When (not) to use your cast iron pan

Comments · 389

• MI

  @MinuteFood · 1 year ago (edited) · pinned

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• AY

  @Ayush_Bob · 1 year ago

  College students : ONE PLASTIC BOWL<br><br>Take it or leave it

  424

• HE

  @Heightren · 1 year ago

  I propose changing &quot;Unreactability&quot; to Nobility

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• SC

  @ScienceBang · 1 year ago

  Stainless has several skipped benefits: It&apos;s inert qualities lead it to be VERY non-selective about methods of cleaning, and its insensitivity to shock, both physical and heatshock! Not to mention, stainless is an outermost component on many stainless pans, they run the gamut of internal conductive materials such as stainless-coated copper bases. A further benefit of stainless steel, is that you can see what colors are developing on your pan very clearly, unlike dark-bottomed seasoned pans. Enamel has low abrasion resistance and chipability, cast iron is sensitive to heatshock and chipping when falling, and carbon steel is prone to thin, dentable builds. I find well built, heavy weight stainless is truly a multigenerational material. You can use steel wool and oxalic acid cleaners on it without a hitch! And if you get a pure stainless pan (handle included) its going to be exceptional in the oven as well as the stove.

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• XE

  @Xelopheris · 1 year ago

  I feel like the break up with nonstick should&apos;ve been &quot;It&apos;s not me, it&apos;s you.&quot;

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• BE

  @BeefVellington · 1 year ago

  The tracking on the animation at <a href="https://www.youtube.com/watch?v=7c4O2gg-PNA&amp;t=255">4:15</a> is kind of insane. It&apos;s following the bubbling perfectly while also moving. Awesome little detail lol

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• PE

  @Petch85 · 1 year ago

  I do want to endorse stainless steel. I use it on an induction heater and it gets hot in 15 seconds. I do not have any problems with cooking eggs. I just add a little oil and make sure the pan is hot. Also it is not super heavy witch I think is nice. I don&apos;t know many people using stainless but I do recement people trying it.

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• PU

  @pulmonary_yoghurt · 1 year ago

  By the time my cast iron pan has heated up I&apos;m already done cooking with my stainless pan.

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• IR

  @ironmorda · 1 year ago

  Its been years since I bought the cast iron pan because of your video. Now I will finally learn how to use it…

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• SK

  @SkepticalCaveman · 1 year ago

  You only really need 3 pans. One large carbon steel wook for stir-frying, deep-frying and steaming; one stainless steel sautepan with a lid for sauses, stews, and foods with acid; and finally a small cast iron pan for eggs, french toast, pancakes etc...<br><br>I don&apos;t use enamel pans since I use metal utensils.

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• JR

  @jrsydvl7218 · 1 year ago

  My cast iron is my go-to for everything. Eggs, steaks, chops, ground beef, spanish rice, stews or anything else gets done in a skillet or dutch oven. The more you use it, the better the season gets.

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• RO

  @robburgess4556 · 1 year ago

  All the puns are pantastic!

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