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Which do you prefer?

Is there no modern convenience we don't just end up paying for in some other way? I really hate the idea that my Teflon pans are creating fumes as I cook.
 
I don't wanna throw out my teflon pans!!!! I can't eat anything that's not from scratch, leave me my toxic vice.

What's with the conjoined cat pic?
 
Netzach said:
I don't wanna throw out my teflon pans!!!! I can't eat anything that's not from scratch, leave me my toxic vice.

What's with the conjoined cat pic?
Click to expand...

Why is everyone having problems differentiating between the two cats? I see two heads and two rumps very clearly. :confused:

BTW Netz, I saw your post about Sedaris, many of my other friends recommended Me Talk Pretty One Day too. I've got it on my "To Buy" book list now. :)
 
By the way - I'd just buy new pots that are easy to use and clean. But that's just me.
 
Xelebes said:
A pot that is a bit easier to cook with or a pot that is a bit easier to clean?

I have a metal pot that has it's lid handle fallen off with the screw sticking out that helps us a bit to use what otherwise render the pot useless. It is also very easy to clean. In the other corner we have a creamic/pottery/whatever pot that has a slightly chipped bottom but the handle by no means has fallen off. The chipped bottom makes it harder to clean.

Which would you prefer to cook with knowing that you had to clean it after?
Click to expand...
I like my teflon pans, but dislike not being able to use metal cookware (I melt plastic so I end up using wood instead) My favorite pan is a well seasoned cast iron pan, easy to cook and with easy to clean. Though if it gets really yucky I cheat a little, put the oven on warm, wash it in warm soapy water (I know castiron and soapy water are "bad") dry it, coat it in olive oil and put it in the warm oven for a little bit. Cast iron nazis would hang me, but that's what I like to do with it, and it works well.

I've never worried about easy to clean cookware because I'm not against leaving it soaking in the sink for a few days, drove my mom nuts when I lived with her. But I prefer easy to cook with, I hate burning food.
 
Not the ones I like, cast iron is supposed to turn black and look burned all to hell, that's how it works, it holds the oil and then releases it as it heats up. If it's stainless steel it won't turn all nice and burned looking, even the handle gets black. I think to clean it, theres a special cleaner, though this one guy I knew swore by just rinsing food out of it and then about once a month or so cleaning it with a salt and vinegar rub (not sure how that's supposed to keep food born illness from happening...which is why I use soap.)
 
So you clean it like a regular dish, then oil it to prevent rusting?

I've wanted to use cast iron cookware in the past and been warned against it because of the cleaning process.
 
Marquis said:
So you clean it like a regular dish, then oil it to prevent rusting?

I've wanted to use cast iron cookware in the past and been warned against it because of the cleaning process.
Click to expand...
yep. you also add iron to your diet by using them to cook.
 
And how exactly is this so easy to clean?

Won't things stick to it since the surface isn't treated with some Dupont chemical? Then you have to oil it down?

Doesn't sound very fucking easy to clean!
 
Marquis said:
And how exactly is this so easy to clean?

Won't things stick to it since the surface isn't treated with some Dupont chemical? Then you have to oil it down?

Doesn't sound very fucking easy to clean!
Click to expand...
ever heard of brillo? lol i cook in em all the time. i have even tossed them in the dishwasher, had to rinse and oil them after anyway so i just wash them and dry them right away and a little oil rubbed in before they go away. and btw you need to oil them and put them in the oven before you use them if you dont want anything to stick, its called seasoning them... make meatballs or cacciatore in anything else and its just not the same.
 
Kajira Callista said:
ever heard of brillo? lol i cook in em all the time. i have even tossed them in the dishwasher, had to rinse and oil them after anyway so i just wash them and dry them right away and a little oil rubbed in before they go away. and btw you need to oil them and put them in the oven before you use them if you dont want anything to stick, its called seasoning them... make meatballs or cacciatore in anything else and its just not the same.
Click to expand...


My uncle uses cast iron, and you're right, it does come out different.

The food snob in me wants to get down, but the bum in me knows I will be ingesting rust in a month.
 
Xelebes said:
A pot that is a bit easier to cook with or a pot that is a bit easier to clean?
Click to expand...
i PREFER 'ordering out'.


Xelebes said:
Which would you prefer to cook with knowing that you had to clean it after?
Click to expand...
i'd pick a pot that is a bit easier to clean (i like my Farberware ... 12 years old, easy to clean .... and still 'newish' looking).
 
Marquis said:
My uncle uses cast iron, and you're right, it does come out different.

The food snob in me wants to get down, but the bum in me knows I will be ingesting rust in a month.
Click to expand...
lol isn't that what the slave girl is for?
 
Kajira Callista said:
ever heard of brillo? lol i cook in em all the time. i have even tossed them in the dishwasher, had to rinse and oil them after anyway so i just wash them and dry them right away and a little oil rubbed in before they go away. and btw you need to oil them and put them in the oven before you use them if you dont want anything to stick, its called seasoning them... make meatballs or cacciatore in anything else and its just not the same.
Click to expand...
LOL, so you clean it the same way I do. I've been told it's not the right way and that dishwashers and soap can terribly ruin the season, but I haven't noticed too much. IMO cast iron is the best for just about everything.
 
I have a cast iron skillet. I only use it for fajitas, though, since I don't cook much.
 
I think I don't have a single thing cast iron. Though I'm not too sure about these vlack pots kept under the stove though it looks a bit too treated for cast iron.
 
Could someone please explain to me what we're all talking about?

I was on my way out to the sand to dig a pit to cook my pig in, the one my family's males just hunted down with their spears, when this thread caught my attention and curiosity.

I'll be back in about 4 hours when the pua'a is all nice and roasted. Anyone wanna call dibs on the snout?
 
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