... the pans are likely not “nontoxic” some independent testing and research suggests. Nor are they even “ceramic” – at least not in the way the public broadly thinks of ceramics. Now, regulators are investigating some of the pan sellers’ claims.

you are viewing a single comment's thread
view the rest of the comments
[–] 30 points 1 year ago (15 children)

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.

  • source
  • parent
  • hideshow 15 child comments
  • [–] 9 points 1 year ago (12 children)

    Yeah I would get one if they didn't cost a million dollars and I didn't already have too many pans.

  • source
  • parent
  • hideshow 12 child comments
  • [–] 7 points 1 year ago (7 children)

    They cost practically nothing when you consider that you can't ever wear one out.

  • source
  • parent
  • hideshow 7 child comments
  • [–] 12 points 1 year ago* (6 children)

    Cast iron and stainless steel also basically never wear out. My cast iron pan is over 100 years old.

  • source
  • parent
  • hideshow 6 child comments
  • [–] -3 points 1 year ago (5 children)

    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.

  • source
  • parent
  • hideshow 5 child comments
  • [–] 3 points 1 year ago* (4 children)

    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.

  • source
  • parent
  • hideshow 4 child comments
  • [–] 0 points 1 year ago (3 children)

    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.

  • source
  • parent
  • hideshow 3 child comments
  • [–] 3 points 1 year ago (2 children)

    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.

  • source
  • parent
  • hideshow 2 child comments
  • [–] 1 point 1 year ago (1 child)

    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.

  • source
  • parent
  • hideshow 1 child comment
  • [–] 1 point 1 year ago* (3 children)

    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.

  • source
  • parent
  • hideshow 3 child comments
  • [–] 2 points 1 year ago (2 children)

    I do have a gas stove but shouldn't they work on induction as well?

  • source
  • parent
  • hideshow 2 child comments
  • [–] 1 point 1 year ago (1 child)

    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.

  • source
  • parent
  • hideshow 1 child comment
  • [–] 6 points 1 year ago

    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

  • source
  • parent