Could you please expand on why this is your recommended technique for "cleaning" the pans?
carnivore diet discussion thread
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Right now there are two pans in my oven on full with coconut oil in them stinking out the kitchen, will open the windows before my eyes start watering. Have done the background reading. Will post some links but summarise the main points.
Bacteria can't multiply in oil or in dried food so no risk.
The coating is polymerised oil. Cast iron cookware has been used for thousands of years. Your dietary iron intake increases if you cook in cast iron. For some people that is good as they are iron deficient, while for some they can eventually get an overdose. Cooking meat in cast iron adds minimal iron to your diet whereas cooking for example pasta sauce adds more. There is an interesting diagram here which shows you how much extra iron you get by cooking various foods in cast iron.
The coating is no longer oil but polymerised oil. If you have a good coating you will take in less iron by cooking in it.
These are the instructions to do it
Gees, lucky I don't have a smoke alarm here it's totally smoked out.
I have had an "enameled" cast iron saucepan before and in my childhood there was a small enameled cast iron frying pan. The argumentation that you are cooking on what people cooked on for thousands of years is a good one for me to keep using it, in line with Roosh's before 1900 rule for foods and seed oils. It is probably worth being disciplined and only use the bare iron for meat, eggs, fish but use something else for more tomato based things. At one point Teflon was supposed to give you cancer. I don't think it does anymore, unless you perhaps really overheat it. With bare cast iron there is no teflon to damage or enamel to chip and it is probably more non-stick than bare stainless steel when you do that seasoning right, and this is the first time I attempted to actually season it (rather than doing the opposite as mentioned elsewhere)
One of the articles does raise the point that aluminium conducts heat much better so cast iron can have hotspots, but cast iron holds more heat which is important for cooking meat properly. You should preheat it for a long time so it has uniform temperature everywhere. On that note my large one is too big for the burner, explains the issues I had the other day with stuff cooking only on one end of it.
Bacteria can't multiply in oil or in dried food so no risk.
The coating is polymerised oil. Cast iron cookware has been used for thousands of years. Your dietary iron intake increases if you cook in cast iron. For some people that is good as they are iron deficient, while for some they can eventually get an overdose. Cooking meat in cast iron adds minimal iron to your diet whereas cooking for example pasta sauce adds more. There is an interesting diagram here which shows you how much extra iron you get by cooking various foods in cast iron.
The coating is no longer oil but polymerised oil. If you have a good coating you will take in less iron by cooking in it.
These are the instructions to do it
Gees, lucky I don't have a smoke alarm here it's totally smoked out.
I have had an "enameled" cast iron saucepan before and in my childhood there was a small enameled cast iron frying pan. The argumentation that you are cooking on what people cooked on for thousands of years is a good one for me to keep using it, in line with Roosh's before 1900 rule for foods and seed oils. It is probably worth being disciplined and only use the bare iron for meat, eggs, fish but use something else for more tomato based things. At one point Teflon was supposed to give you cancer. I don't think it does anymore, unless you perhaps really overheat it. With bare cast iron there is no teflon to damage or enamel to chip and it is probably more non-stick than bare stainless steel when you do that seasoning right, and this is the first time I attempted to actually season it (rather than doing the opposite as mentioned elsewhere)
One of the articles does raise the point that aluminium conducts heat much better so cast iron can have hotspots, but cast iron holds more heat which is important for cooking meat properly. You should preheat it for a long time so it has uniform temperature everywhere. On that note my large one is too big for the burner, explains the issues I had the other day with stuff cooking only on one end of it.
Great post.
Yeah, the oil polymerizes and forms a thin film on the surface of the pan. One thing to look out for: when you're done seasoning, make sure to immediately wipe the excess oil out before it cools. You basically want a thin layer on the metal. Once it's done, it should be smooth and slick, and if you put some water in the pan it should bead up. If there's any gumminess or stickiness, it means there was too much oil when it was in the oven or it wasn't wiped out enough.
RE iron, practically speaking you shouldn't cook acidic foods (tomato sauce, vinegar) for a long period of time in cast iron anyway, because it will strip the seasoning off. If you ever want to take the seasoning off and start fresh, that's actually a good way to do it - simmer some white vinegar in the pan for about an hour. The seasoning will fall right off.
AFAIK no one really knows how much of a problem Teflon pans are, but Teflon/PFAS is a nasty chemical and has been linked to immune problems, endocrine disruption, and so on. I feel better avoiding Teflon pans, especially if they're scratched.
@stadtaffe covered it in one of the links above, but basically the seasoning is slick enough that water and a quick wipe are usually enough to remove any residue in the pan. Soap or scotchbrite pads can damage the seasoning over time. If you have stuck on food bits from a steak, the coarse salt is just enough of an abrasive to remove it without damaging the seasoning (and has the added benefit of soaking up the grease if you cooked bacon or something).
