THE ERA OF TRUMP

[K@th]

Yeah, its only superior for folks that enjoy the process of cooking and that sort of thing.

I love to cook - I cook dinner almost every night. I just find the cons outweigh the pros on this cookware.

[nmoore63]

Yeah, its only superior for folks that enjoy the process of cooking and that sort of thing.

I love to cook - I cook dinner almost every night. I just find the cons outweigh the pros on this cookware.

Perhaps if you used "seasoning the pans" as a euphemism for "all boys get the fuck out of the house and give me some quite time"

[K@th]

Perhaps if you used "seasoning the pans" as a euphemism for "all boys get the fuck out of the house and give me some quite time"

The fellas did that for me last night. Their daddy & me time is my favorite night of the week!

[SuburbanFarmer]

cast iron is a PITA and the learning curve is steep. I simply don't care enough to figure it out. What's the point of getting one now if they take generations to get seasoned properly?

Not necessary. Just wash by hand, oil it every few months, always keep it dry. It’s much easier to clean than any coated pan. You can use steel wool, paint scraper, whatever.

The main benefits are durability, evenly-heated cooking, easy cleaning, and durability. Ask yourself how many flimsy pans you’ve bought.

[K@th]

The main benefits are durability, evenly-heated cooking, easy cleaning, and durability. Ask yourself how many flimsy pans you’ve bought.

The experts advise that after every cleaning and fully drying, to put the pan back on the stove, get the heat high and re-season it with oil before putting it away. Once I'm done cooking and cleaning, I don't want to spend any more time at the stove. Too time consuming.

Also, you can't soak it, say the experts.

[The Conservative]

The main benefits are durability, evenly-heated cooking, easy cleaning, and durability. Ask yourself how many flimsy pans you’ve bought.

The experts advise that after every cleaning and fully drying, to put the pan back on the stove, get the heat high and re-season it with oil before putting it away. Once I'm done cooking and cleaning, I don't want to spend any more time at the stove. Too time consuming.

Also, you can't soak it, say the experts.

Since when do you listen to experts?

Cast Iron can be soaked, it can not rest in water overnight.

And for seasoning, after you clean it, put the pan on the stove, heat the pan up hot on the burner. Take sprits oil on the pan surface, and use a paper towel to rub the oil into the pan.

The pan should shine after.

And for cleaning the pan, hot water and a scrubbing brush. Soap only used sparingly if at all. That will ruin the seasoning.

[Speaker to Animals]

Soap ruins the pan, TC. Cast iron fucking sucks. With enamel its nice, though.

[The Conservative]

Soap ruins the pan, TC. Cast iron fucking sucks. With enamel its nice, though.

You can use soap non-abrasive to be exact. You use it if you want to re-purpose the pan.

If you want to go from using meats to veggies on it, you need to reseason the pan.

And I use two cast iron pans for 90% of my cooking. The rest are for boiling water or doing a special technique which requires quick heat dissipation.

Cast iron will always outlast any other kind of pan, and I have a total of five cast iron pans and pots. I will be giving them to whoever is the most cooking capable of my children if I have more than one.

[Hastur]

Cast iron rules. Great results and easy cleaning. I use enamel for casseroles with red whine like boeuf bourguignon or coq au vin. The whine reacts with the iron, giving the dish a greyish color. For those I use my enameled le creuset.

You don't need to use a cast iron pan for decades to temper it. It's easy to do with oil in the oven. Plenty of instructions to find online.

[TheReal_ND]

Stainless is superior in every way. You don't need a fucking oven for one.