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AltAccountOkapi Fuzzy/Okapi :trans: :marseyokapi: Trans Species Okapi :!marseyokapi: :trans:  12d ago (image post) 575 thread views #318667

"That's not enough to be a meal!" - average redditors

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Whole thread is redditors dunking on him for eating healthy portions

https://old.reddit.com/r/castiron/comments/1gul58x/quick_little_1_pan_meal_on_a_monday_night/

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I don't care for cast iron. AT ALL.

Oh no! r-slurs say, After you burn carbonized crap to it it's non-stick!

NOOO! I don't want carbonized crap on my pan!!! That's dirty!! I scrub that shit off all my other pans!! It's so r-slurred! You're making your pan so dirty that no other filth can stick to it! Frick you!!

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For restaurant who make the same thing over and over it is objectively better, but for home cooking yeah it doesn't matter lmao

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Restaurants don't use cast iron lmao

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I know one that does lol since I did some under the counter landscaping amd clean for them lmao

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Wow you found the only one

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Every Mexican restaurant and every outback and every Chili's has tons of cast iron

Putting the :e: in spookie turkey

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Stainless Chad's rise up

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Cast iron is alright, but we've advanced since cast iron. No real reason to use it unless you really gotta pump out those dishes.

I'd only really prefer cast iron if I was gonna stick it in the oven like for a reverse-sear, but I got these hexclad pans which are oven safe so I never use my cast irons anymore.

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Afaik, most non-stick pans can't be used for high heat, even on the stove, it literally says it on the packaging. I didn't know this until a few years ago :marseybrainlet: but ever since I've only used steel pans for hard searing on high heat. If I'm cooking something that needs to develop a nice crust/sear, "sticking" is kinda expected anyway, so it doesn't bother me.

Cookchads, feel free to correct me :marseyshy3:

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I use this arcane America's Test Kitchen sorcery starting with a cold nonstick and no oil:

https://www.americastestkitchen.com/articles/3008-how-to-cook-steaks-skillet-without-smoke-mess

Perfect steak every time with no mess

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Oh darn, I didn't know that about the non-sticks. I knew some weren't oven safe because it isn't pure ptfe or teflon. But not being able to handle high heat on a stove makes them almost worthless. I hope the hexclads are alright. At least all my pots are stainless.

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What's the advanced option, carbon steel?

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Yeah, that's (imo) a direct upgrade over cast iron. Same utility, but lighter. But if you don't want to season the pan, or want to cook acidic food like sauces, then you can do stainless or nonstick.

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I'm still getting my skills down and non-stick is so much more forgiving it seems. I'll have to try to get better with my stainless.

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I just use Tefal pans with that little clicky detachable handle. Makes cleaning the pans wildly easier.

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What should I be using? I get my best sears on steaks in the cast iron. Is stainless steel better?

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The internet cool guys are starting to turn against cast iron because we did jerk ourselves too hard over it.

But for steaks I would say stick to cast iron.

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Not an expert, but steel gives me a great sear. However, I can't imagine that there's a difference in the "quality" of the sear between cast iron or steel. Either way, you're cooking the shit out of the meat on high heat (bars). If you have a well seasoned cast iron, I don't see a reason to get a steel pan for the same objective, but I could be wrong :marseyshrug:

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I have a bunch of 5 layer copper core stainless pans and I prefer cast iron if I'm cooking a steak but it's literally just preference. My stainless pans can be used in the oven and at high heat just like my cast iron. The cast iron was $20, my stainless is close to 10x as much on average

Putting the :e: in spookie turkey

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not enjoying the flavor of carbonized crap placed there painstakingly over many generations :marseydisagree:

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