Huh. My recurring biceps pains are the bane of my existence. And I was also refused for a blood donation due to insufficient hemoglobin. I need to try iron supplements.
Hate to be that guy but y’all need iron pans. Proper sears at temperatures that would disintegrate Teflon, better and self-healing anti-stick coating than anything else (if used properly), you can use a metal spatula, no more anaemia, what’s not to like?
I prefer use of steel pans for eggs, meat, pancake, potato,…
I recommend use of thin one (weight less) with flat bottom (easy to maintain coating). Evertime you finish your cooking pass it under a stream of cold water and later you could use a steel wool to remove residue and then your traditional sponge and soap. Let it dry without using kitchen towels. Don’t worry about rust you could remove it with a paper before use.
For vegetable use a cast-iron pans, choose one with enamel so you don’t need a special care.
For boiling water the best is steel with enamel but hard to find in good quality, I use stainless steel with tri-layer and a layer of steel in between.
No thanks. I don’t really need to sear anything I’m the flames of hell, care is a huge pain, you can’t ever fully clean it, it stains dish towels, and it weighs a ton and a half.
My iron pan might very well be lighter than your stainless, it’s actually quite flimsy. I guess technically they should be called steel pans because it is steel, as in iron alloyed with carbon but not so much as to make it cast iron, it just isn’t stainless.
That said yes stainless is also a proper thing they are very capable when it comes to searing in the flames of hell, but generally more for when you want things to stick and then deglaze. I’d go nuts making eggs in one.
This “you can’t even clean it” – it gets heat-sterilised every use. Patina isn’t dirt same as any other protective/functional coating isn’t.
Also stainless might have similar iron advantages as non-stainless pans. I repeat: You’re not my enemy. People can also keep their enamel pans (old or the new-fangled non-stick ones), very useful if you want to e.g. boil tomato sauce for a while. It’s Teflon I actually have an issue with.
Oh I’m not worried about microbes. I’m worried about a gross greasy film that I’m not allowed to remove. If it gets on your clothes it can be a real pain, and sometimes you need gasoline to clean it off your hands.
As for eggs… I go crazy trying to make eggs in any pan at all without lots of oil lol. I’ve never used a pan, no matter what it’s made out of, where eggs wouldn’t stick. At least, when it inevitably sticks, i can go ham scraping a stainless steel pan.
And yeah we’re together in wanting teflon pans dead.
You are absolutely allowed to remove it, you just have to replace it. The correct thickness is “try to wipe it all off with kitchen tissue”, it really shouldn’t be a grease hazard to clothes.
Also washing up liquid should do the trick.
Eggs pretty much work like meat when it comes to stickiness, just with an even tighter window when it comes to right temperature and it’s even more important to let the thing be for a while before attempting to move it.
Also, yes, scraping. I use a burger flipper spatula which practically has a knife edge at the front. Ideally though things should be moving when you shake the pan, that is, loosen on their own.
You’re motivating me to start looking into pans again. The only one I have is a warped The Rock ceramic non-stick pan (that absolutely does stick) and it has basically the disadvantages of Teflon (although I don’t think it’s actually Teflon) without the advantages.
I’ve wanted a quality, rivet-free, stainless steel pan for a long time. Maybe it’s time, instead of waiting for my crap pan to finally die.
Ceramics can take plenty of heat, the non-stick isn’t stellar but it’s there (and probably better or worse depending on manufacturer). And you can reduce tomato sauce in it without killing the patina because there is none. If the anti-stick properties degrade sodium percarbonate should fix that, stripping oil and polymerised oil and everything out of the microstructure. It’s basically good ole enamel but with rougher surface. Kind of like those fancy lotus effect sinks.
If your go-to is stainless then I don’t think there’s real advantages, if you want a second pan then I’d go with iron for actual anti-stick, and do those tomato sauces in stainless.
As for the “you can’t clean it” it’s BS in and of itself. I use a chainmail scrubber to remove the big stuff, then soap and one of those green scrubbers to get it good and clean. The trick is, no matter how you clean it, you need to dry it COMPLETELY (I use paper towel) then oil it immediately. Doesn’t take much oil either, maybe a drop about the size of a nickel for a 12" skillet. My wife has alpha-gal syndrome, so all cookware needs to be thoroughly cleaned with soap and water, no exceptions.
