I have no idea what kind of pots and pans I have. I know they're not cast iron though lol. I just use them and they work.
this post was submitted on 02 Oct 2024
1066 points (99.4% liked)
Greentext
4390 readers
1832 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:
- Anon is often crazy.
- Anon is often depressed.
- Anon frequently shares thoughts that are immature, offensive, or incomprehensible.
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
I love when people that can't be asked to learn something new complain about the people that have.
The pan isn't the problem ๐คท
Edit: I see this comment has reached it's intended audience. PS: your struggles to season a pan are pitiful.
I've stopped using cast iron after some experimentation. It has some uses, but none of which can't be done equally well in a stainless steel or carbon steel pan.
I find these respond to temperature changes better and so are easier to control. My big iron pan also doesn't heat evenly enough, so extra care is needed to cook things consistently if it spans a wide area of the pan.
I think the best place for iron cookware is for oven pots, not for hobs and frying.
load more comments
(4 replies)
My cast iron griddle is the most used thing in my kitchen, after grilling something on it I get it ripping hot, pour water on it, scrub it with a rag until its clean, then coat it in cooking oil and wait for it to smoke. Takes like 2 minutes and it never leaves my stove.
I have one that's got some titanium coating so I dont have to deal with the seasoning shit.