the stand mixer + the dutch ovens.
my 3.5 qt is coming on thursday so the set will be complete.
>I thought Range hoods would disperse the smoke, etc.
wtf? you must be trolling. what house do you know has a propane grill inside with a god damn range hood above it?
>Will that thing last in a humid place?
>Florida, tropical countries, etc
Yes. They typically last 20+ years in a wet environment. Still got a cover on it though.
This one is smooth because it has been glazed. The glaze can chip, but isn't porous like an unglazed pan. Many people prefer unglazed and machined cast iron skillets. I dont know of any manufacturers who make these currently. Many people buy old skillets because its cast iron and will last for a very long time.
It's pretty dammed noon stick. I've had mine for a week and with 4 half ass coats of flaxseed oil it won't let cubes of potatoes stick at all after 30 or so seconds. It's about 5lbs, sturdy as fuck. It basically is almost as good at heat retention as cast iron but smoother. I haven't tried eggs yet.
Also, I exclusively use metal utensils on it, and occasionally a light touch with chainmail. It has all of the downsides of cast iron in regards to taking care of it with water etc.
You can't use soap. You can use stuff like chainmail from what I've heard. It's pretty slick, so most stuff doesn't take much effort anyways.
I have a harder time cleaning my stainless with soap than I do my carbon with salt and water.
you mean steel woll? doesn't that scratch the fuck out of the surface and ruin the seasoning?
shit, I didn't even know that existed.
>dat smooth fucking surface of his vintage CI skillet
man, why the fuck doesn't anyone sell machined cast iron anymore? I want the surface to be smooth!
>man, why the fuck doesn't anyone sell machined cast iron anymore?
Because it's totally unnecessary. Even a "rough" skillet like a Lodge is perfectly nonstick when seasoned correctly.
>>I want the surface to be smooth!
Why? It doesn't matter.
>when seasoned correctly.
that is the issue, you can't expect everyone to be able to season it correctly (I can't because my stove is electric and my oven's too small).
factory seasoning seems to be sub-par as well.
Cheap and can be sharpened again and again and again. I nearly use it exclusively except for very fine stuff.
Also not trolling to say my $40 non-stick from Amazon
I've tried Cast Iron and Stainless. I despise both of them.
The very last thing I give a shit about is pan maintenance. Just wanna cook my shit, throw a bunch of soapy water onto it, and put it in the cupboard. Heats up and cools down way quicker as well.
this is bullshit. Correct seasoning is a very thin layer, thinner than the holes and imperfections of cast iron (not machined). Meaning it will never result in a smooth surface like a machined cast iron pan + correct seasoning.
drinking and cooking with cast iron rarely works well for me. always end up grabbing the fucking cast iron handle when i'm boozing and not paying attention. $3 or somethin and it saves the nerve endings in my hands.
If you want non-non-stick low maintenance frying pan get enamel. Don't expect anything to get close to a fresh non stick pan for sticking though, it just doesn't exist.
If there's burnt on food that won't come off with a sponge and water I [spoiler]let my cat lick it off with its sandpaper tongue[/spoiler] and give it a light rinse and scrub after.
Pretty effective senpai. Haven't got any horrible disease from it yet.
Take these pans for instance :
Yeah, there's titanium in them ... but the cooking surface is "ceramic" (ie. polymer). As far as I know that's generally true for titanium pans.
Thermapen mk4, the waterproofness really makes it along with the speed. Life wouldn't be as enjoyable without it now.