>be me
>about 3 years ago
>buy a carbon steel pan and teach myself to cook on it after seeing daily /ck/ cast iron threads
>mostly to get a good sear on meats and Maillard reaction cooking anything else
>use it exclusively instead of the nonstick pans my wife has
>she and her friends make fun of me for being paranoid about microplastics
>one of them smugly asks "you don't really believe that conspiracy theory that nonstick pans cause cancer do you?"
>flash forward a year later
>that same guy decides to only cook with nonstick
>my wife and all her friends are more concerned about avoiding microplastics than me
>even encounter normies in the wild who are paranoid about microplastics in food vessels and preparation

has this board ever been more vindicated by history?

>>21458314 (OP)
>mostly to get a good sear on meats and Maillard reaction cooking anything else
Water-based cooking, stay ahead of the curve:
High dry heat and fried oil carcinogens—
>Acrylamide Polycyclic aromatic hydrocarbons (PAHs) Heterocyclic amines (HCAs) N-nitrosamines Benzo(a)pyrene (BaP) PhIP (2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine) MeIQx (2-amino-3,8-dimethylimidazo(4,5-f)quinoxaline) DiMeIQx (2-amino-3,4,8-trimethylimidazo(4,5-f)quinoxaline) Advanced Glycation End Products (AGEs)

>>21458314 (OP)
what would you recommend?
I bought a 12 inch stainless steel yesterday and i should have it today but i was thinking of getting a carbon steel pan for searing and stir frying
Right now i'm eyeing de buyer mineral b not sure if 10 or 12 inch though
but i'm also thinking about 10 inch cast iron

>>21458314 (OP)
Non stick is only bad if you heat it too much. Though I don't see a reason to use it for anything but eggs anyways.

>>21458502
>Though I don't see a reason to use it for anything but eggs anyways
Or fish.

>>21458503
why fish
learn to cook

>>21458511
why eggs
learn to cook

>>21458552
you're right but i'm not that guy that suggested it

>>21458556
Because "learn to cook" just means add a ton of fat to the pan which is pretty unconvenient. And even then delicate fishes stick pretty easy.

>>21458560
>fishES
i almost replied to you as if you weren't a retard but i caught it just in time

>>21458552
Mostly omelettees. A cast iron is nonstick enough, but the geometry of the pan is not ideal for it.

>>21458373
Have used both carbon and stainless. Stainless weighs nothing but retains heat poorly while carbon steel retains heat similar to cast iron and is the middleweight. I would use the carbon solely for searing and stir frying while the stainless will be a bit more versatile for veggies, cooking a lower temps or whatever. Have only used cast iron a couple times (not counting my glazed dutch oven) and noticed no difference from carbon steel except it weighs a shitload more and is harder to store. Also you can put stainless steel in the dishwasher which is a big plus

>>21458314 (OP)
Whats the benefit of getting a carbon steel if one already has a cast iron? Or benefits of carbon over cast in general? Any cons?

>>21458876
CS is more durable, lighter and heat reactive. CI holds heat better.

do people who get to like "x is bad, so I have to drastically change my lifestyle to avoid it" consider like the amount of X coming from different sources

like teflon is extremely unreactive with organic material or anything, its gonna do jack inside your body. But theres assload of CITY DUST made out of microplastics that you breathe in and which goes to your bloodstream through your lungs out of much more reactive particles.

If you drink a liquid it can be in aluminium cans lined with plastic, or carton boxes lined with plastic, or milk bags made out of plastic, or water bottles made out of plastic. All your water you consume comes through plastic pipes and containers and the plants you eat get watered with water.

>>21458793
>Stainless weighs nothing but retains heat poorly while carbon steel retains heat similar to cast iron
It's exactly the opposite. A good stainless steel pan will always be heavier than carbon steel. Most carbon steel pans are 2.5mm thick, any decent stainless steel pan starts at 3.3mm thickness. Even the cheap stainless steel pans that use sandwich bottoms are at least 5mm thick. Demeyere Proline is 5.3mm thick, the whole pan, not just the bottom

>>21458314 (OP)
i use nonstick, i literally don't care. there's so many carcinogens in the environment, what's a few more. we're all going to die someday.

