Dissident Sound on Nostr: for all your contrarianism you fell for the cast iron meme. i tried cast iron and ...
for all your contrarianism you fell for the cast iron meme.
i tried cast iron and sold it on craigslist within a few weeks.
cast iron is part of the whole paleo way of rejecting modernity.
much like you living off grid.
i guess that's your thing - to defy categorization by being a contradiction where you go off grid to raise sheep and fry them in cast iron ... using Canola oil.
get a clad pan. Demeyere is the high end ( no personal experience with it, but never had a bad product from Zwilling, and Demeyere is their top brand, and believed by many to be the best, though overpriced ).
https://www.zwilling.com/us/our-brands/demeyere/fry-pans/demeyere-stainless-steel-frypans/
but cheaper clad pans are OK too, just make sure they are not too thin. you don't need copper or silver - you just want aluminum core to be thick enough.
there are professional pans that are as thick as Demeyere but ugly, whereas Demeyere looks like Jewelry. and those thick professional pans are not exactly cheap either - in some cases as expensive as Demeyere itself. they might be more durable though if you intend on dropping them - sometimes Demeyere handles fall off because they are welded instead of riveted ( to avoid food getting caught under rivets ).
using clad pan just let the food stick, then use stainless steel scotch-brite to scrape the pan clean afterwards. it will scratch the pan but that's fine. you're not trying to keep the surface pristine - you just need a surface that can always be cleaned no matter how badly you burned the food simply by scraping it with the scotch-brite.
personally i don't clean my pan at all - i just get most food off ( by eating it ) and let the remainder dry. any bacteria will be killed the next time you use the pan.
a clad pan is an industrial tool. cast iron is a toy for posting pictures on instagram.
90% of all professional pans are clad. zero are cast iron.
Demeyere has identical performance to top professional pans - the only difference is styling and price.
professional pans also typically just have a flat aluminum slug on the bottom that doesn't go up the sides nor has any bottom layer of stainless steel - because they don't care how ugly that looks and it's cheaper to make and also makes for a lighter pan so the chef doesn't get fatigued.
Demeyere is pure excess all around and up the sides of the pan. Probably too heavy for professional use. They obviously have different lines in various thicknesses at different price points.
If i was getting a pan i would either get the top level Demeyere or a top level Professional pan, but the cheaper pans i have work perfectly fine so i won't be replacing them.
i tried cast iron and sold it on craigslist within a few weeks.
cast iron is part of the whole paleo way of rejecting modernity.
much like you living off grid.
i guess that's your thing - to defy categorization by being a contradiction where you go off grid to raise sheep and fry them in cast iron ... using Canola oil.
get a clad pan. Demeyere is the high end ( no personal experience with it, but never had a bad product from Zwilling, and Demeyere is their top brand, and believed by many to be the best, though overpriced ).
https://www.zwilling.com/us/our-brands/demeyere/fry-pans/demeyere-stainless-steel-frypans/
but cheaper clad pans are OK too, just make sure they are not too thin. you don't need copper or silver - you just want aluminum core to be thick enough.
there are professional pans that are as thick as Demeyere but ugly, whereas Demeyere looks like Jewelry. and those thick professional pans are not exactly cheap either - in some cases as expensive as Demeyere itself. they might be more durable though if you intend on dropping them - sometimes Demeyere handles fall off because they are welded instead of riveted ( to avoid food getting caught under rivets ).
using clad pan just let the food stick, then use stainless steel scotch-brite to scrape the pan clean afterwards. it will scratch the pan but that's fine. you're not trying to keep the surface pristine - you just need a surface that can always be cleaned no matter how badly you burned the food simply by scraping it with the scotch-brite.
personally i don't clean my pan at all - i just get most food off ( by eating it ) and let the remainder dry. any bacteria will be killed the next time you use the pan.
a clad pan is an industrial tool. cast iron is a toy for posting pictures on instagram.
90% of all professional pans are clad. zero are cast iron.
Demeyere has identical performance to top professional pans - the only difference is styling and price.
professional pans also typically just have a flat aluminum slug on the bottom that doesn't go up the sides nor has any bottom layer of stainless steel - because they don't care how ugly that looks and it's cheaper to make and also makes for a lighter pan so the chef doesn't get fatigued.
Demeyere is pure excess all around and up the sides of the pan. Probably too heavy for professional use. They obviously have different lines in various thicknesses at different price points.
If i was getting a pan i would either get the top level Demeyere or a top level Professional pan, but the cheaper pans i have work perfectly fine so i won't be replacing them.