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49
Consoom Pots and Pans 🍳 (media.scored.co)
posted 1 year ago by USSDefiantJazz on scored.co (+0 / -0 / +49Score on mirror )
57 comments
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57 comments:
16
GoldenInnosStatue on scored.co
1 year ago 16 points (+0 / -0 / +16Score on mirror ) 1 child
Ceramic user here, it lasted very long because its made in motherfucking Germany
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6
yeldarb1983 on scored.co
1 year ago 6 points (+0 / -0 / +6Score on mirror )
i've got a ceramic-coated cast-iron pan with the inside of the bottom worn off (ask how i know it's cast iron, lmao). Burnt orange, which tells me 70s era manufacture.

ugly as sin, but man is it great for breadmaking and chili...
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12
Beebenheimer on scored.co
1 year ago 12 points (+0 / -0 / +12Score on mirror ) 1 child
Cast iron is actually pretty reactive, mostly with oxygen/water in the form of rust. Also, be careful when cooking extremely acidic dishes or it can destroy the seasoning of the pan.

They're great for many things, but they're not great for everything.
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5
WhatWouldMountainDew on scored.co
1 year ago 5 points (+0 / -0 / +5Score on mirror ) 1 child
I was making Bolognese sauce in my cast iron skillet and I had to re-season it afterwards. I later learned that "seasoning" is some kind of polymerization that gets broken down by acid.

the_more_you_know.jpeg
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2
HerrBBQ on scored.co
1 year ago 2 points (+0 / -0 / +2Score on mirror ) 1 child
Yeah it's literally oil that's bonded to the surface of the iron to create a nonstick surface that protects the iron from rust. Seasoning a pan isn't hard either. Throw some oil on there and put it in the oven at 500° for like an hour or something.
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4
WhatWouldMountainDew on scored.co
1 year ago 4 points (+0 / -0 / +4Score on mirror ) 1 child
I remember watching a video during lockdown where someone tested which seasoning fat was the most effective and the winner was plain ol' lard.
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2
HerrBBQ on scored.co
1 year ago 2 points (+0 / -0 / +2Score on mirror )
Lol sounds about right. I use bacon grease.
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8
MI7BZ3EW on scored.co
1 year ago 8 points (+0 / -0 / +8Score on mirror ) 2 children
Once you learn how to season a cast iron pan, you will never need anything else.
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8
Weematanyeh on scored.co
1 year ago 8 points (+0 / -0 / +8Score on mirror ) 1 child
I dont like doing creamy sauces and soups in cast iron, and it will absolutely ruin marinara sauce with a horrible metallic taste.
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5
MI7BZ3EW on scored.co
1 year ago 5 points (+0 / -0 / +5Score on mirror )
We do marinara in our cast iron pan all the time. My wife suffers from low iron and rather than take iron pills she just cooks something acidic in the cast iron pan.
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2
USSDefiantJazz on scored.co
1 year ago 2 points (+0 / -0 / +2Score on mirror ) 2 children
I have a Le Creuset cast iron frying pan I bought for pennies on the dollar at the Thrift store. But once I know I will be settling down in a place to stay, I will buy myself a set of Field cast iron.

https://fieldcompany.com/products/field-cast-iron-skillet
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3
MI7BZ3EW on scored.co
1 year ago 3 points (+0 / -0 / +3Score on mirror )
Iron is iron. If you really need to, you can resurface your pan with a grinder or sand paper. But I have never needed to.
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2
WhatWouldMountainDew on scored.co
1 year ago 2 points (+0 / -0 / +2Score on mirror ) 1 child
I'm sure it's nicer than a Lodge, but IMHO it's not $100 nicer than a Lodge. You're paying a "machined" cooking surface which is something you can get (or exceed) from any piece of cast iron with some elbow grease.

That Le Creuset was a steal though.
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2
USSDefiantJazz on scored.co
1 year ago 2 points (+0 / -0 / +2Score on mirror ) 2 children
The reason the Lodge is cheap is because it's really difficult and expensive to make a cast iron pan thin and smooth like in the olden days. The $165 for a brand new Field is dirt cheap when you consider that a vintage Wagner or Griswold would cost over $200.
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2
GoneViking on scored.co
1 year ago 2 points (+0 / -0 / +2Score on mirror ) 1 child
WHAT!? where in the country are you? I have piles of Wagners, Piqua Favorite, and Griswolds that at most I paid $30 a piece for. Antique stores around here have old name brand skillets stacked to the ceiling for cheap. But, both Wagner and Piqua Favorite did their manufacturing within 10 miles of here, so maybe that affects supply, even many years later.

