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whenever I want cooking to be more interesting, I bring out my heavy-as-hammers cast iron skillet and rub some sunflower oil onto it and then throw some meat or whatever on there. its sorta satisfying in a churn-your-own-butter kind of way but in the end everything tastes sorta the same as when I use the cheap generic nonstick pans from walmart. I do like being able to sear steak and get that super nice crust, except the whole house and my clothes smell like meat becuase of all the smoke. I got my dad into cast iron, and he found some dutch oven on the side of the road and uses it to make some incredibly lazy peach cobbler which tastes actually amazing considering he just dumps the ingredients in there. Still havent figured out how to make scrambled eggs which dont stick unless I use a terrifying amount of oil or like 5 seconds of nonstick spray. i guess to give it more credit, its cool using the skillet to make everything. and its satisfying knowing you don't really have to wash it each time. though ill occasionally give it a good scrub with some soap and water if something really sticks on. e: i forgot to add a poll 
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Dec 21, 2017 05:20
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| # ? May 6, 2024 09:06 |
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I cook everything in pyrex, it's fine
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Dec 21, 2017 05:22
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Lol yeah I'm gonna cook some meat with some sunflower oil in some cast iron nonsense when I can just put the same piece of meat in a cereal bowl and microwave it for 9 minutes.
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Dec 21, 2017 05:25
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I'm gonna bring out my heavy as hammers dilz and lube it up with sunflower oil.
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Dec 21, 2017 05:27
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One time a decade ago I decided I'd make flank steak for fajitas in a big cast iron skillet. Unfortunately I neglected to warm the meat up to room temp, so when I tossed the cold meat :giggity: onto the super hot pan, it cracked almost in two. I freaked out and picked up the skillet, which then leaked oil out of the crack onto the burner element, catching ALL the oil on fire and throwing me into more of a panic. I loved that pan. 
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Dec 21, 2017 06:11
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Ya loving up if you meat smoking during a sear
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Dec 21, 2017 06:17
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I know this because *looks into crystal ball* I am a master sear
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Dec 21, 2017 06:18
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buglord posted:I do like being able to sear steak and get that super nice crust, except the whole house and my clothes smell like meat becuase of all the smoke. This but when I make jerk chicken. Sucks having a small apartment kitchen.
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Dec 21, 2017 06:22
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The proper way to use cast iron pans is to fill it with a bit of oil for the first use and thoroughly cook it through until it forms a polymer non-stick surface. As long as you don't use metal scrubbers, this non stick surface should remain indefinitely.
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Dec 21, 2017 06:28
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I cook everything in my skillet because all I have to do to clean it is rinse it out and then burn some oil off and it's good to go again and I am super lazy.
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Dec 21, 2017 06:35
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I enjoy cooking, with pans.
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Dec 21, 2017 06:45
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mycomancy posted:One time a decade ago I decided I'd make flank steak for fajitas in a big cast iron skillet. Unfortunately I neglected to warm the meat up to room temp, so when I tossed the cold meat :giggity: onto the super hot pan, it cracked almost in two. I freaked out and picked up the skillet, which then leaked oil out of the crack onto the burner element, catching ALL the oil on fire and throwing me into more of a panic. Was your cast iron like an eighth of an inch thick or something? I don't understand how any amount of cold meat would make it crack
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Dec 21, 2017 06:47
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Away all Goats posted:Was your cast iron like an eighth of an inch thick or something? I don't understand how any amount of cold meat would make it crack yeah, that makes no sense at all. cast iron does not crack
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Dec 21, 2017 06:49
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I like the way it broils things.
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Dec 21, 2017 07:12
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Sure I have like half a dozen scars from serious burns on my hands after absentmindedly grabbing the handle but it's worth it cause I can act smug about never washing my pan
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Dec 21, 2017 07:15
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You actually wash your pan? With soap?! Do you even know how to season?!!
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Dec 21, 2017 07:16
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cast iron best iron and my cast iron feels like glass under my fingers when i caress it, as i do before each and every meal your nonstick bullshit might cook the same food but it certainly does not deliver the same meal
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Dec 21, 2017 07:34
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Away all Goats posted:Was your cast iron like an eighth of an inch thick or something? I don't understand how any amount of cold meat would make it crack The thought was that it was of an undetermined age and that the crack came from some sort of damage or flaw. 
