/ck/ - Food & Cooking

>>19990518
Lodge

brace yourselves, cast iron trannies are coming

I would recommend a stainless steel "set" with a 10 inch skillet, a saucepan, and a small stockpot (6 quart is fine) a good solid cast iron skillet for searing, an enamel dutch oven, and an 8 inch non-stick as an egg and fish pan

>>19990518
i cook a lot of great food, I cook every meal from scratch
in order from most to least used this is what i have
>12" cast iron skillet, Finex, I cook everything in this
>4qt steel saucepan, no name brand, I use this just for boiling water for pasta or tea or whatever
>>19990523
>inb4 replies

>>19990532
>no cast iron
On into the trash it goes

>>19990542
>can't read
retard

>>19990523
It's not anyones fault that cast iron is "too heavy and too much work" for you

>>19990541
I read some shit on how the seasoning on cast iron could be bad cause its basically burned oil/fat, thoughts on this?

>>19990532
Thank you for your input anon would you mind explaining the reasoning behind your choices?

>>19990585
It's going to cover literally everything you need. The ten inch will be your workhorse where most of your cooking will happen. The saucepan and stockpot are for when the regular skillet wont cut it. Either you're making pasta, a saucy dish, or whatever. Cast iron is perfect things like steak, pan to oven chicken, and serves as a baking pan as well. Enamel dutch oven for soups, stews, curries, chili, bread, etc. Non stick because anything sticky and quick is a pain in the ass on stainless.

>>19990518
The pricepoint of ~$200 at Costco seems like a decent one. Then you just supplement. Get a 10" Lodge, maybe a $70 enameled dutch oven, some baking sheets and dishes.

Once you have all of those, then you can probably reason for yourself what and why you need it. But don't cheap out (too hard) on the initial set.

>>19990545
Shit, my b

>>19990518
I have cast iron, enameled cast iron, carbon steel, stainless, copper and clay pots and pans. Each one has a certain way it excels, for a kind of food or method of cooking. I have zero "nonstick" pots or pans.

If you have old non-stick pans where the non-stick is coming off, you should definitely get rid of it. But that doesn't mean that non-stick is unhealthy. You should absolutely keep at least one non-stick pan around. Buying everything in the same material is a really stupid meme. It's just a few people here who decided that cast iron is a reddit thing so got together on their discord and decided to spam stainless steel threads who are pushing this narrative. It's all so dumb.

>>19990642
I do. But sometimes I just want eggs or someone else who might use the kitchen not to fuck up my good shit.
I also have dull chef's knives. Not enough to hurt yourself, but don't touch my good shit.

>>19990649
I'll definetly get rid of my old pans but keep a few good ones, had no idea about the meme, ty for this.
So is the thing about cast iron seasoning being bad for you part of the meme?

>>19990518
Darto carbon steel for an economical choice. They last a lifetime, and they are thicker than your average carbon steel pan.

If you have money to buy unnecessarily nice pots these Japanese copper pots are amazing, and incredibly beautiful.

>>19990664
>So is the thing about cast iron seasoning being bad for you part of the meme?
Literally the first time I've ever heard of this.

>>19990665
Doesn't copper leech into foods?
Idk i'm still in the middle of my research on this shit
>>19990669
I read some shit about hydrocarbons from the oils leeching into foods and shit idk just asking cause im really new to this

>>19990518
Carbon steel is better than cast iron IMO. It has the same basic properties as cast iron but is often cheaper and doesn't weigh as much. I would second what another anon says here which is not to buy solely one kind of cookware material just because some retards on a Manchurian basket weaving forum told you to do so. Everyone should own at least one stainless, carbon steel or cast iron skillet but they're not the be all and end all. You can't cook anything acidic in CI or CS for instance and you can't really use them to boil or parboil stuff without your seasoning coming off like an oil spill.

>>19990518
Grab a cheap 10 inch lodge and an even cheaper stainless steel dutch oven. The former will last you basically forever as long as you take care of it and the latter will give you a solid couple of years with only some visual blemishes.
Yhose two pans alone can basically cook anything but it's not a bad idea to also keep a cheap small non stick for eggs, since a cast iron would take years of perfect seasoning to be close enough.