Yeah, the oil polymerizes and forms a thin film on the surface of the pan. One thing to look out for: when you're done seasoning, make sure to immediately wipe the excess oil out before it cools. You basically want a thin layer on the metal. Once it's done, it should be smooth and slick, and if you put some water in the pan it should bead up. If there's any gumminess or stickiness, it means there was too much oil when it was in the oven or it wasn't wiped out enough.
RE iron, practically speaking you shouldn't cook acidic foods (tomato sauce, vinegar) for a long period of time in cast iron anyway, because it will strip the seasoning off. If you ever want to take the seasoning off and start fresh, that's actually a good way to do it - simmer some white vinegar in the pan for about an hour. The seasoning will fall right off.
AFAIK no one really knows how much of a problem Teflon pans are, but Teflon/PFAS is a nasty chemical and has been linked to immune problems, endocrine disruption, and so on. I feel better avoiding Teflon pans, especially if they're scratched.
@stadtaffe covered it in one of the links above, but basically the seasoning is slick enough that water and a quick wipe are usually enough to remove any residue in the pan. Soap or scotchbrite pads can damage the seasoning over time. If you have stuck on food bits from a steak, the coarse salt is just enough of an abrasive to remove it without damaging the seasoning (and has the added benefit of soaking up the grease if you cooked bacon or something).
Actually one of the pans turned out smooth and slick while the other gummy and sticky, the latter being the one I had 'topped up' part way through the process.
If cast iron has been cooked in for thousands of years then this 'seasoning' process is not a modern innovation either, someone must have worked it out a long time ago.
This just may have solved the problems I've had cooking steak right will see how it goes next time round.
There's a bag of coarse salt at the supermarket I never buy as I never need so much but maybe I'll actually get it next time and follow this advice to the letter.
The steak and eggs diet :
Food for thought..
I'd probably rather fast than do that, but it's how your body works, some may find that useful.
Would be hard to overeat if just steak and eggs were allowed.
It had crossed my mind to include steak with breakfast but have not gone so far as doing that yet.
Food for thought..
Every 4th day and nothing but steak and eggs for the other days!
I'd probably rather fast than do that, but it's how your body works, some may find that useful.
Would be hard to overeat if just steak and eggs were allowed.
It had crossed my mind to include steak with breakfast but have not gone so far as doing that yet.
^You can have sausage, bacon or ham for breakfast with eggs on that diet, goes better than steak with eggs.
One big tip for this thread: look for used cooking ware at goodwill stores, you will come across older high-quality stuff that is made in the US or Europe and that is of good quality, these items being built to last. Avoid used teflon-coated pots and pans though.
Some items I got from goodwill: stainless steel pans of multiple sizes, steamer 3 piece set, large stockpot and smaller stainless pots. Also found good sets of thicker plates that tend to last while the Ikea ones will chip and break a lot more.
One big tip for this thread: look for used cooking ware at goodwill stores, you will come across older high-quality stuff that is made in the US or Europe and that is of good quality, these items being built to last. Avoid used teflon-coated pots and pans though.
Some items I got from goodwill: stainless steel pans of multiple sizes, steamer 3 piece set, large stockpot and smaller stainless pots. Also found good sets of thicker plates that tend to last while the Ikea ones will chip and break a lot more.
I think I've posted this before but I eat 6 eggs every day and feel amazing. Get boners like I'm 18 too. Eggs and red meat are life. My freezer is full of like 40 pounds of steak and ground beef. Buy when it's on sale and freeze it.
The carnivore diet is difficult as an Orthodox. We are supposed to be fasting from meat about 190 days of the year. Tips? How do you deal with this?
I am not Orthodox, but I would not recommend the all meat diet if you're going to have to fast over half the year from meat.
I suppose you could eat crabs and oysters.
Problem is how do I flavor them food? The flavor comes from the vegetables and olive oil
Butter, salt, pepper. For beef you really don't need much.
I started making some chicken again and like Cajun seasoning or that Louisiana hot sauce. But I don't think this would be allowed under the true carnivore diet.
I also don't really see a problem with eating some fruit or vegetables if you want to. I eat a lot of fruit.
The main thing is to avoid processed food.
The main thing is to avoid processed food.
I thought about going carnivore but I need my veggies. The sauce is where the actions at.
Fry onions garlic and tomatoes in olive oil. Use the bread to scoop. Problem is carnivore diet eliminates a lot of that.
