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> Actually a properly seasoned cast iron pan is about as non-stick as it gets I've spent a lifetime hearing this and not being able to achieve anything close t
by hirundo 8y ago
> Actually a properly seasoned cast iron pan is about as non-stick as it gets
I've spent a lifetime hearing this and not being able to achieve anything close to it on cast iron. Either it's false or a skill that's beyond me. Either way I've quit worrying about advanced semi mythic forms of cast iron seasoning and just use non-stick.
I use a very seasoned cast iron pan regularly to sear meat ... and a little piece of chainmail to scrape off the clingons.
- toufiqbarhamov 8y agoThat’s fair, and as someone who has used cast iron for a long time, I won’t blow a load of smoke up your pants by claiming it’s “super easy!” I mean... it’s not complicated, but it’s also not hard to screw up and that’s a form of difficulty I think. Basically you can’t scrape it too much, can’t use soap, and unless the seasoning is very thick you want to be careful with very acidic foods. If you’re like me and like to sear steaks a certain way, it’s worth it, but even I’m not bothering with cast iron just for a fried egg. Cast iron shines most when you need to retain a lot of heat in the pan, otherwise it’s just a lot of effort for no good reason. Non-stick caught on for a reason!
- p1necone 8y agoEven a (preheated) stainless steel pan with some fat in it will stop eggs from sticking. If eggs are sticking your pan is probably not hot enough.