I hate cast iron so I am in favour of this.

[email protected]

When you're cutting out vegetable oils to lose weight, you're doing it wrong.
Your body needs them.

What it doesn't need is animal fat, and what you can safely reduce to lose weight are simple carbohydrates.

kadup

You don't need vegetable oils, that's a very weird claim. You need lipids in general, sure.

But I never said I never ingested oils - I said I was precisely monitoring calories, which in turn could mean smartly deciding not to use oil when eating eggs just because my flawed cast iron pan sticks. I could choose to ingest fats in more tasty or practical ways.

Weight gain or loss is a matter of building a caloric deficit or surplus. If you're going to do that by reducing carbohydrates that's your choice, go for for it.

I don't need help with dieting my man, I'm a biologist and I'm quite happy with my weight results. I'm just explaining that a pan that forces you to use oil to not stick can't be honestly called "non-stick" because actual non-stick materials won't require the oil. Otherwise, every pan is non-stick so long as you use enough oil.

[email protected]

[email protected]

it's just a pan

You can take care of your pans anyway you want. But it's telling when people treat neglect like it's an ethic.

hypnotoad

I know you're a troll but the idea of cooking on a dish soap infused cast iron is filthy lol

Semi-Hemi-Lemmygod

I used to love cast iron but carbon steel has stolen my heart

Ignotum

Same here, though i don't use steel wool and i do season it every now and then
The pan handles it like a champ

[email protected]

Wash it all you want, should be fine as long as you hand dry it after.

[email protected]

I use a little dawn on mine now and then and it’s still basically like glass

[email protected]

I'm not a troll. But the amount of magical thinking around cast iron amuses me to no end.

"dish soap infused" lol. Tell me, are your kitchen knives "infused" with soap, too?

[email protected]

Nazgûl screeches intensify

edric

I bought my first carbon steel pan (a wok specifically) last week and I did a bad job at seasoning it for the first time. I had to scrub the shit out of it with steel wool and vinegar to reset. My second season was a little better but it’s still not fully non stick. I hope it will just naturally get better as I keep using it.

[email protected]

I use the washer and then let it sit wet over night to bring out its natural paprika seasoning.

KingJalopy

Yeah he's a panoisseur. I wash mine with soap too lol. But I use the lemon scented shit so my soap infused food is always citrusy fresh.

[email protected]

Oh it's the absolute best. Frank Prizinsano the chef taught me that.

Maeve

Why do you hate cast iron?

snooggums

Shouldn't need to reseason it if you are just using dish detergent like Dawn.

[email protected]

When my SO and I first got together I did his dishes one day, and as I had never seen a cast iron pan I just washed it, fussing the whole time about how filthy it was. My Australian bush lunatic, one pair of underpants owning mother in law had an apoplectic fit. But seriously, these people cook salmon in them one night and pancakes the next with barely a wipe and it's disgusting. Give me stainless steel.

[email protected]

Carbon steel > cast iron. Lighter, basically the same heat properties, and you don't get peer pressured into unnecessarily babying a lump of solid metal.

Seriously no reason to dote on either of them so much. Only real care you need to take is that they can rust, so don't leave them wet. And don't needlessly scrub them with chain mail or angle grinders, or you might need to take a few minutes fixing them with cooking oil and the oven.

Maeve

A bit of olive oil in a mister doesn't add enough calories to matter.