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Why people love cast iron pans (and why I'm on the fence)
Lernstatistiken
GER-Niveau
Schwierigkeit
Untertitel (467 Segmente)
this video is sponsored by squarespace
cast iron pans
you can't put them in the dishwasher you
probably shouldn't cook very acidic
foods in them
you probably shouldn't use hard sharp
tools on them
you have to constantly season them using
this messy smelly process that nobody
seems to fully understand
they rust if you don't give them regular
maintenance and if they do rust or you
mess up the seasoning really bad
you might have to restore them with some
kind of bond villain execution situation
the electrolysis is really popping at
this point that's all that build up
being broken down
why do people love these things well
some people don't and in fact i'm kind
of on the fence about it but i'm gonna
try to give you the best argument
for cast iron i think there are two
overarching virtues for these pans
i'm going to tell you about those and in
the process we'll cover all the basic
use and maintenance stuff
the earliest known cast iron was
produced in the 5th century bce
in china modern jiangsu province
europeans didn't get hip to it until the
14th century
ce when it presented them with new and
interesting ways to kill each other
and what exactly is cast iron well it's
generally defined as an iron carbon
alloy
that's at least two percent carbon the
carbon is what makes it black
the cast part refers to the process by
which this is shaped
the iron is melted and then poured into
a mold made out of sand that's
casting this is the medellin columbia
factory of victoria cookware
maker of what epicurious calls the best
pre-seasoned 12-inch cast iron
skillet i asked the general manager of
victoria andres mejia
why in the 21st century would you still
be working with an ancient material like
cast iron when you could be working with
a modern material that doesn't rust and
that you can put in the dishwasher like
stainless steel
first of all the cost it will be
extremely expensive
indeed this is a 12 inch stainless steel
pan made by sardel in italy you should
know that they sent it to me for free
but they're not paying me any money
it's a really good pan but it costs
about a hundred dollars
victoria's highly rated 12-inch pan
costs about
30 why is this so much more expensive
the geometries that you can get is
typically stainless steel
is stamped stamp it a pan like this is
made by taking a thin
sheet of steel and stamping out the
shape if it's a cheap thin pan like this
little one that basically could be the
end of the process
but for a quality pan like the sardel
one then you make it thicker by
layering multiple stamped sheets on top
of each other
this is a five ply pan so it's five
layers that's a more expensive process
and one of the reasons they do it is
that steel is comparatively hard to cast
into a mold you have to heat the steel
to a higher temperature to melt it and
then when you do it doesn't flow as well
as iron
cast steel also shrinks a lot as it
cools which causes all kinds of problems
iron doesn't do that you just make a
mold in any shape you want
pour in the iron and you're done and the
geometries that you can make
is whatever you can imagine the handles
that you can produce
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