bedHedd
January 1, 2024, 8:34am
690
ThatGuyB:
I was looking into cast iron and also all-copper cookware, but neither work with induction (copper not at all, cast iron you need to heat slowly, because you risk hot spots and damaging the induction cooktop). I don’t have induction yet, but I was thinking to get into that (for the efficiency). And most induction cookware are either non-stick or stainless steel (which are either unhealthy, or a royal PITA to clean
I’d go with carbon steel. I feel cast iron and stainless steel are too heavy (I have a stainless steel wok and my bro has a cast iron). If you don’t want to deal with the long process of baking a seasoning, I’d look into spot seasoning
I found that vinegar + hot water cleans off burnt food
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I gave it a second pass with vinegar + water after seeing a stain on the side wall. This time I used 1.7 L and 1.7+ L of water. I started with 1.7 then filled water up as high as possible.
The only modification I made to the technique was to have the heat at 7.5-8 until I started to get mist, in which I would switch to lo…
Alternatively,
gonna add my own tips
ThatGuyB:
butter, lard
Probably best type of oil to use
Log’s oils explanation The Lounge [For the Sophisticated Shut-in: Edition] :
Carbon steel woks should all be roughly the same, price is not a good indicator of quality anymore, they can be really affordable. The big thing is you want to check the reviews for a strong handle/rivets that’ll hold up.
Also you gotta season it properly. The easiest way to to clean off the coating from the factory, and use multiple very thin layers of a drying oil (linseed oil) and bake it in an oven (I forget the temp, but if it smokes it’s too high). And when I say thin layers, I mean put on the oil, and then try to get it all off again. I did the whole seasoning thing a decade ago. Eventually I didn’t want to burn time/effort/thought on it, and ceramic coating is now viable and pretty great, and more versatile.
Incidentally, what makes certain oils the best for coating applications also makes them the worst for health. The more unsaturated (missing hydrogens) a fat has in a row, it exponentially becomes easier for it to cross link and form a durable polymer, producing free radicals and lipid peroxides in the process. I recommend staying away from vegetable/corn/canola/sunflower oil for eating. Monounsaturated data (Coconut oil), or better yet a saturated fat high in stearic acid are much more heat stable.
Also this chart
Avacado oil is probably the best liquid oil from that list
Yeah it’s an alternative to parchment paper
Yeah that’s what I use now
ThatGuyB:
We have a dishwasher, but I always just wash by hand. I care for my cookware and don’t want to damage them. Besides, it’s best to clean everything as soon as you’re done with them, not just leave them for n hours until you start the dishwasher when it’s full. It’s a good habit (at some point in life, I used to not even clean my dishes regularly, but now I clean everything as soon as I’m done with them).
Makes sense for cookware, though for me I use it to clean my stainless steel pot. I use it mostly because the automation part. I can do other things while my dishes and stainless steel air fryer accessories wash
My roommate and I go through enough dishes that we can run the wash every other day
