Frying pans are technology. What's the best and healthiest frying pan?

Frying pans are technology. What's the best and healthiest frying pan?

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Cast iron
Anything else fuck off

fpbp

throwing everything in a blender and blending until the friction creates enough heat to cook the food

This you even get some extra iron in the food

You do realize that there is a /ck/ board right?

Also I use a wok for everything these days. Shits fucking useful.

You cook dog in that wok?

This or carbon steel.

Cheapest Teflon you can find

Always use metal utensils when cooking food

I could if I wanted to. Like I said shit's fucking useful.

>you can't eat the same animal that I fuck

this

Teflon is a brand. The Apple of the plastic non stick pans. Cheap wouldn't be the Apple...

>beta soyboy cooking
You aren't men. Men cook in cast iron, rinse then out, and then cook in them again. You haven't had a real meal until you sear a steak and then burn your hand clean off putting it in the broiler
I bet you cook on glass and not gas.

Teflon, I'm a doctor I would know.

Not you
Sorry

It’s so obselete. The care you have to put into isn’t worth it. You can just get an oven safe stainless steel skillet and it’s better in every aspect

the best kind of frying pan is made of carbon isotopes, (you) if you agree

GUYS don't listen to him this makes mustard gas

Cast Iron with a lard seasoning.

>care
You literally spray it down with water and a brush and cover it in oil and your done.
Its easy as fuck
Also ironic considering you probably use Linux. Cast iron is the Linux of cookware.

Ceramic frying pan with detachable grip.

Can't get better than that.

Stainless clad with grapeseed.

Teflon/PTFE is a recipe for soy and death.

Cast IRON a number one, but need a tiny bit of maintenance.

Oven+Dishwasher safe Stainless Steel is literally the easymode perfection option.

cast iron.

even three stars chefs use cast iron, it's a pain in the ass to clean but it's cheap, sane and allows proper cooking.

>this faggot uses a stove
I personally cook my onions over a setup of butane lighters, the infowars guy said it would give me a MAJOR TEST BOOST when taken with his supplements

Copper is top tier

>not defrosting your steak over an uncleaned toilet and cooking it on a electric stovetop ring.

Red pill me on ceramic pans

NOT really, teflon coated pans will do great for most people that don't cook on high heat but modern cast iron requires you to sand them down (40 grit or lower) else seasoning will take fucking forever and even after getting rid of all the pores you need a solid 10 seasoning cycles in the oven before you get even close to a non-stick surface that requires very little oil to cook on. Preheating is also very important even for said polished cast iron.

That said all this hard work will lead to very durable and non-stick cookware even at high temperatures (teflon fucking blows at this). As long as you regularly clean it with salt and oil and heat it for 5 minutes after then your cast iron will outlive you.

How is cast iron hard to Clea
You guys are retards
Am I cleaning them wrong of something

vcahospitals.com/know-your-pet/teflon-polytetrafluoroethylene-poisoning-in-birds

I don't use anything but cast iron. There's near zero maintenance and it lasts longer than a lifetime. It works nicely with my gas grills. I do most cooking outdoors.

shitty shape, why is it so deep?

>outside material
No one cares fuckhead.
We don't put PTFE on the OUTSIDE of a frying pan, you're a brianlet supreme.

not the best at everything but the best at many things.

a cast iron fry pan, a teflon egg pan, and a carbon steel wok are all you need for fry pans.

No. Leave the seasoning. Noobs think seasoning is bad. They are retards.

I never sanded down my cast iron pan, you're just a brainlet who can't into cooking.

Easy as fuck to clean.
Non stick by default, barely need any oil.

I have 2 and I use them for everything.

Seasoning ruins the pan unlike Cast Iron or Steel
Can't be cleaned in a dishwasher at all

Fucking terrible.

Why do you think grisworld cast iron goes for $1000 and up USED? Modern cast iron is no longer polished which leaves pores as deep as 2mm which will cause food to constantly stick or requires 100+ cycles of seasoning in an oven.

>I'm a neet who enjoys spending ~20 minutes slowly cleaning my pans
Die.

>not caring about the material the pan is made out of

wewww is this the state of Sup Forums in 2018

US craziness doesn't equal the rest of the world.I have a cheap as fuck Coles cast iron pan and it didn't require sanding.
The pores after 6 years of cooking are less than 0.5mm

I have this, and it is honestly the best, it heats up evenly and food browns really nice on it

i have this but shit gets stuck to it and the white coating has scratches in it and the metal under it is visible. still using it tho.

