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Gee, ferrous, such big boy words now for a little man who has to claim he has the best cookware and food in the world that no one else can match just to make up for having nothing in his pants.
You probably made your pots and pans out of recycled garbage cans.
Tunfish, you doth protest too much. Such overcompensation comes from massive inferiority complex. Get help for your kitchen fantasies.
You can't compare to what I have, You have NOTHING. I live rent free in your mind and I have owned you this entire thread
Rent FreeRight. Must be why the other day you were PMing me heralding my decision to consider buying a carbon pan! Dude, you have a screw loose. I think that is pretty apparent to all just from reading your unhinged posts.
Yeah stainless is an option, but definitely not a cast iron pan.
butterpatindustries.com
NoTell it to Butter Pat you moron.
Joan 12" Polished Cast Iron Skillet
The top-selling Joan cast-iron skillet is the most versatile pan in our cookware collection. With a 10-inch cooking surface, it's the perfect size for everyday cooking, such as roasting chicken or fish, searing steak or burgers, or cooking one-pan meals, like casseroles, frittatas, roast...
^^Far better stuff than the crap you own. Funny, for being such a great chef with all this magical cookware, odd that you never post any pictures of it or cooking or recipe threads!
Tell us the truth, Tunfish, you really got your cookware from The Home Depot.
^^triggered
^^owned
View attachment 857121It is always the triggered headcases who think they trigger and own everyone else.
It is pretty funny how quickly someone can go from asking something very basic that anyone who understands cookware would know, to acting like an expert lecturing about it.How are carbon steel with acidic foods?
fisting mitts or cooking gloves? you clean your pans with them gloves?View attachment 857121It is always the triggered headcases who think they trigger and own everyone else.
Been down that road and spent countless hours smoothing and grinding on cast iron. In the end, just another heavy cast iron pan that I replaced with superior carbon steel technology. $345 for a cast iron panTell it to Butter Pat you moron.
Joan 12" Polished Cast Iron Skillet
The top-selling Joan cast-iron skillet is the most versatile pan in our cookware collection. With a 10-inch cooking surface, it's the perfect size for everyday cooking, such as roasting chicken or fish, searing steak or burgers, or cooking one-pan meals, like casseroles, frittatas, roast...
It is pretty funny how quickly someone can go from asking something very basic that anyone who understands cookware would know, to acting like an expert lecturing about it.
--- too bad that for one of you to be dead right about their cookware, that means that the other must be dead wrong!
Cast iron is heavy, be careful. one of the other reasons to say NO to cast iron pans.
GFY!Couple of pounds never bothered me. Never had a cast iron pot or skillet tip over or move around on me neither. Years ago when I had an electric range, the weight improved the contact with and transfer of heat from the electric elements by pressing firmly against them making better direct contact with it all.
But hey, it isn't like I own stock in cast iron--- I couldn't give two shits what you cook with, the problem is that you and the other assclown both think that just because you like stainless or plain steel, that this has to be the only best choice for everyone else here as well like if someone likes something else, that is somehow a criticism or attack on your own choices.
No need for that with a Butter Pat.Been down that road and spent countless hours smoothing and grinding on cast iron.
The best isn't cheap. You obviously don't know much, like the fact that the iron used in those skillets is proprietary, developed by the owner of the company after much invested in studying how iron was cast long ago. The result is a lighter pan with much thinner walls and exceptionally even heating with a very smooth surface.$345 for a cast iron pan
Tell us metal master, how is that pan "the best"No need for that with a Butter Pat.
The best isn't cheap. You obviously don't know much, like the fact that the iron used in those skillets is proprietary, developed by the owner of the company after much invested in studying how iron was cast long ago. The result is a lighter pan with much thinner walls and exceptionally even heating with a very smooth surface.
