/ck/ - Food & Cooking

>>12402018
Obviously the one on the bottom left hob.

>>12402018
The one that summons Gordon Ramsey when you rub it while chanting "omelette, mimolette, ciboulette".

>>12402018
The one that has no dust

>>12402018
Stainless steel is superior. The amount of times my seasoning has chipped due to using acidic ingredients is immesurable. Plus you can wash SS.

>>12402018
>not buying the chad $230 cast iron

>>12402018
For ease of use, cleaning, ability to cook more foods, ability to cook on more surfaces, and heat distribution; multi-ply.

For inexpensive and feel good dick-waving, cast-iron.

>>12402018
iron

stainless steel is poisonous

>>12402018
Cast Iron because it is more versatile.

>>12402018
Iron, its non stick. I'd take a carbon steel though. Especially like a carbon steel wok, I'd use the fuck outta that.

They're both situational, the stainless steel is superior for sautéing since you don't need to preheat it. If you're not retarded then cast iron will accomplish literally everything else.

>>12402126
That's my problem with cast iron.
I got one when Cast Iron was the hip cool thing to get, and I do like it, but fuck it does not heat evenly on the typical hob. I feel unless I get a gas hob, it's always gonna be a pain.
>>12402115
I've had that problem to.

>>12402018
What is the best in general?
Is spun iron any better, or carbon steel?
I just want a good pan that heats quickly and evenly, is versatile, can be put in the oven, is resistant to warping, and has some level of non-stick (without being teflon etc)

>>12402235
>has some level of non-stick (without being teflon etc)
With enough oil to saute and proper heat control, stainless steel is almost non-stick so long as the surface has been machined smooth. Watch youtube for details. I have a 90USD pan I snagged for 40 that I can cook over easy eggs in, though I wouldn't try a crepe.

Cast Iron for most cooking
Stainless for sauces
Teflon for eggs

Anyone tried spun iron? It's smoother than most cast iron made these days

>>12402121
>not posting the superior version

>>12402331
>projecting over a pan

>>12402018
Peter?

>>12402018
For me, it's copper.

>>12402115
>>12402121
>>12402126
>>12402331
t. collects hot sauces

>>12402018
there is no good reason not to own both.
That being said.. stainless

>>12402412
There’s nothing wrong with liking things dumbass.

>>12402443
which is better for meat?

>>12402956
Not that poster but cast iron usually for meat steaks. Pork and beef. Maybe chicken thighs if im searing then throwing it in the oven with a couple vegetables.

>>12402018
Left is seasoned. It dont look seasoned

>>12402018
Stainless steel

>>12402018
beep beep move aside bitches

sure it can't be passed down to your grandchildren but also it costs like $20 so just buy a new one when it starts sticking

what are the pros/cons of stainless steel and cast iron?

>>12402215
>since you don't need to preheat it
Confirmed for doesn't have a stainless steel pan and/or doesn't know how to use one, retard.

>>12405956
Stainless steel is more expensive and is never really "nonstick" but is versatile, long-lasting, no toxic chemical coating, and heats evenly.

Cast iron can heat unevenly and isn't useful for some things, plus it takes a little more work to maintain. But it's cheap, and when it's well seasoned, it's as nonstick as a chemically sprayed Teflon pan except it's not chemicals.

I like both. Being a real cook means knowing there's a time and a place for certain types of pans and they all have their uses. I like stainless for making sauces, cast iron for searing meat. Stainless for saute, cast iron for baking.

>>12405988
yeah i've got a cast iron pan myself, but the time it takes to heat and the way it heats unevenly can be a pain for things like eggs, also the seasoning can flake off if I ever add things like red wine

I might get a stainless steel pan for my go-to pan, and save my cast iron for meats and oven baking

Stainless steel absolutely. With enough technique you can easily work around the stickiness and cook everything in it. Cast iron will always be reactive and have sensitive coating, no matter what you do. So in the „one sole pan for life“ scenario definitely stainless. That said, cast iron and Teflon have their niche uses and it‘s great to have every kind of pan at hand. Although personally I‘d put a good enameled Dutch oven at higher priority than either of those.

>>12406024
If you‘re looking for a dedicated egg pan just get a PTFE one.

>>12406033
No I'd like one for sauces etc too, which cast iron doesn't always agree with

>>12402408
>not cooking on solid silver.

>>12406033
>still buying Teflon in this modern day and age of ceramic coated nonstick pans
I pity the fool who doesn't have a Calphalon ceramic skillet. It's actually my most used pan on a daily basis (eggs, any little fry up, make a quick sauce or simple syrup for the bar, etc).

>>12406181
How do you make it remain non-stick? All ceramic pans I've ever bought lasted at most a couple of months before they started becoming brown and stuff starts sticking.

>>12406198
I've read that, and that comes from not washing it properly. You can't just wipe out the food and leave behind a layer of oil because, like cast iron, the oil will burn onto the pan and become a layer of "seasoning," except you don't want that. It will cause it to feel sticky or tacky to the touch and eventually will cause the ceramic coating to chip or peel.

I wash my ceramic skillet with soap and water and have used it daily for months with no problems whatsoever. Also, the picture I posted is a very nice brand name pan that only cost $30. I know Target sells a Target brand ceramic skillet for $15.

So even if you can't take care of it and ruin it after a few months, it's still better than Teflon.

>>12404034
>tefal

Find their stuff terrible. My saucepan has already warped and I've had it for 4 months