Also, finishing is the real difference between quality and junk. I have taken several junk Chinesium cast iron pans and went to work on them with a wire wheel, then seasoned them. They cook excellent once worked a bit.
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2
USSDefiantJazz on scored.co
1 year ago 2 points (+0 / -0 / +2Score on mirror ) 2 children
Dude, how far out in the sticks do you live? Go check eBay and it will confirm my pricing is correct. If you have a ton of these vintage cast iron pans bought for $30 each, you've done well.
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1
WhatWouldMountainDew on scored.co
1 year ago 1 point (+0 / -0 / +1Score on mirror )
I'm not going to argue with you about skillets. If you want to pay that much, go ahead. If I'm lucky, maybe I'll find a used one for pennies on the dollar and wait to get blown away by the performance of thin cast iron.
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5
TallestSkil on scored.co
1 year ago 5 points (+0 / -0 / +5Score on mirror ) 2 children
Don’t cook tomato anything in stainless steel, however.
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6
ScallionPancake on scored.co
1 year ago 6 points (+0 / -0 / +6Score on mirror ) 1 child
Retard, stainless steel is probably the best type for acidic food like tomatoes.

Thanks for showing you know nothing about cooking, uber eats ordering fatso.
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4
TallestSkil on scored.co
1 year ago 4 points (+0 / -0 / +4Score on mirror ) 2 children
Enjoy your permanently stained cookware, admitted paid jewish shill.
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5
RealWildRanter on scored.co
1 year ago 5 points (+0 / -0 / +5Score on mirror )
Have you noticed that too?

Amazing his schtick still sticks here.
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5
ScallionPancake on scored.co
1 year ago 5 points (+0 / -0 / +5Score on mirror ) 1 child
> uses shit tier quality “stainless steel”

> never heard of bar keepers friend.

You’re actually retarded. Thanks for letting us all know. Fatso.
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4
TallestSkil on scored.co
1 year ago 4 points (+0 / -0 / +4Score on mirror ) 3 children
>strawman

>strawman

>every single comment ignores what was actually said and just attacks me personally

Enjoy EATING BARKEEPER’S FRIEND, admitted paid jewish shill.
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5
Fabius on scored.co
1 year ago 5 points (+0 / -0 / +5Score on mirror ) 1 child
lol seriously wtf?
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5
ScallionPancake on scored.co
1 year ago 5 points (+0 / -0 / +5Score on mirror ) 1 child
Tallest “open app, order hambuger” Shill
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2
Vlad_The_Impaler on scored.co
1 year ago 2 points (+0 / -0 / +2Score on mirror )
You've got to slice the garlic so thin that it liquefies in the pan. https://www.youtube.com/watch?v=rQV6CijIzrc
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2
HolePokedTin on scored.co
1 year ago 2 points (+0 / -0 / +2Score on mirror )
Sorry skil, but you're dead wrong on this one. A real stainless steel pan will never be cleaner and newer looking than after a tomato-y dish is cooked in it.
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2
yeldarb1983 on scored.co
1 year ago 2 points (+0 / -0 / +2Score on mirror ) 2 children
...with proper seasoning, cast iron can be non-stick to boot
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USSDefiantJazz on scored.co
1 year ago 2 points (+0 / -0 / +2Score on mirror )
Also if it's quality cast iron like a vintage Griswold or brands that make them like they used to like Field.
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bobbacringo on scored.co
1 year ago 2 points (+0 / -0 / +2Score on mirror ) 1 child
Anytime I do potatoes in cast iron they stick. I don't really care though, I just use a steel spatula to scrape it up.
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yeldarb1983 on scored.co
1 year ago 2 points (+0 / -0 / +2Score on mirror )
full-disclosure: i've only ever pulled off a non-stick coating with seasoned cast iron once, lol
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FrensInLowPlaces on scored.co
1 year ago 2 points (+0 / -0 / +2Score on mirror ) 1 child
Careful with Chinese cast iron. They sneak lead into it or worse
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USSDefiantJazz on scored.co
1 year ago 2 points (+0 / -0 / +2Score on mirror ) 1 child
Exactly. That's why you pay $165 for the Made in the USA Field cast iron pan.
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deleted 1 year ago 0 points (+0 / -0 ) 1 child
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USSDefiantJazz on scored.co
1 year ago 0 points (+0 / -0 ) 2 children
It's cheaply made which is why they are thick and rough.