>19990523
Post your pans, shitposting faggot.
>>19990518
I've got a cast iron pan I use for everything, and it's huge so great for making one-pan sloppa meals which are most of what I eat but what I would tell you is that it's SO DAMN HEAVY that I wouldn't recommend it. Maybe it's just because I have one bigger than all of my cooker rings, but it really is extremely unwieldy which makes doing anything more of a pain in the ass than it should be. If I dropped it, I'd probably crack my electric cooker or splatter a chihuahua. Cleaning isn't difficult as long as you maintain your seasoning, which you can do on the stovetop. The only thing that sort of sticks is bacon for some reason which leaves gunky residue. For that reason, I'd recommend a steel pan (which I have never actually used)

>>19990676
>Doesn't copper leech into foods?
A normal carbon pan will be lined with either tin or stainless steel.

>about hydrocarbons from the oils leeching
Your body is composed of hydrocarbons.

>>19990709
>a completely reasonable six-part cooking ware set up is so unreasonable it must be a shitpost
??? I'd love to see the slop you make on a daily basis with your single giant ass cast iron skillet

>>19990712
By this you mean what i read is bs?

I literally have no idea what i'm talking about, be gentle pls (this captcha fucking sucks)

>>19990664
>So is the thing about cast iron seasoning being bad for you part of the meme?
Nobody says this. Some people act like seasoning is just accumulated rotting food that never gets washed or something similarly just blatantly made up, but nobody claims it's bad for you. You will get more iron in your diet, which is fine.

The thing about seasoning is that some people make it into a 40 step process, which makes using cast iron seem really inconvenient, while other people go out of their way to post webms of themselves cooking an egg and it not sticking, as though this is somehow proof that cast iron can do everything when it's obviously a really stupid choice for certain things and really inconvenient for a lot of things. The new meme is people trying to say stainless steel should be used for everything, and even posting webms of themselves cooking eggs, which is far stupider than the cast iron thing and I don't think they're doing it ironically.

The real /ck/ advice is buy the stuff you actually need individually. You don't need a full set of anything. Do some research, but don't buy the most expensive shit right off the bat. When you've gotten some experience try some other things. It's better to have 3 different 10" skillets than a shitty 12 piece cookware set you only use 3 pieces of but spent twice as much on. Only you know what you need, but this is actually a pretty good starter list if you're only cooking for 1 or 2 people >>19990532

>>19990725
Recheck who I was replying to, dumbass.

>>19990743
my bad lol my post was xxxxx532

>>19990738
Alright thank you for your patience kind anon

>>19990746
it's ok bro i'm sleepy too

>>19990748
yeah I'm slurpin on some curry I just made already had like four drinks tonight gettin a little saucy before going back to work tomorrow

>>19990752
cooking and alcohol go together like ground beef and onion

>>19990523
StainlessSteelGODs

>>19990665
Damn, I spend more than I need to from time to time on nice things that I think will last a long time, but every now and then someone posts something like this and it's like what the fuck. I could buy a set of three Le Creuset pots and a Dolce Gabbana handbag for that price.

>>19990676
Tin lined copper. Only with some foods. I really love how copper pots perform.

>>19990727
>By this you mean what i read is bs?
>I literally have no idea what i'm talking about, be gentle pls (this captcha fucking sucks)
Hydrocarbon is just another word for molecules containing hydrogen, carbon and oxygen, which are commonly found in living things. Since our food is compose of living things, you'll get them all over your pan.

What you're apparently concerned about is burnt oil being somehow toxic. Seasoning isn't exactly burnt oil. It's converted to a polymer and is bonded to the iron's surface. It may come off in acid (pic related was a co/ck/'s pan after cooking pasta in cast iron), but it's not particularly toxic when that happens. By contrast, DuPont knew that their non-stick pans were toxic for years, such that pregnant women were banned from working in their factory because of the causal effect they had on birth defects.

>>19990770
not him but Japan still hold on to "buy it for life and the next four after yours" culture. $1500 rice cookers, $1000 pots, $500 knvies, etc. it still exists in the West but most people have moved on to buy it four or five times quality products for the sake of convenience, living outside of their means, and materialism.

>>19990709
>bacon leaves a gunky residue
It's because you're buying bacon with corn syrup in it. Switch to a brand that's just regular bacon and it won't happen anymore.

>>19990782
You're treating it as if life is a video game and your loot never leaves your inventory. If you have something that you constantly use that lasts half your lifetime, then it's already beyond necessary.

