Webdeveloper from Germany, nerd, gamer, atheist, interested in nerd-culture, biology of everything creepy, evolution, history, physics, politics and space.

Progressive. Ally. SocDem. Euro-Federalist.

Political Compass: -7.0, -6.62

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Joined 3 months ago
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Cake day: June 24th, 2024

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  • Completely off-topic:

    Did not anticipate how hard “We’re going on an adventure” would hit me with feelings of horror after reading “Children of Ruin”. Good work Tchaikovsky. Holy shit that mix of possession and zombie-horror with perfectly natural explanations in a hard scifi scenario really did a job on me, even years after finishing the book.





  • Meh, one of my pots came pre-seasoned and I just started using it as if I’d seasoned it myself, after the first couple of weeks of simply using it, it now has the exact same surface as everything I seasoned myself, because every time you fry something in it, it just improves the seasoning.

    shrug

    I mean I’m happy I know how to season my stuff, but if it lowers the entry-barrier to cast iron I think it’s worth it.


  • I can only tell you about my experience, I’ve made the switch half a year ago.

    Cast iron is heavy, REALLY HEAVY and comparably more expensive than cheap non-stick pans. It’s a hassle to work with because it’s so heavy, no easy flipping stuff by throwing the pan around (inertia is a bitch), you shouldn’t clean it with soap, just hot water and some elbow-grease and you should always keep is slightly oiled. Oh and there is no “the handle doesn’t get hot”, it always does and you should wrap a cloth around it.

    But Oh My Goodness!

    I’ve needed some tries to get the seasoning right, needed some time to adjust my cooking as to not leave acidic food in the pan or pot over night, but now that my pan and pot are very well seasoned and I know how to handle them… nothing sticks, at least not for long. I can make a fried egg or some bacon and after sticking for the first few seconds it just… lift’s off the surface and moves freely in the pan. No non-stick pan has ever given me a non-stick experience like this and making steak has become one of my most fun experiences, because the pan keeps its heat when I throw the cold slap of meat into it and evenly browns the beef without any sticking.

    Absolute game changer. just don’t heat an empty pan too much, because you can burn the seasoning off again.