• Moderators, please send me a PM if you are unable to access mod permissions. Thanks, Habsy.

OT: Coronavirus Resources - and other things to not worry about

while you're considering doomsday essentials, it's not to late to grab some puts
 
LeafGm said:
Yeah, it’s not worth the added anxiety of worrying about all the people who’ve handled the food & packaging before it shows up on your doorstep.

Or the added cost, really. The $25-30 you spend on one meal is enough money to feed you for days. And saving money where you can is a pretty good idea right now.

Sucks for the restaurant industry & drivers, since that’s their only source of income at the moment, but what can you do?
Click to expand...

I’ve never really ordered in, so that’s not changing for me. But I’ve still done some take out. I’m not so concerned since the places I go to take precautions - small leftover staff, gloves worn by all, curbside pickup. As long as I cut the delivery guy out, I’m confident it’s fine.
 
Preston said:
The amount of pain would be worse than my friend putting his cast iron skillet in the dishwasher after I convinced him to get one.

Fucking heartbreaking. Anyway, you're right.
Click to expand...

cast iron is way easier to re season than chippy AF japanese knives are to fix.
 
MindzEye said:
cast iron is way easier to re season than chippy AF japanese knives are to fix.
Click to expand...
Oh fuck yeah for sure. Cast iron is easily repaired in almost all instances. Far more than a beautiful delicate knife. But there's a very clear way to care for them.
 
Love cast iron, literally fucking bomb proof. 2 skillets (12 and 8 inch), grill pan, double sided plancha/griddle, and cast iron/enamel dutch oven.

The only thing it can't survive is idiots.
 
MindzEye said:
Love cast iron, literally fucking bomb proof.

The only thing it can't survive is idiots.
Click to expand...
They can survive anything yet all I hear is people complaining about the maintenance involved. Simply use your hands to wash it and re-season once in awhile... Or better yet? Don't. Season it once and just fucking cook on it. Best shit ever.
 
Re: Cast iron John Hodgman did a short video on seasoning



He even did a tutorial on starting over --- removing the factory seasoning, stripping the pan to basic iron and re-applying your own seasoning.
 
Preston said:
They can survive anything yet all I hear is people complaining about the maintenance involved. Simply use your hands to wash it and re-season once in awhile... Or better yet? Don't. Season it once and just fucking cook on it. Best shit ever.
Click to expand...

I get that it's not easy like non stick or stainless steel that you can basically abuse to your hearts content. Yeah, you have to let it cool properly, wash it, dry it immediately and then maybe add another layer of seasoning. It's a bit of a pain, it's just worth it.
 
CH1 said:
Re: Cast iron John Hodgman did a short video on seasoning



He even did a tutorial on starting over --- removing the factory seasoning, stripping the pan to basic iron and re-applying your own seasoning.
Click to expand...

This is the stuff that turns people off from cast iron unfortunately. No one likes to put in a basic, small amount of effort.
 
worth it tho, steaks and burgers are amazing, hell I even use it for grill cheese sammys. Plus oven proof is a big advantage
 
MindzEye said:
I get that it's not easy like non stick or stainless steel that you can basically abuse to your hearts content. Yeah, you have to let it cool properly, wash it, dry it immediately and then maybe add another layer of seasoning. It's a bit of a pain, it's just worth it.
Click to expand...
Oh unlike stainless steel you can clean it right away. In fact, it's far easier if you do it while hot. I might be the only person that finds it easier than the other options. The other layer of seasoning is entirely optional in my experience. I probably do it a couple times a week and even that takes barely any effort.
 
Preston said:
This is the stuff that turns people off from cast iron unfortunately. No one likes to put in a basic, small amount of effort.
Click to expand...

Stainless is fine for those people though who want decent results with less effort. I've got a bunch of stainless henkels gear that does just fucking fine when I can't be bothered to deal with the extra work.
 
MindzEye said:
Stainless is fine for those people though who want decent results with less effort. I've got a bunch of stainless henkels gear that does just fucking fine when I can't be bothered to deal with the extra work.
Click to expand...

I only use cast iron if I want a super hot pan. No way am I using it to make sauces and stews. The acidity of tomatoes would wreck your cast iron seasoning in any event.
 
CH1 said:
I only use cast iron if I want a super hot pan. No way am I using it to make sauces and stews. The acidity of tomatoes would wreck your cast iron seasoning in any event.
Click to expand...

Plus they weigh a ton , my Paderno stuff is good enough
 
  • Like
Reactions: CH1
My skillets are unfortunately perfectly seasoned but one of the best things to make on a non perfectly seasoned cast iron is smash burgers. Get it piping hot and get as much surface area browned as possible and a little stuck action (extra flavor when you scrape it out) makes for a real fucking flavorful burger. Maillard reaction for the win.
 
You must log in or register to reply here.
Back
Top