or blind
>>21791045I'm a brainlet that only uses cast iron because I'm scared and too broke for anything else. Redpill me on this
>>21791577if you live in america you can get a clad stainless steel pan for like $30-$50just heat the pan until water droplets form into balls and the turn the heat down and add oil and preheat oil for like 10 seconds don't overcrowd the pan and don't add food that's too cold or too wet or it will stickeasier said than done
>>21791045>>doesnt react with acidnot true. i learned it the hard way when i tried using my pot for a science project involving hydrochloric acid
>>21791580why tell the truth on the internet tho? lying is SO much more fun
>>21791325you cant fry stuff in a pot with tall sides. I tried to do that once with fish sticks and it ended up creating the biggest mess I have ever made in the kitchen. The moisture of the sticks evaporated, condensed on the cooler walls of the pot and ran back into the hot oil where it caused incredible amounts of sizzling and splattering of hot oil. The surface of my ceramic cooktop was literally swimming in oil.
>>21791325you can't saute things as well in a pot because the high walls don't let moisture evaporate properly for that kind of cooking. you can get stainless steel pans for pretty cheap too if you're not willing to drop the dosh. mine cost like $30 and it's great. might not last as long as a higher quality one but it's still my favourite pan I've ever owned. I like it more than cast iron even.
I came to the realization that it makes carbon steel and cast iron redundant. It doesn't stick that much more, and if it does, you can always just scratch at it or deglaze without worrying you'll damage something.
>>21791842lying has never been fun.you just think in reverse.
Pain in the ass to scrub clean if you even slightly mess up.
>>21792612Only if you consider burning a layer of pure carbon onto it "slightly messing up".
>>21792181>>21792191but everyone does this. sauteeing is practically the browning step of meat for bolognese/beef etc which is all can be done in the pot you are gonna be simmering in
>>21792643you can't brown ground meat in a pot unless it's fuckhuge or a braiser and even then you have to do it in small batches>>21792612wrong unless youre talking about polymerized oil then just use higher smoke point oil
>>21792612>Pain in the ass to scrub clean if you even slightly mess up.BKF or vinegar. You should never even need to "scrub" a stainless pan.
>>21792643actually I usually start a bolognese by browning meat in a pan before moving it to a pot. it's an extra step but it's worth it imo. I mean it's not really a huge deal to do it all in the pot if you're making a sauce or stew or whatever, but you're not getting the same kind of caramelization and fond as you would in a pan, and you're fooling yourself if you think otherwise. it's fine if you want to skip dirtying another dish. but that's how it is. and for stuff like cooking a chop or steak that isn't going to be masked by sauce/liquid later on, it will be much more noticable.
>>21792642>>21792731>>21792791This proves my point. A properly seasoned carbon steel pain just needs to be wiped. You have to scrub with BKF if your heat control isn't perfect.
>>21794233>burns a layer of pure carbon onto it
