[–] Stayedclassy ago
I question how non-stick though. Anyone have personal experience using ceramic?
[–] BlueDrache 0 points 1 point 1 point (+1|-0) ago
If you're cooking at 500+ degrees ... you've got a fucking problem.
[–] Commie_Meta 1 point -1 points 0 points (+0|-1) ago
The pot can reach that temperature in a few seconds if it is heated while dry. You set the pot on an active burner, are about to pour the liquid in, and the phone rings ...
[–] Sound_Flames ago
How do I cook so that I don't have stuff getting stuck to the pans if I can't use nonstick pans and the spray stuff?
[–] Tablemonster ago
You wonderful, beautiful, stones of tradition and purity.
Use cast iron, treat it with love.
[–] talmoridor-x 2 points -1 points 1 point (+1|-2) ago
Cooking is poisonous. Eat raw foods only.
[–] KinkRaven 0 points 7 points 7 points (+7|-0) ago
Cast iron, there is literal nothing better and it's good for you ladies to get the extra iron from it.
Season it correctly and it is super non stick, I fry eggs perfectly in mine.
Teflon is shit, aluminum bottom pans are good too
[–] jollux [S] 0 points 2 points 2 points (+2|-0) ago (edited ago)
Correct, cast iron is the answer! Imagine getting benefits from your cookware instead of poison.
The trad thing to do is season your cast iron pan perfectly and pass it on to your children. They can last thousands of years.
[–] KinkRaven ago
I forgot to mention that. Taken care of properly it will last generations.
Teflon pans die after a few uses, total garbage and I've never liked using them.
[–] Jobbyweecha 0 points 1 point 1 point (+1|-0) ago
Aluminum is a neurotoxin
[–] KinkRaven 0 points 2 points 2 points (+2|-0) ago
Aluminum bottom only, the pan itself is steel. It stops it from warping
But you are correct on that and I honestly haven't done a dive on these pans safety so fair point.
[–] Commie_Meta ago
Aluminum is probably not a neurotoxin. It is one of the most common elements in soils, and it is present in bentonite clay that some people consume in large amounts. It would be blatantly obvious by now if it were a significant neurotoxin.
[–] 15686175? ago
I have a castiron frying pan coated in ceramic; first off - what do you think of ceramic coating?
Secondly, my castiron takes a long time to heat up so I only break it out on special occasions, do you have any tricks about heating up the pan faster or are you just more patient?
[–] KinkRaven 0 points 1 point 1 point (+1|-0) ago
Ceramic is great but yeah the heat up time for it is longer.
My fry pan is just cast iron and heats up pretty fast, doesn't really take any longer than a Teflon one. Sorry I don't have a better answer for you.
[–] Commie_Meta ago
Turn on the burner and put the cast iron on first thing, before touching anything else.
Can't remember to? Put a sticky note on every ingredient that should go in the cast iron. "Cast iron! Now!" Before long it will be a habit. You'll think bacon and find yourself plunking down the cast iron skillet.
[–] BlueDrache ago
Anything good is worth waiting for.
[–] sakuramboo ago
I was just about to say that.
Ever since I bought my cast iron grill pan, I use that fucking thing all the time. Seasoning it can be a pain some times when I want to eat something now, but still worth every penny.
[–] KinkRaven 0 points 2 points 2 points (+2|-0) ago
You should only have to season it occasionly.
Also forgot to mention a proper season pan can be cleared with dish soap, it won't remove the season as the oil is baked in.