▲ 1014 ▼ IF IT'S THE LAST THING I DO! (slrpnk.net) submitted 2 years ago by Track_Shovel@slrpnk.net to c/memes@lemmy.world 99 comments fedilink hide all child comments
[–] dream_weasel@sh.itjust.works 22 points 2 years ago (2 children) I think you've misspelled cast iron. Or maybe carbon steel? I do want some stainless skillets, but specifically to stick fond in from meat searing, not to replace nonstick. It's for actually the opposite purpose. permalink fedilink source parent hideshow 4 child comments replies: [–] ryannathans@aussie.zone 3 points 2 years ago (2 children) Any of the above, just a hell of a lot easier to clean stainless. A little water and it's like new permalink fedilink source parent hideshow 4 child comments replies: [–] Imgonnatrythis@sh.itjust.works 8 points 2 years ago (1 child) What now? Of all the things stainless excels at, cleaning certainly isn't one of them. Much easier to clean a nonstick or iron pan. The nice thing about stainless is you can use aggressive scouring pads or barkeepers friend etc to go to town on them at least, but stainless excels at adhesion and heat distribution and makes for a tougher cleanup. permalink fedilink source parent hideshow 2 child comments replies: [–] ryannathans@aussie.zone 0 points 2 years ago* (last edited 2 years ago) (1 child) I have been cooking on stainless for over a decade, if it's sticking or tough to clean you've done something wrong Check the pan surface, it needs to be clean and smooth when starting, heat marks are good When starting, don't add food till it's hot Never use scouring pads, it'll create grooves in the surface that make food stick Barkeepers friend is fine but a freshly polished pan will stick at first Anything stuck to a stainless steel pan will come off with water, if it doesn't you probably cooked too hot permalink fedilink source parent hideshow 2 child comments replies: [–] cashew@lemmy.world 2 points 2 years ago You are absolutely correct. I have no idea where all of this animosity towards stainless steel cookware is coming from. It's an absolute workhorse and doesn't need princess treatment like cast iron or carbon steel. permalink fedilink source parent [–] dream_weasel@sh.itjust.works 1 point 2 years ago I wouldn't know. (But I'd like to know :( ) permalink fedilink source parent [–] psud@aussie.zone 1 point 2 years ago Cast iron is fine. Carbon steel and stainless steel are much of a muchness. Stainless is easier to maintain permalink fedilink source parent
[–] ryannathans@aussie.zone 3 points 2 years ago (2 children) Any of the above, just a hell of a lot easier to clean stainless. A little water and it's like new permalink fedilink source parent hideshow 4 child comments replies: [–] Imgonnatrythis@sh.itjust.works 8 points 2 years ago (1 child) What now? Of all the things stainless excels at, cleaning certainly isn't one of them. Much easier to clean a nonstick or iron pan. The nice thing about stainless is you can use aggressive scouring pads or barkeepers friend etc to go to town on them at least, but stainless excels at adhesion and heat distribution and makes for a tougher cleanup. permalink fedilink source parent hideshow 2 child comments replies: [–] ryannathans@aussie.zone 0 points 2 years ago* (last edited 2 years ago) (1 child) I have been cooking on stainless for over a decade, if it's sticking or tough to clean you've done something wrong Check the pan surface, it needs to be clean and smooth when starting, heat marks are good When starting, don't add food till it's hot Never use scouring pads, it'll create grooves in the surface that make food stick Barkeepers friend is fine but a freshly polished pan will stick at first Anything stuck to a stainless steel pan will come off with water, if it doesn't you probably cooked too hot permalink fedilink source parent hideshow 2 child comments replies: [–] cashew@lemmy.world 2 points 2 years ago You are absolutely correct. I have no idea where all of this animosity towards stainless steel cookware is coming from. It's an absolute workhorse and doesn't need princess treatment like cast iron or carbon steel. permalink fedilink source parent [–] dream_weasel@sh.itjust.works 1 point 2 years ago I wouldn't know. (But I'd like to know :( ) permalink fedilink source parent
[–] Imgonnatrythis@sh.itjust.works 8 points 2 years ago (1 child) What now? Of all the things stainless excels at, cleaning certainly isn't one of them. Much easier to clean a nonstick or iron pan. The nice thing about stainless is you can use aggressive scouring pads or barkeepers friend etc to go to town on them at least, but stainless excels at adhesion and heat distribution and makes for a tougher cleanup. permalink fedilink source parent hideshow 2 child comments replies: [–] ryannathans@aussie.zone 0 points 2 years ago* (last edited 2 years ago) (1 child) I have been cooking on stainless for over a decade, if it's sticking or tough to clean you've done something wrong Check the pan surface, it needs to be clean and smooth when starting, heat marks are good When starting, don't add food till it's hot Never use scouring pads, it'll create grooves in the surface that make food stick Barkeepers friend is fine but a freshly polished pan will stick at first Anything stuck to a stainless steel pan will come off with water, if it doesn't you probably cooked too hot permalink fedilink source parent hideshow 2 child comments replies: [–] cashew@lemmy.world 2 points 2 years ago You are absolutely correct. I have no idea where all of this animosity towards stainless steel cookware is coming from. It's an absolute workhorse and doesn't need princess treatment like cast iron or carbon steel. permalink fedilink source parent
[–] ryannathans@aussie.zone 0 points 2 years ago* (last edited 2 years ago) (1 child) I have been cooking on stainless for over a decade, if it's sticking or tough to clean you've done something wrong Check the pan surface, it needs to be clean and smooth when starting, heat marks are good When starting, don't add food till it's hot Never use scouring pads, it'll create grooves in the surface that make food stick Barkeepers friend is fine but a freshly polished pan will stick at first Anything stuck to a stainless steel pan will come off with water, if it doesn't you probably cooked too hot permalink fedilink source parent hideshow 2 child comments replies: [–] cashew@lemmy.world 2 points 2 years ago You are absolutely correct. I have no idea where all of this animosity towards stainless steel cookware is coming from. It's an absolute workhorse and doesn't need princess treatment like cast iron or carbon steel. permalink fedilink source parent
[–] cashew@lemmy.world 2 points 2 years ago You are absolutely correct. I have no idea where all of this animosity towards stainless steel cookware is coming from. It's an absolute workhorse and doesn't need princess treatment like cast iron or carbon steel. permalink fedilink source parent
[–] dream_weasel@sh.itjust.works 1 point 2 years ago I wouldn't know. (But I'd like to know :( ) permalink fedilink source parent
[–] psud@aussie.zone 1 point 2 years ago Cast iron is fine. Carbon steel and stainless steel are much of a muchness. Stainless is easier to maintain permalink fedilink source parent
