sweeny_comodore posted:
note to cawlin: latent heat of evaporation only works when a change in state of matter is occuring.
tell us what temp a steak melts at, or boils, and maybe then your latent heat of evaporation comment will matter some.
teflon is toxic above 250 degrees.
keep using it. we need to thin herd some.
when my ex moved in with me, the first thing she did was buy a teflon pan and hid my cast iron. i told her to never serve me anything cooked in that pan. i hid it and refused to let her cook unless it was with me doing big breakfasts when she would man one of my skillets while i did the other. she learned to love my cast iron. i think shes even converting her parents to cast iron now.
Cawlin posted:
ITT: People who don't know anything about physics, chemistry, or cooking.
Cast iron is wonderful for cooking for some things. For doing things like pan cooking a steak, it's the go-to choice if you can't grill.
For cooking eggs, scrambled, fried, over easy, etc., non-stick is the way to go unless you've got a flat-top grill in your home.
As for "good" cookware - I prefer the stainless steel sandwich construction like All-clad over anodized aluminum like Calphalon for all non-cast-iron and non-teflon cooking.
Two hints to people who don't understand how to use non-stick cookware:
1) You can boil water over a campfire in a paper cup or even a styrofoam cup. Think about it.
2) You very rarely need more than medium heat to cook anything on your stovetop. If you are doing "true" saute cooking (most people who say they are, aren't) you will want more than "medium" heat, you want your pan "rocket hot" as AB says, AND you won't be using anything as thin as a non-stick pan anyway, nor would you be using something like cast iron, though you COULD with an exquisitely seasoned cast iron - most people don't own one of these and the "pre-seasoned" ones you get from Lodge won't cut it - though those are excellent.
ITT: People who don't know anything about physics, chemistry, or cooking.
Cast iron is wonderful for cooking for some things. For doing things like pan cooking a steak, it's the go-to choice if you can't grill.
For cooking eggs, scrambled, fried, over easy, etc., non-stick is the way to go unless you've got a flat-top grill in your home.
As for "good" cookware - I prefer the stainless steel sandwich construction like All-clad over anodized aluminum like Calphalon for all non-cast-iron and non-teflon cooking.
Two hints to people who don't understand how to use non-stick cookware:
1) You can boil water over a campfire in a paper cup or even a styrofoam cup. Think about it.
2) You very rarely need more than medium heat to cook anything on your stovetop. If you are doing "true" saute cooking (most people who say they are, aren't) you will want more than "medium" heat, you want your pan "rocket hot" as AB says, AND you won't be using anything as thin as a non-stick pan anyway, nor would you be using something like cast iron, though you COULD with an exquisitely seasoned cast iron - most people don't own one of these and the "pre-seasoned" ones you get from Lodge won't cut it - though those are excellent.
note to cawlin: latent heat of evaporation only works when a change in state of matter is occuring.
tell us what temp a steak melts at, or boils, and maybe then your latent heat of evaporation comment will matter some.
teflon is toxic above 250 degrees.
keep using it. we need to thin herd some.
when my ex moved in with me, the first thing she did was buy a teflon pan and hid my cast iron. i told her to never serve me anything cooked in that pan. i hid it and refused to let her cook unless it was with me doing big breakfasts when she would man one of my skillets while i did the other. she learned to love my cast iron. i think shes even converting her parents to cast iron now.
My remark about boiling water was not about latent heat or about changes in states of matter. It was about the fact that with non-stick pans, if you let them sit on a burner with nothing in them, they will of course get too hot and become unsafe. However, if you actually are cooking with them with food in the pan, the food will cook before they get too hot - ESPECIALLY if you don't put the heat over medium.
As for toxicity of teflon, I guarantee you that on a daily basis you ingest and inhale more toxic vapors and fumes working around boat engines and all those solvents than you would ingest from 20 years of cooking over medium heat with a teflon pan. You're like the Amish or something about this dude. Lighten up and accept that there may be some exaggeration in the stories you've heard about Teflon's toxicity.
http://lowfatcooking.about.com/od/healthandfitness/a/nonstickpans.htm
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If ignorance were painful, half the posters here would be on morphine drips.
Everyone playing WoW knows everything about playing two classes: 1) their own and 2) Hunters
Everyone playing WoW knows everything about playing two classes: 1) their own and 2) Hunters
