/ck/ - Food & Cooking

>>16593519
Matfer. anything else is garbage.
Otherwise allclad is having it's seconds sale. another anon posted about it in a different thread.
>>16588873

>>16593519
https://www.dartointernational.com/

I have some of these pans and they're quite nice. Affordable and no rivets. They will forsure last multiple lifetimes.

>>16593584
>Affordable and no rivets
bretty based. Only nitpick I'd have with these are the steep sides. I still might pick up one of the smaller ones to go with my matfer though.

>>16593588
Huh.. they used to have ones with rounded sides. I bet they'll have more in stock eventually.

I will say that the ones I got needed a teeny tiny bit of smoothing the edges on the handle, but aside from that I really like them. I bought mine like 4 years ago, so they may have fixed that.

>>16593599
Those look real good. I keep an eye on them to see if they come back in stock! Thanks for the great rec anon!

>>16593519
>My carbon steel pan is warped to fucking hell and back
Hit it with a hammer until it is flat.

>>16593519
Why would I buy something that is going to rust at every opportunity when I can buy stainless steel?

>>16593642
Unironically this. Nothing wrong with buying yourself a new pan OP, but don't replace something you don't need to. Fix the pan and buy yourself something else based.

https://www.youtube.com/watch?v=uSvwmiw7q2E

>>16593642
>>16593754
I just did it and no luck. Heated it up and whacked it with a rubber mallet and really didn't seem to get any better at all

>>16593754
That looks really fun especially qith a rubber mallet. I bet a leaded dead blow hammer would be even more satisfying.

You could try with a blow torch and get it really hot and pound it, but it might delaminate or just get really fucked up. Youd probably discolor the pan as well.

>>16593811
Hit the gym first. Only twiggy blacksmiths you'll see use a powerhammer.

>>16593672
This. Carbon steel is a faggot meme. Just get stainless.

>>16593856
The only twiggy black named smith is your moms meth dealer who ticks her while you finish eating dinner

>>16594116
Woah! There, Brother! That was just a little bit uncalled for, now don't yah think? Might want to ease of that accelerator and slow your revs down just a wee tad.

>>16594129
I dont know how much my revvs are but that twiggy black and your mom sure go full throttle for like 2 hours once they start hitting that pipe

>>16594141
Oh man! That was a really good one dood el oh el! Kinda made yourself sound a lil cucky watching me mum like that dint yah m8?

>>16594129
You have to eat ALL the eggs

>>16594269
Anything for those Bluewhale Gainz brother!

>>16593519
Stainless steel cookware is superior to carbon steel in every way, especially if you don't intend on seasoning your pan.

>>16594280
You just know.

>>16593856
I like not having debilitating arm spasms when I'm over 50.

>>16594343
BFC brother. The japs cannot and will not resist.

>>16594340
Any recommendations? Just moved in to a place with a gas range and like hell I'm gonna use Teflon on this. Anything stainless that's durable and not uncomfortable as hell?

>>16594340
>superior
>can't put it in a high heat oven
>food always sticks to it
>looks lame as fuck, like something a college girl would like
>can't season it if you tried
>neutered

>>16594344
Yes, flattening a single pan is going to irreparably damage your glass physique.

>>16593811
A rubber mallet? Really nigga? You need a HAMMER. Not a deadblow, not a mallet. You won't even have to heat it up.

>>16594373
A hammer is way less specific than a deadblow or mallet. A jewelers hammer? Engineers peen? Framing hammer? Cmon brother get with it.

>>16594361
You just missed the all-clad factory seconds sale

>>16594362
This post just lowered everybody’s IQ in this thread.

>>16594181
I’m not your father nor was I watching your mom get niggered so what the fuck are you hallucinating

hijacking slightly to ask a general pan question. is carbon steel the way to go for a good overall pan for mid-high heat?
cast iron seems great for searing and stainless steel seems good for mid heat but from what i can tell, carbon steel is sort of like the mid ground.

>>16594421
Carbon steel is basically everything cast iron is except lighter and you wont snap the handle off if you drop it.

>>16594425
isnt heat retention trash on carbon steel?
and is the optimal 2 pan setup nonstick and carbon steel would you say?

>>16594429
You can get almost as thick carbon steel pans, so I don't see why theyd be worse. I fry shit on mine and it works perfectly well and I'm using them on a shitty electric stove.

