this post was submitted on 22 Dec 2024
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[–] bluewing@lemm.ee 11 points 32 minutes ago

The reverence and fear of cast iron cooking pots and pans is stupid on both sides. People have been using cast iron under every condition from the big fire place in a castle's kitchen to a fire pit in a peasant's hovel to open fires outdoors to Michelin Star restaurants in Paris and London. And they cooked EVERYTHING in it because it's what they had and all they had. There is no mystery to seasoning and care of cast iron. Just like there is little to fear from cooking with it.

Those that do worship in the church of cast iron-- just cook in it. There is nothing sacrosanct about it. If your Great Grandmother didn't worry about it, why should you? Any damage you can do it can be repaired quickly and easily. So get over yourselves.

And those that fear cast iron cookery, get over it.......They are often the same ones that are fearful of micro plastics getting ingested and yet have no care or concern while cooking with plastic cutting boards and utensils in plastic coated cookware.

[–] AnUnusualRelic@lemmy.world 5 points 1 hour ago

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

[–] DragonsInARoom@lemmy.world 3 points 1 hour ago
[–] MonkderVierte@lemmy.ml 4 points 1 hour ago (1 children)
[–] AnUnusualRelic@lemmy.world 1 points 1 hour ago (1 children)

Ceramic is great for some things.

[–] MonkderVierte@lemmy.ml 5 points 1 hour ago (2 children)
[–] Knock_Knock_Lemmy_In@lemmy.world 3 points 52 minutes ago (2 children)
[–] hakunawazo@lemmy.world 1 points 9 minutes ago* (last edited 8 minutes ago)

And toilet bowls.

[–] AnUnusualRelic@lemmy.world 2 points 1 hour ago* (last edited 1 hour ago) (1 children)

Cooking some things.

Ceramic is the equivalent of non stick stuff.

[–] MonkderVierte@lemmy.ml 1 points 1 hour ago (2 children)

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

[–] Vespair@lemm.ee 4 points 53 minutes ago

Maybe I'm doing something wrong, but I can't cook eggs for shit in ceramic. Give me a stainless steel or teflon pan and I can knock out a perfect french-style omelet, but give me a ceramic pan and suddenly I'm clueless. I genuinely don't understand what could possibly make such a significant difference, but I swear it's true.

[–] AnUnusualRelic@lemmy.world 3 points 1 hour ago

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.

[–] Kusimulkku@lemm.ee 10 points 2 hours ago (1 children)

The whole cast iron thing is such a cult. Always makes me laugh when someone tries to preach it to me, how it's great, then there's all this stuff you need to do that you normally wouldn't, oh right you can't do this and you need to do this and yes it's heavy as all hell but that's actually a good thing

lol

[–] BugleFingers@lemmy.world 8 points 1 hour ago (1 children)

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.

[–] Zoomboingding@lemmy.world 1 points 10 minutes ago

If you're drying it properly you really shouldn't be getting any rust. I sometimes get a bit on the handle loop but that's it.

[–] coherent_domain@infosec.pub 10 points 3 hours ago* (last edited 19 minutes ago)

Seasoning is a polymer, which is known for its strong resistance. It is unlikely to breakdown just with one dishwasher wash.

The seasoned surface is hydrophobic and highly attractive to oils and fats used for cooking (oleophilic).

The protective layer itself is not very susceptible to soaps, and many users do briefly use detergents and soaps.[28]

Unless you are dish washing it everyday and refuse to dry/reseason it, you will be fine.

However, cast iron is very prone to rust, and the protective layer may have pinholes, so soaking for long periods is contraindicated as the layer may start to flake off.

https://en.m.wikipedia.org/wiki/Seasoning_(cookware)

[–] AnUnusualRelic@lemmy.world 2 points 1 hour ago* (last edited 1 hour ago) (4 children)

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 (non practising).

[–] hakunawazo@lemmy.world 1 points 3 minutes ago

Sometimes you have to use some pot as meat tenderizer...

[–] InputZero@lemmy.world 1 points 4 minutes ago

I feel bad for people who truly can not afford good kitchen stuff, granted most people in my area can. Otherwise yeah, assuming the person were discussing can afford it. There's no going around spending a little money on good kitchenware if decent results are expected. It's not like people have to drop thousands, but a few hundred is kinda normal.

Also tip for anyone who's building up their first kitchen, those gimmicky things that are always on sale are almost always crap. Buying that stuff is worse than gambling, cause at least gambling doesn't leave you with a kitchen full of worthless clutter.

[–] DragonsInARoom@lemmy.world 6 points 1 hour ago (2 children)

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

[–] AnUnusualRelic@lemmy.world 4 points 59 minutes ago* (last edited 45 minutes ago)

I was giggling uncontrollably, so I knew that a US guy had to have replied to one of my posts with something hilarious. Of course I wasn't wrong.

[–] beejboytyson@lemmy.world 3 points 1 hour ago

Ya the smug alert in that one was to high

[–] AnUnusualRelic@lemmy.world 0 points 29 minutes ago* (last edited 26 minutes ago)

I find it amusing that as someone that actually spent years learning how to cook, and that I took the took the time to understand the chemistry and logic of cooking, I'm downvoted because:

  • I'm french (because a fair number of users are idiots, and yet I'm still here to face them)
  • or they believe they can cook with a microwave (unlikely)
  • or maybe we should systematically attack any US poster on the basis that they're imbeciles
[–] Free_Opinions@feddit.uk 10 points 4 hours ago

I mean, as long as it's your cast iron skillet.

[–] victorz@lemmy.world 20 points 6 hours ago (7 children)

You... hate cast iron? Of all things people could hate, cast iron is the choice here. Mmaight.

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[–] psycho_driver@lemmy.world 2 points 3 hours ago

It's going to be a good day.

[–] Rooty@lemmy.world 15 points 6 hours ago* (last edited 6 hours ago) (3 children)

It's your expensive quality cookware, if you want to ruin it I can't do anything about it.

Whispers gently to well seasoned dutch oven

Shh, it's okay, the bad man can't hurt you.

[–] BonesOfTheMoon@lemmy.world 3 points 1 hour ago

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.

[–] NigelFrobisher@aussie.zone 21 points 6 hours ago (3 children)

A well-seasoned Dutch oven sounds like a fate worse than death.

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