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Dec 21, 2017 07:34
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I don't get it. How does it not get gross if you never wash it? That's just "the flavor", all the gross left over particulate matter from your previous 38 meals?
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Dec 21, 2017 08:03
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I used to have a great cast iron pan but now I live in a place with a ceramic stove and that's not a good combo. Back to using lovely rear end nonstick pans that wear out after 2 years of use. 
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Dec 21, 2017 08:06
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proctorbot posted:I don't get it. How does it not get gross if you never wash it? That's just "the flavor", all the gross left over particulate matter from your previous 38 meals? You clean out all of the food and apply a new layer of oil for the next use. The only time this is an issue is when you cook something like salmon or any other oily fish and that can leave a smell in the pan for a use or two.
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Dec 21, 2017 08:10
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Frumply posted:You clean out all of the food and apply a new layer of oil for the next use. The only time this is an issue is when you cook something like salmon or any other oily fish and that can leave a smell in the pan for a use or two. Sacre bleu
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Dec 21, 2017 08:12
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You must heat the pan after oiling to season
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Dec 21, 2017 08:14
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you can't make me!!!!!!!!!!!!!!!
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Dec 21, 2017 08:23
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You cannot use a teflon pan to bash a zombie's head in. The blow will just slide off.
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Dec 21, 2017 08:25
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When the sex nazi rapists come for your women you're gonna wish you were cooking cast https://www.youtube.com/watch?v=ITe9Koh7kug&t=71s
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Dec 21, 2017 08:36
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pro tip, steamed rat
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Dec 21, 2017 08:52
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Colonel Cancer posted:The proper way to use cast iron pans is to fill it with a bit of oil for the first use and thoroughly cook it through until it forms a polymer non-stick surface. As long as you don't use metal scrubbers, this non stick surface should remain indefinitely. Not using soap helps too. EFB loving fuckkkkkkk GRINDCORE MEGGIDO fucked around with this message at 09:12 on Dec 21, 2017 |
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Dec 21, 2017 09:10
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Use it to saute mashed potatoes.
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Dec 21, 2017 09:18
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cast iron is the only kind of pan to use. don't be a scrub: use cast iron.
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Dec 21, 2017 10:54
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My dad keeps putting the cast iron pans in the dishwasher and it drives my mom nuts. He also has a habit of ruining anything nonstick by absent-mindedly using metal on it, so there's really no winning.
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Dec 21, 2017 11:40
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Is there anything a cast iron pan can do that my grill cannot do better?
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Dec 21, 2017 12:04
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Tinfoil Papercut posted:Is there anything a cast iron pan can do that my grill cannot do better?
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Dec 21, 2017 12:17
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Tinfoil Papercut posted:Is there anything a cast iron pan can do that my grill cannot do better? Be used inside for 35 minutes rather than tending charcoal and cooking in -20f Wisconsin winters
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Dec 21, 2017 12:34
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Also you guys are dumb as hell. I have an actual chainmail scrubber for my cast iron pans. Lol at "BLLLUUUUUHHH U CAN'T USE METAL ON DEM" ... Just have to use the right KIND. IDIOTS! RETARDS!
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Dec 21, 2017 12:42
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zedprime posted:A grill is a cast iron pan that is limited to only one heat source. Are you implying that you can subsequently put the cast iron pan in the oven to finish food? Because if you know how to grill, then you know how to setup for indirect heat.
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Dec 21, 2017 13:33
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Tinfoil Papercut posted:Are you implying that you can subsequently put the cast iron pan in the oven to finish food? Are you really this dense?
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Dec 21, 2017 13:39
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Yes.
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Dec 21, 2017 13:48
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cast iron owns since it is just good marketing we got better pans with less work and less maintenance and near as long of a lifespan but you don't want it you want that lovely cast iron
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Dec 21, 2017 13:54
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| # ? May 6, 2024 09:06 |
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Frumply posted:You clean out all of the food and apply a new layer of oil for the next use. The only time this is an issue is when you cook something like salmon or any other oily fish and that can leave a smell in the pan for a use or two. This is where I’m still unclear on cast iron. How are you cleaning it without soap? I remember years ago everything sticking to it, regardless of how much oil was used, and don’t understand how you’re supposed to clean off bits of charred food without actually washing it.
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Dec 21, 2017 21:40
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