I am not against the carnivore but I always think its important for us all not to become dogmatic and to be humble and be willing to listen to and consider opposing arguments, so in that spirit here is a youtube video I recently watched which attempts to oppose the carnivore diet. I am just interested to hear from others on the forum what their opinions are:
Carnivore diet is a complete psyop, I would pay attention to Walter Kempner's research, rice, sugar, and fruit is the path to health, nobody will tell you this because there's absolutely no money to make from it, billions of people around the world are lean, fit, and healthy, and well satiated from a diet like this. Plus, the diet makes much more sense as an Orthodox Christian anyways. I am the leanest and most energetic I have ever been, I will never go back to eating so much meat.
I don't think carnivore is necessary, but eating meat is absolutely a good thing. I am the leanest and most energetic whenever I'm eating almost entirely meat, eggs and fruit. I like rice but would lose my mind eating that much of it. We all have to find out what works best for our own bodies.
I agree with the idea that protein should be your biggest macronutrient but not that it necessarily must come from meat. Biggest macronutrient by calories more so than by volume. Fish, eggs also count, as does cheese but I'm nervous about that given the high fat content and get it only rarely. Even eggs I only have one yolk if it's several of them. At times of lifting, protein powder. I try but can't bring myself to eat red meat more than about 3 times per week and if it gets higher than that, eg 5 times per week it does stay at that level for long.
Whether second biggest should be fat or carbohydrates, I don't know.
I am doing an experiment at the moment removing all bread, wheat, barley etc from my diet and allowing carbs to come from fruit and vegetables and occasionally oats and what sugar there is. In particular bananas, potatoes, sweet potatoes, grapefruit. Have thought about rice and quinoa but not done anything about it. May get a small rice cooker. Is there something special about rice? I never eat it unless I very rarely go to an Asian restaurant. Don't think this applies to everyone but am just getting concerned about if gluten is doing something bad to me and need to test it by cutting it for a while. Also I really do not miss or crave bread, pasta, pizza or beer at all and resent societal pressure to eat those. Had almost completely cut beer a while ago and replaced it with red wine and occasionally spirits. Have also cut cake and pastries for the moment but may eventually crave that again.
Of course no soda or sugary drinks, that would be crazy, but in periods where I'm eating rather than fasting there will be sugar, a teaspoon or two in coffee or hot chocolate and small amounts of chocolate which is one thing I will not be giving up.
Whether second biggest should be fat or carbohydrates, I don't know.
I am doing an experiment at the moment removing all bread, wheat, barley etc from my diet and allowing carbs to come from fruit and vegetables and occasionally oats and what sugar there is. In particular bananas, potatoes, sweet potatoes, grapefruit. Have thought about rice and quinoa but not done anything about it. May get a small rice cooker. Is there something special about rice? I never eat it unless I very rarely go to an Asian restaurant. Don't think this applies to everyone but am just getting concerned about if gluten is doing something bad to me and need to test it by cutting it for a while. Also I really do not miss or crave bread, pasta, pizza or beer at all and resent societal pressure to eat those. Had almost completely cut beer a while ago and replaced it with red wine and occasionally spirits. Have also cut cake and pastries for the moment but may eventually crave that again.
Of course no soda or sugary drinks, that would be crazy, but in periods where I'm eating rather than fasting there will be sugar, a teaspoon or two in coffee or hot chocolate and small amounts of chocolate which is one thing I will not be giving up.
The psyop was anti-meat, anti-sex Seventh Day Adventists, Ellen White, and John Harvey Kellogg. Eventually this morphed into an unholy alliance of the American Heart Association (co-opted by Ancel Keys), big food, and government.
Tufts University “food compass”. We’ve all been psyopped
I’m considering it. Living off rice, beans, garlic, wheat and yogurt. Going veg. But what’s so dreary is when I do that - I’m basically cosplaying a monk seeing how my life is going. What’s crazy is when I adopt a plant based diet, the weight melts. I don’t understand why they’re vilified. A plant based diet might be great for treating obesity.
I’m 100% convinced fat is caused by snacky foods. Nobody got fat from rice and beans and pasta beans and sauce. They did from Oreos and ice cream though.
Also, if the bugs are a thing, I’m going full on vegetarian.
My wife does all the cooking she makes the steaks in the air fryer it comes out really good this way I prefer it to pan fried, I dont have a plastic air fryer its all metalic it seems to be a much better one. With the air fryer you also dont have to stand there and flip the steaks over you load it in and you carry on with your life and it turns off by itself with a timer, a great time saver.
Another good way to cook meat is on a braai (BBQ), I only use wood it gives the meat the best taste, everything tastes good on a braai, it is a much slower way to cook so its good for weekends. Incase you dont know you only start putting the meat on the braai when the wood has burnt out well, the flames are out and the wood is turning white, so it takes around 20-30min just to get the fire right, great for weekends.