1069
Anon recommends a cast iron pan
(sh.itjust.works)
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 02 Oct 2024
1069 points (99.4% liked)
Greentext
4600 readers
2283 users here now
This is a place to share greentexts and witness the confounding life of Anon. If you're new to the Greentext community, think of it as a sort of zoo with Anon as the main attraction.
Be warned:
- Anon is often crazy.
- Anon is often depressed.
- Anon frequently shares thoughts that are immature, offensive, or incomprehensible.
If you find yourself getting angry (or god forbid, agreeing) with something Anon has said, you might be doing it wrong.
founded 1 year ago
MODERATORS
I have a cast iron pan. Pros - it'll last forever if you look after it, it doesn't contain PFAS and generally it is non-stick enough to not be a nuisance. Cons - heavy AF, needs to be cleaned and dried after use & not in a dishwasher. I haven't tried to cook anything acidic in it yet but it does okay for steaks, eggs, mushrooms, sauces that I have used it for.
I still use soap and a plastic scrubber on mine and just dry it on the hob for a bit. I haven't had to reseason it yet but I imagine it will be a pain in the ass when I do. I have seen part of the seasoning flake off but it normally self heals with more cooking.
So it's okay overall but I think lack of PFAS and the fact that this thing will last a lifetime are the clinchers. Even if you have non-stick buy one of these and use it by default. I expect a stainless steel pan would be good too for same reasons.
Love my cast iron pan and my stainless and mostly agree. Just want to point out that stainless steel isn't really comparable to cast iron. Cast iron is cheap while good stainless pans are quite expensive, and you can't really season stainless to be nonstick. Sticking is actually a feature of stainless, because then you can use a technique called "deglazing" to make a flavorful sauce out of the stuck bits.
I have one of each and I like them both for different things.
Mostly agree. I want to add, there are ways to make your stainless steel produce a non-stick effect.
Very similar to the method used to produce a non-stick surface on carbon steel, cast iron, and other heated cooking surfaces. Essentially you apply a light coat of oil and created a polymerized surface on the pan.
One source: https://www.youtube.com/watch?v=qXEt-fhyCis
Edit: Another Source (Leidenfrost effect): https://www.youtube.com/watch?v=FUwaOnCd1h0