I have one, but cook most everything on low heat in the ceramic-titanium non-sticks. (bacon is over there cooking right now) Cast iron isn't very compatible with the glass top, and the thermal mass requires way more energy to heat before the food even starts cooking. If I was cooking on an open fire, cast iron would be my go-to.
*If you stand back and look at human societies, it's obvious that most people in modern jewish society do resemble cattle. See taxpayers, voters, suburb-dwellers, sports game watchers, and all the rest. The ranchers mix and/or replace different breeds at their whim, with little more than some stamping of hooves and snorting from the herd.
You always default back to the first things. I first learned to cook in iron, over fire (the house we were in didn't get electricity until 1965, when I was four. The day the 'lectric company truck tossed a creosote pole off down at the end of the road, it was like everybody lost their damned minds. Indoor plumbing came somewhat later. The wood/coal burning stove in the kitchen was never replaced and the firepit out back was still used for cooking as well).
Learned to bake both apple and peach cobbler in a cast iron dutch oven in the fire (putting coals on top) and still do that out back occasionally when the urge "done flung a cravin' on me".
My boys all say, "It just tastes better somehow.", and I agree.
There are some weirdos who cook okra into a slimy form. Try it sliced and browned in bacon grease instead. Dipped in egg and lightly rolled in flour first for extra flavor.
You should immediately go through your entire house, and all of your belongings, and throw out (or burn!) anything that is either blue, or white, or any combination of the colors blue and/or white, because jews.
My comment seemed appropriate considering the context and the provided pictorial material. No? Do you not see the cohencidental humor here? Are you not a smith of words, a visionary of higher intellect? One who can see through the fog and define a clear and distinct symbolism in this?
Very good but would be better if it said other people rather than just others. It's actually not quite that clear to people who don't already know that.
Cast iron has terrible thermal conductivity, comparitive to other materials. Cast Iron does not heat evenly at all. Food sticks to it, you have to wash it by hand and season regularly, it requires more maintenance and it leaches a significant amount of iron into your diet potentially causing joint and organ issues.
Cast iron has terrible thermal conductivity, comparative to other materials.
I dunno man, my cast iron gets a real nice sear on my steaks. Much better than my other pans. And that boost of iron is fine so long as I'm not using it all the time.
[ - ] Fascinus 1 point 1 monthMar 9, 2024 14:03:51 ago (+1/-0)
I dunno man, my cast iron gets a real nice sear on my steaks.
That's the other side of the coin, so to speak. Lower conductivity than Aluminum, Copper, Silver, etc. - Higher heat capacity.
Thermal Conductivity
Thermal conductivity refers to the ability of a material to transfer heat energy. A material that has high thermal conductivity will increase in temperature over a large area in relatively little time. The thermal conductivity of cast iron is 27 to 46 British thermal units (or BTUs) per hour-feet-degrees Fahrenheit. One British thermal unit is equivalent to the heat necessary to raise 1 pound of water by 1 degree Fahrenheit. In other words, the cast iron transfers between 27 and 46 BTU of heat over 1 foot in one hour. By comparison, aluminum has a conductivity of 118 Btu/hr-ft-F; copper has a conductivity of 223 Btu/hr-ft-F.
Heat Capacity
Cast iron's high heat capacity means that it can maintain a relatively high heat, evenly and steadily over time. In kitchen applications, this means that pouring a large quantity of cool liquid into a cast iron pot won't change the pot's temperature too quickly. In addition, when searing a piece of meat on a cast iron pan, you'll find even browning, as the heat is evenly distributed around the pan's surface. Heat capacity is measured in terms of the energy necessary to transmit heat throughout a given mass of material. Cast iron's specific heat capacity is 0.00013 Btu/lbs-F, slightly lower than that of cast steel. When analyzed for its use in industrial or construction purposes, cast iron's heat capacity is relatively low, compared with reinforced concrete, with a heat capacity of 0.0002 Btu/lbs-F, or silica fire bricks, with a heat capacity of 0.00024.
Copper rating of 9 Aluminum and Cast Aluminum rating of 5 Cast Iron rating of 1.5 Stainless Steel and Steel rating of 1 Ceramic rating of 0.5 Glass has a rating of 0.25
W/mK stands for Watts per meter-Kelvin. It’s also known as ‘k Value’. The comparison of thermal conductivity can be measured by the ‘k’ value. The k value, or Thermal Conductivity, specifies the rate of heat transfer in any homogeneous material.
The thermal conductivity of stainless steel is 14 W/m.K, whereas thermal conductivity of aluminum is 235 W/m.K and copper is 401 W/m.K. Since the thermal conductivity of copper or aluminum is greater than the stainless steel.
