3 ms·
Cast iron is effectively non stick if you put in a small amount of effort. Can last for generations too. Problem is, we've become too lazy to put in that small
by askvictor 4y ago
Cast iron is effectively non stick if you put in a small amount of effort. Can last for generations too. Problem is, we've become too lazy to put in that small amount of effort.
- sneak 4y agoThe first statement isn't really true. Even a perfectly seasoned pan seasoned with high sulphur drying oil will still stick a little, even when greased up when cooking, depending on the food. Teflon is magic.
- askvictor 4y agoWorks for me; for frying things, as long as it's heated up first, it doesn't stick. Sauces are another thing, but they don't tend to stick anyway, but can strip the seasoning. Yes, Teflon _is_ magic, but might cause cancer etc.
- blindmute 4y agoI cook eggs in my cast iron and it doesn't stick even a little. There is not one molecule of egg left on the pan when I scoop it out.
- gigaflop 4y agoI have never found a nonstick pan that worked well enough for me to call it truly non-stick, and have long since relegated myself to stainless steel, since I can more easily predict the stick-factor, and scour it with steel wool if I need to.
- cheetor 4y agoFor people who must have non-stick pans, go with OXO and nothing else. They're PFAS & PFOA-free and tested by America's Test Kitchen to be the best non-stick pans (and I can anecdotally back that up). Never go with ceramic for non-stick as it's a crappy compromise