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For folks having issues with food sticking to cast iron or carbon steel, try learning to cook on stainless. It's much more prone to sticking, but if you can get
by jadams5 4y ago
For folks having issues with food sticking to cast iron or carbon steel, try learning to cook on stainless. It's much more prone to sticking, but if you can get the technique down well enough to not have eggs stick on stainless then switch to cast it's a walk in the park.
- novaRom 4y agoTomatoes+Onions+Eggs, anything watery or sour = stainless with some drops of olive oil Meat, Potatoes = cast iron with sunflower oil anything else (crepes, pan cakes) = carbon steel with either canola or sunflower oil To prevent eggs to stick putting some onion rings or slices of ginger helps. The most difficult is to get good non-oily crepes.
- bruce343434 4y agoeverything = ceramic/enamel coated pan
- pgt 4y agoSunflower oil & canola oil (rapeseed oil) = PUFAs. Avoid seed oils!
- aceazzameen 4y agoThere's also blue steel, which I think is just a fancy carbon steel. We have a crepe pan made out of it, and the crepes never came out oily. Truth be told, it doesn't get much use anymore. But it was definitely the easiest for crepes.