/ck/ - Food & Cooking

[Anonymous No.16835569]

What material should I buy?

[Anonymous No.16835597]

>>16835569
Well what are you trying to cook?

[Anonymous No.16835605]

>>16835597
Different things

[Anonymous No.16835607]

>>16835569

I have stainless, carbon steel and enameled Le Creuset. Never owned a nonstick, ceramic or hard anodized and never felt a need to buy one. The three I have do everything I need.

[Anonymous No.16835610]

>>16835605
buy the d3 everyday set from all clad.

[Anonymous No.16835616]

>>16835605
Cast Iron? Cheap way to get a good pan. A heavy pans are good pans. You want a lot of thermal mass.

[Anonymous No.16835649]

>>16835607
What's really the point of an enameled pan?
I would think a seasoned cast iron would preform just as well for less money.

[Anonymous No.16835656]

>>16835649
Easier maintenance, no metallic taste, same performance as cast iron.

[Anonymous No.16835664]

>>16835649

For me its the aesthetics. I have a good job so the price isn't the point. I do have bare cast iron in 8 and 10 inches and they work well enough though.

[Anonymous No.16835672]

>>16835569
Stainless steel is all you need, heavier the bottom the better. no worrying about which utensils to use, you can use it on top of the oven or inside of it, easy to keep sparkly clean

[Anonymous No.16835700]

>>16835672
Any cons that aren't mentioned in the OP image?

[Anonymous No.16835710]

>>16835700
No. Stainless steel pans, properly cared for, will last literally your entire life.

[Anonymous No.16835721]

Does anyone have experience with high end non-stick? How long do they last vs standard non stick?

[Anonymous No.16835723]

>>16835569
stainless steel and cast iron

[Anonymous No.16835727]

>>16835700

One thing about the SS Cons list is the "sticks without oil." This is a serious case of "it's not a bug its a feature." Meats will stick initially and then release as they cook, leaving behind a fond which is essential to making any sort of reduction/pan sauce. Its one of the main reasons I actually have stainless steel.

[Anonymous No.16835736]

>>16835569
I wouldn't bother with a cast iron skillet. It's much better to get an enameled cast iron skillet because it doesn't need seasoning.

Non-stick is just so annoying. It eventually scratches or breaks down and isn't great for stir-fry.

[Anonymous No.16835752]

>>16835736
Seasoning is a non issue if you just cook with the thing.

[Anonymous No.16835768]

>>16835569

One non-stick, one cast iron, the rest stainless steel. Ignore the others, they're pointless.

[Anonymous No.16835774]

>>16835727

correct

[Anonymous No.16835798]

>>16835723
How do you cook fried eggs or scrambled eggs? Don't they just stick?

[Anonymous No.16835805]

>>16835798
Use butter

[Anonymous No.16835819]

>>16835798

I cook them on stainless, with proper fats it doesnt stick at all.

[Anonymous No.16835833]

>>16835569
>no copper
gay

[Anonymous No.16835840]

>>16835569
>stainless steel: heavy
>carbon steel: lightweight
Who made this?

[Anonymous No.16835843]

>>16835768
>One non-stick, one cast iron
What are they used for?

[Anonymous No.16835926]

>>16835843

Nonstick: A lot of breakfast foods like eggs, pancakes, bacon, crepes. Sauteeing things that you don't want to sear / won't be making pan sauce from. Fish and risottos. Having a pan with super easy cleanup is very convenient for quick dishes.

Cast Iron: best way to cook meats due to high heat capacity giving great sear. Can be thrown in oven for pies, etc. Versatile. Useful to have even if you don't need it much.

Stainless Steel: literally everything.

[Anonymous No.16836072]

>>16835727
There are other things to cook other than protein.

[Anonymous No.16836108]

If you want a cheaper pan that can do most things get this:
https://www.webstaurantstore.com/vollrath-z4010-wear-ever-10-non-stick-fry-pan-with-ceramiguard-ii-and-cool-handle/922Z4010.html
Nonstick, easy to clean, and can take high heat. Just don't use metal utensils and hand wash.
If you pair this with a stainless steel pan to sear you can do everything.

[Anonymous No.16836138]

>>16835569
Get a cast iron and a stainless steel.

