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iced depresso (icedquinn@blob.cat)'s status on Thursday, 29-Aug-2024 22:57:45 JST iced depresso apparently cast iron vs carbon steel is a whole rabbit hole
though the Internets(tm) says if you can only have one pan then a stainless saucepan is the way to go- Doughnut Lollipop 【記録係】:blobfoxgooglymlem: likes this.
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iced depresso (icedquinn@blob.cat)'s status on Thursday, 29-Aug-2024 23:00:31 JST iced depresso i'll just make a note to read about this later i don't need the whole cast iron vs carbon steel rabbit hole in my life right now -
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Doughnut Lollipop 【記録係】:blobfoxgooglymlem: (tk@bbs.kawa-kun.com)'s status on Thursday, 29-Aug-2024 23:07:00 JST Doughnut Lollipop 【記録係】:blobfoxgooglymlem: @icedquinn Stainless is my go-to. Yes, stuff can stick to it if you're not helpful, but you don't have to be particularly careful when cleaning it. For the worst stuff, I use a copper wire scouring pad. :blobfoxgoogly: -
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iced depresso (icedquinn@blob.cat)'s status on Thursday, 29-Aug-2024 23:10:44 JST iced depresso @tk i cooked eggs in a stainless steel pot and a cast iron pan and the first thing they did when they touched the pan was to make egg film that stuck right the fuck on there :blobcatgoogly:
another blob mentioned carbon steel so i was looking at those.Doughnut Lollipop 【記録係】:blobfoxgooglymlem: likes this. -
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iced depresso (icedquinn@blob.cat)'s status on Thursday, 29-Aug-2024 23:15:59 JST iced depresso @pwm i need to get a little 10" stock pot actually. the whole point of the induction burner is it has a probe for holding temperatures to make stocks :comfychef: -
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pwm (pwm@pl.absolutelyproprietary.org)'s status on Thursday, 29-Aug-2024 23:16:00 JST pwm @icedquinn I would lean stainless saucepan, personally.
So long as you know how to not scorch stuff to the bottom, while still forming and releasing the fond, then cleaning is basically a breeze with an abrasive pad. If you could have TWO pans, then get a 5 or so quart pot that matches the stainless pan. Those two are basically all you need if you're only cooking one dish at a time. -
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Doughnut Lollipop 【記録係】:blobfoxgooglymlem: (tk@bbs.kawa-kun.com)'s status on Thursday, 29-Aug-2024 23:54:35 JST Doughnut Lollipop 【記録係】:blobfoxgooglymlem: @icedquinn For eggs, I find that starting with a lower temperature while they’re still liquid, then turning it up to the wanted heat, significantly reduces how much they stick.
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iced depresso (icedquinn@blob.cat)'s status on Thursday, 29-Aug-2024 23:57:17 JST iced depresso @tk maybe. :neocat_woozy: it'll be a couple weeks before its time for any more kitchen toys. have to see what size our current stock pots are (if we still have them; i think we have one?) and read up on the bureaucracy of carbon steel pans.
could practice on the stainless but yeah idk.Doughnut Lollipop 【記録係】:blobfoxgooglymlem: likes this. -
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iced depresso (icedquinn@blob.cat)'s status on Friday, 30-Aug-2024 00:00:52 JST iced depresso @tk the induction thing has resulted in some very fluffy eggs though since its easier to keep it closer to 170F :revblobfoxnomegg: Doughnut Lollipop 【記録係】:blobfoxgooglymlem: likes this. -
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Doughnut Lollipop 【記録係】:blobfoxgooglymlem: (tk@bbs.kawa-kun.com)'s status on Friday, 30-Aug-2024 01:04:03 JST Doughnut Lollipop 【記録係】:blobfoxgooglymlem: @icedquinn One last data point: when I discussed this stuff with someone at the small kitchen shop here, they said that non-stick is the best for difficult stuff like eggs.
I don't want to become a PTFE human, though. :blobfoxgooglycry: -
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iced depresso (icedquinn@blob.cat)'s status on Friday, 30-Aug-2024 01:04:03 JST iced depresso @tk ceramic nonsticks :blobcatfingerguns: but they still have the 2-4 shelf life which is the opposite of poggers. -
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Doughnut Lollipop 【記録係】:blobfoxgooglymlem: (tk@bbs.kawa-kun.com)'s status on Friday, 30-Aug-2024 01:11:47 JST Doughnut Lollipop 【記録係】:blobfoxgooglymlem: @icedquinn I did bring those up, but she said that they don't work as well as PTFE. :blobfoxgoogly: -
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iced depresso (icedquinn@blob.cat)'s status on Friday, 30-Aug-2024 01:13:30 JST iced depresso @tk supposedly not.
i was not told about carbon steel until AFTER already replacing the non-stick :neocat_woozy:Doughnut Lollipop 【記録係】:blobfoxgooglymlem: likes this. -
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Doughnut Lollipop 【記録係】:blobfoxgooglymlem: (tk@bbs.kawa-kun.com)'s status on Friday, 30-Aug-2024 01:14:37 JST Doughnut Lollipop 【記録係】:blobfoxgooglymlem: @icedquinn We also have a carbon steel walk that's super easy to cook with over high heat and stuff doesn't stick easily to it after seasoning. -
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iced depresso (icedquinn@blob.cat)'s status on Friday, 30-Aug-2024 01:15:37 JST iced depresso @tk carbon steel woks look the same as a normal pan but a little more round chamfered i guess -
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Doughnut Lollipop 【記録係】:blobfoxgooglymlem: (tk@bbs.kawa-kun.com)'s status on Friday, 30-Aug-2024 01:16:13 JST Doughnut Lollipop 【記録係】:blobfoxgooglymlem: @icedquinn Ours is fully round without a flat bottom. -
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iced depresso (icedquinn@blob.cat)'s status on Friday, 30-Aug-2024 01:28:58 JST iced depresso @tk hmm i shouldn't but i'll put in an order for a little 8"
not supposed to have more kitchen toys but i read you can warp the nice stuff with inductions and i don't wanna ruin my mother's old cast irons :blobcatsweat:Doughnut Lollipop 【記録係】:blobfoxgooglymlem: likes this.