What is the best cookware, and why is it cast iron?

[Anonymous No.12485346]

Talk

[Anonymous No.12485360]

Stainless is the best pan material hands down. If you disagree you don't know how to cook.

[Anonymous No.12485368]

Cast iron is also oven - safe!

[Anonymous No.12485971]

>>12485360
Wrong

[Anonymous No.12485976]

>>12485346
Hey one of those things isn't even about cast iron.

[Anonymous No.12485998]

>>12485976
Are you sure? (They) want to reduce your ability to have children with (Teflon) cookware.

[Anonymous No.12486028]

>>12485346
Dépens on what for. I like carbon steel for some things, stone for some things and stainless steel for some things too. I've never used any non-stick cookwear that has been as high quality.
>>12485976
Only a jew would say that

[Anonymous No.12486036]

>>12485346
>Cast Iron
>Even heat distribution
I love my cast iron skillet but lol

Top left is 5-ply, top right 3-ply stainless.

[Anonymous No.12486044]

>>12485346
>even heat distribution

[Anonymous No.12486056]

>>12486036
Can you provide a source for this image? I need to see a temperature scale for each image.

[Anonymous No.12486098]

>>12486056
Here's the pic with explanation.
J. Kenji López-Alt did the test.

[Anonymous No.12486186]

>>12486098
Ah! A hundred times better with the text. Now I wonder if cast iron is any better if you let it sit for a while on the stove. It might be that the added mass makes it take more time to get the heat evenly distributed.

[Anonymous No.12486205]

>>12486098
Useless because it doesn't tell us how long the pans were left on the heat or even what heat source they were using. This "experiment" is completely worthless and provides us with no usable data.

[Anonymous No.12486213]

>>12486186
You figured it out anon. They wanted clickbait so they threw some pans on for 2 minutes and concluded that cast iron had uneven heat distribution. Low IQ shit for normiebook feeds.

[Anonymous No.12486216]

>>12485346
>and why is it cast iron?
Versatile. Indestructible. Simple. Effective.

[Anonymous No.12486262]

>>12486205
Although it does not say exactly how long they were put on the stove, it says explicitly that the photo was taken as soon as one point on the pan reached 500°F.

You still have not drunk that hot cocoa, have you?

[Anonymous No.12486341]

>>12485976
Not quite sure what you mean by that.

[Anonymous No.12486380]

>>12486186
Apparently Kenji did 10 min heat as well and says "Cast iron and carbon steel obviously get more even than what you see here, but they never get completely even."

I don't know about your experiences cooking on cast iron but I find that even after I've been cooking for a while the pan's heat still isn't completely even. I find this can be useful though as you can put different foods in different spots depending on the temperature they need.

>>12486205
>long the pans were left on the heat
While it doesn't give a time it tells you they were heated until hottest point is 500F.

>even what heat source they were using.
Surely you can guess from the heating pattern. But here's the explanation from Kenji: "A gas stove with a ring-style burner. You can clearly see the ring."

>>12486213
To be fair he didn't preheat for a long time, just until 500F. He mentions they do get more even but obviously never as good as 3 or 5-ply stainless.

[Anonymous No.12486392]

>>12486380
I'm curious what this same test done with an electric coil stove would look like, and also if you were preheating the pans in the oven.

[Anonymous No.12486397]

>>12486392
Nobody gives a shit because no one that actually cares about cooking is going to use electric.

[Anonymous No.12486425]

>>12486392
I haven't seen a picture but you can imagine it would roughly look like the coil below. So should be more even. I guess it depends on how even the coil\s heat is though. Been ages since I used one but I seem to remember them being hotter in the middle.

I don't preheat in the oven cause I don't find it necessary for most things. If I were doing a nice steak or something I would take more care though. The uneven heat is not really a big deal most of the time as long as you are aware of it.

[Anonymous No.12486528]

>>12485346
Honestly, most of the cookware I've been using recently has been cast iron, but that's just because I inherited a bunch from my mom that she.. never used for some reason?

The pots and dutch ovens are really nice for soups, stews, braising, etc. because unlike a skillet they end up holding heat and distributing it a lot better. But I do wish that I had a pressure cooker, even though theoretically cooking things slower is theoretically better flavor-wise.

I'm also irritated that regardless of how well I season my skillet or pots the seasoning ends up coming off eventually when a random food thing gets stuck to it and I have to scrub with soap, or I cook something that isn't oily, i.e. if I cook some stew, especially with tomatoes in it, when I wash it some seasoning inevitably comes off. The acid in the food isn't very friendly.

Rust is also an issue if you can't clean your cookware immediately after cooking and something ends up in the sink for a while.. and that means reseasoning and scrubbing all the rust off.

imo if I were to buy new pots and pans I'd probably go for stainless with copper cores. Less maintenance and probably a good enough heat distribution. It also won't shatter if I drop it like cast iron is wont to do..

[Anonymous No.12486531]

>>12485346
Non-stick pans are better.

