• AnUnusualRelic@lemmy.world
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    23 minutes ago

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

          • MonkderVierte
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            15 minutes ago

            Are we talking the same ceramic here? It sticks less than with teflon.

            • AnUnusualRelic@lemmy.world
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              6 minutes ago

              Well, yes and no. Ceramic is roughly on par with Teflon nowadays.

              But for example when your searing meat, inox is usually considered superior (it would be ok for eggs though).

              When you’re roasting potatoes, ceramic is definitely at the bottom of the list.

              Each dish has its appropriate tool.

  • AnUnusualRelic@lemmy.world
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    17 minutes 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).

  • Kusimulkku@lemm.ee
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    1 hour 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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      50 minutes 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.

  • coherent_domain@infosec.pub
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    2 hours ago

    Seasoning is a polymer which gives it very strong resistance, which is not going 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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    5 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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    5 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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      1 hour 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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      5 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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    6 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!