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Using the same pan to cook multiple times?
- Thread starter Korey
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Washing up liquid has fuck all anti-bacterial activity, it's just there to make it easier to wash food off of dishes. The bacteria grows in the food residue so you wash that off, bacteria isn't really going to want to grow on just a plain metal, plastic, ceramic or whatever surface.
In regards to a pan, it doesn't really matter. If you wash up as soon as you are done cooking then the food doesn't dry onto the pan and it will easily rinse out straight away. This reduces the chance of you leaving food residue behind after washing, but any bacteria that grows in that will be killed the next time you use it anyway.
B For Bendetta
Member
LOL Gaf is such a bachelor pad. I do this all the time
Here: Buy these:
Pan set:
Kitchen Starter Set
dish drying rack
Under $100 for all of it.
Cookware is just like anything else, you can spend as much as you want for pieces. Just start basic, learn a few recipes, and replace your starter equipment as needed
THANK YOU for the links. I still have yet to receive my cookbook, but specific links are incredibly helpful instead of people just telling you to get this and that.
You can see why cooking is intimidating to newbies though. One second their kitchen is empty except for a microwave, and the next second it's filled with the above.
I'm still not sure about manually cleaning things though. I'm trying to make this as less work as possible...but maybe it'll be necessary if I want to cook often.
andherewego.gif
outunderthestars
Banned
My mother never cooked for me. Literally never cooked a meal. So I remember what you're going through.
It's really easy once you get the hang of the basics. Start with easy recipes, and find what you enjoy cooking. At least once or twice a month try to make something new. Within a few months you'll find that you can cook a wide variety of meals.
Invite people over and have a dinner and board games night or something along those lines. It will show you how enjoyable cooking can be.
Everything gives you cancer.
slidewinder
Banned
Alzheimer's, right? Teflon gives you Alzheimers.
Have you not realized that sarcasm doesn't work over the internet?
Yes and it is amazing.
You aren't Astrolad. Eat shit and die.
That's the absolute most frustrating thing about cooking, I must say. It's so disheartening that if you cook all the time your kitchen is pretty much guaranteed to look good for only a couple hours at max every day. You just have to get used to it.
There are some strategies you'll gain to cut back on some of the dishes after cooking the same meal a few times. And as others have said, you should wash dishes during the down time, and this gets easier once you're more familiar with the recipes.
Everyone needs a Cast Iron Skillet. Ever since I got mine I have not used any other Skillet. I use it on the stove and in the oven for baking, truly a jack of all trades. It's a Lodge which is one of the oldest brands and I got it for under $20 from Wal-Mart and it will easily outlive me.
Cosmic Bus
pristine morning snow
Korey's posts in this thread are coming dangerously close to me putting someone on ignore for the first time in over a decade. If these comments are at all serious, then you are literally too stupid to be around hot, sharp, electrical anythings in a kitchen and I would suggest that you either go live in a padded cell or return to the presumably privileged life from whence you came -- what kid didn't have to wash some goddamn dishes a few times a week?
This is an absurd disaster of [very low quality] kitchen wares for any price; ones that will largely serve to take up space and nothing else.
This is an absurd disaster of [very low quality] kitchen wares for any price; ones that will largely serve to take up space and nothing else.
If anyone reads this my idea for a thread still stands:
Cooking for Beginners
Once a month, a volunteer cook (titled GAF Master Chef) makes a thread ie [Cooking for Beginners - May 2012] where they make one easy to follow along dish, with photos for each step, with ingredients and equipment at the beginning.
At the end of the thread would be links to all previous CfB threads so the recipes can get more advanced as it progresses and people can start from the first thread if they're learning how to cook.
The volunteer cook can stop at any time, someone else can pick it up for the following months, etc.
In the current month thread, the cook can give us some choice recipes for next month's thread and we can all vote on it.
Cooking for Beginners
Once a month, a volunteer cook (titled GAF Master Chef) makes a thread ie [Cooking for Beginners - May 2012] where they make one easy to follow along dish, with photos for each step, with ingredients and equipment at the beginning.
At the end of the thread would be links to all previous CfB threads so the recipes can get more advanced as it progresses and people can start from the first thread if they're learning how to cook.
