If you don't own a cast iron pan - ideally 2+ sizes - GET A PAST IRON PAN.

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But the title says it all. Get a cast iron pan. Throw out all the (((aluminum))) (((teflon nonstick))) and (((copper))) pans.

e: just remember to clean them or things will cake on. Don't be worried about rust spots on the pan. They come off very easily.

They take some learning to use as cast iron holds a fuckton of heat that will last for quite a while even if the stovetop is completely off. This can be used to your advantage while cooking slices of meat. But the title says it all. Get a cast iron pan. Throw out all the (((aluminum))) (((teflon nonstick))) and (((copper))) pans. e: just remember to clean them or things will cake on. Don't be worried about rust spots on the pan. They come off very easily.

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What's the problem with copper?

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It fucks with... I think it's magnesium levels? I forget. IT's not NEARLY as bad as the nonstick chemicals or aluminum. The echoes were unnecessary. edited.

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Hmm - I heard that the problem with taking too many zinc supplements is that copper gets replaced. So it seems to be not too bad at all. Probably a dosage thing.

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Could be zinc. That does ring a bell in how the body deals with copper. I forget. I supplement zinc to help with migraines.

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copper pans (actual ones, not copper coated or copper colored) will be either tin (older) or ss on the inside, so it should be fine for eating if the metal is the issue. copper bowls are used for some things (egg whites?), but that is pretty uncommon.

They are expensive as hell, and don't work with induction, but otherwise it is the best material for a pan.

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wtf is a past iron pan?

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It is an iron pan made in the past of course.

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cast iron for many dishes but anything acidic like tomato sauce get a dutch oven.

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Enamel coated cast iron is very nice.

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I am also a fan of high carbon pans, similar to cast iron, but not as heavy. they are more expensive as well, so cast iron if you are starting out.

has anyone ever fixed a warped cast iron pan before? i have a 20ton press, but i'm wondering if it is possible without heating it first.

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without heating

Do you want cracks that will likely contain shards of iron that will flake into food and then into eaters' blood streams?

It would probably be cheaper buying a new one. They're like $35.

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free iron supplements? sign me up.

what do you think about applying pressure from above with a press while blow torching from below? new ones just aren't the same as antique ones. i have a few that aren't visibly warped, but on a flat surface you can tell, and when scraping with a flat spatula you can tell.

no more mia for you please

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Heating is going to be necessary and it will have to be throughout. If you have access to a 20ton press you can likely have access to a furnace capable of reaching... I dunno what heat is necessary for it to glow.

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Yes, agreed, the result is delicious, why ?

The oil is not "floating" on the teflon, it is kind of trapped in the pan layer and this will cook the meat way differently, with pasically no oil spitting around.

You have to be relaxed about cleaning it, meaning that you just RINSE with hot water (and then oil it) every two three times you cook something.

Clean it with plastic spatula, flat.

But you cannot cook something that is acid or watery, for they you have to go to stainless steel...