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thisfro@slrpnk.net

Cookware for vegan meals (slrpnk.net)

submitted 3 months ago* (last edited 3 months ago) by thisfro@slrpnk.net to c/vegan@slrpnk.net

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I have a stainless steel pan which works great to fry most veggies, but I can't manage to cook tofu, tempeh and meat alternatives in it. They just stick too much, no matter how much oil and patience I try. Then I have a non-stick pan which is kinda old and it needs to be replaced.

What do you use? I think about getting a cast iron or carbon steel pan, but I don't know how well it will work and if it's worth it...

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[–] grrgyle@slrpnk.net 3 points 3 months ago (2 children)

I've been using cast iron for years. I'm not even sure how I'd get tofu of tempeh to stick to it.

I just use about a tablespoon on olive oil, heat it to low medium, then put whatever I'm cooking on.

Clean with soap. Leave to dry on stovetop (low heat) for about 5 minutes. If it needs more slide, reapply a tiny bit of oil and smear it around into a thin layer. Turn off the element when it starts smoking.

That's all there is to it.

[–] thisfro@slrpnk.net 2 points 5 days ago (1 children)

I think previously I used too much heat and before the pieces could be turned they were already burned. Now with my new carbon steel pan I use lower heat and let food sit for a while and it works great!

[–] grrgyle@slrpnk.net 1 points 4 days ago

Yeah, for heat I pretty much never go over the middle (medium) setting on my stovetop unless I'm boiling water or trying to make a resto style stirfry. I pretty much treat medium as my highest setting for virtually all of my stovetop cooking.

How does carbon steel compared to stainless steel would you say? I don't really have any complaints about stainless if it's oiled and preheated properly.