The volunteer cook can stop at any time, someone else can pick it up for the following months, etc.
In the current month thread, the cook can give us some choice recipes for next month's thread and we can all vote on it.
Everyone needs a Cast Iron Skillet. Ever since I got mine I have not used any other Skillet. I use it on the stove and in the oven for baking, truly a jack of all trades. It's a Lodge which is one of the oldest brands and I got it for under $20 from Wal-Mart and it will easily outlive me.
Seriously total truth. So cheap, so durable, and so real.
http://www.youtube.com/watch?v=AJtN...DvjVQa1PpcFPe9cxzut3p8ukmksHhj8ZOpT1cH6yFdBg=
slidewinder
Banned
What kinds of things do you cook now, Korey?
You just sound so helpless and overwhelmed, it's almost hard to believe.
You just sound so helpless and overwhelmed, it's almost hard to believe.
Yeah I agree, plus it`s going to result in him having more things to have to clean.
Do you have any better suggestions then?
Grilled cheese sandwich, fried eggs, bacon.
outunderthestars
Banned
Youtube has some really good recipe channels that walk you through all of the steps.
What? No way, is that really true? I dont care what its made of, soap and water man. That sounds gross. Reminds me of a thread (perhaps here on GAF or maybe another forum) where people claimed they never washed their dark colored blue jeans. LOL, insanity.
One of these:
http://www.amazon.com/Lodge-L10SK3-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1333859722&sr=1-2
One of these:
http://www.amazon.com/T-Fal-Professional-Total-Nonstick-2-Inch/dp/B000GWG0T2/ref=sr_1_16?s=kitchen&ie=UTF8&qid=1333859808&sr=1-16
Probably shouldn`t get too fancy with your first frying pans, because you`ll probably destroy it pretty quickly. This one`s not bad and somewhat cheap.
I`m not sure about pots, depends on how many people you typically cook for.
Uhhh no. Cast iron skillets do not need soap. Soap absolutely ruins them. The pan is coated in a fused layer of oil, which bacteria do not like to grow on. That and the whole thing gets heated through every time you use it so it`s going to kill everything on it anyways.
Honestly, buy some cheap shit shit from your local grocery story. Once you start cooking you'll be better able to think about what you want in your next set of cooking stuff. It's a long process. Enjoy it, and don't get too fat.
AbortedWalrusFetus
Member
Using mild soap on your cast iron skillet is fine, and it's going to help remove food residues that can cause bacteria to grow. When you DO wash it though, you need to oil it after drying it, and you should never use abrasives on the pan unless you plan on re-seasoning it.
This is blowing my mind. I don't own any, but its just hard to imagine that its safe to do that. Learn something new everyday.
Don't do it. Get cast iron. It's just as nonstick and far more versatile.
I only clean my cast iron with hot water and a plastic brush. That is all you need. Spray on a quick layer of oil when you clean it. By far the best pan you will ever own. Cast Iron is the only thing you can properly sear meat on and then transfer to the oven to finish off.
outunderthestars
Banned
Cast iron requires more maintenance and care. That makes them a poor choice for a novice chef.
slidewinder
Banned
You scrub out all the food particles. All that's left is just a thin layer of fat in the porous surface of the metal and slightly above it.
You could theoretically end up with rancid fat in the pan if you somehow left too much in there and didn't use it for a long time, but that doesn't happen in practice (and even that wouldn't actually be dangerous).
Yup, you make the best steaks with cast iron. No contest.
I'm with you, I was just giving him the cancer option.
Al-ibn Kermit
Junior Member
That wouldn't be a bad idea. Get people to offer tips and encourage experimenting with the recipe in the OP.
I think it needs a gimmick though. Like a prize for best/worst looking attempt.
Assuming you wipe it down after every time you cook, it should be fine. Things like butter never rot precisely because there's nothing for bacteria to eat. Although it can eventually get oxidized but I think that takes years.
But you can have non-stick without teflon!
This is what I use, it`s pretty nifty:
http://www.amazon.com/Spirit-12-Thermolon-Fry-Pan/dp/B0056FTP2I/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1333860808&sr=1-1
ChocolateCupcakes
Member
The fuck?
