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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
I got a $500 Wolf brand blender for about $80 (thank you reward points) and the difference between that and my old Ninja blender is like night and day
I made butternut squash soup in the blender and it's smooth and hot and I didn't have to dirty up any additional pots or anything!
The rich live in a world where everything is smooth sailing and hot soup!
It's fucked up that the average person has to live with chintzy shit just so these shitheads can live high on the hog
Right? It's incredible how easy things can be.
And don't even get me started on actual shoes. I've been able to finally afford good gore-tex shoes and I can just go around in the world with dry feet all year long. The decades of cold wet toes in the rain are over. Also ice bugs, I no longer have to skip going out when the environment is just sheer ice, I can just walk in it.
It extends to literally everything.
"Nonstick" will always degrade. Stainless steel or cast iron is a better investment, each having different use cases and positives depending on what you like to cook.
A good stainless pan is pricey but will absolutely last forever. I have some mid stainless pans (friend’s ex was a chef, probably stole them from work and then abandoned them at their house all dirty and blackened) and they work great. Get it screaming hot (leidenfrost effect temp) and hit it with some vegetable oil makes it non stick enough to fry an egg (gotta let it cool down first, though).
Yeah sure, I know it will. But I also need my cooking to be easier. Tried the stainless steel, absolutely hated it.
No shame in the game, a good nonstick is kinda essential for some cooking. That said my stainless steel have outlasted 4 premium nonstick pans at this point. My wife is a monster who overheats the pans and refuses to put oil on the pan for any proteins. This has nothing to do with your post, I just needed to get that out.
Maybe I'm just the culinary equivalent of a firearm fudd but I've never had a problem with my cast iron, it's the only pan I've used since I dug it out of a pile of free stuff at a garage sale. Sure it takes a bit of time to fully heat up but I haven't had an issue with food sticking/cooking unevenly (aside from eggs occasionally if I don't let it preheat properly).
Plus I'm a sucker for anything that durable. Like you said cheap non-stick doesn't last long (plus yummy Teflon/whatever particles), my family ran through a few of them growing up whereas I've been using my cast iron for 10+ years and who knows how long it was being used before I got my hands on it
I do like my cast irons and have used them for years, no problem. But the amount of fat it needs is not what I want every time. And cooking for a family with my adhd has always meant that I've preferted a non stick pan for that everyday cooking. Cast iron is heavy to move around, it's a separate chore to clean and keep in shape, it's a whole thing that I just don't always have the spoons for. It's also not ideal for sauces and things that tend to ruin the finish.
Tbh this new pan definitely fries a steak better than any of the cast irons I've used. And heats up so fast.
That's 100% fair, there are limitations that comes with a big heavy chunk of cast iron, I'm definitely guilty of leaving food crusted on it & having to strip and reseason it, plus I can't use it for anything acidic like tomato sauces. It is higher maintenance than other pans but I'm also a little paranoid about pfas/microplastic sources in my kitchen so I've removed as much plastic/teflon/nonstick items from my kitchen as possible. I doubt it has a noticeable effect on my intake since that crap is everywhere now but it makes me feel better.
I've been thinking of getting a stainless steel pan but I just have a hard time justifying buying a new pan when my cast iron works fine, plus I'm more than a little attached to it since it's been my main cooking pan for over a decade
Do you have the link for it? My pan is kind of busted and I need so much olive oil to make things not stick.
This is the manufacturer EU page for it: linky.
The pan is the CTX 28cm, got it from a sale so not as bad on pricing as it would have been otherwise. Still it's the most pricy piece of equipment I now have, not counting my Kenwood Chef.
Pricey but it looks worth it.