[Anonymous No.16836147]

Cast iron is trash. Enameled cast iron is better, carbon steel is better.

People only tell you to get cast iron because it's dirt cheap.

[Anonymous No.16836164]

>>16836147
I'd be nervous about using my enameled cast iron to sear. I feel like the thermal cycling wouldn't be good for the enamel.

[Anonymous No.16836170]

>>16835569
Surprised nonstick doesn't mention under cons that that shit gives you cancer when little shavings from it being scratched ends up in your food.

[Anonymous No.16836177]

>>16836164
That's what carbon steel is for.

[Anonymous No.16836178]

>>16835569
You need one cast iron pan, not too large, for searing meat. You can use non-stick for everything else.

[Anonymous No.16836186]

>>16835569
the real question is teflon vs ceramic

[Anonymous No.16836187]

>>16836147
I got a $9 lodge 12'' skillet and it's so much fun to use. I've got it now to the point where I can do eggs with only extremely minimal sticking after I've flipped them, and I did an omelet the other day that didn't stick whatsoever. I think if you can get into it, cast iron can be kind of neat. I like the rustic quality of it.

[Anonymous No.16836251]

>>16835605
Stainless is the most versatile

[Anonymous No.16836265]

>>16835798
Heat the SS before you add the fats, let the fats heat through before you add the eggs. Do that and if they're sticking it's because the pan too cool.

[Anonymous No.16836384]

don't get a teflon pan

[Anonymous No.16836456]

>>16835569
Carbon steel.

[Anonymous No.16836752]

>>16836187

eggs are one thing with a well seasoned pan but how did you get the omelets not to stick

[Anonymous No.16836822]

>>16836170
Teflon is one of the most inert things in existence

[Anonymous No.16836840]

>>16835569
Stainless steel is the most universal

[Anonymous No.16836913]

>>16836822
It's less safe when you start burning the teflon off the pan.

[Anonymous No.16836920]

>>16835597
Ketamine

[Anonymous No.16837191]

>>16836822
hot teflon fumes kill pet birds

[Anonymous No.16838102]

Is all clad a meme?
Thinking of picking up the stainless and upgrading from my stainless tfal.

[Anonymous No.16838135]

>>16835569
I have 2 cast irons, 1 enameled cast iron, and 1 stainless skillet. I use my 2 cast irons for 99% of my stovetop cooking, including eggs and fish.
>>16835798
>How do you cook fried eggs or scrambled eggs? Don't they just stick?
They don't stick to cast iron with olive oil and good seasoning.

[Anonymous No.16838393]

Anyone here ever used Copper cookware? I've never really heard of it being used outside of professional kitchens.

[Anonymous No.16838516]

>>16838393
It's only really usefull for dishes where you need quick temperature changes. Mostly sauces. For everything else they're not better but often even worse. Overall they're not worth the extreme price for homecooking. Especially not whole sets. Buying one sauteuse should be enough for most purposes.

[Anonymous No.16838523]

>>16835605
Get a nice stainless from domething like demeter or similar. It's a good all round material.

If you almost exclusively cook on fairly low heat (fried eggs, sweetened sofrito, etc.), then nonstick is fine. However, it doesn't really bring any benefits outside the low temp stuff.

[Anonymous No.16838529]

>>16835569
Also, food needn't necessarily stick to your stainless pan without added oil/fat. It depends on what and how you cook.

[Anonymous No.16838558]

Cast Iron

[Anonymous No.16838698]

When I was poor and only had a single pan, it was a cast iron pan I got for free at a flee market. I cooked everything in it - stir fry, eggs, etc. I still have it and use it most mornings for omelets or fried eggs. I also have a steel wok, a stainless skillet, a cast iron crepe pan, a stainless saucier. To many.

The thing is if you have one pan you can probably cook everything with it provided you know how to not let the food stick or burn.

[Anonymous No.16838700]

>>16838393
Copper pots are over priced memes. Yes, they look nice and at that price they fucking better.

[Anonymous No.16838703]

>>16836752
>omelets not to stick
butter

[Anonymous No.16838709]

>>16836822
Right. And the binder that holds the teflon to the pan isn't.

[Anonymous No.16838710]

>>16837191
That's because birds are twitchy as fuck and concept of inertness alone is lethal to them.