>>16594429
I prefer a well seasoned carbon for frying and oven stuff and a stainless for acidic foods because they'll fuck your seasoning. I dislike non stick pans.

>>16594421
The only reason to buy carbon steal is because it’s cheap. It has all the downsides of cast iron with non of the upsides. It will rust unless constantly maintained like cast iron but it doesn’t have the mass of cast iron so it doesn’t have the heat retention. It’s a meme when used in a home kitchen. They are often found in professional kitchens because they are cheap to replace and they have more powerful stoves that can compensate for the shitty heat retention. At home you are best served by purchasing an enameled cast iron skillet and some stainless steel cookware. Enameled cast iron will cost you ten times the price of a normal cast iron skillet but it’s well worth it to not have to worry about maintaining the cast iron to prevent rust. Stainless steel is exactly what it says, stainless, it won’t rust, can handle high heat on the stove, can handle oven temps, can be seasoned if necessary to make it nonstick and it non reactive so you never have to worry about anything chipping off or carcinogenic chemicals getting into your food. You can also use metal utensils in them without worrying.

>>16594361
teflon is fine, just keep it low heat and keep it for eggs or things of that nature. reheating leftovers etc is great in that pan. the real problem is keeping it at high heat- don't do that.

>>16594458
carbon steel is really good for home-cooking chinese food (and certain other asian foods), and cast iron is not really a great replacement for that. it's OK, but you will need a lot of recipe tweaking to achieve the same.

totally agree for the western home cook though, it's a niche item and you're probably better served with other pans (not necessarily cast iron, but you get the point).

>>16594458
Carbon steel pans don't really rust after you season them. It isn't constant maintenance. It's keeping a little oil on the cooking surface...

>>16594458
The heat retention thing is wrong as well. Carbon steel pans do not innately have lower heat rentention. It's just that can and are thinner than cast iron, which is too brittle to be much thinner. If you look at those darto pans they .125 inch thick and that's generally how thick cast iron pans are.

I'm willing to hear why two pans of similar material and thickness have different levels of heat retention if you have anything I'm missing...

>>16594526
>Carbon steel pans do not innately have lower heat rentention. It's just that can and are thinner than cast iron
Which means they innately have lower heat retention. It’s about mass.

>>16594531
I meant to say they usually are thinner. If you are doing a real trst of heat retention you would use a similar sized piece of cast iron, carbon steel, and aluminum and measure how long they hold heat. Cast iron and carbon steel would be nearly identical and aluminum would suck.

>>16594535
The point isn’t that carbon steel holds heat less than cast iron as material. The point is that they never have as much mass as cast iron pans because they are never made as thick as cast iron. They are always made thin which is what makes them cheap but because of how thin they are the have poor heat retention and are prone to hotspots unlike a quality stainless steel pan that has an aluminum or copper core. Again, carbon steel is great for restaurants because they’re essentially disposable and their larger, higher powered burners make up for their poor characteristics. People see them in professional kitchens and assume that means they must be great. It’s the same trick people fall for when they hear something is “military grade” but anyone who’s been in the military could tell you that means it’s a piece of shit made as cheaply as possible by the lowest bidder.

>>16594594
So you're saying cheap shitty pans are cheap and shitty?

You can very easily buy 3 to 3.5mm thick carbon steel pans which are nearly as thick as cast iron. So close it would make little difference practically speaking.

>>16594377
You know damn well that "hammer" without a qualifier means a household combination or maybe ball peen. Any of those Mentioned would work.

>>16594594
I remember you from a post way fucking back on /fa/ or /fit/ or maybe /o/ or something. We talked about military grade and other buzzwords.

>>16593519
What
A cast iron won't ruin a glass stove top so long as you don't fucking drag it around like a limp wristed retard

>>16594362
>superior
Yes
>can't put it in a high heat oven
?
>food always sticks to it
Sure, if you can't cook
>looks lame as fuck, like something a college girl would like
College girls can't cook. All they know is twerk, eat hot chip and lie
>can't season it if you tried
Why would you season stainless steel? It doesn't rust unless you leave it at the bottom of the sea.

>>16594486
Yeah but you need to season carbon steel woks properly to protect them. Otherwise, you might as well get a stainless steel one.

