Gravy's Cooking Thread

Deathwing said:

I'm starting to suspect you pop into various grownup threads with madeup scenarios and questions just so you can give the appearance playing by the rules.

Click to expand...

You're just now starting to suspect?

BrutulTM said:

You can avoid all the scouring altogether by just using cast iron. I don't really get why people want to use stainless when cast iron just works better?

Click to expand...

Cast Iron is HEAVY, so when you're making sautees, or sauces, or anything that requires you to have to manipulate the pan itself while cooking, cast iron sucks.

Professional kitchens basically don't use cast iron, so... there's your answer.

Also, proper technique and cooking doesn't require scouring anyway. You can deglaze a stainless pan the same way you deglaze a cast iron one.....

Oh shit look at all this stuck on bullshit, guess I better heat this pan up and then just pour water on it and use a spatula to scrape it all away in seconds.

Cast Iron also takes longer to heat up or cool down than stainless, which makes stainless more ideal for temperature sensitive dishes.

BrutulTM said:

It's very cheap to make is the point. Not sure what you're raging about.

Click to expand...

Nobody is raging, fucktard.

The discussion was literally how the quality used to be superior to the shit they're making now. Shit product that is propping up our ideological and economic enemy. And your big brain point is that cheap shit products are cheap, and that's still only true if you can't think any deeper than one variable.

The problem is you have no ability for any nuance. You state idiotic simplistic facts that are technically true, but barely relevant or so obtuse it makes Xequel look like an honest broker, and then get confused when people boggle at the annoyance of your mundane contributions.

Ralph from the Simpsons in boomer form. The reason this country is going to shit and literally can't have nice things. If the issue were as simple as glass all just being melted sand we wouldn't be stuck with shit products with lead warnings made with slave labor that props up the economy of a communist government that wants us destroyed.

If it's just melted sand, then we'd all be swimming in high quality glass products instead of lamenting how glass used to be great but sucks so bad now people look for fucking antiques for daily use products.

But sure, the issue and valuable discussion is that Chinese manufacturing is cheaper, for now, than recycling or making our own glass. Thanks for sharing, Ralphy!

Now make another retarded, emotional appeal about me raging when I'm very calmly explaining why you're a dumb mother fucker who should probably balance out your karmic debt by finding a horse to kick in the head like I suspect happened to you as a child.

Cast iron pans don't have great design for some cooking with high, straight sides that trap in more moisture. Are a few pans with flared (?) sides like stainless steel, but are rare to find. It's apparently controversial as it's started a few arguments, but imo stainless steel is better for seering meat because of it, unless you're using a cast iron griddle or something without the standard high, straight sides.

I love cast iron for what it is, but people who pretend it's ideal or even good enough for all cooking or matches the versatility of stainless steel are bad cooks.

Erronius said:

OK , maybe you're right and I should start cooking more

What do you think Soygen ?

View attachment 457712

Click to expand...

If the BBC adds pineapple or cottage cheese to kebabs, is that the same as burning the quran and will they get a jihad?

Edit: The people have spoken

fresh said:

Stop listening to Lanx.

Click to expand...

You need more tiger penis in your diet!

Link to knife?

What/when do you prefer cast iron over a stainless steel pan?

Lanx said:

you find em in asian grocer

its like cutting w/ 3 sheets of paper

Click to expand...

Seems kinda choppery. Maybe it's a personal failing, but I've never been able to get used to that style knife. Even Santoku knives feel clunky to me. Probably too white.