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

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"basic chemistry" linseed oil is acid resistant so stfu.

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shut the fuck up

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Okay but this one time I did exactly that thing I'm not supposed to and exactly what was expected happened so obviously cast iron bad?

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Even if it does rust accidentally, can't you just scrape or buff out the rust and then reseal/reseason it again and it's fine?

Margot Robbie

The obsession with cast iron like it is some kind of magic ritual is honestly really weird. After you cook with it, wash it with water and dry it with some paper towels, that's it, no need to make it more complicated than it really is.

If things are sticking to your pan, use more oil in your pan; with enough oil, you can cook on a rock and make it nonstick.

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cast iron is basically steel, but has it's own name because it's brittle. roughly between half a percent to 3 percent carbon (among other things) is the base of many steels. "cast iron" is about 4 percent carbon and pretty much no ductility

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good lord. steel is iron and carbon, just not so much carbon it becomes brittle

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Are you a bit or just fucking retarded?

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Yeah, but it's a lot faster to dry it after use/cleaning.

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Once my colleague's dad threw gasoline on a fire and got 3rd degree burns, so oxygen is bad.

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I do, the lye is not to aid in cleaning and it doesn’t have enough to ruin a seasoning.

There’s a difference between knowing something is in it, and why it is in it and what it can do.

Soda has caustic and corrosive ingredients, it doesn’t mean it’s going to dissolve your intestines lmfao.

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You're taking this way too personally

ms.lane

Only because some Stainless cookware uses Aluminium rivets for attaching the handle.

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A wok is great for searing stuff and then putting some of it aside, so that you can cook several things at once. Nothing else has ever come close to it.

But that's the limit of the wok. It's a fucking amazing device, but it's not the ultimate cooking ninja super appliance that does it all.

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Ummmm wow. Wasn't aware that the 7 wok stove that I cooked on daily for a decade was just for searing things and setting them aside. I guess the chicken broth in the center wok, and all the frying of the frying wok should stop existing since a French cook is trying to tell Chinese cooks how to use their own invention.

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Woks don't have buttons! How the hell do you expect to deep fry things without any buttons!? I've seen into the back of a McDonald's before, their deep fryers have buttons and beep and shit. If a wok ever beeped at me, I wouldn't think "oh, fries are done," I'd think, "am I going insane?"

Unless you're using one as a helmet, in which case it's more of a ding than a beep, but it means it just saved your life and you should tip your blacksmith. You should also probably clean the wok before you use it to sear something and set it aside or bake cookies or anything, though.

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Just wash it with dish soap like everything else, use a scrubber like everything else.

If you have an actual polymer layer, it won't be harmed.

Dry it off, throw it on the burner. Get it hot, give it a touch of oil, and store it.

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You just pout oil in it, bring the oil up to temp, and set a timer when you drop the food in. Just like deep frying in a pot at home

Juice

I bet I’d get this joke if I had ever used a dishwasher in my life

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Unless there is a literal hole rusted through it, grab some sand paper and sand the rust off of it. It's just iron. I've done it many times to rescue an old skillet or Dutch Oven.

Short of taking a sledgehammer to it, it's nigh on impossible to destroy cast iron cooking pans.