Does anyone uses these to cook? Are they worth it? Is this the right place to discuss about these? I saw a cheap one at the store, not sure if I want it. The 25cm is cheap, but kinda small. For a single meal seems ok-ish. But the 30cm weights a fucking ton for a frying pan.
>>22280997yes
>>22280997I use mostly cast iron, I have very old, very well seasoned pans. You get used to maintaining them quickly.
>>22280997nobody has ever cooked on iron, retard.
Just get carbon steel unless you're totally broke. Does everything a cast iron does without weighing a ton.
>>22281015If you can't handle an extra 5 pounds on the stove then you're a weakling.
>>22281018And if you can't handle an extra $20 on a pan that does the same thing while being significantly lighter then you're a brokie.
>>22281028Cast iron pans do things carbon steel cant, much better for heat rentention for baking and other things
>>22281028>you're poorI do have one, try harder kiddo.
>>22280997I bought one to make pizza in then never used it.
>>22280997I use one and they're good but they're overhyped. They'll last forever even if you treat it like shit, you could bury it under your house for 50 years, take it out and strip it, reseason it and it'll be fine. At least they won't give you ball cancer from all the PFAS like a non-stick.
>>22280997it's basically all in know how to cook with
>>22281015>>22281141If you were to make a ranking, what's the best and worst type of frying pan to use?
>>22280997I bake all my baked goods in cast iron:sourdough breadfocacciapizzadigestive biscuitsquick sweetbreadsgiant cookiesbibingkaUsing parchment/baking paper is unnecessary, an added expense
>>22281201>Top tierYou can use carbon steel or stainless steel for all your cooking. More expensive but they're worth it, Don't be stingy.Cast iron is good for almost everything except highly acidic foods and sauces, just as non-stick as the PFAS coated pans when seasoned.>Good but...Non-stick(PFAS, Teflon) are top-tier for eggs and high protein/low fat items like certain types of fish. But high heat degrades them, metal utensils degrade them, health concerns, forever chemicals in the water etc. I'd avoid.Aluminium is good, cheap, easy to use. But again, health concerns. Avoid in general.>Meme-tierPretty much every other material sucks. There's a reason they sell stone, and copper pans via infomercials. Go to a hospitality supply store and buy them when they're on sale and try them out. Get a 28cm, and a 20cm for smaller items. Saute pans are also nice to have for braises and saucy items.>Source: Chef for 12 yrs
>>22281295Wait, why is copper in meme tier? I mean, copper can't rust with water, and it hinders the grow of bacteria or something.
>>22280997>Does anyone uses these to cook? yeah>Are they worth it? they cost like $20 what do you mean "worth it" like damn dude>Is this the right place to discuss about these?probably not, better try /v/ or /k/
>>22281309While they do work well they're expensive to the point where you can get 4 good quality stainless pans for the price of one copper. Then you have pic related which is mostly steel and aluminium anyway. Bacteria growth isn't a problem if you wash your pans after every use, and you're heating the pan every time you use it to the point where any bacteria present is probably not going to matter unless you're severely immune-compromised. If you're pretty well off financially and want nice copper pans to match with your rustic wood kitchen and your handmade knives then go for it they do look cool in that kind of environment.
>>22281322I'm actually retarded.>pic related is what i was referring to