Once you get a good seasoning set in, it’s almost indestructible, unless you seriously mistreat it… and even then it’s fixed pretty easily with an SOS pad, oil, and an hour or two in a hot oven.
My cast iron is more non-stick than any so-called ‘non-stick’ pan I’ve had, and I have one of those The Rock pans. I think the only caveat is you have to get a decent one. Anything made in China is no good (nothing necessarily about the casting or finish of the pans themselves, they just have very low quality iron); I personally buy Lodge, but there are a few other good brands to look in to.
Two main problems I have with cast iron - the care that they take is too much effort, and their constant risk of rusting if they’re not coated in oil at all times is just too much bullshit to deal with for a kitchen tool. The other issue is that I try as best as I can to do oil-free cooking, and cast iron is antithetical to that.
A baking sheet with parchment paper, in a toaster oven, is significantly more convenient.
Two main problems I have with cast iron - the care that they take is too much effort, and their constant risk of rusting if they’re not coated in oil at all times is just too much bullshit to deal with for a kitchen tool.
I don’t use cast iron either they’re heavy and I generally don’t need the heat capacity. Think De Buyer Mineral B, in that direction.
Care+feeding in the usual case consists of as little as wiping them down with some kitchen tissue, or holding them under water and rummaging around a bit with a bristle brush (don’t use a plastic one they can’t take the heat), then re-applying oil which is literally a second of work. In nasty cases, steel wool instead of brush.
Explaining all that took longer than actually doing it. Residual heat does most of the work: Evaporating left-over water. It might also already polymerise the new oil a bit, but generally that’s done when you heat the pan up rule of thumb if it’s not smoking off then you aren’t frying at temperature.
Also it’s not like the pan would break instantly if you leave it out without a coat of oil. Some fly rust, is all, nothing serious. Scrub it off with steel wool or leave it on it actually doesn’t matter iron oxide won’t kill you.
The other issue is that I try as best as I can to do oil-free cooking, and cast iron is antithetical to that.
Vilifying fat is a ploy of the sugar and tobacco industry. Literally, it’s all well-documented: The sugar industry to sell more sugar, the tobacco industry to blame the epidemic of heart disease on anything but smoking.
Also we’re talking about drops, you do not need more than a thin film on the thing. Thin as in “try to get it all off with kitchen tissue”. If you burn it off when heating though you need to add some more before adding ingredients, what the Chinese call “hot wok, cold oil”, it’s a simple and reliable way to get excellent anti-stick. You don’t need Chinese amounts of oil for that, maybe a tablespoon (actual one not those strange US measurements).
Sorry, but this is dangerous misinformation that you’re spreading. Refined carbohydrates are harmful and can contribute to the various forms of metabolic syndrome. However one thing being bad doesn’t automatically make something good, and there is still no single factor in heart disease that’s more causally linked than saturated fats. To demonize sugar and say fats don’t play the most significant role is about equivalent with being a climate change denier.
They’re somewhat more on the frontier of nutritional science, but no other interventions out there have had as promising of results as Esselstyn’s and Ornish’s lifestyle medicine practices - both of which call for reductions or even eliminations of cooking oil that is considered radical by most people’s standards. But their results speak for themselves.
and there is still no single factor in heart disease that’s more causally linked than saturated fats.
High blood pressure, smoking, diabetes/overweight/inactive, are the main risk factors. High cholesterol has been debunked not to mention that dietary cholesterol has no correlation with blood cholesterol.
Saturated fats are fine, our nutritional woes didn’t start when we started eating butter that was millennia ago. Various trans-fats are right-out evil and hydrogenated fats should be avoided the data still isn’t particularly clear on those.
Like, you’re attacking pretty much any nut fat when you’re attacking saturated fats. No, coconuts are not responsible for modern levels of heart disease Samoans didn’t have the absurdly high levels they currently have when they still were, in fact, eating much more coconuts and much less simple carbs. Similar with Inuit, but with saturated fats from meat instead.
but no other interventions out there have had as promising of results as Esselstyn’s and Ornish’s lifestyle medicine practice
You sound like a brochure. If you want to convince me of that kind of claim link an independent metastudy. You’re on /c/science_memes, remember.