>>21458314 (OP)
>he and her friends make fun of me for being paranoid about microplastics
>>one of them smugly asks "you don't really believe that conspiracy theory that nonstick pans cause cancer do you?"
>>flash forward a year later
>>that same guy decides to only cook with nonstick
you wife has a male friend?
is he black?
nigga that dude is fucking your wife. probably in the bhole. and jizzing in her.

>>21459331
You are never going to get a nice sear. You will never going to get the best flavor. You will never going to get a nice pan sauce.
It's not about the plastic, it's about the max temperature that makes non stick pans useless for everything that isn't an egg

>>21458577
>he doesn't know
Lodge Chef series. Also Birmingham Stove & Range made the exact same pan back in the day (inherited one from my grandmother)

>>21458876
Not much. I use cast iron pretty exclusively, because that's what my grandparents and my parents used so that's what I bought when I moved out on my own. But I've cooked on carbon steel on occasion and there really isn't much difference in the way they cook; if I were to lose all my pans and had to start over from scratch then I'd probably just buy carbon steel from the restaurant supply place down the road.

>>21459990
>wiping off the butter
I know you aren't the original poster of this video but I'm still mad.

>>21459293
The steel is only thin layers. The bulk of the pan is going to be made out of aluminum.

>>21458560
yes
fat = yummy

>>21460132
Only italian pasta pans are made of mostly aluminum for obvious reasons. Stainless steel pans only use a thin layer of aluminum

>>21458314 (OP)
I'm glad to inform you that the seasoning on your pans is actually plastic.

>>21460120
why? it was way too much butter to begin with. I just wipe the pan out after I cook with it and reuse it the next day with the same butter

>>21460120
I am the original poster of that video. It was made in response to an autistic poster who had been claiming for weeks that the only time that cast iron was non-stick was when you basically floated your food in oil in the pan. The butter was useful for verifying that the pan was hot enough, and wiping the butter out was a metaphorical bop on his retarded little nose.

>>21458314 (OP)
>>one of them smugly asks "you don't really believe that conspiracy theory that nonstick pans cause cancer do you?"
>>flash forward a year later
>>that same guy decides to only cook with nonstick
Is there a gotcha buried in this story somewhere?

>>21458344
>Water-based cooking,
Also known as soups, to those of us born before 2012. And you still should be frying many ingredients before adding stock.

>>21458793
>Stainless weighs nothing but retains heat poorly while carbon steel retains heat similar to cast iron and is the middleweight.
People who don't know how to cook say shit like this like it means something.

>>21458876
Carbon steel pans are lighter, more durable (cast iron can and will crack if you drop it or if heat-shocked), and more responsive. Cast iron is good because you can cast it into shapes that wouldn't be possible by just bending sheets of carbon steel.

>>21458940
Don't forget that every time you eat out or buy prepared food from stores, it was probably cooked on teflon. Don't confuse teflon (a literal poison) with all microplastics, which are also bad, but really have nothing to do with nonstick pans.

>>21459293
>It's exactly the opposite. A good stainless steel pan will always be heavier than carbon steel.
No, it isn't. You're retarded. Stainless pans are mostly aluminum, which has a low density.
>Most carbon steel pans are 2.5mm thick, any decent stainless steel pan starts at 3.3mm thickness.
Also wrong.
>muh demeyere proline
Not the industry standard. Industry standard for multiply stainless pans, including All-Clad, is 1.8-2.5mm. NOT 3mm or even 3.3mm, which you appear to have pulled out of your ass.

>>21461311
You appear to be too retarded to talk to.

>>21461876
>cooks an egg crepe to "clown on the haters"
uh...yeah. looks just like what they serve at a 5 star restaurant.

>>21461882
Kek, looks like said autistic retard is still hanging around.

>>21461879
>And you still should be frying many ingredients before adding stock.
No you should not.
There is no need to fry anything.
Frying is a meme.

>>21461916
Which dope that I replied to are you?

>>21461928
Maillard reaction. Yeah, it matters.

