this post was submitted on 02 Oct 2024
1066 points (99.4% liked)

Greentext

4420 readers
1502 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:

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
Early_To_Risa@sh.itjust.works
1066
Anon recommends a cast iron pan (sh.itjust.works)
submitted 1 month ago by Early_To_Risa@sh.itjust.works to c/greentext@sh.itjust.works
249 comments fedilink hide all child comments
 
you are viewing a single comment's thread
view the rest of the comments
[–] Classy@sh.itjust.works 6 points 1 month ago

If you're buying modern garbage $10 pans from Dollar General don't be surprised when they're not performing as well as your Cuisinart SS. I have all SS and cast iron, and they both get about equal usage. CI is just better for meats. The higher heat conductivity and even temperature across the surface (with proper time to warm up) is incredibly useful. Searing is unsurpassable with CI. You can be rough with CI and it takes the beating in stride.

SS is better for quick heat and rapid changes in temperature. Boiling water, sauces, roux, etc.

I've had cast iron pans with old dinner remains sat in the bottom for 3 days, it comes off with hot water. And yes I use soap and water. If you use a good oil for seasoning and you set your pan up nicely you don't have to worry about babying the seasoning.

twice as long

If you're using CI for the right use cases it is WAY faster than aluminum. As I said, the heat transfer of iron is extremely good compared to thin walled aluminum or stainless. CI will cook chicken very fast. It's all down to knowing your tools and using them correctly.

I can tap a nail into a wall with pliers, doesn't mean they won't do the job as well as a hammer.