Back in the day they made them thin and smooth which is very difficult and expensive to do. This is why people still pay $200+ for 100-year old Wagners and Griswolds. And you can buy a brand new Field made just like back then for $165 brand new.
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deleted 1 year ago 0 points (+0 / -0 )
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deleted 1 year ago 0 points (+0 / -0 ) 1 child
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USSDefiantJazz on scored.co
1 year ago 0 points (+0 / -0 )
It's not the thickness, those old 100 year old Wagners and Griswolds are thinner so by that logic, they should have broken a long time ago. Not all cast iron is created equal. The quality of the metal, how the iron is cast, all of that goes into it. Field made a great 2-minute video about it: https://www.youtube.com/watch?v=gvFlS13ORqI
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2
DestroyerofCobwebs on scored.co
1 year ago 2 points (+0 / -0 / +2Score on mirror ) 1 child
Once I learned how to cook on carbon steel, I stopped using my cast iron and stainless for most things. The stainless still gets brought out occasionally for sauces and the like, but the cast? Anything it can do, carbon steel can do better.
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USSDefiantJazz on scored.co
1 year ago 0 points (+0 / -0 )
Carbon steel is great for chink/nip food. When I lived in Hong Kong for a year on assignment by the Fortune 50 company I worked for I learned all about carbon steel woks. Gives the food the "breath" of the wok.
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deleted 1 year ago 1 point (+0 / -0 / +1Score on mirror ) 1 child
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ScallionPancake on scored.co
1 year ago 1 point (+0 / -0 / +1Score on mirror ) 1 child
> but their kettle, which is amazing, is aluminum. I’m risking the Alzheimer’s for the coffee and outdoors.


Dont use that shit. Why not just heat your water in the stainless pan you already have?
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deleted 1 year ago 0 points (+0 / -0 ) 1 child
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ScallionPancake on scored.co
1 year ago 0 points (+0 / -0 )
Is it worth getting brain aids?
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1
bobbacringo on scored.co
1 year ago 1 point (+0 / -0 / +1Score on mirror ) 1 child
I was thinking about getting a ceramic Dutch oven. Some of my pots are good, and some of them are trash. I was thinking a good Dutch oven would be better for making soups.

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GoneViking on scored.co
1 year ago 1 point (+0 / -0 / +1Score on mirror )
I have a big Lodge Dutch oven that is enameled cast iron and it is amazing. The enameling is heavy duty, so it doesn't seem fragile and it lets you cook pretty much anything in it. I love it for jambalaya, chili, chowder, or Irish stew. The Lodge ones are fairly priced.
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deleted 1 year ago 0 points (+0 / -0 )
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MartinRigggs on scored.co
1 year ago 0 points (+0 / -0 ) 1 child
Great, I just looked up what my ninja griddle is made of. I love that pan, but apparently it’s a hybrid of stainless steel and aluminum. Hopefully not much aluminum can leach into my food in that because it’s not like I use it to cook acidic foods, pretty much just grilled cheese, French toast, little sausages and eggs, that’s about it.
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degene on scored.co
1 year ago 0 points (+0 / -0 )
Most likely the aluminium is sandwiched between steel layers on the bottom to help conduct heat. It isn't touching your food.
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LilyVargas on scored.co
1 year ago 0 points (+0 / -0 )
I love the idea of cast iron but it's so high maintenance. Stainless steel just has no downsides, really easy to clean & dry. Non stick doesn't really work after the first few washes.
My glass pan is pretty cool but you can't use a steel scourer on it.
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degene on scored.co
1 year ago 0 points (+0 / -0 )
I mostly use stamped sheet-steel pans. They are better then cast iron for most uses.
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