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They were also shitty pans. Just stick with cast iron or stainless steel.
I got a couple of carbon steel pans. The upkeep is similar to cast iron but much lighter / easier to handle. I reach for it 90% of the time.
Yeah I would get one if they didn't cost a million dollars and I didn't already have too many pans.
They cost practically nothing when you consider that you can't ever wear one out.
Cast iron and stainless steel also basically never wear out. My cast iron pan is over 100 years old.
Ss pans can't stay seasoned, though. You have to redo it every time you cook. Carbon steel allows for some non stick build up.
Yeah you don't season stainless steel. You have to heat it up enough to make use of the Leidenfrost effect if you want true non-stickability. It just depends on how you use it.
Cast iron is better in the way it gets it's non-stickability from its seasoning. Which is why I use it more often than my stainless steel if that's important in what I'm cooking.
Totally would love a carbon steel btw. I know they're like a blessed child between a cast iron and a stainless steel. Plz send me one for free por favor.
You can’t cook with the Leidenfrost effect though… no heat will conduct into the food!
The point of oils or melted fat when cooking is partially to increase the conduction of heat into the food.
Im assuming the leidenfrost effect is when you drop water onto the hot pan, and the little watter bubbles just roll around on the surface of the pan, no? That's how I tell the pan is hot enough to be non stick anyway.
I've uh, the food still cooks my friend.
Ahhh checking to see if it’s hot enough for the leidenfrost effect is very different that what I was imagining cooking with it would be.
The reason the droplet dances around and doesn’t immediately evaporate is because the layer of steam separates (insulates) the droplet from the pan. The effect can also be used to protect a wetted hand from molten lead.
A hot pan will still cook things, but a hot pan with thin layer of oil will cook most things even faster. That’s why grilled cheeses cook much better with fat than dry.
Science Bitch Yes
Once its ripping hot, a spash of oil goes on and then say, your chicken. What kind of psychopath cooks things dry?
They sell for super cheap at Asian grocery stores. I got one for like $35 CAD.
Edit: Oh actually although cheap, the ones you find at asian stores will mostly be woks which dont work well unless you have a gas stove so keep that in mind.
I do have a gas stove but shouldn't they work on induction as well?
The issue is that they are curved so only a small part of it would make contact with the stove. There are special induction + wok combos where the induction surface is also curved but most people will not have that.
Ah makes sense.
Bonus for carbon pans over stainless steel is that carbon pans hold their seasoning better than ss. You can't really keep ss pans seasoned. They have to be re-coated every time before using. Outside of "looking pretty" there's no reason to own ss pans over carbon. Cast iron stays seasoned best, of course, but they're heavy as shit.
Your not supposed to season stainless steel pans, it doesn't work like that, just preheat it for a bit and do the water drop test to confirm before cooking, you will still have a little bit of sticking, but that's how you get the tasty brown stuff. I was gonna buy a carbon steel pan for backup but I didn't feel like dealing with the worry about seasoning and potential rust if not seasoned after use
I prefer cast aluminum cookware. Handles high-heat, can't rust, cleans super easily, and almost definitely accelerates my inevitable Alzheimer's.
-- https://www.alzheimersresearchuk.org/news/aluminium-and-alzheimers/
-- https://www.alz.org/alzheimers-dementia/what-is-alzheimers/causes-and-risk-factors
I probably already read that and forgot because of the aluminum
One of the reasons I moved away from cast aluminum is they can’t handle the heat. Over time they tended to warp pretty badly. I always cook at a fairly low setting so I don’t know if my ex was forgetting to turn off burners or something, but the pans warped.
But the major reason is I only see them with non-stick interior, which starts flaking off after ten years
I’m expecting my stainless and cast iron to be the last cookware I need to buy
#BuyItForLife
I have a cast aluminum lefse griddle that I use for almost everything. I've had that for a couple of years and use it nearly every day, sometimes twice a day. When it comes to cleanup, I throw cold filtered water on it while it's still hot, scrape anything left with my metal spatula, and then wait for it to heat up again before shocking it again with cold water and wiping it down with a bar towel. Once a year, I use actual soap or cleaning solution to get any grime off the bottom or the edges.
I also have a cast aluminum caldero that I mostly use to make corn bread, but I might use as a dutch oven or whatever. Cleaning is similar: hot, splash, scrape, hot, splash, wipe.
Just raw cast aluminum getting the shit abused out of it, and it keeps working like a charm.
That’s really cool. I haven’t seen anything like that Caldero since a college roommate many years ago.
It's great for making fideo! I don't use it to make fideo, but it's great if you do!