[Anonymous No.16838769]

>>16835926
Bingo.

[Anonymous No.16838771]

>>16838102
It's pretty good for soup pots, maybe the best. For pans it's a meme.

[Anonymous No.16839011]

>>16838393
Get one lined with silver if you're going to get one. You're already blowing a lot of money, might as well add a hundred dollars and get something you don't need to re-line every 6 months.

[Anonymous No.16839112]

>>16835569
This list is fucking dumb. The only reason people suffer through using a cast iron pan is its excellent heat retention making it good for steak.

[Anonymous No.16839136]

>>16839011
there are other choices besides your fedora linings. for instance, you don't have to re-line stainless, ever

[Anonymous No.16839166]

>>16839136
Ok cool but we're talking copper cookware.

[Anonymous No.16839175]

Carbon Steel

[Anonymous No.16839192]

Start with cast iron. It’s cheap, pretty non-stick after cooking a sufficient time, maintains heat even on electric cook tops (fuck cycling heat), and can be transported easily to the oven for things like front searing meats or making a frittata. Things like pan flipping and stir fry are more difficult because of the weight, and that’s when you’d want stainless steel. And steel works better for stock pots where the mass of the food in it takes car of the heat retention.

[Anonymous No.16839196]

What would be the best one for crepes?
I have pick related but it can't hold seasoning for shit and with just oil crepes stick. Looks like a great pan otherwise.

[Anonymous No.16839286]

>>16839166
>pretending to be stupid about lining
Why do you do this in every thread where copper comes up?

[Anonymous No.16839391]

I don't see it mentioned a lot but I just bought a hard anodized saute pan from all-clad and damn is it good. Usually I would just use stainless steel or cast iron but this thing has the benefits of those PLUS being nonstick. Mainly useful for when my wife cooks.

[Anonymous No.16839493]

>>16839196
>can't hold seasoning for shit
>those scratches

[Anonymous No.16839494]

>>16839286
>put down the extra money for a copper pot
>line if with steel hampering the main advantage of copper's superior head conductivity
What's the point then? Just get stainless steel which will be way cheaper, this way you pay a lot more for the copper pot for a small increase in heat conductivity.

Either get a fully SS one or put down the extra $100 to get it silver lined.

[Anonymous No.16839499]

>>16835569
Stainless steel, unless you have an application that requires cast iron. Carbon steel isn't bad, but it's not for general use. If you are asking this question, carbon steel is more hassle than you need. None of the "nonstick" pans are nontoxic, we simply haven't identified all the terrible things in the ceramic and hard anodized pans yet.

[Anonymous No.16839542]

>>16839494
It's 0.1mm of steel, you would need precision laboratory instruments to tell the difference

Ask me how I know you've never cooked with any copper, whether tin, silver, or steel lined

[Anonymous No.16839576]

>>16839499
Carbon steel is best of both worlds.

[Anonymous No.16839786]

>>16839196
I have this exact pan and the seasoning totally came off. I'm furious that I got scammed into wasting $11 on this shit.

[Anonymous No.16839850]

i like carbon steel. in the cons it says its hard to get initial seasoning but u can buy pans that come with some seasoning so its not an issue

[Anonymous No.16840000]

>Hard-anodized
>Non-stick without fat
>Can take metal utensils
>No downsides except cost and weight
Is this really true? You "can't" scratch HA pans using metal utensils with regular use and it's non-stick?

I looked up a bunch of popular ones including all clads and people say they scratch about as well as anything else non-stick. This list is bullshit on that point.

[Anonymous No.16840002]

Honestly the mainstays brand from Walmart has a pretty good set of stainless steel cookware for very cheap. The bases are tri-ply and they have held up for a long time for me. Then you can get some Ozark trail cast iron for really cheap as well. Cheap cast iron cooks just as well as expensive cast iron. It just takes a little more maintenance. This is what I used when I first started out, and it never let me down.

[Anonymous No.16840012]

>>16839786
Seasoning can come off in many different ways. It's just seasoning not a factory applied material. Oh wait that shit comes off too but then you have to throw away the pan instead of reapplying the seasoning.

