Reject tradition. Embrace forever chemicals.
Don’t these pans last like generations, being passed down? I doubt your grandma and her grandma were bothering to apply 8 coats of flaxseed oil and heating it up to 1000 degrees and the pans would still perform as expected for ages
I’ve been using the cast iron pan handed down to me for like 30 years. It skipped a generation and went straight from my grandmother to me. I don’t know exactly how old it is though
Most of this is true, I’ve never used cast iron in my life
Some of this is cast iron, I’ve been true my whole life.
True is some of this, I’ve been cast iron my whole life.
True iron is some of this, I’ve been cast my whole life.
That’s a skill issue. Get better.
make me
I’ll make you bb
🍳🍳🍳🍳🍳
+15XP
I bought a $20 cast iron pan at target, I season it like once a year. I just wash it and make sure to dry it, I’m sure this is against the rules. Seems to work fine for me though. I wouldn’t say it’s nonstick but it’s mostly fine.
A $20 Teflon pan would be flaking and unusable, so for $20 it’s a good deal.
I bought those cheap marble coated pan, now entering 2 years of frequent use, other than tiny bit of degraded non-stick capability, it works just fine, didn’t even chip. I bought an expensive teflon once, it only last around half year before it start chipping. Teflon is just bottom tier coating now.
I also own a cheap cast iron skillet, cook with it frequently, wash with soap and only heat dry it, didn’t even bother with seasoning after washing, it now has a nice, smooth patina on it that mostly non-stick. I genuinely don’t get why people always baby a cast iron, it’s a hilux, not a cybertruck.
to answer your question, I’ve heard it described as half hobby/half pan. And quality can vary on the finish. Mine required a full restoration after a potato took the seasoning with it. Since then, low maintenance.
I have a cast iron griddle that I use once a year at my mom’s house. I leave it in the outdoor grill when I’m done using it and don’t even clean it. The next time I go to use the grill, I take out the cast iron griddle and just leave it out in the elements and it rusts like crazy.
Then, the day I’m ready to use it again, I scour the shit out of it, heat it up to 500-600°, throw some oil on it like a greased up removed, and get the lowest quality seasoning on it.
Then I use it to grill some ears of corn so they don’t turn black from the soot of all the wood I burn to heat the outdoor grill. Once the corn is done cooking, I close off the grill and tell the cast iron griddle to go fuck itself.
Yes, I can’t say I’ve been terrible impressed by cast iron pans. The people gushing about them are pretty funny though.
Nothing beats the feeling of pouring cold water on the still hot cast iron pan.
I didn’t know metal exploded until I accidentally the pan.
Can they actually explode?
Explode? No. Crack? Maybe
I fucking hate cast iron pans. It’s way too easy to absolutely ruin one. But more importantly, it’s absolutely impossible to cool one down. If you determine that the pan is too hot and your shit is burning, sing your prayers, cus that shit is burning! What’s that? You can put it in the oven straight from the stove? So neat, but like, I have a pot for that. Also never ever made a dish that asked for such a maneuver.
Counterpoint:
It doubles as a weapon that can induce blunt-force trauma.
lol look there’s one main benefit of cast iron: it holds heat really well. it is not easier to use or maintain than steel, but if you want something that holds a lot of heat, look no further
The one reason professional chefs don’t use it is because it doesn’t disperse the heat evenly tho
If you need even heat distribution, copper pans are the way to go
And they definitely need more babying than cast iron IMO, cast iron pans will take any and all abuse, then you can just clean & season them again and your pan is good as new
If you get cooper too hot, use the wrong utensils or generally not treating it with kid gloves, it’s gonna end up ruined after a few years, especially if it’s a tin lined one
Yeah, but one hit with this baby and you’ll send any ghost straight into the afterlife.
In the late 90’s I saw someone catch a cast iron pan to the head. I don’t recommend it.
That and they’re very heavy. I think I’ll go with carbon steel instead. Yeah you still have to season it, but at least its easier to handle.
I have one that’s got some titanium coating so I dont have to deal with the seasoning shit.
Sticking to the thing is literally the intended way, its supposed to stick and create a natural anti stick surface, thats why you don’t wash these pans with soap.
With modern dish soap it’s fine to wash cast iron pans. I think “don’t wash cast iron with soap” is a throwback to old lye based soaps.
Nah, it’s because the taste sticks and you shouldn’t scrub the layer of burned in away. The longer a cast-iron is in use the more of a unique taste it develops by itself, you can taste which cast-iron was used for cooking when you know them.
I have three and can taste the difference.
And no, its not dirty, its the intended use of cast-iron.