If you get a preseasoned pan the only "maintenance" is scrubbing it with only hot water and a plastic brush or non abrasive material and spraying some vegetable oil on it. I wouldn't say that is tough...
The benefits far outweigh any cons. Not only do you get extra Iron in every meal but the versatility of it makes it king. I can make stir fry in it, burgers, deep frying, cook a pan pizza in the oven, sear and throw a steak in the oven all on the same pan, cornbread and general baking. It's by far the best route.
Cosmic Bus
pristine morning snow
I'm willing to bet the vast majority of people who buy those huge sets of pots, pans, and utensils will rarely use most of the pieces because they are far too task-specific when a quality all-purpose alternative will generally do as good a job, if not better.
Have a decent-sized skillet/frying pan; if it's oven-safe (entirely stainless steel or cast iron, for example) then even better. You've just saved yourself from having to buy a separate roasting pan because, as a single male, you are unlikely to be making any elaborate roasts, Thanksgiving turkeys, and so on.
Have a medium or large pot with a lid. You will boil water for pasta. You will make chili and soup. If you are drunk and living on the edge, you may want to make tomato sauce.
Have a good chef's knife. A pairing knife. A heat-resistant rubber spatula, a flat spatula for turning/flipping things (do not use a metal one in a non-stick pan - this is called "common sense"), a large slotted spoon, a cutting board. Get a few mixing bowls of various sizes. A set of measuring cups and spoons will be vaguely useful to start and necessary eventually.
Honestly, there isn't a lot more a person needs to cook a tremendous variety of meals. And for cryin' out loud, learn to wash dishes. There is no legitimate reason for single male dinner clean-up to take more than five minutes from start to finish.
Yeah, but this guy can't even figure out how to wash dishes. And he finds that to be a lot of work.
i'm pretty sure I saw that on an infomercial last year
EDIT: one of the amazon reviews:
the first thing i made was an egg. I did discover that when making eggs, you have to let the pan get hot. the eggs did stick to the pan, but after awhile it released. So now i now to let the pan get hot, before putting eggs in them. I ordered the 8 inch pan, now i have the 10 inch as well. Im alone so they are great for me. the 12" is very large. Good for larger families. So far Im very happy with them, and it is in my FAVORITE COLOR
This is exactly what cooking an egg on a HOT stainless still pan looks like, so what's so great about it?
Nothing better for a crash course then. Worst case scenario you ruin the seasoning and have to redo it or get some rust and fix that with a little sandpaper. Hell you can throw a cast iron pan on an open fire and cook.
http://www.walmart.com/ip/Lodge-12-Cast-Iron-Skillet/5969633
$18 for a 12" cast iron pan.
is it one of those rock pans?
There's nothing great about it. It's just nonstick without teflon. For the record eggs don't stick to mine, I guess there's quality issues looking at those reviews. I got it as a gift so I didn't have to pay for it
that's what I figured, it's a silicon-oxide ceramic, could easily be sold as 'granite' or whatever on TV (granite is also silicon, so it's not too much of a stretch)
EDIT: Here, looks to be the same...
EDIT2: haha nm here's the one i remember: http://www.youtube.com/watch?v=tG6LsMWMJ0k. don't go to the stonedine site, I had to kill the tab in chrome's process explorer :/
way more
Member
Ask your parents to buy you them. Sheesh.
Everyone needs a Cast Iron Skillet. Ever since I got mine I have not used any other Skillet. I use it on the stove and in the oven for baking, truly a jack of all trades. It's a Lodge which is one of the oldest brands and I got it for under $20 from Wal-Mart and it will easily outlive me.
Cast iron have their place and they are sturdy but once you get a good non-stick pan for eggs and a 12-inch sautee pan the only thing you use them for is steaks and big cuts.
I think what people like most of them is that they are cheap.
Devolution
Member
Just wash that stuff off right after use and let it dry on the oven. What's the big deal?
What? God I was taught to scrub the shit out of plates and pans before even putting them in the dishwasher.
What? God I was taught to scrub the shit out of plates and pans before even putting them in the dishwasher.
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