Huh. My recurring biceps pains are the bane of my existence. And I was also refused for a blood donation due to insufficient hemoglobin. I need to try iron supplements.
Hate to be that guy but y’all need iron pans. Proper sears at temperatures that would disintegrate Teflon, better and self-healing anti-stick coating than anything else (if used properly), you can use a metal spatula, no more anaemia, what’s not to like?
I prefer use of steel pans for eggs, meat, pancake, potato,… I recommend use of thin one (weight less) with flat bottom (easy to maintain coating). Evertime you finish your cooking pass it under a stream of cold water and later you could use a steel wool to remove residue and then your traditional sponge and soap. Let it dry without using kitchen towels. Don’t worry about rust you could remove it with a paper before use.
For vegetable use a cast-iron pans, choose one with enamel so you don’t need a special care.
For boiling water the best is steel with enamel but hard to find in good quality, I use stainless steel with tri-layer and a layer of steel in between.
No thanks. I don’t really need to sear anything I’m the flames of hell, care is a huge pain, you can’t ever fully clean it, it stains dish towels, and it weighs a ton and a half.
Stainless steel all day for me.
My iron pan might very well be lighter than your stainless, it’s actually quite flimsy. I guess technically they should be called steel pans because it is steel, as in iron alloyed with carbon but not so much as to make it cast iron, it just isn’t stainless.
That said yes stainless is also a proper thing they are very capable when it comes to searing in the flames of hell, but generally more for when you want things to stick and then deglaze. I’d go nuts making eggs in one.
This “you can’t even clean it” – it gets heat-sterilised every use. Patina isn’t dirt same as any other protective/functional coating isn’t.
Also stainless might have similar iron advantages as non-stainless pans. I repeat: You’re not my enemy. People can also keep their enamel pans (old or the new-fangled non-stick ones), very useful if you want to e.g. boil tomato sauce for a while. It’s Teflon I actually have an issue with.
Oh I’m not worried about microbes. I’m worried about a gross greasy film that I’m not allowed to remove. If it gets on your clothes it can be a real pain, and sometimes you need gasoline to clean it off your hands.
As for eggs… I go crazy trying to make eggs in any pan at all without lots of oil lol. I’ve never used a pan, no matter what it’s made out of, where eggs wouldn’t stick. At least, when it inevitably sticks, i can go ham scraping a stainless steel pan.
And yeah we’re together in wanting teflon pans dead.
You are absolutely allowed to remove it, you just have to replace it. The correct thickness is “try to wipe it all off with kitchen tissue”, it really shouldn’t be a grease hazard to clothes.
Also washing up liquid should do the trick.
Eggs pretty much work like meat when it comes to stickiness, just with an even tighter window when it comes to right temperature and it’s even more important to let the thing be for a while before attempting to move it.
Also, yes, scraping. I use a burger flipper spatula which practically has a knife edge at the front. Ideally though things should be moving when you shake the pan, that is, loosen on their own.
You’re motivating me to start looking into pans again. The only one I have is a warped The Rock ceramic non-stick pan (that absolutely does stick) and it has basically the disadvantages of Teflon (although I don’t think it’s actually Teflon) without the advantages.
I’ve wanted a quality, rivet-free, stainless steel pan for a long time. Maybe it’s time, instead of waiting for my crap pan to finally die.
Ceramics can take plenty of heat, the non-stick isn’t stellar but it’s there (and probably better or worse depending on manufacturer). And you can reduce tomato sauce in it without killing the patina because there is none. If the anti-stick properties degrade sodium percarbonate should fix that, stripping oil and polymerised oil and everything out of the microstructure. It’s basically good ole enamel but with rougher surface. Kind of like those fancy lotus effect sinks.
If your go-to is stainless then I don’t think there’s real advantages, if you want a second pan then I’d go with iron for actual anti-stick, and do those tomato sauces in stainless.
