CardsofSTL wrote:The teenager that lives a couple houses down with his family must have gotten a new (used) Camaro. He just pulled up in front of his house with Eye of the Tiger blaring on the radio. I may be having flashbacks.
I'm just glad I don't have any teenage daughters to worry about.
stlouie_lipp wrote:For the first time in my life I witnessed someone order a Pepsi and then express disappointment when the bartender said "we only have Coke".
I guess I thought cast iron was an effective old cheap simple option rather than some fancy snob thing. Looking online, seems like you can still get a new 12” for ~$20.
They are extremely heavy, which can be annoying when pouring out grease or whatever, but they’re inexpensive, work great, and last forever.
Looks like they haven’t increased that much in price since i last bought cast iron 20+ years ago so i was wrong on that account. Anyway, cast iron is great for lots of stuff and they get as clean as they need to get. Just don’t cook spaghetti sauce etc in them.
It’s just a rant really. I don’t know if there are lesser pans but you can find even used ones that run $50-$60. Maybe that’s like a Monster cable situation, but I’m not sure.
They’re definitely not as easy as a non stick pans for an inexperienced person, especially with stuff like eggs or anything cheesy. Lots of residue, though I see in that thread it means you aren’t cleaning or using it properly. Last few times a I tried to cook meat in one it smoked a ton. All of that may be user error.
The cleaning recommendations either are or aren’t a bunch of myths. I’ve seen people say don’t clean them just rub them out. I’ve seen use water only. Now in that thread I see people say it’s fine to use soap and water and scrub them.
There are supposedly issues with Teflon so I’m sure it’s better to use cast iron. I use stainless steel pans for a bunch of things because it’s not as heavy as the iron and I know for sure I can scrub away at it.
I love cooking with cast iron. Maybe no easier than Teflon, but that stuff is supposed to be really nasty when exposed to high temperatures so I don’t [expletive] with it (plus I’m too cheap to replace it as soon as it starts flaking, and that can’t be good). I just clean my cast iron pans with water and dry immediately, but my mom has been using soap and water on the same pans for probably 25+ years, so I doubt it really matters.
Plus my wife has dealt with anemia issues in the past, so in my mind anyway the cast iron helps.
