The "Shit I just bought" thread

TJT said:

Seasoning is real. In the context that if you bought cast iron pans in the USA in the 00s or 10s.

If you bought Lodge Cast Iron in 2011 at Walmart or some other chain store like I did these were solidly made cast iron pans. But they were effectively raw. It took me six months of cooking eggs on them before it stopped being terrible. Eggs stuck no matter how much butter I used. After like three years the pan was seasoned and when it was heated enough an egg would cook perfectly and not stick at all even if I didn't add some butter.

Higher end cast iron you can buy today in the 20s from Japan like https://www.amazon.com/dp/B07TDRMK4S?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_5

Are perfect from day one and don't require a seasoning time at all.

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haha we have the same tamago pan?

TJT said:

Call me gay all you want. My father inherited a pan from his grandma. My great-great grandma used that thing in the late 19th century. It is still nonstick and it still sits at my mom's house and is used regularly.

I like that.

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yea everything i have transitioned to is all metal only, actually you bring up a good point about japan pans, my current wok is japanese metal (real woks are carbon steel) and it's my favorite wok besides my family wok that my mom still has.

i did buy a teflon pan recently b/c i have work event to make this


it's just carmel and baking powder, and i also actually turned to use my portable induction burner b/c of the accurate temps (if you ever melted sugar, you know you can go from grains to burnt in like seconds), and i've also been using it for cooking too

besides having consistent temps, it cooks way better than the electric glass top i have, i believe this is mainly b/c electric "pulses" on and heats the element, where induction is always on, like a flame.

so imo, good heritage(stuff that will last forever, meaning no coating shit) cookware and a good source of fire, will make for a good cooking experience.