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Fritatta and grits both got broiled. Carbon steel is expensive  we got a carbon steel for Christmas, but these were cooked before that. The point still stands.
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Jan 24, 2018 20:25
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I spent a good couple of years trying to enjoy cooking on a cast iron pan, in part because of all the GWS hype. I eventually realized that I just don't really like high thermal mass-style cooking. I really prefer moving the pan and changing up temperatures and stuff and the cast iron was just bulky and un-fun. Once I realized that I stuck the pan out in the garage and basically don't think about it anymore.
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Jan 24, 2018 20:55
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I cook mostly with cast iron because it's the pan that's already on my stove top.
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Jan 24, 2018 21:03
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I use my cast iron pan to sear meat and that's it.
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Jan 24, 2018 21:05
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Kenning posted:I spent a good couple of years trying to enjoy cooking on a cast iron pan, in part because of all the GWS hype. I eventually realized that I just don't really like high thermal mass-style cooking. I really prefer moving the pan and changing up temperatures and stuff and the cast iron was just bulky and un-fun. Once I realized that I stuck the pan out in the garage and basically don't think about it anymore. Can uh... can I have it?
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Jan 24, 2018 21:43
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Mr. Wiggles posted:I cook mostly with cast iron because it's the pan that's already on my stove top. Same.
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Jan 24, 2018 22:41
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I use my cast iron every day. I use other pans considerably less frequently. If I had to make do with just one pan, I'd be comfortable with just a 10 inch cast iron skillet.
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Jan 24, 2018 23:15
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I use my cast iron pot for bread and my cast iron pan for rotis and flatbreads 
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Jan 24, 2018 23:57
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there's no problem with cast iron, but other than retaining heat for a sear (which it's great for) or cooking directly on coals, there's no other application I can think of that it gives you much of anything. not arguing against cast iron, I'm just saying use something more appropriate for high acid and literally most other dishes. mr wiggles I love you but laziness is not an excuse also brian, carbon steel is incredibly cheap, dunno wtf ya talking about. get you one son! season it correctly. mine has kinda replaced the 10" stainless pan I used to use. except when cooking acids. https://www.cooksdirect.com/matfer-bourgeat-11-7-8-round-frying-pan.html edit : the vollrath ones are equally good too mindphlux fucked around with this message at 10:05 on Jan 25, 2018 |
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Jan 25, 2018 09:58
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Brawnfire posted:that's what i got do you have any pot with a lid literally any other pot
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Jan 25, 2018 09:58
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mindphlux posted:there's no problem with cast iron, but other than retaining heat for a sear (which it's great for) or cooking directly on coals, there's no other application I can think of that it gives you much of anything. Handle is too long for small ovens. Most people aren't going to stuff around with carbon steel as really what is the point unless you have a great gas range? You can work with anything lovely with regards to stove or oven when you have cast iron. Since losing a gas range I have even tossed my carbon steel woks. I have cast iron, triply and non stick and of course only the CI can go in the oven or under the broiler/grill (the triply has huge, like really huge handles). Breads, bakes, frittata - CI. Since my woks are gone, stirfry -CI Stews - triply. pan sauces or simmer meat - triply Brown meat: depends on how much meat, what type of meat and how hot I can get the pan to go on the stove. Stainless and CI have pros and cons. But at least you don't have to worry about them warping and being less useful on an electric range which is either low output or needs a dead flat base, unlike carbon steel I'd add a more sizes in CI or triply (like both 12" and 10" of both types), or variety in sides (skillet, flat, saute), or a larger stainless stew pot or a whole heap of other things (like a pressure cooker) before I cared about carbon steel pan. Maybe if I had a good gas range/stovetop again I'd be all for it. Fo3 fucked around with this message at 13:54 on Jan 25, 2018 |
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Jan 25, 2018 13:47
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mindphlux posted:there's no problem with cast iron, but other than retaining heat for a sear (which it's great for) or cooking directly on coals, there's no other application I can think of that it gives you much of anything. Yeah, that's the one my wife asked for this past Christmas. At that time it was almost $70 on Amazon. $36 + $?? s/h (I can't add it to my cart for some reason... website borked?) is a bit more reasonable. My wife seasoned it according to the Matfer-Bourgeat website, which includes potato skins for some reason. It worked really well, though I'll be damned if I know how the potato skins help  The cooksdirect instructions for seasoning it can  though. Doesn't stress the scrubbing required to really get the wax coat off, doesn't specify the thickness of the coat of oil, only does one coat at 300°F
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Jan 25, 2018 14:19
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Seasoning chat: I've been thinking of getting this wok: https://www.amazon.com/Joyce-Chen-21-9978-Classic-14-inch/dp/B002AQSWMU?th=1 To replace my old and worn out non-stick wok. What sort of seasoning would be required? Would I be better off just getting another non-stick, which served me adequately for so many years? The one I have now is some unknown brand just picked up at the local asian grocer.