What are you talking about?

Just like ceramic mugs, you take a little a baking soda and give it a rub with a sponge and it's as good as new.

I find if you use a flat edged metal spatula it forms a flat seasoning layer much faster than if you use softer plastic or wood tools.

needing your iron polished and flat is overrated anyways. I swear to you people that you can cook eggs on a rough surfaced pan like a lodge with as few as 2-3 uses beforehand, without sticking. it just takes some practice to work out how much heat you need and when to add the oil and eggs.

I dont use linux. And its not easy as fuck. Firs you have to bake oil into it, which you have to do more than once through its life. And god fucking forbid you didnt leave it in long enough or for hot enough because then it gets this sticky coating all over it. And even if you do get it done properly, cleaning it sucks ass too. Accidentally missed a drop of water? Have fun fucking scrubbing the top layer away the next day.

Okay, im probably exaggerating a fuck ton. and i do admit that they have a certain charm to them. Its just the only thing that they do better then modern oven safe stainless steel, is hold heat.

>Why do you think grisworld cast iron goes for $1000 and up
I think thats a bit more to do with them being seen as "antiques" and collectors items

why did they stop polishing modern cast iron anyway

>Men cook
ummm, no sweetie

Or you could just use a ceramic pan and have extra flavor for years.

>The pores after 6 years of cooking are less than 0.5mm
And this is why nobody fucking wants to use cast iron, even after all those years you still have pores and not a slick patina built on top which wouldn't even require oil, just pre-heating.

ooh word filters?

Carbon steel and stainless steel is all you need in your kitchen.

And maybe a comfy enamel Dutch oven.

That's all I do though, I don't add oil ever...
I cook Beef and Pork on the pan, I never clean it.

I don't cook Lamb on it, as it adds too much different flavor, nor do I cook Chicken on it.

I don't often cook Venison, but it hits the pan.

A sanded down surface with 10 layers of seasoning wouldn't even require oil, you could literally drop in an egg and it would slide around as if there was oil.

cheaper for manufacturer, cheaper for customers. Everybody sucks cocks.

Copper if you can afford it, decent multi-layer Stainless if you can't.

Where to get a good wok and ladle for make fried rice?

Those things already have fats that act as oil. I'm talking about dropping in an egg without any oil and not stick.

in six years you'd go through 3 different teflon coated pans.

yall baby your cast iron pans too too much. When I'm done with it I wash it with hot water, even soap if its greasy, dry it and heat it back up. you don't need to add more oil afterwards unless you've totally stripped the seasoning layer.

People who swear by not using soap get me the most. thats fucking gross, you can't degrease a pan without water alone, and the seasoning later, if properly plasticized, will NOT come off with any amount of soap or soft-sponge scrubbing. If you've ever tried to remove an old seasoning layer, you'd laugh at the concept of accidentally removing good seasoning with soapy water. it takes a fucking wire brush and a power drill, or sandpaper, or a hot fire

...

It's memeshit. I use a mix of ancient cast iron (mostly retrieved from an old barn on my property) and later stuff. Not a problem, at all.

If you want to polish cast iron you can use a flap disc on an angle grinder to make short work of it. (I don't polish for food use but I weld and braze iron machine parts and use flap discs to clean the area prior.) 80 grit works nicely and as it wears the flap disc surface gets smoother along with the surface you are polishing.

>buying new pans evety few years due to corrosion
Nah.
Also It's just stainless on the inside, so why not buy a 316 stainless pan instead?

yo if polished pans really were selling for $1000 where unpolished pans were selling for $20, it would be cost effective for them to polish and sell at least SOME of their pans

I thought this wasn't a porn board, but I came anyway.

Because the 2.5mm of copper is what affects the heat transfer.

Also, what fucking garbage tier copper are you buying? I have pieces that are over 70 years old. They need to be retinned occasionally, but that's about it.

The oven or the pot?

Best Material
1. Copper
2. Steel / Cast Iron

Best Coating
1. Ceramic
2. Teflon/PTFE
3. Muhh seasoning/patina

Because these are alloys not pure copper.
pure copper will corrode.

>Copper+PTFE
wow.

Legitimately all you have to do to get the seasoning on the cast iron pan is to either cook fatty bacon in it or fry anything in it a a few times and those pores will fill up and leave you with a slick surface. After that you only need to do like a solid ~15 seconds of maintenance a week to restore any burnt-off seasoning.

Be a responsible adult and take care of your cast iron and it will take care of you and all of your cooking needs.