>>21458373
https://www.bakedeco.com/detail.asp?id=52691
Get the de buyer carbone plus line. It’s thicker like the mineral b, but has an oven safe stainless steel tube handle. Made for professional use and they are cheaper than even the shitty thin consumer de buyer blue steel pans.
Got the 9.5” and the 11” for $85 total shipped after using the $15 off coupon. Pretty good deal.

>>21462175
Oven safe handles are very overrated, and not needed. Consider the absurdity of the situation where a complete novice and first-time purchaser of carbon steel pans thinks he knows how to design these pans better than companies that have been making them for longer than he has been alive. Oven seasoning may make sense for cast iron, which is so massive and heats unevenly on a stovetop, but carbon steel pans are designed to be seasoned on your stovetop. It's way quicker to season this way, and you get as good or a better result.

That said, I also recommend the Carbone Plus series. You can get them from Knives And Tools, and from E.Dehillerin, both based in Europe, but this is the first time I've seen a full line offered in the US. They are the same as the Mineral B, but just have a different color epoxy handle, no little yellow "B" thing that can fall out, and they don't have the etched "B" on the cooking surface. Mineral B is good too. I just like the simpler aesthetics of the Carbone Plus. Mineral B Pro is my favorite, though, just because the handles stay cool for so long.

https://www.bakedeco.com/nav/search.asp?keywords=de+Buyer+%22Carbone+Plus%22

>>21462165
>it can also generate harmful compounds such as acrylamide, N(6)-carboxymethyllysine, furans, and heterocyclic amines, as well as undesired changes in the nutritional value of the food
>frying techniques seem to be closely linked to the production of MRPs (Maillard reaction products), particularly acrylamide
https://pmc.ncbi.nlm.nih.gov/articles/PMC12154226/

>>21462198
What the fuck are you on about? Make fun of that Anon for sounding like a chatgpt adbot, but oven safe handles exist so you can cook things on the stove and then CONTINUE COOKING THEM IN THE OVEN you retard

>>21462198
Idk what this retard ESL yuropoor babble is. I’m not trying to design a pan. I linked the carbone plus with stainless steel handle. They also offer it with a plain steel handle. No epoxy. And no you don’t need oven to season but it is useful to be able to finish off whatever you are cooking in the oven, many people do it often.

>>21458563
This is appropriate usage, retard. "Fish" is a count noun when referring to varieties of fish. Trout is a fish. Trout and bass are fishes.

>>21462292
>They also offer it with a plain steel handle. No epoxy.
This is wrong. The Carbone Plus has a coated steel strip handle and a few models have that stainless tube handle. There is no plain steel handle in this line.

>but it is useful to be able to finish off whatever you are cooking in the oven
This is also missing the point, since you can do that with a pan that has a coated handle. American consumers specifically ask for oven safe handles to season their pans in the oven like cast iron.

>>21462225
You don't know what any of those chemicals are, but thanks for showing off your googling skills that you learned in BIO 102.

>>21462274
>Make fun of that Anon for sounding like a chatgpt adbot, but oven safe handles exist so you can cook things on the stove and then CONTINUE COOKING THEM IN THE OVEN you retard
You're just an ignorant rube. All of the epoxy coated handles on the market, from de Buyer or Mauviel, for example, are perfectly safe to finish cooking food in the oven.

>>21462303
I have no opinion on that whatsoever, I have no idea what you retards were arguing about, I just saw you making a retarded statement about oven safe handles being overrated and implying that oven seasoning is the main reason people want oven safe handles

>>21462333
It might seem retarded to you because you're like a little baby with no familiarity with the subject, but that's OK. I forgive you for being an idiot.

>>21461369
there is no such thing as too much butter
[spoiler]You will call me an american. Yes.[/spoiler]

>>21462297
Imagine being this obsessed with America

>>21462175
i want stainless steel specifically for pasta dishes

>>21458314 (OP)

>>21462595
>specifically for pasta dishes
aluminum is much better for that because those pans are extremely light. they're also very cheap

>>21459990
>driest omelette ever

>>21462767
good thing that stainless steels are aluminium on the inside

>>21458314 (OP)
Why does your "wife" have male friends??

>>21459990
That looks fucking awful

>>21462577
The fuck are you on about now?