this post was submitted on 02 Oct 2024
1070 points (99.4% liked)
Greentext
4605 readers
1446 users here now
This is a place to share greentexts and witness the confounding life of Anon. If you're new to the Greentext community, think of it as a sort of zoo with Anon as the main attraction.
Be warned:
- Anon is often crazy.
- Anon is often depressed.
- Anon frequently shares thoughts that are immature, offensive, or incomprehensible.
If you find yourself getting angry (or god forbid, agreeing) with something Anon has said, you might be doing it wrong.
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I've stopped using cast iron after some experimentation. It has some uses, but none of which can't be done equally well in a stainless steel or carbon steel pan.
I find these respond to temperature changes better and so are easier to control. My big iron pan also doesn't heat evenly enough, so extra care is needed to cook things consistently if it spans a wide area of the pan.
I think the best place for iron cookware is for oven pots, not for hobs and frying.
I've only found 1 carbon steel pan i actually like (and I love it) due to the crappy thin flat handles most of them have that hurt to hold. Bit pricy tho:
https://smithey.com/collections/contextual-carbon-steel-skillets/products/carbon-steel-farmhouse-skillet
Damn.
That is beautiful. I am now in the phase of convincing myself not to buy it even though it's obviously only going to end one way...
The handle is so nice. I didn't know the Deep varient of it existed until after i got mine, and i think i might've liked that better. I got mine on a sale at an in-person cookware store which knocked a good $100 or so off.
They have/had a hammered (flat-bottom) Wok, but the handle was awful and flat, and way too tall above the pan.