>>19990792
I don't understand what you're trying to say here, genuinely.

>>19990782
That's not really a thing. They have stupidly expensive stuff because there are people in Japan with lots of money, but most of it is used as business gifts, both because they traditionally give gifts, and because they want to promote the idea of small, artisanal crafters as a part of Japanese culture. There's an entire industry of absurdly priced, but kind of pointless shit most Japanese people could never afford that are directed entirely towards businessmen wanting to make deals with other businesses. Those $200 strawberries you've probably seen are a perfect example of that.

>>19990782
>not him but Japan still hold on to "buy it for life and the next four after yours" culture. $1500 rice cookers, $1000 pots, $500 knvies, etc.
Um, no. Most Japanese people do not spend that kind of money on pots, pans, rice cookers or knives. Most people use a basic nonstick pan and 1100 yen (about $9) kitchen knife they got from the store.

>>19990777
Oh alright ty for this anon you cleared my doubts
Mad world we live in

>>19990803
The quality of goods used and expected, and the implication that they would always be in your possession once purchased.

>>19990806
>>19990807
I have unironically been to japan and gone inside of actual homes, and while most things purchased are like that every family has like two or three things that they bought to pass along or that they got from their parents or whatever that costs thousands of dollars new and will last multiple generations

>>19990843
>every family has like two or three things that they bought to pass along or that they got from their parents or whatever that costs thousands of dollars new and will last multiple generations
That's pretty much every family in the first world.

>>19990843
Yes, but that's not the same as spending nearly a grand on a single pot. This is clearly a luxury item, not a minor splurge that you buy with the intention of passing it down to your children.

>>19990872
I'm the one who got that pot, and a frying pan. They are housewarming gifts for myself. I purchased them because I love owning and using things that have been made by master craftsman. I look at the pots as functional art. Some guy used a hammer to hand make those pots. It's incredible work to behold, and the pictures don't really do it justice either.
Similar to the very expensive knives I own, and some other fancy expensive things I have.

I'll probably get hand crafted dishes, and flatware for my new house. I'm looking at some different plates that are in the 50-150 dollar per plate price range. Probably get 6 of them.

>>19990953
Sorry, I tend to forget that everyone on 4chan is a multimillionaire small business owner. But now that you've posted another screenshot of a website with the expensive things you own I guess I've obviously been proven wrong.

>>19990953
This can't be a serious post, can it?
I'll give you a hint, nobody cares except for the guy selling it to you or your "friends," who use it. I know too many people who keep spending money on set-pieces to show off once, then onto the next one. Okay, you're uninteresting and riding coattails.

>>19991050
Bud, I explained precisely why I purchase things like that. Did you not understand? It isn't for other people. It's for my own enjoyment.

>>19991038
Wrong about what?

>>19991066
Link to pot?

>>19991066
Now I'm unironically sorry.

>>19991077
https://thejapanesepantry.com/collections/fuukidou-copper-cookware

This places sells ultra premium Japanese ingredients also. They're a little overpriced, but truly superb quality.
I suggest getting a small bottle of the golden roasted sesame seed oil, or any of the lio jozo vinegars. Both are world class products.

There are other places that sell the pots, some for a little cheaper, but with a different selection. Search for fuukidou copper. He makes really beautiful teapots also, but they are the most expensive thing he makes I think.

>>19991079
It's okay.

>>19990518
just buy a quality stainless steel pan and "learn" how to cook with it (it's nothing too difficult, it just takes a bit of practice). you can basically cook everything in it, even eggs.
you could even keep a dedicated non-stick pan to use just for delicate foods like eggs and fish. Modern teflon is reasonably safe, there's no reason to avoid it completely.
carbon steel and raw cast iron are not worth the hassle for most people.

Take the carbon steel pill. They are close to non-stick as you can get so long as you know how to use them. I slide my eggs around in one every morning.

>>19991136
Looks thin as fuck for gook strength. If you're gonna waste that much money on copper cookware you should have just gotten something functional like duparquet

>>19991066
>>19991136
jerkoff shit

its so tiring seeing people post their expensive jerkoff shit of whatever hobby they buy

conspicuous consumers are morally bad individuals

>>19990522
FPBP. I'd suggest a small nonstick skillet for eggs and acidic foods until you get the hang of it as well. Most of the rest of the posts are best for cooks and chiefs. If you don't consider yourself either; you don't need that other stuff.

