You baby your cookware and debate the differences of each type.
I don't even know what type of cookware I have.
We are not the same.
this post was submitted on 22 Dec 2024
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I love cast iron for cooking. It's also very forgiving. Depending what I am cooking it gets treated carefully for the seasoning, or scrubbed with dish soap. The beautiful thing is I can take it camping, come home and scrub all the 'seasoning' off, then re-season with 30 min in the oven an a bit of olive oil.
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I see someone has chosen violence today
Setting off the pan nerds should be listed as a war crime by the Geneva Convention.
Wash it all you want, should be fine as long as you hand dry it after.
I put mine in the clothes dryer with a load of socks. Is that wrong?
Also throw in the metal fork you used to scrape your expensive non-stick pan.
Meanwhile, I'm like "huh, maybe you should learn how to cook, but you do your stuff, that's your own business".
You son of a-
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).
Good a non-practising French, thought I could smell you through the screen for a moment.
Ya the smug alert in that one was to high
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You can use a wok for just about everything. Not great for baking, but anything else can be done in a wok, but even us chinese cooks (I am white, but learned to cook Chinese food) will look at you weird if you actually try to cook everything in a wok.
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I just reseasoned my 12” Lodge today! A lot of nasty smells coming out as I took off layers and layers of old seasoning with barkeeper’s friend. But now it has a non sticky, glassy smooth new sunflower oil seasoning. Very slick!
Does anyone know how to avoid having bacon foul up the seasoning? Seems like it always reacts chemically and incorporates proteins into the seasoning which make it nasty and dry and flaky rather than smooth and glassy.
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