Clay pot technology is one of the best technologies!

teflon is cool and all but the way it peels off of old pans and flakes off into the food is fucking gross

I've never seen a teflon pan that didn't eventually get thrown away because you can see where flakes of the coating have come off, presumably into your food

Teflon also kills birbs.

So what's your point then...?

Is there a name for this type of pan? Or is it just 'stainless steel pan'?

yeah but birds fucking suck and don't belong in your house in the first place.

Not if you use them properly, ie medium or lower heat and no metal utensils or scratchpads.

Soapy water will erode seasoning away but slowly so it's better to just wipe it down with salt and a little oil. If you seasoned it properly nothing should be stuck on anyway even grease.

Guess the market for them isn't very high for them. Hell even stargazer cast iron has trouble selling their 1 fucking cast iron.

You might as well buy Stainless 316, since it won't corrode and is as good as copper alloys.

Coppy Alloy is for cucks who really like paying too much, I'm guessing you also own 3 to four drawfulls of Unitaskers too...

Not for modern cast iron and that faux seasoning will crisp away easily over time. A true seasoning cycle requires 450°F in an oven for an hour.

This
To add to the discussion, I have a tiny as fuck kitchen and as such I could only realistically use a minimal amount of equipment. As such I have 2 cast iron skillets, an enamel Dutch oven, and a teakettle. I have a few sheet and cake pans too. Can't imagine needing more than that.

>is as good as copper alloys
lol fucking what?

Copper is for how fast and accurately it reacts to heat. With a copper pan or pot when you put it on the heat, it will get hot within moments, when you remove it from the heat, it again cools down within moments.

The WHOLE point is more precise temperature control. The only thing that will beat a copper pan/pot is one made of silver. I actually own a single silver pot, it's an heirloom from my grandmother.

Sorry but 316 stainless doesn't magically become more thermally conductive because you want it to.

It retains heat better but then you might as well get a cast iron at that point.

imho people itt thread should stick with teflon, medium heat, non-metal utensils, and sponges

The thing is that seasoning mainly occurs as a result of omega-3 ALA polymerization, which is usually what you want to avoid when actually cooking food (cancer guaranteed). Modern pigs are probably fed food without any real nutritional content in it, so it has low ALA content anyway.
A much more reasonable option is to find an oil with the lowest burning point you can, unrefined linseed oil is optimal because it also has the most ALA content by far, and will turn into very tough seasoning very quickly.
You would then apply a really small coat using a paper towel and intentionally burn the oil over the highest heat you can get your pan to, even if you have to toss it in the the oven. Repeat about 4-6 times if you want to be thorough. The pan surface will be smooth like glass and nigh-impenetrable by anything you try and scrape it with.

Most Lodge pans or other cast irons today have a bumpy grainy texture to it. Some people really want eggs to slide silky smooth over their pan so they sand it down.

>A much more reasonable option is to find an oil with the lowest burning point you can, unrefined linseed oil is optimal because it also has the most ALA content by far, and will turn into very tough seasoning very quickly.
Fuck that, use flaxseed oil, high in polyunsaturated fats, as long as your oven can go beyond it's smoke point you're fine. No need to go with low-smoke point oils, especially if they're not as high in polyunsaturated fats.

flax and linseed oil are functionally identical, use whichever you can find in a store first...

hey /ck/

ceramic non stick gg

>might as well get a cast iron at that point.

Yeah if you can afford copper and have some vintage cast iron (or new age expensive as fuck cast iron) then you probably don't have much use for stainless cookware unless you just want something cheap you can use when you don't wanna fuck with copper.

This is true, especially for fermenting.

I wonder why we use plastic everywhere now, it's not healthy.

>I wonder why we use plastic everywhere
ease of manufacturing and cheap

Is it really cheaper to produce than clay?

In large industrial scale to be formed into any shape you want? Yep

Cast iron, but the maintenance can be a pain.

Scanpan coppernox fry pan. Heats evenly and stays hot because of the copper base. Stainless steel is best to cook with. Nonstick and cast iron are for numales who learned how to cook from their aunts while their mom was riding tyrone for her weekly heroin and aid dose

>a teflon egg pan
Yeah until enough of the teflon rubs off into your food over the years and it loses all of its non-stick properties

>Nonstick and cast iron are for numales who learned how to cook from their aunts while their mom was riding tyrone for her weekly heroin and aid dose

Bitch, I will fucking cut you.

I guess there is a lot of controversy regarding the best material for pans, but I think we can all agree that the worst one is paper.