Greentext

4430 readers

916 users here now

This is a place to share greentexts and witness the confounding life of Anon. If you're new to the Greentext community, think of it as a sort of zoo with Anon as the main attraction.

Be warned:

Anon is often crazy.
Anon is often depressed.
Anon frequently shares thoughts that are immature, offensive, or incomprehensible.

If you find yourself getting angry (or god forbid, agreeing) with something Anon has said, you might be doing it wrong.

founded 1 year ago

MODERATORS

Early_To_Risa@sh.itjust.works

1066

Anon recommends a cast iron pan (sh.itjust.works)

submitted 1 month ago by Early_To_Risa@sh.itjust.works to c/greentext@sh.itjust.works

258 comments fedilink hide all child comments

you are viewing a single comment's thread
view the rest of the comments

[–] Nyxon@lemmy.world 3 points 1 month ago

Avocado oil is what I use. It has the highest smoke point of the readily available cooking oils, is supposedly healthier than other oils, has a clean flavor and doesn’t peel once polymerized for me. Olive oil works, and so does various other fats; bacon, tallow, butter etc.

I use my cast iron more than any other pans because it is more versatile than my carbon steel or stainless steel pans. Each have their own place but cast iron works for more of what I do. The cast iron absorbs heat and works well for doing high heat cooking so having an oil that doesn’t burn until higher temps gives more temp ranges to operate in. When an oil/fat goes past it’s smoke point it becomes a carcinogen and is unhealthy to breath/eat. So avocado oil’s smoke point just over 500° is better than olive oil at around 300°-350°f.