[Anonymous No.16840021]

I own stainless, cast iron, and nonstick, cast irons are largely overrated but if i had to have one pan id probably pick a cast iron

[Anonymous No.16840022]

>>16840002
Don't cook your dog in cast iron chang.

[Anonymous No.16840026]

>>16835616
They dont heat evenly, and the best seasoned cast iron isnt as nonstick as a $20 nonstick

Still love them

[Anonymous No.16840035]

>>16839493
It had some bad seasoning pre-applied, after getting tired of shit burning to it, I've removed it - that's where the scratches come from, and spend a good two days reseasoning it on a stovetop because it wouldn't fit in my oven.
It actually got to the point where it was seasoned well enough to fry eggs reasonably well but then the seasoning started to come off after some moderately strong scrubbing with a soft sponge.

I could probably make it work were I to have an oven big enough to fit the entire thing in but currently I'm just such with a skillet that makes literally everything sick to it.

[Anonymous No.16840129]

Is IKEA's stainless steel worth buying?


https://www.ikea.com/us/en/p/-80324543/

>The handle provides a comfortable and secure grip because it follows the contours of your hand and has silicon on the underside.

>The base of the frying pan is extra thick, which browns food beautifully and minimizes the risk of food sticking to the surface.

>The entire pan, including the base and sides, has one layer of aluminum between two layers of stainless steel. This distributes heat evenly and energy efficiently from several directions and makes it easy to regulate.

>You can cook food on a low heat and save energy, because the stainless steel in the pan absorbs heat well and retains it for a long time.

>Suitable for all types of cooktops, including induction cooktops.

>The frying pan is very durable and easy to clean because it is made of high quality stainless steel.

>The frying pan does not have a non-stick coating. For best frying result, first put the pan on high heat and then lower the temperature by half when you cook the food.

[Anonymous No.16840507]

>carbon steel
>lightweight

lol what the fuck

[Anonymous No.16841003]

>>16835569
>Nonstick
>Ceramic
>hard anodized
>Food won't stick
Why would you come on the internet and lie like this?

[Anonymous No.16841368]

>>16840022
I just thought it was a nice picture you fucking mong.

[Anonymous No.16841369]

>>16840035
>seasoning started to come off after some moderately strong scrubbing
GEE I WONDER WHY

[Anonymous No.16841384]

>>16840129
I have been using one for three years and like it.
It feels well-made and seems to heat fairly evenly.
Works great for high-heat searing, but I've also often used it to finish food in the oven (the rubber grip on the underside is oven-safe).
Can't say how it compares to other stainless steel pans but for the price I reckon it's a decent buy.

[Anonymous No.16841402]

>>16838703
yeah literally this, i was an extremely strict olive oil guy (I used to make olive oil in university so I'm picky now) but switching to butter with the cast iron just makes everything sliiiiiiiiiiiide around the pan.

[Anonymous No.16841407]

>>16835569
i just think carbon steel is neat!

[Anonymous No.16841448]

>>16838393
Copper is nice to use, but your average home cook simply has no need for it and wouldn't notice a difference in the performance for 99%+ of what they're going to be cooking.

[Anonymous No.16841536]

>>16841448
Now imagine all those pieces tastefully displayed in an actual kitchen with a more rustic/mediterranean design, copper cookware is decorative as fuck ngl

[Anonymous No.16841547]

>>16841536
yeah, it's honestly generally more common to see it used for display than for actual use, which is also why 1.5mm copper is popular, it's a fair bit cheaper than the 2.5mm stuff, but looks nearly identical.

Dont buy 1.5mm copper for real use though, its pretty shit with how thin it is.

[Anonymous No.16841615]

>>16840002
Beware "cheap" C*nese cast iron

[Anonymous No.16841628]

>>16835569
carbon-steel if you care at all about cooking. stainless steel is second. cast iron is for chud faggots

[Anonymous No.16841647]

>>16841628
is the lodge 10 inch a good first timer carbon steel?

[Anonymous No.16841649]

>>16841647
sure is!

[Anonymous No.16841654]

>>16841649
wow thanks for the quick reply anon, im actually thinking for the 12 inch though, i often find my nonstick 10 inch is smaller than i like

[Anonymous No.16841683]

>>16841654
How many people are you cooking for? 10 is a good size for just yourself.