[Anonymous No.12486545]

>>12486531
delet this

[Anonymous No.12486593]

>>12486186
It's worse no matter what, you can look up the thermal properties of cast iron vs. other materials trivially on Wikipedia.

I've done this test myself using flour, it's very easy to try with whatever conditions you want.

[Anonymous No.12486611]

>>12485346
Cast iron since it angers the soypan nigger enough to post his forced meme all over the board.

[Anonymous No.12486616]

>>12485360
Shit take

[Anonymous No.12486716]

>>12486531
enjoy your small penis and being gay

[Anonymous No.12486952]

All you need is this and an open fire.

[Anonymous No.12487062]

>>12485346
>even heat distribution
if one pan doesn't have that it's cast iron

[Anonymous No.12487069]

>>12486531
They really are. Mine costs a fraction of what a cast iron pan costs and has yet to let me down.

[Anonymous No.12487070]

>>12487062
Right here. It has thermal mass, but absolute shit heat distribution.

[Anonymous No.12487074]

>>12485346
ok, the correct answer is cast iron but
>no harmful chemical coating
oils are carcinogenic when heated to polymerization temps
>even heating
just no.

[Anonymous No.12487075]

>>12487069
False flag! FALSE FLAG!

[Anonymous No.12487078]

>>12486036
how do we get around this? Heat slower? Heat half the pan at a time?

[Anonymous No.12487080]

>>12487075
Go home, Alex Jones. You're drunk.

[Anonymous No.12487100]

>>12487078
According to cast-iron fags you heat the pan up in the oven before you use it.

[Anonymous No.12487115]

Not only is cast iron the superior pan to cook with, but it’s also good for beating minorities who even think of coming near your property

[Anonymous No.12487116]

>>12487100
I swear it never gets hot enough to sear in the oven. When you set the oven to 500f it measures ambient temp in the oven. Now how long does it take 5 lbs of iron to reach ambient temp? At least 10-15 min after the oven is ready. Are people actually baking their pans for 30 min before use??

[Anonymous No.12487213]

>>12487078
>how do we get around
Heating the pan longer will get more even results. Kenji just heated until part of the pan hit 500F. Still it will never get totally even.

But if you cook on cast-iron and don't really have a problem with the results, is this uneveness worth worrying about? I don't think so, and I certainly don't care enough to preheat my pans in the oven every time I use them.

[Anonymous No.12487252]

>>12487116
Do yourself a favor and throw it in a forge, then buy a real pan. Cast iron makes wonderful oyster knives, screw drivers, just cool looking shit. Not functional pans unless you spend a ton of time.

Apologized for my withered hands.

[Anonymous No.12487292]

>>12487252
Wanna know how I know you don't know jack shit about forging?

[Anonymous No.12487294]

>>12486397
Go fuck yourself. I don't have a choice.
>>12486425
That's about what I expected, thanks.
Yeah, my coils have a spiral that goes through the center.

[Anonymous No.12487318]

OMG CAST IRONS!!!!!!!!!!!!!

[Anonymous No.12487375]

>>12487318
post irons

[Anonymous No.12487391]

>>12485360
false

>>12485346
cast iron is SHIT for cooking eggs or fish but it's pretty great for everything else. i've got a nice lodge pan i've been using for five years, it's based. also got a 10Qt dutch oven that is getting rusty from lack of use but that's fine it'll be easy to clean up and reseason. never giving away my cast iron, the end of the world is comin'. that's what the preacher man says.

[Anonymous No.12487407]

>>12487391
>eggs
Depends what kind.

>or fish
Kek now you're just bragging how retarded you are.

[Anonymous No.12487432]

>>12485346
False, because carbon steel exists.

[Anonymous No.12487700]

>>12487391
>cast iron is SHIT for cooking eggs
Why is it bad for cooking eggs? I cook bacon, eggs, and sausages for breakfast on cast iron most weekends. To be fair I only use the cast iron cause it happens to be a good size pan for the breakfast I make, but I never had problems with it.

[Anonymous No.12487851]

>>12485346
my cast iron pan is seasoned with generations of bacon grease.
you can't buy that.

[Anonymous No.12487975]

>>12485360
Literally this. There's a reason that's what the professionals use.

[Anonymous No.12487977]

>>12485346
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[Anonymous No.12487996]

>>12487700
It's fine for scrambled eggs so long as it's well-greased, but it's just too porous for over-whatever or sunny side up unless you cook them swimming in fat.

[Anonymous No.12488034]

>>12487996
>sunny side up
Weird. I do sunny side up all the time without an issue. Always think I go pretty easy on the oil as well. I actually find scrambled eggs stick more.

[Anonymous No.12488053]

>>12487996
If cast iron was porous it'd be a sieve. Nooks and crannies along with other surface imperfections aren't pores.

[Anonymous No.12488101]

>>12488034
Perhaps my seasoning is just poor, then, because I seldom have a problem with scrambled eggs but anything else sticks to the pan.

[Anonymous No.12488275]

>>12485346
>non-stick
Ahahah oh no no no