@ragingredd You can use soap and water. The most important thing is that when you’re through, dry it and put a thin layer of oil on it. (put some oil on a paper towel then dry it with another paper towel or soft cloth before you put it away). That will keep it seasoned.
(I restore old cast iron as a hobby)
@ragingredd@Tadlem43 My brother-in-law had a remote place in Colorado where he spent time sometimes. It didn’t have a well or power and he had to truck in water. He said he would usually just wipe the cast iron with paper towel and if necessary a bit of water.
@nobile I own two Matfer carbon steel pans and use them all the time. Like cast iron they seem to have quite even heat distribution, become non-stick after seasoning and a bit of use, and can be cleaned with nothing more that a chain mail scrubber and hot water, but unlike cast iron, they don’t weigh a ton.
@f00l@Pavlov Great book! Years ago, I made some stuff from it and cooked in on the engine in my Subaru. Worked well! I can’t find the book, so I must have regifted it for some stupid reason.
My favorite cookware is someone else’s. They are also my favorite cook, as I don’t cook, at all.
Eat out, take out, food that friends (who enjoy cooking), send home with me. That is my existence!
My favorite cookware is someone else’s. They are also my favorite cook, as I don’t cook, at all.
Eat out, take out, food that friends (who enjoy cooking), send home with me. That is my existence!
Good stainless steel and especially enameled cast-iron is my favorite because I use induction cooking. If you’ve never used it, it is just the best. Temperature control very similar to gas and nostink. If you want to try it, good quality induction hot plates are available for less than $100. That’s how we got started with induction. We got a hot plate and discovered that we were using it for 85% of our cooking; therefore, we bought an induction stove, which, even though expensive, is the best stove I have ever had. Conductive electric stoves have unreliable temperature control, and gas stinks and that’s all I need to know.
@sylvandoc If your gas oven was stinking, I think you may have had a leak somewhere! Once it starts burning, it should burn off the odor. But, some people have really good sniffers, so maybe you’re a super-smeller?
@sylvandoc I love the experience of cooking on induction and hate using my induction range – I mean haaaaate it – because of its user interface. My cooktop shouldn’t turn itself off because some condensation dripped off a lid. My oven shouldn’t turn itself ON because my clothed stomach touched the Android tablet stuck to the front of it.
I have come to appreciate a good ceramic nonstick pan, but my partner prefers his well-seasoned cast iron. We both prefer to avoid PTFE, for an increasing number of reasons. That said, there are a couple of PTFE pans still in use because I haven’t found ceramic-lined equivalents yet.
The flesh of the non believers.
My boss’s credit card at a good restaurant.
Whatever the restaurant uses
Hard anodized.
I need to learn how to actually clean a cast iron *correctly *
@ragingredd You can use soap and water. The most important thing is that when you’re through, dry it and put a thin layer of oil on it. (put some oil on a paper towel then dry it with another paper towel or soft cloth before you put it away). That will keep it seasoned.
(I restore old cast iron as a hobby)
@ragingredd @Tadlem43 My brother-in-law had a remote place in Colorado where he spent time sometimes. It didn’t have a well or power and he had to truck in water. He said he would usually just wipe the cast iron with paper towel and if necessary a bit of water.
Microwave oven.
Griswold or Wagner Ware. Superb.
Someone else’s credit card.
@f00l best answer!
Carbon steel!
@nobile just got my first “made in” last year. Totally love it
@nobile I own two Matfer carbon steel pans and use them all the time. Like cast iron they seem to have quite even heat distribution, become non-stick after seasoning and a bit of use, and can be cleaned with nothing more that a chain mail scrubber and hot water, but unlike cast iron, they don’t weigh a ton.
@ItalianScallion yeah that is exactly why I got mine, I’ve got wimp arms, can’t lift the cast iron full of food with one arm
Car dashboard on a hot day.
@Pavlov
Manifold Destiny: The One! The Only! Guide to Cooking on Your Car Engine!
https://a.co/d/fUOCy9C
@f00l @Pavlov Great book! Years ago, I made some stuff from it and cooked in on the engine in my Subaru. Worked well! I can’t find the book, so I must have regifted it for some stupid reason.
I do like my hard anodized, but wish it could be used on induction.
I just got a bunch of stainless steel pots and pans for Xmas and I really like cooking with those lately
My favorite cookware is someone else’s. They are also my favorite cook, as I don’t cook, at all.
Eat out, take out, food that friends (who enjoy cooking), send home with me. That is my existence!
My favorite cookware is someone else’s. They are also my favorite cook, as I don’t cook, at all.
Eat out, take out, food that friends (who enjoy cooking), send home with me. That is my existence!
Good-quality stainless steel. If you want to really go fancy (and expensive) go for the copper-core.
Cast iron is nice but especially in larger sizes becomes quite heavy.
Occasionally use non-stick; it seems like some of the new ones are quite a bit better than the early days of Teflon coating.
I have Ballarini and love them.
George Forman, lean, mean cooking machine!
Good stainless steel and especially enameled cast-iron is my favorite because I use induction cooking. If you’ve never used it, it is just the best. Temperature control very similar to gas and nostink. If you want to try it, good quality induction hot plates are available for less than $100. That’s how we got started with induction. We got a hot plate and discovered that we were using it for 85% of our cooking; therefore, we bought an induction stove, which, even though expensive, is the best stove I have ever had. Conductive electric stoves have unreliable temperature control, and gas stinks and that’s all I need to know.
@sylvandoc If your gas oven was stinking, I think you may have had a leak somewhere! Once it starts burning, it should burn off the odor. But, some people have really good sniffers, so maybe you’re a super-smeller?
@sylvandoc I love the experience of cooking on induction and hate using my induction range – I mean haaaaate it – because of its user interface. My cooktop shouldn’t turn itself off because some condensation dripped off a lid. My oven shouldn’t turn itself ON because my clothed stomach touched the Android tablet stuck to the front of it.
I have come to appreciate a good ceramic nonstick pan, but my partner prefers his well-seasoned cast iron. We both prefer to avoid PTFE, for an increasing number of reasons. That said, there are a couple of PTFE pans still in use because I haven’t found ceramic-lined equivalents yet.