This is incorrect. I fry tofu, seitan, onions, garlic, kale, bell peppers, mushrooms and the deglaze process is so fucking good. Got an insulated handle cover for Christmas even because my mother in law knows how much we love the cast iron path.
No way, I cook my tortillas in my cast iron. Great for sauteeing or baking vegetables. Plus they retain heat beautifully well, anything you cook in there will stay nice and warm if you go back for a second helping. And they really do last a lifetime.
Cast iron is definitely best for searing meats, but I've gotten a lot of use out of mine as a vegetarian. You can find a decently sized skillet at any thrift store for like $10 and it'll last longer than you will. If you've already got some nice steel cookware there really isn't a point but it's definitely worth upgrading from nonstick
Don't listen to these people, cast iron takes longer to heat up, longer to clean, is way heavier, and the seasoning process is hell and a half, I used to use it.
Just bought a new t-fal pan for christmas and it's wonderful. Half these people replying aren't even vegan, they don't give a shit about reducing consumption or whatever. People love hyping up cast iron because it's some hipster vintage aesthetic but if you cook vegetables a lot they stick and it's a pain, then you end up cooking less as a result.
I use stainless steel for every pot, but the nonstick skillet is god tier.
Maybe I'm just traumatized by my old roommate's non-stick pan that was ragged and almost furry from being used with metal utensils. I think I got lymphoma just from being in the same room as that thing.
Also, as a lifelong vegetarian I'll take a little extra iron anywhere I can get it.
Aside from meats, cast irons are very nice for baking certain dishes, nice for anything that needs consistent heat too. You don't need to season them with meat, you can use a vegetable oil and be fine.
I personally like my cast iron because of how it holds heat once up to temp. I can front load heat then roll it back to be more predictable rather than the pan being too hot then too cold.
Feel like it’s pointless to own as a vegan tbh, everyone just talks about how great it is for steak or whatever
This is incorrect. I fry tofu, seitan, onions, garlic, kale, bell peppers, mushrooms and the deglaze process is so fucking good. Got an insulated handle cover for Christmas even because my mother in law knows how much we love the cast iron path.
What is the 'deglaze process?' Is this a food thing or a cleaning thing?
Food thing
You pour some liquid (usually stock or wine) into the pan to loosen up and dissolve the fond (bits of the food and residue stuck to the pan)
It adds a lot of flavour to things like sauces
ty
Np
No way, I cook my tortillas in my cast iron. Great for sauteeing or baking vegetables. Plus they retain heat beautifully well, anything you cook in there will stay nice and warm if you go back for a second helping. And they really do last a lifetime.
Cast iron is definitely best for searing meats, but I've gotten a lot of use out of mine as a vegetarian. You can find a decently sized skillet at any thrift store for like $10 and it'll last longer than you will. If you've already got some nice steel cookware there really isn't a point but it's definitely worth upgrading from nonstick
Don't listen to these people, cast iron takes longer to heat up, longer to clean, is way heavier, and the seasoning process is hell and a half, I used to use it.
Just bought a new t-fal pan for christmas and it's wonderful. Half these people replying aren't even vegan, they don't give a shit about reducing consumption or whatever. People love hyping up cast iron because it's some hipster vintage aesthetic but if you cook vegetables a lot they stick and it's a pain, then you end up cooking less as a result.
I use stainless steel for every pot, but the nonstick skillet is god tier.
You bought a teflon pan? Gross.
Maybe I'm just traumatized by my old roommate's non-stick pan that was ragged and almost furry from being used with metal utensils. I think I got lymphoma just from being in the same room as that thing.
Also, as a lifelong vegetarian I'll take a little extra iron anywhere I can get it.
Aside from meats, cast irons are very nice for baking certain dishes, nice for anything that needs consistent heat too. You don't need to season them with meat, you can use a vegetable oil and be fine.
I personally like my cast iron because of how it holds heat once up to temp. I can front load heat then roll it back to be more predictable rather than the pan being too hot then too cold.
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No way, fam! I made a mean vegan potato skillet in my cast iron this past weekend! 😍