>>16594362
>can't put it in a high heat oven
Use a stainless steel pan with an oven-safe handle you dolt

>>16593672
It only rusts if you don't fry shit in it. But you do because it's a fry pan.

>>16594458
>want to make an egg? your best bet is to heat up 10 pounds of metal.

>>16593519
yamada flat bottomed carbon steel wok

>>16593672
>>16594340
>From the moment I understood the weakness of pig iron, it disgusted me. I craved the strength and certainty of nickel and molybdenum. I aspired to the purity of the stainless steel. Your kind cling to your cast iron as if it will not rust and fail you.

>>16593584
Thanks for the tip. Was going to order a Debuyer, but the chefs who talked about Darto said it is heavier/thicker than the Debuyer - and thus better i guess.

>>16594385
It's back. What should I get for a gas range? It's a proper 5 burner with one power and one turbo boil

>>16596150
Ice, they must not have sold as much of their stock as they hoped. What do you need? If it’s just a frying pan you want then this deal seems pretty unfuckwithable.

>>16593526
>allclad is having it's seconds sale.
modern all-clad is kind of mediocre, better to get older all clad on ebay
t. owns a D5 set

>>16596188
>t. owns a D5 set
tell me you’re a retard without telling me you’re a retard

>>16596199
maybe I want OP to learn from my mistake

>>16593519
>De buyer carbon steel pan
>Can't use it in oven because of "epoxy on the handle"
Guess I got lucky because I don't have any of that on my de buyer carbon plus or whatever they named it. Haven't warped, heats up something fierce and is something like 30% lighter than my cast iron pan. Only real weakness would be the rivets in the future and the handle getting seriously hot if you cook for an hour on high heat or something.

>>16596201
But seriously there is no reason to buy d5. You either buy d3 or jump all the way up to the copper core. D5 just adds another useless layer of stainless steel i between the much more heat conductive layers of aluminum. If you really want high quality five ply the. You should buy Demeyere who makes theirs with three layers of aluminum sandwiched in between the outer two layers of stainless.

>>16596286
>he's not ready for the d7

>>16596183
Hell yes. We do lots of meats. Burgers, steak sears, bacon, roasts, caramelized onions, caramelized carrots, and stir fry vegetables and chicken

>>16593584
hnnnnnng

>>16593519
>the handle isn't oven safe
It's powder coated and will take any temperature below the pyrolysis cleaning cycle.

It's not like there's a rubber layer on it.

>>16593584
I just ordered 2 big ones, one with handle and one without. Hopefully DHL won't overcharge duties at customs.

>>16594498
do you not season the outside?
>>16594814
do you by any chance know where to get a good 200mm stainless pan in the uk?

>>16596969
When I wash them I'll usually reheat the pan to dry them and rust doesn't really matter too much on the outside of the pan unless your care about cosmetics.

It wouldn't hurt to do a few layers on the bottom tho.

>>16596742
Damnit, I don't need new frying pans but these are very affordable and seemingly neato.

>>16596690
Fug I want to season it and cook a miniature egg on it

>>16597018
You can let us all know how hummingbird eggs taste.

>>16593584
Damn I wasn't even in the market for a pan but this is very appealing. Is the no.27 as burly and heavy as they are making it out to be? 1 more inch of cooking diameter for under 1 pound more compared to the 25

>>16596969
sorry, can't help you there. I'm not a brit

>>16597077
9 inch pans are pretty big. If you think you'll get good use out of it they're good pans. You have to remember the 5lbs will feel a fair bit heavier when held by the handle because of the leverage. Especially with a bunch of food in the pan. Generally cast iron pans are like 4-5ish mm.

>>16597003
A plus for me is this pan is made in Argentina, not china, and they are thicker metal than the typical carbon steel pan, so lessen the chance of warping if I stray accidentally into high temps too fast.

>>16597388
It looks two dimensional

>>16594269
underrated

>>16594362
>superior
Yes.
>can't put it in a high heat oven
Yes, you can.
>food always sticks to it
No, it doesn't.
>looks lame as fuck, like something a college girl would like
Who cares? Also no, it doesn't.
>can't season it if you tried
Yes, you can.
>neutered
wat

I'm honestly quite impressed that almost every point you've made is provably factually incorrect.

>>16594392
you are trying waaaay too hard, actually pretty cringe.

>>16593519
My lodge ones are great