The problem with cast iron is:
a) low thermal conductivity (poor thermal conduction relative to steel with copper core, which will also be inert and non-reactive) b) high heat retention (poor ability to regulate temperature of cooked food, as a chef whyt they don't use cast iron) c) uneven heat transfer (causes hot spots and uneven cooking times, makes having knife skills pointless if you cant achieve uniformity) d) metal leach into food (straight up poison you)
e) Seasoning. Carbon steel pans also require a seasoned patina to develop from use that make them non-stick but they last longer and reach required temperature quicker, they also dont crack if you use very high temps.
Actually, cast iron pans increase the risk of iron overload. They were very useful when we lived naturally, but now that everything is artificially “fortified” the risk of iron overload is real. Especially considering the fact that we don’t do blood letting or leeches anymore.
While cast iron pans are very good performance wise, they are slightly overrated. They are very heavy and you can get a better heat distribution faster with a carbon steel pan without the risk of iron overload
[ + ] Sector2
[ - ] Sector2 4 points 1 monthMar 9, 2024 13:13:00 ago (+4/-0)*
*If you stand back and look at human societies, it's obvious that most people in modern jewish society do resemble cattle. See taxpayers, voters, suburb-dwellers, sports game watchers, and all the rest. The ranchers mix and/or replace different breeds at their whim, with little more than some stamping of hooves and snorting from the herd.
[ + ] BulletStopper
[ - ] BulletStopper [op] 6 points 1 monthMar 9, 2024 13:42:34 ago (+6/-0)*
Learned to bake both apple and peach cobbler in a cast iron dutch oven in the fire (putting coals on top) and still do that out back occasionally when the urge "done flung a cravin' on me".
My boys all say, "It just tastes better somehow.", and I agree.
[ + ] Sector2
[ - ] Sector2 2 points 1 monthMar 9, 2024 13:52:31 ago (+2/-0)
[ + ] BulletStopper
[ - ] BulletStopper [op] 3 points 1 monthMar 9, 2024 13:56:21 ago (+3/-0)
Thanks.
[ + ] Ragnar
[ - ] Ragnar 1 point 1 monthMar 10, 2024 00:36:00 ago (+1/-0)
[ + ] Sector2
[ - ] Sector2 0 points 1 monthMar 10, 2024 01:53:15 ago (+0/-0)
[ + ] Stonkmar
[ - ] Stonkmar 3 points 1 monthMar 9, 2024 13:44:59 ago (+3/-0)
[ + ] Clubberlang
[ - ] Clubberlang 0 points 1 monthMar 9, 2024 21:10:40 ago (+0/-0)
[ + ] Steelerfish
[ - ] Steelerfish 3 points 1 monthMar 9, 2024 11:08:57 ago (+3/-0)
[ + ] BulletStopper
[ - ] BulletStopper [op] 1 point 1 monthMar 9, 2024 11:11:12 ago (+1/-0)
[ + ] TheOriginal1Icemonkey
[ - ] TheOriginal1Icemonkey 3 points 1 monthMar 9, 2024 10:22:38 ago (+3/-0)
[ + ] BulletStopper
[ - ] BulletStopper [op] 2 points 1 monthMar 9, 2024 10:43:29 ago (+2/-0)
You should immediately go through your entire house, and all of your belongings, and throw out (or burn!) anything that is either blue, or white, or any combination of the colors blue and/or white, because jews.
That'll show 'em!
[ + ] TheOriginal1Icemonkey
[ - ] TheOriginal1Icemonkey 2 points 1 monthMar 9, 2024 23:41:31 ago (+2/-0)
Do you not see the cohencidental humor here? Are you not a smith of words, a visionary of higher intellect? One who can see through the fog and define a clear and distinct symbolism in this?
[ + ] BulletStopper
[ - ] BulletStopper [op] 2 points 1 monthMar 10, 2024 01:45:38 ago (+2/-0)
[ + ] Ragnar
[ - ] Ragnar 1 point 1 monthMar 10, 2024 00:36:54 ago (+1/-0)
[ + ] Nietzsche
[ - ] Nietzsche 2 points 1 monthMar 9, 2024 14:40:56 ago (+2/-0)
[ + ] Clubberlang
[ - ] Clubberlang 0 points 1 monthMar 9, 2024 21:11:14 ago (+0/-0)
[ + ] Crackinjokes
[ - ] Crackinjokes 1 point 1 monthMar 10, 2024 06:20:53 ago (+1/-0)
[ + ] UncleDoug
[ - ] UncleDoug 2 points 1 monthMar 9, 2024 10:59:34 ago (+3/-1)
Cast iron has terrible thermal conductivity, comparitive to other materials. Cast Iron does not heat evenly at all. Food sticks to it, you have to wash it by hand and season regularly, it requires more maintenance and it leaches a significant amount of iron into your diet potentially causing joint and organ issues.
