>Can you maintain a low fat/calorie recipe while cooking on cast iron?
My wife and I generally cook pretty healthy, if we are going to cook some sauteed vegetables or ground meat I will often use nothing more than some canola oil spray on a non-stick pan to keep them from sticking. However with cast Iron you pretty much have to use a tablespoon or so of oil (which is 120 calories of pure fat) if you plan on something to not stick. So my question is, is there anyway to cook on cast Iron without needing these copious amounts of oil.
Most of the fat or oil you use when cooking should remain in the pan. Don't worry about it.
Jeremiah Allen
Is teflon that bad Jow Forums ?
Joseph Allen
Cooking in anything other than cast iron is for uncultured plebeians. Look up how to use and care for it properly and welcome to the club.
Julian Lopez
A table spoon of olive oil is 90 Cal, that's nothing really.
Jace Brown
Say you slap a meaty chicken thigh on there. Add NO OIL and just render the fat out of the thigh, that happens naturally and it keeps the thigh from sticking.
As long as the meat you are cooking has a bit of fat it won't stick. That's the beautiful part of a cast iron they are inherently non stick if seasoned right.
Clean it every couple of days with kosher salt and a bamboo or hair bristle brush and water.
Ryder Watson
Use butter or olive oil and stop worrying about 90 calories, if you trained harder it wouldn’t matter
Gabriel Hughes
yes. it breaks down and lowers testosterone.
Aiden Cook
tablespoon is 120cal according to the olive oil sitting in my cabinet
Nigger I lift 3 days a week and run 20 miles a week. I do plenty.
Jaxson Sullivan
gtfo with your hipster cast iron pans. it's not the middle ages anymore boomer. carbon steel is the true patrician material.
Juan Adams
>carbon
Anything that isnt stainless is shit
Brayden Wilson
have you ever used cast iron?
Jace Russell
No, I have used stainless steel though and the cleansing was horrible
Jack Hill
You season the pan when your not cooking.
Jayden Sullivan
you're shit
Julian Peterson
On cookware? Honestly no, assuming you don't overheat it.
But the process to make it is dangerously toxic and it's in the water now. What you get from industrial run off is far worse and shrinks Peepees. (No seriously)
Nathaniel Foster
Here's what it takes to clean my cast iron the day after I fried a chicken breast in it. I scrape the gunk off with a bbq trowel or spatula or whatever it is called, it comes off quite readily, into the bin. I rinse it out a little with hot water. I wipe it out with a rag with the hot water in it. I dry it with another rag. I heat it up just to cook off that last bit of moisture. It's very easy and this isn't even the most efficient way you could do it. Particularly just leaving it overnight isn't that good because the gunk takes slightly more effort after it has cooled.
Connor Rodriguez
>you have to use a tbsp of oil so that things don't stick once you season it properly you don't need to use oil to cook veggies in cast iron
Sebastian Smith
You should be rubbing oil into it after all that.
James Rivera
the food typically doesn't absorb all of the oil, butter, fat etc. A tablespoon of butter is 100 cal, half for you and half for your wife you get 50 cals each. You're over thinking it.
Robert Moore
You would for an egg or something.
Ethan Adams
>cooking eggs in cast iron you can do it but there are far easier means of doing so
Connor Watson
The microwave is the best IMO.
Andrew Lee
Yeah, usually I'm just about to cook with it again so I don't worry about that. I'd be lying if I don't sometimes leave it dry, though. It's a cheapie and slightly too small to always be comfortable to use so I don't worry about it much.