As for the “you can’t clean it” it’s BS in and of itself. I use a chainmail scrubber to remove the big stuff, then soap and one of those green scrubbers to get it good and clean. The trick is, no matter how you clean it, you need to dry it COMPLETELY (I use paper towel) then oil it immediately. Doesn’t take much oil either, maybe a drop about the size of a nickel for a 12" skillet. My wife has alpha-gal syndrome, so all cookware needs to be thoroughly cleaned with soap and water, no exceptions.
Once you get a good seasoning set in, it’s almost indestructible, unless you seriously mistreat it… and even then it’s fixed pretty easily with an SOS pad, oil, and an hour or two in a hot oven.
My cast iron is more non-stick than any so-called ‘non-stick’ pan I’ve had, and I have one of those The Rock pans. I think the only caveat is you have to get a decent one. Anything made in China is no good (nothing necessarily about the casting or finish of the pans themselves, they just have very low quality iron); I personally buy Lodge, but there are a few other good brands to look in to.
Two main problems I have with cast iron - the care that they take is too much effort, and their constant risk of rusting if they’re not coated in oil at all times is just too much bullshit to deal with for a kitchen tool. The other issue is that I try as best as I can to do oil-free cooking, and cast iron is antithetical to that.
A baking sheet with parchment paper, in a toaster oven, is significantly more convenient.
I don’t use cast iron either they’re heavy and I generally don’t need the heat capacity. Think De Buyer Mineral B, in that direction.
Care+feeding in the usual case consists of as little as wiping them down with some kitchen tissue, or holding them under water and rummaging around a bit with a bristle brush (don’t use a plastic one they can’t take the heat), then re-applying oil which is literally a second of work. In nasty cases, steel wool instead of brush.
Explaining all that took longer than actually doing it. Residual heat does most of the work: Evaporating left-over water. It might also already polymerise the new oil a bit, but generally that’s done when you heat the pan up rule of thumb if it’s not smoking off then you aren’t frying at temperature.
Also it’s not like the pan would break instantly if you leave it out without a coat of oil. Some fly rust, is all, nothing serious. Scrub it off with steel wool or leave it on it actually doesn’t matter iron oxide won’t kill you.
Vilifying fat is a ploy of the sugar and tobacco industry. Literally, it’s all well-documented: The sugar industry to sell more sugar, the tobacco industry to blame the epidemic of heart disease on anything but smoking.
Also we’re talking about drops, you do not need more than a thin film on the thing. Thin as in “try to get it all off with kitchen tissue”. If you burn it off when heating though you need to add some more before adding ingredients, what the Chinese call “hot wok, cold oil”, it’s a simple and reliable way to get excellent anti-stick. You don’t need Chinese amounts of oil for that, maybe a tablespoon (actual one not those strange US measurements).
Sorry, but this is dangerous misinformation that you’re spreading. Refined carbohydrates are harmful and can contribute to the various forms of metabolic syndrome. However one thing being bad doesn’t automatically make something good, and there is still no single factor in heart disease that’s more causally linked than saturated fats. To demonize sugar and say fats don’t play the most significant role is about equivalent with being a climate change denier.
https://m.youtube.com/watch?v=OkqWdY5_2-8
They’re somewhat more on the frontier of nutritional science, but no other interventions out there have had as promising of results as Esselstyn’s and Ornish’s lifestyle medicine practices - both of which call for reductions or even eliminations of cooking oil that is considered radical by most people’s standards. But their results speak for themselves.
https://www.dresselstyn.com/site/
https://ornish.com/
High blood pressure, smoking, diabetes/overweight/inactive, are the main risk factors. High cholesterol has been debunked not to mention that dietary cholesterol has no correlation with blood cholesterol.
Saturated fats are fine, our nutritional woes didn’t start when we started eating butter that was millennia ago. Various trans-fats are right-out evil and hydrogenated fats should be avoided the data still isn’t particularly clear on those.
Like, you’re attacking pretty much any nut fat when you’re attacking saturated fats. No, coconuts are not responsible for modern levels of heart disease Samoans didn’t have the absurdly high levels they currently have when they still were, in fact, eating much more coconuts and much less simple carbs. Similar with Inuit, but with saturated fats from meat instead.
You sound like a brochure. If you want to convince me of that kind of claim link an independent metastudy. You’re on /c/science_memes, remember.