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Hey fediverse, who's a chef or a professional cooker? I need advice regarding acquiring a good frying pan.
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@PhilSchedia one that last me very long time and doesnt become toxic after extended usage.
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@ryuuji how good of a frying pan do you want if you need advice from an actual chef 😯
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@PhilSchedia @ryuuji
1) You get what you pay for
2) Avoid Teflon like the plague
3) Aluminum, Steel, and Cast Iron is your friend (especially cast iron)
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@ryuuji what classifies as a good frying pan? good heat spreading? durable non-stick coating? shape?
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@ninja8tyu that's subjetive, to me as long as the food doesnt stick and doesnt become toxic (as in the surface peels and you eat that shit along with the food), to me it's good enough
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@PhilSchedia @ryuuji I'm not a professional chef myself but I work with one
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@TURBORETARD9000 @PhilSchedia appreciated, i was looking into cast iron, but i've also seen some aluminium anodized pans too.
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@ryuuji you can't go wrong with stainless steel. carbon steel or cast iron. Those are all free of toxic materials. If you go for stainless, find one which has a 3vor 5 layer bottom, it distributes heat more evenly and keeps it longer.
Carbon steel and cast iron are naturally induction friendly too, but some pans are made of aluminium which are not, unless their bottom is layered stainless steel.
Non stick pans require some caution, but also good for some things like frying eggs, crepes, pancakes, etc. Look for the toxin free label on these (PFOA and something else-free)
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@ryuuji :jahy_sweat: my pan's non-stick has peeled away for a while and i've just been cooking without worrying about it too much
i hope to god i haven't been eating toxic burgers...
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@PhilSchedia oddly enough i dont seem to find stainless steel pans at least in my city, it's usually teflon and aluminium, there are also some cast iron ones :thinkinghrr:
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@ninja8tyu @ryuuji one not made in China.
But more seriously depends on what your cooking.
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@ryuuji most "stainless steel" pans are made of aluminium, they are okay, as long as their bottom is steel, and heavy enough.
Cast iron and carbon steel pans need to be seasoned, and properly maintained, but often worth the extra effort. Also you can build some muscles handling them because they're heavy as fuck ^^
One more thing, get an oven-safe pan, it's very useful for cooking various dishes. They usually tell you in the description how high of a temperature can it withstand in the oven
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@ryuuji @PhilSchedia Aluminum is a pretty great choice if you don't want to do iron (especially if buying in bulk), we use it for deep-dish pizzas and the crusts come out great
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@TURBORETARD9000 @PhilSchedia i think it'll pass on cast iron, while it's really good, it requires a good care and im not really much patient to go through a whole process to keep it maintaned every time i use it. Also im aware they are heavy and while i can handle them, i dont think my mother will have an easy time with them.
I'll focus more on aluminium now.
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@PhilSchedia @ryuuji not me putting a cast iron skillet and lid in my backpack as I walk 5 miles
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@ninja8tyu @ryuuji cast iron.
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@ryuuji @TURBORETARD9000 @PhilSchedia cast iron I've always had bad luck with. Prefer Steele and aluminum as well.
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@ryuuji heard cast iron is good and durable
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