Fried stuff in gobs of canola oil definitely is the most popular diet pattern
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yes but only Mike does it deliberately.
a lot of people smoke cigarettes for example, but they feel guilty about it. only Mike would smoke to improve his health.
that said, i did actually use both nicotine gum and patch for weight loss and i did this over 20 years ago.
so you are all amateurs compared to me.
back when i was using nicotine ( and steroids ) the psychos on the steroid forum i was on were actually advocating micro-dosing LSD as a performance enhancing stimulant. i have used LSD for recreation but even to me that sounded like an insane idea.
but using nicotine made perfect sense to me. it was well known that cigarettes cause weight loss as well as increase testosterone and it was also obvious that lung cancer is caused by actual smoking and not by nicotine, so using nicotine gum / patch was a no brainer.
i ultimately stopped because the feeling was not to my liking. i preferred other drugs like Ephedrine, Provigil and actual steroids.
I used some canola oil so the bacon wouldn't stick to the cast iron. It doesn't have enough of it's own fat to not heavily glaze the pan.
for all your contrarianism you fell for the cast iron meme.
i tried cast iron and sold it on craigslist within a few weeks.
cast iron is part of the whole paleo way of rejecting modernity.
much like you living off grid.
i guess that's your thing - to defy categorization by being a contradiction where you go off grid to raise sheep and fry them in cast iron ... using Canola oil.
get a clad pan. Demeyere is the high end ( no personal experience with it, but never had a bad product from Zwilling, and Demeyere is their top brand, and believed by many to be the best, though overpriced ).
https://www.zwilling.com/us/our-brands/demeyere/fry-pans/demeyere-stainless-steel-frypans/
but cheaper clad pans are OK too, just make sure they are not too thin. you don't need copper or silver - you just want aluminum core to be thick enough.
there are professional pans that are as thick as Demeyere but ugly, whereas Demeyere looks like Jewelry. and those thick professional pans are not exactly cheap either - in some cases as expensive as Demeyere itself. they might be more durable though if you intend on dropping them - sometimes Demeyere handles fall off because they are welded instead of riveted ( to avoid food getting caught under rivets ).
using clad pan just let the food stick, then use stainless steel scotch-brite to scrape the pan clean afterwards. it will scratch the pan but that's fine. you're not trying to keep the surface pristine - you just need a surface that can always be cleaned no matter how badly you burned the food simply by scraping it with the scotch-brite.
personally i don't clean my pan at all - i just get most food off ( by eating it ) and let the remainder dry. any bacteria will be killed the next time you use the pan.
a clad pan is an industrial tool. cast iron is a toy for posting pictures on instagram.
90% of all professional pans are clad. zero are cast iron.
Demeyere has identical performance to top professional pans - the only difference is styling and price.
professional pans also typically just have a flat aluminum slug on the bottom that doesn't go up the sides nor has any bottom layer of stainless steel - because they don't care how ugly that looks and it's cheaper to make and also makes for a lighter pan so the chef doesn't get fatigued.
Demeyere is pure excess all around and up the sides of the pan. Probably too heavy for professional use. They obviously have different lines in various thicknesses at different price points.
If i was getting a pan i would either get the top level Demeyere or a top level Professional pan, but the cheaper pans i have work perfectly fine so i won't be replacing them.
I bought the cast iron for dry cooking tortillas like my Mexican aunt Clarita taught me. It works very well for this purpose. I've been dual-using it for general frying but I will take your advice and get a proper clad fry pan.
this is what i meant by top professional pan:
it actually also has welded handles like Demeyere ( for the same reason of hygiene ) but because the sides are 100% steel ( the aluminum is only on the flat bottom ) the weld is arguably stronger. i doubt Vollrath pans have handles fall off like Demeyere.
i would probably either get Demeyere Atlantis:
or Vollrath Centurion ... just depending on whether you want the look of Jewelry of just a rugged professional ( but still high end ) tool.
obviously both lines have smaller sizes available - i just like large pans.
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actually i have to correct myself. Vollrath Centurion does have a layer of steel on the bottom, otherwise it wouldn't be induction compatible.
Vollrath being one of top makers of professional induction stoves it would be funny if their top of the line pans were not induction compatible.
to be induction compatible the bottom layer of pan must be magnetic ( aluminum isn't ). both Vollrath Centurion and Demeyere Atlantis are induction compatible.
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