Haha I’m gonna sit here and scrape some crust or get all the oil perfectly gone? No, not a chance. I know who put the oil there. I did. It’s simple.

  • zifnab25 [he/him, any]@hexbear.net
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    7 months ago

    Its usually very easy to clean stainless steel. The crusty stuff falls right off with a good sponge or brush. Cast iron pans take a bit more work, but they’re study enough to stand up to a tough bristle-brush without scraping.

    Its those cheapo “no-stick” pans that break down as you use them and make everything impossible to get off.

    • GalaxyBrain [they/them]@hexbear.net
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      7 months ago

      People will literally cook a raw chicken on a pan and then eat the entire thing and then think the leftover cooked food will harm them even if cooked again.

  • carpoftruth [any, any]@hexbear.net
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    7 months ago

    There are way better reasons to go vegan than “so I can clean less” but less risk from meat/dairy germs on used dishes is a nice perk all the same.

      • glans [it/its]@hexbear.net
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        7 months ago

        Obviously there’s lots of styles of cooking but my experience is that vegan cooking tends to result in a lot of burnt stew-type dishes. I think it might have to do with not enough fat.

        • GalaxyBrain [they/them]@hexbear.net
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          7 months ago

          Steel has its uses as well. I’ve got 2 giant cast iron pans, a smaller steel pan and a cast iron wok. It loses heat when removed from the source faster which can be useful when juggling a few pans at once and you don’t want something to keep cooking after you turn off the heat.

          • LeopardShepherd [none/use name]@hexbear.net
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            7 months ago

            Carbon steel is a great kinda hybrid of both imo if you can find it for a good price. Heats up much quicker and more evenly than cast iron and is not as heavy too, so really versatile. It also gets seasoned for that flavour and non-stick quality although not as well as cast iron.

    • GalaxyBrain [they/them]@hexbear.net
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      7 months ago

      Working at a vegan restaurant was sooooo much easier just for this reason. Stack shelves however, reuse the same cutting board and knife for most of your prep, needing only to give a quick sani spray and wipe em down for allergy reasons and not fully sanitize in a dishwasher like with meat. Everything keeps longer/goes bad at the same rate, health code wise, just a lot less hassle.

  • CloutAtlas [he/him]@hexbear.net
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    7 months ago

    I always thought “westerners over clean their pans” was an exaggeration until I moved out of home.

    Me: Wok gets used, I gently scrub it with a bamboo wok brush thing (google it) under running water, done. No detergent or soap.

    Housemate: soaks the pan for an hour, scrubs it with like 30mLs of dishwashing liquid then puts it in the dishwasher.

    Like that can’t be good for the environment. I used like 250mL of warm water, he used like 10 litres combined soaking, rinsing and running a dishwasher.

    For reference, I made like a day’s worth of fried rice and stir fry.

    He made one (1) meal, breakfast, and only 2 things were on that pan: bacon & eggs

    ???

    • MNByChoice@midwest.social
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      7 months ago

      soaks the pan for an hour, scrubs it with like 30mLs of dishwashing liquid then puts it in the dishwasher.

      That is excessive, but more reflective of being poorly trained than a western culture.

        • naevaTheRat@lemmy.dbzer0.com
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          7 months ago

          I don’t know if such a thing exists but induction transfers heat much more effectively and there is no reason you couldn’t structure the coils in such a way that the coupling strength mapped to the gradient one experiences cooking on a gas stove.

          I have been meaning to find/build such a thing for a while. Either through contouring like a heating mantle or using something like copper heat pipes as an intermediate stage between an induction plate and the wok plus a magnet to override the frustrating interlock.

          • CloutAtlas [he/him]@hexbear.net
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            7 months ago

            The only induction burners at my work (western restaurant) kitchen are for a bain-marie or to aid with sous-vide, so I’m not too familiar.

            But from what I gather, the issue becomes maintaining heat. Wok stir frying requires rapidly throwing in many cold ingredients in rapid succession and having them all cook without turning into a soggy mess. However, throwing in cold ingredients which cools the wok. But if you were serious and got an attachment to concentrate the flame at the bottom which rapidly returns them to the previous temperature. I don’t think an induction burner can return to top temp that rapidly. Also you can’t flambé your 料酒/cooking spirit as easily.

            On a commercial setting… Well, commercial wok burners require constant water cooling because if you don’t, the metal warps from constant 400°C/750°F+ temperatures. While you can water cool electronics, something that takes as much abuse as a stove might not want to have running water that close to electrical components.

            • naevaTheRat@lemmy.dbzer0.com
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              7 months ago

              Induction stoves typically have much functional higher heat output than gas at least in a home setting, they also don’t need much cooling since the coil itself doesn’t heat much. It always dominates in water boiling etc tests.

              A gas stove heats the air/plasma a lot of which is carried away by convection, you can’t hold your face above a gas burner cranked to max but it wont even feel warm above an induction stove at max (until the pot is hot of course and convecting that way). An induction stove heats basically directly opposite the coil, the reason they have magnetic interlocks is because if they are on and you move a ringed finger over the stove it will almost immediately amputate the finger as ~2 kW are dumped into like 10 grams of metal. Idk if you’ve ever seen induction forging but you can heat metal at insane speeds using induction. I have cracked cast iron by throwing it straight on my shitty cheap induction stove at max power.

  • Infamousblt [any]@hexbear.net
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    7 months ago

    Cast iron gang. I want that shit on there and I’m gonna leave it on there and then cover it with oil so it stays there and flavors my food next time

      • FlaminGoku@reddthat.com
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        7 months ago

        You only want to scrape off excess.

        Cast irons are literally made to be “seasoned” i.e. build up layers of fat and flavoring overtime.

        • thisismyrealname [he/him]@hexbear.net
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          7 months ago

          seasoning does not work like that. to season a pan you heat it to above the oil’s smoke point causing it to polymerize, kind of like how wood finishing oils crosslink to form a hard film. it should not contribute to the flavor of your food at all, that would indicate you didn’t properly season it and it’s wearing away.