Food and Drink Cooking pans: aluminum, non-stick, cast-iron... - Page 3

Msmith · 02-10-2018, 02:20 PM

Which one you prefer to use?

About the non-stick, is there a difference between porcelain and ceramic?

MTG#10 · 02-11-2018, 08:57 AM

Damn cooper is an expert on everything. Why do you waste your time on message boards coop, you should be on TV in a Dr Phil type role or helping Elon Musk with his rockets.

cooper barrett · 02-11-2018, 08:57 AM

Quote:

Originally Posted by Fire Me Boy!

A little acid in a well seasoned cast iron is fine. I wouldn’t do a long simmered tomato gravy, but otherwise....

You can argue with my late MeMa, I'm not getting a towel (with a hand attached) to the back of my head for dissing her.

I was told no acid, I've never tested it. I'll take your word for it.

**Fire Me Boy!** · 02-11-2018, 09:04 AM

Quote:

Originally Posted by cooper barrett

You can argue with my late MeMa, I'm not getting a towel (with a hand attached) to the back of my head for dissing her.

I was told no acid, I've never tested it. I'll take your word for it.

I trust these folks.

http://www.seriouseats.com/2014/11/t...cast-iron.html

Except for the soap one. You get near my CI with soap and I'll cut you.

DaveNull · 02-11-2018, 09:04 AM

Also here to recommend choosing the proper pan for the job. I use enameled pans, all-clad stainless, cast iron, and have two non-stick pans.

The chainmail scrubber is great for cleaning cast iron.

Quote:

I always have problems with stainless sticking terribly. Can someone tell me what I'm doing wrong?

Could be any number of things. Are you impatiently fiddling with the food before it releases? You could be using less fat in the pan than you should. Maybe you're cooking something that always sticks and should pick a different pan.

The other day I was going to make some sole and after a good week of cooking got overly confident and decided to use the stainless pan instead of the non-stick. Big sticky mess that required an overnight soak.

cooper barrett · 02-11-2018, 09:06 AM

Quote:

Originally Posted by MTG#10

Damn cooper is an expert on everything. Why do you waste your time on message boards coop, you should be on TV in a Dr Phil type role or helping Elon Musk with his rockets.

You ever heard a Quaker joke?

Spoiler!

I also was taught how to clean and care for wooden counter-tops, butcher's tables and cutting boards without using soap too.

Do you see me sharing my knowledge of "quantitative analysis"???

Go buy some bitcoins....

cooper barrett · 02-11-2018, 09:08 AM

Quote:

Originally Posted by Fire Me Boy!

I trust these folks.

http://www.seriouseats.com/2014/11/t...cast-iron.html

Except for the soap one. You get near my CI with soap and I'll cut you.

+1 I don't cut, I stab.

DaveNull · 02-11-2018, 09:08 AM

Drop some of that cutting board knowledge, son.

cooper barrett · 02-11-2018, 09:17 AM

Quote:

Originally Posted by DaveNull

Also here to recommend choosing the proper pan for the job. I use enameled pans, all-clad stainless, cast iron, and have two non-stick pans.

The chainmail A What? scrubber is great for cleaning cast iron.

Could be any number of things. Are you impatiently fiddling with the food before it releases? You could be using less fat in the pan than you should. Maybe you're cooking something that always sticks and should pick a different pan. Stainless needs oil, that's a fact

The other day I was going to make some sole and after a good week of cooking got overly confident and decided to use the stainless pan instead of the non-stick. Big sticky mess that required an overnight soak.

You get stainless hot and food will "weld" itself to it. Try scrambling some eggs in a dry stainless pan.

cooper barrett · 02-11-2018, 09:21 AM

Quote:

Originally Posted by DaveNull

Drop some of that cutting board knowledge, son.

I'm done, just smart ass cracks for the rest of the tread.

And pictures, lots of pictures.

I bet this guys a smart ass too!!!

Spoiler!

DaveNull · 02-11-2018, 12:27 PM

Quote:

The chainmail A What?

This thing.

cooper barrett · 02-11-2018, 12:35 PM

Quote:

Originally Posted by DaveNull

This thing.

Still don't get the name... I have one of these, it'll do just fine.

prhom · 02-11-2018, 12:58 PM

I agree with the comments about there being no one single type that is best for everything. I have at least one of every kind mentioned, but my favorites are the cast iron. I may be in the minority, but love cooking eggs in my cast iron. They are seasoned well enough that eggs don’t stick. Quesadillas and grilled sandwiches in cast iron are magical.

**srvy** · 02-11-2018, 01:26 PM

Quote:

Originally Posted by cooper barrett

Still don't get the name... I have one of these, it'll do just fine.

cooper barrett · 02-11-2018, 03:41 PM

Quote:

Originally Posted by srvy

Ah, medieval chainmail armor...gotcha

Why is that better than ~~SS crack pipe filter material~~ brillo pads?

% more ecpensive

I'm sticking with scrape and sea salt method... I like my head.

read this

https://www.thekitchn.com/do-those-c...st-iron-247350

jd1020 · 02-11-2018, 03:44 PM

Cast iron and stainless steel.

Anything "non-stick" is just throwing money away, imo. Every couple months you are going to have to replace it because the coating is peeling away and for what? Food that wont stick? Just season a cast iron skillet...

02-10-2018, 02:20 PM
Msmith Veteran Join Date: Jan 2004 Casino cash: $9148035	Cooking pans: aluminum, non-stick, cast-iron... Which one you prefer to use? About the non-stick, is there a difference between porcelain and ceramic?
Posts: 1,993

02-11-2018, 08:57 AM	#31
MTG#10 Mammoth penis Join Date: May 2006 Location: Springfield Casino cash: $7534386	Damn cooper is an expert on everything. Why do you waste your time on message boards coop, you should be on TV in a Dr Phil type role or helping Elon Musk with his rockets.
Posts: 11,429

02-11-2018, 09:08 AM	#37
DaveNull Veteran Join Date: Nov 2011 Location: Villa Straylight Casino cash: $10005610	Drop some of that cutting board knowledge, son.
Posts: 2,367

02-11-2018, 12:58 PM	#42
prhom Veteran Join Date: Nov 2007 Location: Denver Casino cash: $8066013	I agree with the comments about there being no one single type that is best for everything. I have at least one of every kind mentioned, but my favorites are the cast iron. I may be in the minority, but love cooking eggs in my cast iron. They are seasoned well enough that eggs don’t stick. Quesadillas and grilled sandwiches in cast iron are magical.
Posts: 2,267

02-11-2018, 03:44 PM	#45
jd1020 In Search of a Life Join Date: Nov 2010 Casino cash: $7742645	Cast iron and stainless steel. Anything "non-stick" is just throwing money away, imo. Every couple months you are going to have to replace it because the coating is peeling away and for what? Food that wont stick? Just season a cast iron skillet...
Posts: 24,322