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Jan 25, 2018 15:40
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mindphlux posted:do you have any pot I've got a 20-quart stainless steel stock pot, I can just about get it in my oven if I take out all but the bottom rack.
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Jan 25, 2018 15:57
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mindphlux posted:there's no problem with cast iron, but other than retaining heat for a sear (which it's great for) or cooking directly on coals, there's no other application I can think of that it gives you much of anything. Pan frying chicken is the best use of cast iron pans. The thermal mass protects against the oil temp dropping when you introduce the chicken, which leads to soggy breading.
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Jan 25, 2018 18:08
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EVG posted:Seasoning chat: I've been thinking of getting this wok: https://www.amazon.com/Joyce-Chen-21-9978-Classic-14-inch/dp/B002AQSWMU?th=1 To replace my old and worn out non-stick wok. One or two short stovetop burns with a rub of oil, turning the wok on your burner to make sure all of it gets heated up and blackened. Wok seasoning is very sloppy and who-cares.
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Jan 25, 2018 18:22
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EVG posted:Seasoning chat: I've been thinking of getting this wok: https://www.amazon.com/Joyce-Chen-21-9978-Classic-14-inch/dp/B002AQSWMU?th=1 To replace my old and worn out non-stick wok. do you do much super high heat cooking? That'd be the biggest reason to get a carbon steel one over a non stick. I have one of those wooden handle ones and eventually the handle gets loose and kinda grody. I really like my welded metal handle one by comparison, but I bought that in chinatown, it's also not flatbottom, so you'd need a ring.
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Jan 25, 2018 18:47
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Yeah unless you're cooking on a high btu gas range or a propane burner outside, carbon steel woks are just a pain in the rear end.
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Jan 25, 2018 20:12
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That's not what gravity said. A normal sized gas range inside can definitely get high enough heat to warrant a carbon steel wok over a non stick. Non stick woks are useless for stir frying, since you really ought to be max intensity preheating empty for a full 2 minutes imo e: unless there's a special ~green ceramic samurai nonstick costing~ that can handle that.
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Jan 25, 2018 20:15
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I've stopped bothering using a wok on a indoor gas range unless it putting out hella btus. Having the heat only hit the bottom of the wok is pointless and I might as well stir fry in a normal pan.
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Jan 25, 2018 20:17
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And I didn't say non stick woks are good. They're poo poo for the opposite reason. Cranking the heat on them is a bad idea. Unless it's nice enough out to pull out the jet burner outside I just use a cast iron or carbon steel pan.
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Jan 25, 2018 20:18
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Isn't the home cook reason for using a wok over a pan the ability to use the center for ripping hot stir fry and use the cooler edges for food that finishes early? For me, it's spreading the fried rice to the side so I can add oil and minced garlic, then 15 seconds later mix it all together. That way the garlic loses its raw edge but doesn't burn.
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Jan 25, 2018 20:45
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Assuming you have a gas stove you can pull the cap off your gas exhaust to get more heat Of course, this precludes you from shaking the pan around because it'll put out the flame Steve Yun fucked around with this message at 20:50 on Jan 25, 2018 |
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Jan 25, 2018 20:48
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BrianBoitano posted:Isn't the home cook reason for using a wok over a pan the ability to use the center for ripping hot stir fry and use the cooler edges for food that finishes early? For me, it's spreading the fried rice to the side so I can add oil and minced garlic, then 15 seconds later mix it all together. That way the garlic loses its raw edge but doesn't burn.
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Jan 25, 2018 21:59
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SubG posted:And, you know, you can do other things in a wok besides ultra high-temperature stir-frying. I also think people over-estimate the difficulties of high-temperature wok cooking on typical residential ranges, but whatever. Oh yeah good call. I don't do a lot of frying anymore but when I did, a wok was great for that. Also, using a steamer is a lot simpler with a wok instead of trying to find a normal pot that fits right. I pared down my kitchen a lot after my last move and got rid of flyers woks. I don't miss em outside of the times it's nice enough outside I could drag out a propane burner and get real wok hei.
