Are you hiding from The Man? BTW, that picture needed more butter. Everything is better with more butter.
What do you cook on?
- Thread starter raggie33
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Sarcastic? Silly me, I thought you were joking.I know, I was being sarcastic.
werdz
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Spellcheck has both saved me and gotten me into some trouble. Seri's algorithm thing keeps wanting to swap with werds that would get me bant.
JimIslander
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Cuisinart hot plate at the office. Made a ton of venison stew, squirrel and dumplings, and tons of sautéed fish, chicken, and beef.
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@JimIslander, DUDE! Do you live where you work? Or just work 24-hour shifts. Those are the most wonderful made-at-work meals I've ever seen! 
I'd love to invent a horribly broken system that generates billions of dollars anyway!
Cast iron v stainless steel only depends on what you are used to cooking on - If it is working ...no wrong answers "you go boi' lol. Cast iron is obviously 'thicker' and holds heat better. Great for steaks especially.
However, I too like cooking on stainless steel. Hey man, you do you. Thank you for sharing how it works and doesn't. We all learn from each other. Thank you for helping me ...
But I like my eggs via cast iron. For me it is easier.
However, I too like cooking on stainless steel. Hey man, you do you. Thank you for sharing how it works and doesn't. We all learn from each other. Thank you for helping me ...
But I like my eggs via cast iron. For me it is easier.
The issue with stainless steel and eggs occurs when people don't heat the pan hot enough before placing the eggs in the pan.
^Not just steel, but trying to raise the temp of the eggs in the pan isn't good IMO.
Heat the pan/oil/butter and introduce the eggs then.
Let them ride on/over the heat vs in the heat.
Heat the pan/oil/butter and introduce the eggs then.
Let them ride on/over the heat vs in the heat.
One time on vacation, my mother-in-law decided to try something new for cooking omelets for ten people. All the ingredients were prepared, and then we all told her which ones we wanted in our omelets. She placed the whipped eggs and chosen ingredients in a heavy-duty plastic ziplock bag, then placed the bags in a pot of boiling water. The omelets were delicious, and the clean-up was easy peasy.
BLASPHAME!
'cept it works ...dammit
'cept it works ...dammit
Making omelets for ten people at the same time ..... damn right it works. They tasted great!
So much easier to clean up after cooking than cast-iron.
Cast iron is a breeze to clean after. I honestly cant think of anything easier.
Stainless is nice because it heats quicker and is generally lighter than Cast Iron.
Stainless is nice because it heats quicker and is generally lighter than Cast Iron.
Some of this is just preference. Some is what one might actually cook on the regular...and simply get used to using it.
I grew up with both and know how to use either.
As iacchus mentioned stainless is lighter and heats quicker (if we're counting seconds/minutes)
Cast iron can't be left in the sink or in water, stainless can.
I use regularly :
8-10-12 stainless pans
10-12-15 cast iron pans*
*not so much the 15inch unless everyone (family) is over. Getting a bit rarer now that they all have kids to tend to in other states.
I grew up with both and know how to use either.
As iacchus mentioned stainless is lighter and heats quicker (if we're counting seconds/minutes)
Cast iron can't be left in the sink or in water, stainless can.
I use regularly :
8-10-12 stainless pans
10-12-15 cast iron pans*
*not so much the 15inch unless everyone (family) is over. Getting a bit rarer now that they all have kids to tend to in other states.
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