I don’t have 8 years but I did about 5 during college and grad school before I diverted into my current career path, though tbf that was like over a decade and a half ago now (oof). And agreed, like I said it’s not that cast iron is useless. It has a role, it’s just that the role is greatly overemphasized by the cookware zealots.
Cost is pretty negligible - a lodge 12” skillet is $30, the first result for 10” steel pan on webstaurant is $21. Though there’s an aluminum 12” for $15 (yuck). Though again tbf at least where I worked the owners would def penny pinch over $9 haha
FWIW I would absolutely love a proper deep fryer in my house. I unironically looked into this once bc I regularly go to restaurant auctions to get gear super cheap (ask me about the deli slicer I got for $50. Having a deli slicer rules) and one had a super cheap single basket deep fryer. But it needed a dedicated 220 line and as I looked into it more it turns out I would potentially be violating all sorts of building codes and invalidating my homeowners insurance. At a minimum I would’ve had to disclose it to my homeowners at get a bunch of paperwork to get the policy changed, which likely would’ve required me to have a ton of work and documentation in terms of ventilation, fire suppression, possibly inspection from local fire authority, etc. not worth the hassle even for the insane fries.
I am not familiar with the muurikka. I am looking at the website now. It is intriguing. My outdoor setup at the moment is the wok burner and a small charcoal grill. I was considering getting really into pizza and depending on my approach this could be a good fit. My other idea was to build a small brick oven. I am historically not great at building things like that but I am also dumb
Deep fryer is one of those things that sound much better than it really is. It takes a lot of room, its hard to keep clean, its messy and its dangerous if you have kids/ drunken people running around.
Muurikka has also lid that turns it to a makesift oven. Its not perfect, but its best pizza i have made on open fire in the middle of nowhere.
About pan. If i was forced to pick one pan that i would need to use in my home kitchen for the rest of my life i would choose cast iron.
Its unbreakable, i like the way it sears meats and veggies, it can be used on everything from open fire to induction. And i love how well it works if want to slow loock something in oven.
It looks interesting (muurikka). The cost is very reasonable too which is surprising given tariffs and shipping. I could see this being a very good option for camping and fire pit. I am intrigued
I look at pan this way: I have a stack of 3 steel pans, a cast iron skillet, and a cheap nonstick. 90% of the time I’m grabbing a steel pan because it’s the easiest to use for most things. If I need to get a pan ripping hot to do a reverse sear? I’ll bring out the cast iron
I suppose the agreeable thing here at least is hexclad is stupid
I don’t have 8 years but I did about 5 during college and grad school before I diverted into my current career path, though tbf that was like over a decade and a half ago now (oof). And agreed, like I said it’s not that cast iron is useless. It has a role, it’s just that the role is greatly overemphasized by the cookware zealots.
Cost is pretty negligible - a lodge 12” skillet is $30, the first result for 10” steel pan on webstaurant is $21. Though there’s an aluminum 12” for $15 (yuck). Though again tbf at least where I worked the owners would def penny pinch over $9 haha
FWIW I would absolutely love a proper deep fryer in my house. I unironically looked into this once bc I regularly go to restaurant auctions to get gear super cheap (ask me about the deli slicer I got for $50. Having a deli slicer rules) and one had a super cheap single basket deep fryer. But it needed a dedicated 220 line and as I looked into it more it turns out I would potentially be violating all sorts of building codes and invalidating my homeowners insurance. At a minimum I would’ve had to disclose it to my homeowners at get a bunch of paperwork to get the policy changed, which likely would’ve required me to have a ton of work and documentation in terms of ventilation, fire suppression, possibly inspection from local fire authority, etc. not worth the hassle even for the insane fries.
I am not familiar with the muurikka. I am looking at the website now. It is intriguing. My outdoor setup at the moment is the wok burner and a small charcoal grill. I was considering getting really into pizza and depending on my approach this could be a good fit. My other idea was to build a small brick oven. I am historically not great at building things like that but I am also dumb
Deep fryer is one of those things that sound much better than it really is. It takes a lot of room, its hard to keep clean, its messy and its dangerous if you have kids/ drunken people running around.
Muurikka has also lid that turns it to a makesift oven. Its not perfect, but its best pizza i have made on open fire in the middle of nowhere.
About pan. If i was forced to pick one pan that i would need to use in my home kitchen for the rest of my life i would choose cast iron.
Its unbreakable, i like the way it sears meats and veggies, it can be used on everything from open fire to induction. And i love how well it works if want to slow loock something in oven.
Homeowner’s insurance agrees with you
It looks interesting (muurikka). The cost is very reasonable too which is surprising given tariffs and shipping. I could see this being a very good option for camping and fire pit. I am intrigued
I look at pan this way: I have a stack of 3 steel pans, a cast iron skillet, and a cheap nonstick. 90% of the time I’m grabbing a steel pan because it’s the easiest to use for most things. If I need to get a pan ripping hot to do a reverse sear? I’ll bring out the cast iron
I suppose the agreeable thing here at least is hexclad is stupid
Agreed hexclad is stupid.
As for muurikka. The bigger oner are heasy as sin, so i cant recomment those if there is lots of trekking on the camping trip.