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I hate cast iron so I am in favour of this.
(lemmy.world)
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this post was submitted on 22 Dec 2024
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Cooking has been a hobby of mine for decades now. I have gone through a lot of phases in cooking, especially early on.
I have used cast iron, carbon steel, stainless steel, and a dubious flirtation with all aluminum.
16 years on now and this is what I reach for 100% of the time:
Skillet/sautee: cladded stainless. Both standard side and high sided.
Dutch Oven: Enameled cast iron.
Pots Pans: Cladded stainless steel. For smaller 1qt to 2qt I like All Clads D5 for its heat retention. Larger than that I like the D3 for its lighter weight
Grill Pan: cast iron. Hate the excessive weight though
Non-stick: Ceramic coated aluminum. What ever Americas Test Kitchen recommends that year. I consider these disposable items. I stopped using TEFLON a long time ago.
I used cast iron skillets for several years. I found them to be finicky. Heat retention was stupidly high and that's not always a good thing. Excessively heavy and god forbid you attempt any sort of tomato based sauce or anything acidic for that matter. Circumstances forced me to use stainless steel and I just found it matches my needs in a kitchen much better than cast iron. It gets used, it gets cleaned and I put it away. No having to have the vaginal juices of a thousand virgins on hand to make sure it doesn't destroy the next egg I try to cook.
I consider cast iron skillets like safety razors. They had their day, but continue on because of a dedicated set of die hard users. Nothing wrong with that, just not my thing.
The above goes for carbon steel as well, although it usually isn't nearly as heavy.
Ugh. You wanna know the secret to cooking on cast iron/carbon steel? Just cook with it. Put fat in, get it hot, put your food in. It's really that easy. Wipe it out when you're done, rub some oil on it. That's it. You can even cook tomato sauce in it, it'll be ok. People have been using cast iron to cook all kinds of things, acidic and not, for literal centuries. This myth that cast iron/carbon steel pans are these delicate special snowflakes that need constant attention and maintenance needs to die.
The polymerized coating on cast iron is stripped almost immediately with anything acidic. It's basic chemistry.
Put some fat in the pan... You mean exactly what I do with my stainless steel?
Also cooking the way you describe builds up carbon, which is carcinogenic.
What needs to die is the emotional attachment people have to a technology that has its place, just not for every day cooking.
My grill Pan and Dutch ovens are cast iron. But they are Enameled making them a lot more useful. ,
"basic chemistry" linseed oil is acid resistant so stfu.