• bluewing@lemm.ee
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    2 hours ago

    The reverence and fear of cast iron cooking pots and pans is stupid on both sides. People have been using cast iron under every condition from the big fire place in a castle’s kitchen to a fire pit in a peasant’s hovel to open fires outdoors to Michelin Star restaurants in Paris and London. And they cooked EVERYTHING in it because it’s what they had and all they had. There is no mystery to seasoning and care of cast iron. Just like there is little to fear from cooking with it.

    Those that do worship in the church of cast iron-- just cook in it. There is nothing sacrosanct about it. If your Great Grandmother didn’t worry about it, why should you? Any damage you can do it can be repaired quickly and easily. So get over yourselves.

    And those that fear cast iron cookery, get over it…They are often the same ones that are fearful of micro plastics getting ingested and yet have no care or concern while cooking with plastic cutting boards and utensils in plastic coated cookware.

    • FuzzyDog@lemmy.world
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      10 minutes ago

      I have no fear of cooking with it, I just want my cookware to be minimally fussy and not require special treatment. If the $10 Walmart skillet can be thrown in the dishwasher and the $100 cast iron one requires me to baby it or it’ll rust, I’ll go with the cheap skillet every day.

  • AnUnusualRelic@lemmy.world
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    3 hours ago

    In this thread are people trying to use one tool for everything.

    You don’t use a screwdriver for everything.

    Likewise, in the kitchen, you don’t use the same utensil for everything.

    And I’m sorry, for the people that have one fork, one knife one knife, one pan. No. Unless you live on shit food, you can’t cook with just that.

    If you actually want tasty food, you’ll need some hardware. There’s just no way around it.

    Disclaimer, I’m French, and an actual cook (non practising).

    • AngryCommieKender@lemmy.world
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      1 hour ago

      You can use a wok for just about everything. Not great for baking, but anything else can be done in a wok, but even us chinese cooks (I am white, but learned to cook Chinese food) will look at you weird if you actually try to cook everything in a wok.

    • AnUnusualRelic@lemmy.world
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      21 minutes ago

      I find it amusing that as someone that actually spent years learning how to cook, and that I took the took the time to understand the chemistry and logic of cooking, I’m downvoted because:

      • I’m french (because a fair number of users are idiots, and yet I’m still here to face them)
      • or they believe they can cook with a microwave (a US affectation)
      • or maybe it’s just a jest across the atlantic, since we made them a country, they hate us for some reason as a joke, haha.
    • InputZero@lemmy.world
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      1 hour ago

      I feel bad for people who truly can not afford good kitchen stuff, granted most people in my area can. Otherwise yeah, assuming the person were discussing can afford it. There’s no going around spending a little money on good kitchenware if decent results are expected. It’s not like people have to drop thousands, but a few hundred is kinda normal.

      Also tip for anyone who’s building up their first kitchen, those gimmicky things that are always on sale are almost always crap. Buying that stuff is worse than gambling, cause at least gambling doesn’t leave you with a kitchen full of worthless clutter.

      • AnUnusualRelic@lemmy.world
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        29 minutes ago

        I feel bad for people who truly can not afford good kitchen stuff

        Now there’s a lot of people who can’t.

        Because kitchenware is actually hideously expensive. And even here, in France where we have access to the fundamental cooking industry tools - ok maybe slightly less-)

        (Ok, I said I was in France, it’s cool, feel free to downvote me now)

  • AnUnusualRelic@lemmy.world
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    3 hours ago

    Meanwhile, I’m like “huh, maybe you should learn how to cook, but you do your stuff, that’s your own business”.

  • Kusimulkku@lemm.ee
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    4 hours ago

    The whole cast iron thing is such a cult. Always makes me laugh when someone tries to preach it to me, how it’s great, then there’s all this stuff you need to do that you normally wouldn’t, oh right you can’t do this and you need to do this and yes it’s heavy as all hell but that’s actually a good thing

    lol

    • Buglefingers@lemmy.world
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      3 hours ago

      I’m not a fan boy, I actually resisted getting one for nearly a year before one was gifted to me. There are a couple perks and draw backs I’ve learned. Pros: heating is pretty even, cleaning is actually way easier (IMO), and I can use metal on it. Cons: needs to be seasoned, takes longer to heat, some people get the ick from seeing rust.

      TBH it’s pretty much the only pan I use now (cause I find cleaning easier and I’m lazy AF), but people should use whatever suits them.

      • 🔍🦘🛎@lemmy.world
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        2 hours ago

        If you’re drying it properly you really shouldn’t be getting any rust. I sometimes get a bit on the handle loop but that’s it.

        • Buglefingers@lemmy.world
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          1 hour ago

          I personally don’t get rust but some people do and they can dislike that. Usually I’ll put the stove on low and help it evaporate to avoid rust. Its also really only a concern if (lye free) soap is used because otherwise the seasoning prevents it pretty well

  • coherent_domain@infosec.pub
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    2 hours ago

    Seasoning is a polymer, which is known for its strong resistance. It is unlikely to breakdown just with one dishwasher wash.

    The seasoned surface is hydrophobic and highly attractive to oils and fats used for cooking (oleophilic).

    The protective layer itself is not very susceptible to soaps, and many users do briefly use detergents and soaps.[28]

    Unless you are dish washing it everyday and refuse to dry/reseason it, you will be fine.

    However, cast iron is very prone to rust, and the protective layer may have pinholes, so soaking for long periods is contraindicated as the layer may start to flake off.

    https://en.m.wikipedia.org/wiki/Seasoning_(cookware)

  • Victor@lemmy.world
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    7 hours ago

    You… hate cast iron? Of all things people could hate, cast iron is the choice here. Mmaight.

  • Rooty@lemmy.world
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    8 hours ago

    It’s your expensive quality cookware, if you want to ruin it I can’t do anything about it.

    Whispers gently to well seasoned dutch oven

    Shh, it’s okay, the bad man can’t hurt you.

    • BonesOfTheMoon@lemmy.worldOP
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      3 hours ago

      In all seriousness I actually have this pumpkin Le Creuset cast iron Dutch oven and it’s in fine shape. The pans that I hate are the gross frying pans my SO brought to this relationship which are disgusting. This Dutch oven can go in the dishwasher no problem actually.

    • Canonical_Warlock@lemmy.dbzer0.com
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      8 hours ago

      It’s pretty hard to ruin good cast iron. A good cast iron pan could spend a year at the bottom of a lake and all it would need is a good scrub and reseason to be good to go again.

      About the only thing I’ve seen that makes them completely irrecoverable is when people use them to melt lead. Also you can crack the cheap ones in half with thermal shock.

  • Chaos0f7ife@lemmy.world
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    8 hours ago

    /s I am indeed unreasonably mad.

    Not that you put the cast iron in the dishwasher (enjoy your rust), but the fact that you can actually fit the pan in your dishwasher. I recently spent $350 on a portable dishwasher and your iron skillet is bigger than that. I bought that thing to NOT have to scrub dishes. Thanks for reminding me that I STILL have to scrub pots and pans!