[Anonymous No.16841692]

>>16841654
i often find all i really need for myself most of the time is a 10 inch pan and a 10 inch pot. when i cook for others (rarely ever more than 2 others) is when i usually bring out my big all clad 12 inch pan

[Anonymous No.16841694]

>>16841683
i like to make big breakfast for myself several times a week. id want it to handle 5 strips of bacon and up to four eggs at a time

[Anonymous No.16841708]

>>16841694
Definitely need 12 incher then.

[Anonymous No.16841738]

>>16841708
also i dont see a downside for getting a larger skillet?

[Anonymous No.16841777]

>>16841738
to be fair, with cast iron you'll get a pretty large temp difference between the center of the pan and the outer edges.

Less of an issue with nice multi-layer stainless or copper.

[Anonymous No.16841787]

>>16841738
It takes longer to pre-heat. Well, for instance with bacon, the fat renders out then it shallow fries in its own grease. The ideal pan is just large enough to fit what you're cooking so that the fat gets used more effectively. But I was thinking you might actually want a 13" if you're doing more than three strips of bacon at once.

[Anonymous No.16841800]

>>16841787
>16841787
it seems its 12 or 15, 15 would be way too big

[Anonymous No.16841811]

>>16841787
My grandmother collected vintage cast iron, so I've got a Griswold #14 and a #20. They're fucking massive.
I've kept the 20" in storage just bringing it out every year or two to reapply a heavy coat of oil.

The 14" is mostly just an impressive showpiece, too large to be used regularly.

I've got my work-horse 10" Wagner for daily driving.

>>16841800
I'd honestly say unless you've got thicc wrists, or are willing to mainly need 2 hands, don't bother getting anything over 12".

[Anonymous No.16842040]

>>16841615
Yeah. I agree, I just didn't know what OP's financial situation is. Lodge isn't that expensive and it will definitely outlast the Ozark trail, but if he just needs something for now then the Ozark trail should be fine.

[Anonymous No.16842084]

>>16835569
buy these

[Anonymous No.16842105]

>>16835569
this is an interesting concept but should mention that seasoned cast-iron specifically has a nonstick coating with no chemicals. it's not all drudgery, when you care for it in very basic ways, the nonstickiness is among its best features.

[Anonymous No.16842118]

>>16838135
What is that ass so sorry for

[Anonymous No.16842137]

>>16842084
Go home Andrew.

[Anonymous No.16842654]

>>16841369
Soft sponge, you retard. It's literally impossible to wash it properly if you don't scrub it at least this strong. It also means that using steel utensils would scratch it off effortlessly, which is a part of the reason to bother with seasoning instead of just getting a non-stick to begin with.
I have two cast iron skillets and none of them had this problem - even the one I also had to season on stovetop only for to its size.

[Anonymous No.16842674]

>>16836072
seared vegetables also leave behind fond, what's your point?

[Anonymous No.16843063]

>>16835798
>put stainless steel pan on stove
>put butter in pan
>turn it up to medium high
>wait for butter to start to brown
>add eggs
ezpz

[Anonymous No.16843243]

>>16835569
i like to have
- deep stainless pan
- cast iron pan
- carbon wok
wouldn't mind a shallow carbon steel pan either. i like how carbon steel reacts to temperature changes very quickly, useful for lots of things

[Anonymous No.16843318]

>>16840000
You can definitely scratch HA pans with metal utensils, they just hold up to it better.

[Anonymous No.16843509]

I got an iron pan that rusted immediately and I don't know what to do now. Paid so much for that shit that I could've gotten a full set of stainless or like 10 sets of normal teflon pots and pans.

[Anonymous No.16843565]

>>16838393
I tend to use Spring pots and pans which have a copper core but stainless steel external layer for durability. Heats very evenly and quickly.

[noko No.16843607]

any recommendations on stainless steel cookware sets? any particular brands or things to look for?

[Anonymous No.16843624]

>>16843565
I also have a set of pots with a copper core i got from my parents, because my mom bought a stupid induction stove. Works much better than plain stainless steel. My dad is always bitching about their new pots and wants his old ones back.