Point 5 spot on however.
[ + ] PotatoWhisperer2
[ - ] PotatoWhisperer2 2 points 1 monthMar 9, 2024 11:46:21 ago (+2/-0)
I dunno man, my cast iron gets a real nice sear on my steaks. Much better than my other pans. And that boost of iron is fine so long as I'm not using it all the time.
[ + ] Fascinus
[ - ] Fascinus 1 point 1 monthMar 9, 2024 14:03:51 ago (+1/-0)
That's the other side of the coin, so to speak. Lower conductivity than Aluminum, Copper, Silver, etc. - Higher heat capacity.
Thermal conductivity refers to the ability of a material to transfer heat energy. A material that has high thermal conductivity will increase in temperature over a large area in relatively little time. The thermal conductivity of cast iron is 27 to 46 British thermal units (or BTUs) per hour-feet-degrees Fahrenheit. One British thermal unit is equivalent to the heat necessary to raise 1 pound of water by 1 degree Fahrenheit. In other words, the cast iron transfers between 27 and 46 BTU of heat over 1 foot in one hour. By comparison, aluminum has a conductivity of 118 Btu/hr-ft-F; copper has a conductivity of 223 Btu/hr-ft-F.
Cast iron's high heat capacity means that it can maintain a relatively high heat, evenly and steadily over time. In kitchen applications, this means that pouring a large quantity of cool liquid into a cast iron pot won't change the pot's temperature too quickly. In addition, when searing a piece of meat on a cast iron pan, you'll find even browning, as the heat is evenly distributed around the pan's surface. Heat capacity is measured in terms of the energy necessary to transmit heat throughout a given mass of material. Cast iron's specific heat capacity is 0.00013 Btu/lbs-F, slightly lower than that of cast steel. When analyzed for its use in industrial or construction purposes, cast iron's heat capacity is relatively low, compared with reinforced concrete, with a heat capacity of 0.0002 Btu/lbs-F, or silica fire bricks, with a heat capacity of 0.00024.
Source: https://www.ehow.com/list_7651262_thermal-properties-cast-iron.html
[ + ] UncleDoug
[ - ] UncleDoug 2 points 1 monthMar 9, 2024 20:00:55 ago (+2/-0)
Copper rating of 9
Aluminum and Cast Aluminum rating of 5
Cast Iron rating of 1.5
Stainless Steel and Steel rating of 1
Ceramic rating of 0.5
Glass has a rating of 0.25
The problem with cast iron is:
a) low thermal conductivity (poor thermal conduction relative to steel with copper core, which will also be inert and non-reactive)
b) high heat retention (poor ability to regulate temperature of cooked food, as a chef whyt they don't use cast iron)
c) uneven heat transfer (causes hot spots and uneven cooking times, makes having knife skills pointless if you cant achieve uniformity)
d) metal leach into food (straight up poison you)
e) Seasoning. Carbon steel pans also require a seasoned patina to develop from use that make them non-stick but they last longer and reach required temperature quicker, they also dont crack if you use very high temps.
[ + ] Ragnar
[ - ] Ragnar 1 point 1 monthMar 10, 2024 00:40:43 ago (+1/-0)
Hey, recommend me a ceramic nonstick pan and a steel copper core pan, bruh
[ + ] BoozyB
[ - ] BoozyB 1 point 1 monthMar 9, 2024 12:00:27 ago (+1/-0)
[ + ] Ragnar
[ - ] Ragnar 1 point 1 monthMar 10, 2024 00:38:28 ago (+1/-0)
[ + ] Gowithit
[ - ] Gowithit 0 points 1 monthMar 9, 2024 12:06:55 ago (+1/-1)
[ + ] Ragnar
[ - ] Ragnar 0 points 1 monthMar 10, 2024 00:34:59 ago (+1/-1)
While cast iron pans are very good performance wise, they are slightly overrated. They are very heavy and you can get a better heat distribution faster with a carbon steel pan without the risk of iron overload
[ + ] CoronaHoax
[ - ] CoronaHoax -1 points 1 monthMar 9, 2024 14:01:48 ago (+0/-1)
And the word for milk is dude
[ + ] Thought_Criminal
[ - ] Thought_Criminal 0 points 1 monthMar 9, 2024 14:59:53 ago (+0/-0)
[ + ] CoronaHoax
[ - ] CoronaHoax 0 points 1 monthMar 9, 2024 17:00:20 ago (+0/-0)
[ + ] Clubberlang
[ - ] Clubberlang -1 points 1 monthMar 9, 2024 21:12:57 ago (+0/-1)