this post was submitted on 17 Apr 2024
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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.

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[–] SadSadSatellite@lemmy.dbzer0.com 15 points 6 months ago (2 children)

Maybe my vegan friends are just bad at cooking, but i swear any time they use my steel pans they leave them fucked right to fucktown.

[–] carpoftruth@hexbear.net 10 points 6 months ago (1 children)
[–] GalaxyBrain@hexbear.net 9 points 6 months ago (1 children)

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@hexbear.net 6 points 6 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.

[–] glans@hexbear.net 8 points 6 months ago (2 children)

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.

[–] SadSadSatellite@lemmy.dbzer0.com 6 points 6 months ago

That and chronically overheating the pan it seems in their particular cases. I've spent a lot of time scouring chick peas and lentils of my favorite pans.