[Anonymous No.16843656]

>>16835569
im the anon who is going to buy the carbon steel 12 incher, i was thinking about how to complete my cookset

>have 2 nonsticks, will keep for ease
>12 inch carbon steel
>have a 10 inch stainless steel shallow sauce pan

I should get a dutch oven and a bigger stainless steel sauce pan, and then I think I should be good for everything?

[Anonymous No.16843792]

>>16835569
Cast iron or steel

Unless you want nanoparticles in your bloodstream

[Anonymous No.16844239]

>>16843792
Too late for those who injected graphene into themselves

[Anonymous No.16845340]

>>16843624
The cost of copper core stuff is nearly the same price as full copper, so I generally can't be fucked with it.

Copper core stuff isn't bad, it's just if I'm paying $200+ for a pan, i'd like it to look like it costs as much as I'm paying.

[Anonymous No.16845443]

>>16836920
It's nice to see another man of culture

[Anonymous No.16845966]

are ceramic pans a meme?
i'm trying to go with the lowest maintenance option available but looking around on the internet it seems like most of them lost their slickness quickly over time.

[Anonymous No.16846346]

>>16845966
The lowest maintenance and best performance mix in my opinion is triple layer stainless steel (Stainless, Aluminium, Stainless) which has the benefits of aluminum core for thermal conductivity and the benefits of stainless steel on the exterior and interior of the pan for easy cleaning and no oxidization.

Ceramic can get damaged and crack/break off especially with heavy use of metal implements.
Non-stick coatings degrade over time and are also damaged by metal implements
Cast Iron and Carbon steel both require a seasoning be maintained, which while not difficult, it's more work than something like stainless that doesn't require seasoning.

[Anonymous No.16846670]

>>16835569
Obvious pan marketing thread

[Anonymous No.16846685]

Depends on what you're doing and what's your budget.

[Anonymous No.16848212]

>>16835569
bump, this is the best thread /ck/ has had in a while

[Anonymous No.16848663]

How long your nonsticks last?

I often use them to saute delicate veg that would otherwise stick to my stainless and burn, or when I want quick cleanup.
Unfortunately, in a year or so food starts to stick to it much more aggressively, and I have replace the pan. It maybe because I tend to fry on high heat.

[Anonymous No.16848684]

Is there a meaningful difference between a 'frying pan' and a skillet?

[Anonymous No.16848786]

>>16848663
>non-stick
>high heat
lmao

[Anonymous No.16848980]

>>16839499
>we simply haven't identified all the terrible things in the ceramic and hard anodized pans yet.
hard anodized is a ceramic too, thats why it is so damn hard.
Ceramics are fired at around 1000°C, they are inert at cooking temperatures, no off gassing or such.
>>16843509
the lazy way would be using any fruit-juice or vinegar to derust it, just fill up and wait an hour

[Anonymous No.16849469]

>>16848663
If you treat them gently you might get 5-6 years out of them. Once the non-stick coating starts to chip and flake or it looks burnt, the pan is toast.
>>16848684
Frying pan and skillet are interchangeable. Some people only use the word "pan" to refer to high-walled sauté pans.

[Anonymous No.16850196]

>>16843656
If you intend to do any cooking for large groups, a big stainless saute pan is very useful. It can be used for a lot of things but I particularly like it for large preparations of pasta sauce.

[Anonymous No.16850231]

>>16848663
Depends on how good what you get is and how you treat it. If you buy something that's well-made like the nicer offerings from tfal and you treat it right you can easily get a few good years out of it, but if you're grabbing the cheapest Walmart shit or using metal utensils, high heat, scrubbing with abrasive pads to clean, etc. You're going to kill that thing in a matter of months. Nonstick just cannot stand up to any kind of rough treatment and that includes high heat cooking, for that if you want something with nonstick properties you're better off using something like a well seasoned carbon steel.

[Anonymous No.16850285]

Should I get a premium cast iron with the polished surface and light weight sides? $75 versus $12

[Anonymous No.16850325]

>>16835569
Stainless steel is highly underrated, I just hope you like your food with extra oil.

[Anonymous No.16850547]

>>16835569
Stainless is essential, cast iron is a nice thing to have especially for broiling. Having a non-stick with any surface treatment is really good for eggs but nothing out of that.