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Jan 25, 2018 22:08
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SubG posted:And, you know, you can do other things in a wok besides ultra high-temperature stir-frying. I love mine for deep frying. Because of the flaring shape it is nearly impossible for it to boil over. Lot's of real estate for frying, too. Also they have those great hang-off-the-lip racks that let you drain the food back onto the oil.
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Jan 25, 2018 22:34
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Casu Marzu posted:Oh yeah good call. I don't do a lot of frying anymore but when I did, a wok was great for that. Also, using a steamer is a lot simpler with a wok instead of trying to find a normal pot that fits right. Casu Marzu posted:I pared down my kitchen a lot after my last move and got rid of flyers woks. I don't miss em outside of the times it's nice enough outside I could drag out a propane burner and get real wok hei. These days I usually go wildly inauthentic by doing the animal protein in the puddle machine then searing it off in a wok and then going from there.
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Jan 25, 2018 22:43
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Even if I'm just using it on my apartment's electric coil burner, a wok's shape is much easier for flipping fried rice and noodle stir fries around without getting stuff all over my stove like if I used a skillet. Would a skillet be slightly more efficient in transferring heat? Maybe, but meh.
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Jan 25, 2018 23:48
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Hey guys have you heard of this new trend called "souping" where you eat soup http://www.cnn.com/2018/01/26/health/soup-food-drayer/index.html?sr=twCNN012618soup-food-drayer0416PMStoryGal
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Jan 26, 2018 09:30
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2018: eat like a poor person or hospital patient. Broths, stews and soups. Be trendy#hashtag. Alternatively 2018:the ramening
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Jan 26, 2018 11:12
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Huh, who would've thought if you eat food before a meal you're gonna eat less food at that meal. I for one, am SHOCKED.
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Jan 26, 2018 12:38
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esperantinc posted:Huh, who would've thought if you eat food before a meal you're gonna eat less food at that meal. I for one, am SHOCKED. not pot brownies 
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Jan 26, 2018 13:39
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Steve Yun posted:Hey guys have you heard of this new trend called "souping" where you eat soup "Foroutan said having only soup for a few days or only soup for dinner for a week is fine -- she even does it herself" One weird peasant dinner trick Apparently you can also use whatever vegetables you have in your fridge in a soup. With organic bone broth, naturally.
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Jan 26, 2018 16:41
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I prefer to put my raw vegetables in my raw water for a raw soup. Sometimes I'll put raw chicken bones in it and let it steep for a week, too. Really helps my gut biome.
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Jan 26, 2018 17:20
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GrAviTy84 posted:I prefer to put my raw vegetables in my raw water for a raw soup. Sometimes I'll put raw chicken bones in it and let it steep for a week, too. Really helps my gut biome. Don't boil it though, that ruins the probiotics. Just keep it at a nice warm 98 degrees for a few days.
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Jan 26, 2018 19:47
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Hey, that's how I make my nourishing, chemical-free, raw garlic infused olive oil!
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Jan 26, 2018 20:12
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GrAviTy84 posted:srsly, cast iron is super overused round these parts. Just lol if you're not using cast iron pans to wipe your rear end
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Jan 26, 2018 20:46
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GrAviTy84 posted:I prefer to put my raw vegetables in my raw water for a raw soup. Sometimes I'll put raw chicken bones in it and let it steep for a week, too. Really helps my gut biome. I have lost a really amazing amount of weight that way! And afterwards I feel like I’ve really purged my body of a lot of toxins!
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Jan 26, 2018 20:59
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MiddleOne posted:Just lol if you're not using cast iron pans to wipe your rear end Keep one by your door for intruders too. Actual content. Thermapen Mk4 Open Box sale is running again. 76bux
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Jan 27, 2018 00:35
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I posted in the "food for cities without their own thread" thread too. Mr. W and I are moving to Louisville, KY when he retires from the Army this year. What should I know? Also, what should I know about buying a house? I spent the last nine years tuning out everything I ever heard about real estate thinking "we won't be in a position to buy a house until 2027" and now I regret that...
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Jan 28, 2018 00:41
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