Gravy's Cooking Thread
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Chukzombi
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i dunno, as long as you have a smooth surface and oil/butter/crisco on the pan and its not superheated the eggs should go flying around that cast iron pan. never had eggs sticking in mine.
Lanx
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I think it's that ppl weren't taught to cook w/o teflon and "seasoning" a surface.
just do the pan + water test. Heat a steal pan w/ nothing in it for 1min, drop a sprinkle of water, if it sizzles, drop some oil/butter. (i do a oil butter mix) watch out for what kind of oil you use, different smoke points and all, when the butter is melted into the oil, you can swish it around and drop a few eggs and it won't stick.
of course seasoned cast iron pan is natures teflon!
also those "green" pans don't work for shit, i just bought 2 different ones (from amazon, just high ratings) they worked for like 5 eggs, then stick, and yea i followed cleaning instructions... blah blah.
just do the pan + water test. Heat a steal pan w/ nothing in it for 1min, drop a sprinkle of water, if it sizzles, drop some oil/butter. (i do a oil butter mix) watch out for what kind of oil you use, different smoke points and all, when the butter is melted into the oil, you can swish it around and drop a few eggs and it won't stick.
of course seasoned cast iron pan is natures teflon!
also those "green" pans don't work for shit, i just bought 2 different ones (from amazon, just high ratings) they worked for like 5 eggs, then stick, and yea i followed cleaning instructions... blah blah.
This is one of those things that has been pretty overblown. Unless you leave an empty pan on a burner for an extended period of time you won't get any fumes. With brand new pans the highest level is about 100 times lower than studies suggest is harmful to animals for ongoing exposure. Pans that have gotten a few uses, then even that drops off to near nothing. Nonstick has specific uses and limitations, just like most things in the kitchen.
Gravy
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Chukzombi
Millie's Staff Member
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ive been into cast iron for at least a year now, i find everything tastes better since i started cooking with it. i also have a 12" Lodge pan. it wrist rapes me every time i clean it. the weight makes my carpal tunnel act up. so i no longer hold it over the sink to clean it. i now lean it in the sink and scrub downward. great pan though.
monnoh
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Made some tsukune Japanese appetizers last night, tasty stuff.Tsukune | Chicken recipe | Just One Cookbook
Vitality
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Rough stuff, I got into the habit of holding every pan with a kitchen towel in cooking school after burning myself a ton (regardless of pan temp). Still do it to this day.
Gravy
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You are right, the 12" pans are heavy as fuck. They seem to get heavier every year, and yeah, my wrist hurts when I wash it.
I use one for frying chicken and cooking steak. The other I like to use for spaghetti and meatballs. It's the way I learned how to make them from an old boss of mine who used to cook for us on Saturdays. But the acid in the tomato sauce is horrible for the pan, so I keep them separate.
Does anyone have an enamel coated cast iron dutch oven? I think I'd like one. I've got an uncoated one.
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Yeah, I learned that trick pretty quickly when I was working as a cook, still do it. Drives my kids crazy - "Dad, that one isn't hot. You're being silly."
Habits, my children.
chaos
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I use one pan for everything, I never have any problem with acidic sauces but I am pretty nazi about oiling and cleaning my pan.
