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

snooggums

What do you mean by refrying?

I notice it get smother over time the more I use it.

[email protected]

Actually not my photo but I finally have a dishwasher after like 25 years of living with my SO.

[email protected]

In all seriousness I actually have this pumpkin Le Creuset cast iron Dutch oven and it's in fine shape. The pans that I hate are the gross frying pans my SO brought to this relationship which are disgusting. This Dutch oven can go in the dishwasher no problem actually.

Buglefingers

I'm not a fan boy, I actually resisted getting one for nearly a year before one was gifted to me. There are a couple perks and draw backs I've learned. Pros: heating is pretty even, cleaning is actually way easier (IMO), and I can use metal on it. Cons: needs to be seasoned, takes longer to heat, some people get the ick from seeing rust.

TBH it's pretty much the only pan I use now (cause I find cleaning easier and I'm lazy AF), but people should use whatever suits them.

Canopyflyer

I have a carbon steel wok and even have a wok grate for my stove. While I do some Chinese cooking, I've found that on an American stove it doesn't really have any advantages.

I'm sure if I cooked more Chinese cuisine it would be a different story.

[email protected]

Girl I'm with you. It feels like they're never really clean!

Canopyflyer

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. ,

[email protected]

Exactly. It feels like they just ooze dirty oil no matter how much you wipe them.

[email protected]

If you treat cast iron with the same care that a non stick pan requires with just a little bit of oil it will be better over time. With those same instructions an average non-stick pan, used daily will degrade in 5 to 10 years. Iron is heavy and inconvenient, but carbon steel pans run 90% of the Michelin rates kitchens you will find. Cast iron can do much of the same work at home and, in the US is much easier to find. A 10 inch Lodge cast iron pan can be found in any X-mart. A 10 inch Matfer Bourgeat is a bit pricier and harder to source. Good luck with pan fried fish in a non stick pan after a month. Same with cooking 40 burgers or omelets a day for a month. 2 of the items I mentioned could do that easily. The average non-stick pan could not.

[email protected]

Ceramic rules.

[email protected]

I threw my cast iron away about a year ago. Just couldn't get the hang of it, probably a me problem. Moved to a stainless steel, and my goodness, the crust I get on meats is unparalleled.

[email protected]

Meanwhile, I'm like "huh, maybe you should learn how to cook, but you do your stuff, that's your own business".

[email protected]

Ceramic is great for some things.

[email protected]

Like, cooking.

[email protected]

In this thread are people trying to use one tool for everything.

You don't use a screwdriver for everything.

Likewise, in the kitchen, you don't use the same utensil for everything.

And I'm sorry, for the people that have one fork, one knife one knife, one pan. No. Unless you live on shit food, you can't cook with just that.

If you actually want tasty food, you'll need some hardware. There's just no way around it.

Disclaimer, I'm French, and an actual cook.

[email protected]

Cooking some things.

[email protected]

Are we talking the same ceramic here? It sticks less than with teflon.

[email protected]

Good a non-practising French, thought I could smell you through the screen for a moment.

[email protected]

Well, yes and no. Ceramic is roughly on par with Teflon nowadays.

But for example when your searing meat, inox is usually considered superior (it would be ok for eggs though).

When you're roasting potatoes, ceramic is definitely at the bottom of the list.

Each dish has its appropriate tool.

[email protected]

Ya the smug alert in that one was to high