[Anonymous No.16850577]

>>16838393
It'll look like shit really quick if you aren't taking good care of it. Professional kitchens with nice-looking copper cookware are honestly showing off their discipline if anything.

[Anonymous No.16850584]

>>16835798
real talk i have a tiny lil non stick pan i use exclusively for eggs

[Anonymous No.16850684]

>>16850584
I have a small enameled cast-iron skillet i use for eggs since I don't like chemical non-stick coatings.

Enamel is def pricier though.

[Anonymous No.16851010]

>>16850684
IMO, non-enameled is better for eggs. A well-seasoned cast iron is going to stick less than enamel.

[Anonymous No.16851023]

>>16846685
I have the exact stainless steel pan and the exact cast iron pan. Wow, great image.

[Anonymous No.16851034]

>>16851023
America's test kitchen has bar none the best kitchen hardware reviews.

[Anonymous No.16851533]

Remember seeing a cookware thread a couple of months ago where anons recommended keeping an eye on a site that had regular inventory clearing sales at good markdowns at specific times of the year, I believe mostly on slightly blemished pieces. Think they had a mailing list you could subscribe to, but my lazy ass didn't sign up at the time, and apparently I failed to bookmark it too. I know that's vague, but any ideas?

[Anonymous No.16852321]

>>16851010
Not really in my experience.

I have plenty of vintage griswold and wagner cast iron that is well seasoned and I still prefer the enameled pan for my eggs.

[Anonymous No.16852377]

>>16835672
>>16835710
this. I've been using the same stainless steel pan for more than 10 years without any degrade in quality. this is pretty good advice and is a pretty short watch:
https://www.youtube.com/watch?v=Z2pU3lo38xI

[Anonymous No.16852394]

>>16835569
I don't understand the "heavy" criticism on a few of them.

Irrespective of that. I bought some stainless steel stuff recently to try it out. I moved and didn't have any pans and so ordered some. It has worked out pretty well. I used more butter now, which isn't really a bad thing. I'm also learning to control the heat more which is a good skill. Pretty easy to maintain so far. Really no issues other than the butter thing.

[Anonymous No.16853318]

>>16835649
cast iron is reactive. the colour and flavour of acidic dishes will be impacted.

[Anonymous No.16853319]

>>16835700
it's a poor conductor, especially as SS cookware tends to be quite thick. Copper and aluminium are more conductive, and carbon steel will also outperform it because they're made thinner.

[Anonymous No.16853387]

>>16840129
I bought the ikea nonstick years ago and suprisingly it holds up better than other pans I bought for >$50.

[Anonymous No.16853421]

>>16852394
If you're worried about using too much butter just eat less

[Anonymous No.16853432]

>>16852377
Good video. I'm guessing cast iron is not as great for getting that 'fond' as stainless steel is?

[Anonymous No.16853456]

>>16835569
All of them, different tools have different use cases. Many people on this board are too elitist to give nonstick the time of day, but if you have to cook something at medium heat that doesn't require the creation of a fond / deglazing, it is the best tool for the job and makes washing a breeze. But you need other pans to make fonds, pans that are oven-safe, etc.
Variety is good.

[Anonymous No.16853619]

>>16853432
Stainless is the best but cast iron will give you nearly as much fond. The issue is you can't see shit because it's jet black. Same reason why Staub is garbage compared to Le Creuset.

[Anonymous No.16853641]

>>16838393
I have some copper pans I got from a family member who used to be a chef. They're good for cooking, but just an overall hassle to deal with. I almost never use them.

[Anonymous No.16853713]

>>16843063
I mean this works for fried eggs and omelettes, but I still can't manage scrambled on stainless without making a serious sticky layer on the bottom.

[Anonymous No.16853723]

>>16850325
>I just hope you like your food with extra oil.
why yes. yes, I do.

[Anonymous No.16854005]

>>16853319
Are you stupid?

Any good stainless pan is 75%+ aluminum core for the thermal properties.

[Anonymous No.16854018]

>>16853619
>I can't easily see the fond so it's actually shit
Wow, are you a child?
Le creuset looks like trash after a decade of heavy use because the white enamel gets stained and shows scratches super easily compared to Staub.

