Cast iron dorks are just skill issue people that can’t handle using a $20-40 stainless pan from a restaurant supply store. It’s an objectively worse pan that holds onto heat forever. Pan got too hot? Too fucking bad, guess you’re waiting a bit. Need to toss something or slide it around? Good thing the pan weighs 800 pounds. They have a role and purpose but the cast iron cult will come out in any cooking thread and be like “you should only use cast iron or you’re a goddamn fool”.
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I mean if you want to use a cast iron pan more power to you but they are objectively worse for 90% of cooking tasks.
Why do you think if you go into literally any restaurant in the entire world 99% of the pans are either stainless steel or carbon steel woks with the occasional cheap nonstick pan thrown in for a crappy cook that sucks at doing eggs and fish
But if you go onto like a cooking subreddit, twitter thread, youtube post, etc I guarantee any post about cookware will have a bunch of cast iron zealots that are like “just get a cast iron pan, season it, end of story, no other pans, other pans are stupid, anyone who recommends another pan is an idiot”. It’s a goddamn cult of people who bought a lodge at target.
Also fwiw I do have a cast iron tamagoyaki pan and I have a 16” carbon steel wok. I highly recommend the (awesomely named) powerflamer wok burner if anyone is ever into wok cooking and has outdoor space. 160k btu and my Chinese food finally has that wok hei