>>19991166
They have worked superbly well for everything that I've used them for so far. They're around 2-2.5mm thick.
I would imagine that thick vs thin copper pots would have different uses. These pots are not for searing steaks on.

The duparquet pots are very very pretty, but I prefer the aesthetic of the ones I got more. :) I really like using copper pots, so maybe I'll get one of those next.

>>19990777
Checked, but you're a moron. Hydrocarbons are only hydrogen and carbon.

This isn't so much a recommendation as much as me being pleasantly surprised by an impulse purchase. While shopping Black Friday sales I found this 3 quart saucepan (top right) on sale for $40, and I thought why not. It's thin gauge single ply stainless steel, but I figured it would do fine for boiling, blanching, and poaching. I also got the lid so it was it a bit more expensive, but my favorite use for it so far is making popcorn. Due to being so thin the heat from the burner just transfers right through to the kernels and clarified butter and pops them super fast.

>>19990627
I see you, vorefag.

>>19990532
Nonstick is for dummies. You don't need it for eggs or fish.

>>19990574
your ancestors used it for centuries and were fine, don't worry about it

>>19991182
Yes, but not in many cases you would want a thinner pan(like pasta finishing or certain sauces) for copper you want a minimum of 2.5mm(ideally 3mm +) anything lower is not really worth spending the premium over stainless/cs/ci

>>19991322
Where can you get pans that thick?

>>19990518
Stainless and castiron combo...can't go wrong

>>19991330
Cheapest is buying retinned vintage because the big cookware manufacturers don't make them that thick anymore(thickest I've seen is 2.5 mm). For modern copper higher than 2.5mm you'll have to look into smaller artesnal like Brooklyn copper, Hammersmith, Duparquet etc. and pay a boatload

Have a cast iron skillet, a carbon steel skillet, and some stainless steel saucepans and saucepots that's like 80-90% of the cookware you need for a functional kitchen.

>>19990518
I recommend owning more than one pan if you're not destitute

I don't use my cast iron skillet to sear anymore. I use it as a platform to torch my meat instead. Easier cleanup, faster, less smoke, and better crust.

>>19991446
LMAO, pic saved.

For me, it's carbon steel, the best pan sandwich

>>19991484
ok retard

>>19990518
There's no reason to use anything other than stainless steel. Learn to use it right and it will serve you well.
The only cast iron you need is an enameled dutch oven, which everyone should have.

>>19990665
>>19990676
On the subject of copper cookware, see Sertodo as well. Never owned one of their pieces myself but I always found them to be gorgeous.

For cast iron, I've taken a liking to Smithey. They're US made, built to last, and quite nice to look at. Based in Charleston, SC.

>>19991168
>conspicuous consumers are morally bad individuals
This, they lead to massive price inflation in whatever hobby or subculture they infest. All so they can feel superior because they make people jealous of their ostentatious purchases.

>>19993858
There will always be cheap shit for the broke bitches like you. Cheap crap is also good for beginners that are starting a hobby they want to try, but not invest a lot of money.

Also the work of a master craftsman will always demand a premium.

>>19990770
Are u gay or something.

>>19990518
>redpill

>>19990523
Based. There really is something wrong with them. Mental illness and chopping off your dick shares a huge crossover community with the cast iron mentally ill.

>>19990523
stainless steel chads stay winning

>>19994317
What about owning one cast iron skillet for things like searing steak, baking, etc. Or is it those people that cook everything in cast iron?

>>19990523
>cast iron trannies
Trannies and women lack the necessary arm strength to properly use cast iron.

>>19990523
kek

Why is cast iron for trannies again?

>>19994453
Sorry tranny, owning a Lodge will never make you a real man or woman.

>>19995530
>>19995513

>>19995513
Use the hefty weight to lop their cocks off

>>19994463
>gay
>pain in the ass to clean
>shit gets stuck to it all the time
>your rotted food bits and oil nestled in it's layers this "seasoning" that you love is evidence of it's gayness

>>19990574
Use lard or basically just any animal fat. The issue with oil comes from trans fats which you will get with nonsense vegetable or olive oil. If you must use avocado oil.

>>19990676
All oils are hydrocarbons. The issue is what certain oils do at high temperatures and how they interact with your body. Use lard (any form of animal fat) or real 100% avocado oil (there are fakers out there).

>>19995594
skill issue