If you think the difference between fantastic and shit is the color of the enamel, you're just a moron.

[Anonymous No.16854042]

>>16852377
how many lines do you think he did before this take? he walks into the table at 4:19.

[Anonymous No.16854124]

I just bought a cast iron and plan to get a stainless steel too. Sick of eating from shitty non-stick ones that have chems that are bad for you.

[Anonymous No.16854195]

>>16850285
Depends on how much you value those features. If you just want it smooth and you've got an hour or two you can make a cheap piece of shit Lodge perfectly smooth with fairly limited effort, especially if you own a power drill or better yet an angle grinder, just throw a sanding disc on there and go to town.

[Anonymous No.16854208]

>>16853421
I am not. Just a change I had to get used to.

[Anonymous No.16854233]

>>16854018
That anon didn’t say cast iron was shit. He said you can’t see shit. Getting and removing a fond is much easier if you can see it on the pan. So select the type of pan that will best help you cook.

[Anonymous No.16854275]

>>16854195
Yeah, I was considering that too but I would need to buy an angle grinder. May as well get the Field skillet if a smoother surface is worth it.

[Anonymous No.16854295]

>>16854233
He said staub was shit

> Same reason why Staub is garbage compared to Le Creuset

The only real difference between staub and le creuset is staub uses black enamel, le creuset uses white enamel.

Ergo, he is saying the color of the enamel ALONE is what makes it garbage or not.

A completely retarded point of view.

[Anonymous No.16854300]

>>16854275
Grinder's not required, just makes it trivial to do. You could get away with a sanding block and some elbow grease if you really had to.

That said it's your time, if you value it enough to spend the extra then to for it. Having a smooth pan is absolutely worth it whichever way you get there, fuck the Lodge jews who convinced a generation of stupid white women that a bumpy texture is necessary for the seasoning to adhere because they don't understand polymerization.

[Anonymous No.16854304]

>>16854300
Cheaper pans also have a larger chance of large voids from lower quality casting.

So even if you do sand it down, you could end up with a non-even surface due to voids.

[Anonymous No.16854333]

>>16835700
Even with oil things will stick. SS is a good all purpose pan but it's not the best at everything. I still have a ceramic for things that I need a nonstick for.

[Anonymous No.16854334]

>>16838393
I have copper core all clad and it works well. All copper is a pain to maintain

[Anonymous No.16854338]

>>16835569
>teflon pan
>cons: will kill your pet bird

[Anonymous No.16854347]

>>16854338
That's a pro, birds suck

[Anonymous No.16854354]

>>16838393
All copper is a status symbol meme, copper core is what you want if you're looking for performance, but aluminum core is almost as good and usually way cheaper.

[Anonymous No.16854355]

>>16854334
In what way is it not easy to maintain?

You don't need copper to be perfectly polished to be usable.

Basically all modern copper is stainless steel lined, making it basically identical to maintain as a stainless steel pan (including copper core).

The only real advantage copper core has is that the exterior is stainless, and thus doesn't need to be polished if you want it to look pretty, and the exposed copper is only a thin line so if it does need to be polished it just takes a minute or two.
If you're fine with copper that isn't polished up super nice, then it's basically identical maintenance to stainless steel.

[Anonymous No.16854414]

>>16840000
>You "can't" scratch HA pans using metal utensils
First, checked. Second, you "can" but it would require a lot of effort and dedication to do. Regular stainless or carbon steel kitchen utensils won't scratch it. Personally I don't see it as worth buying over ceramic but that's me.

T. Industrial metallurgist.

[Anonymous No.16854508]

>>16854414
I'm not sure if I believe in non-scratchable non-stick, Anon. Why does everyone else say it's fuck-up-able?

[Anonymous No.16854523]

>>16854300
I actually did try using a sanding block. I'm patient but it seemed like I was making no progress. Just so, so pebbly. And I'm re-seasoning it, up to like layer 10 or something and it's still rough.

On another skillet of mine there's one void that goes halfway through the bottom.

[Anonymous No.16854534]

>>16854523
hunt around for vintage cast iron, or pay up for the good shit, that's really the only option that guarantees quality.

[Anonymous No.16854591]

>>16854523
pic of void

[Anonymous No.16855402]

>>16854591
Nasty