4 ms·
Nowadays it’s also much easier than it used to be to buy smooth cast iron, which becomes extremely easy to cook even fairly sticky foods on after just a seasoni
by tekacs 4y ago
Nowadays it’s also much easier than it used to be to buy smooth cast iron, which becomes extremely easy to cook even fairly sticky foods on after just a seasoning or two (e.g. https://fieldcompany.com/products/field-cast-iron-skillet https://fieldcompany.com/products/field-cast-iron-skillet).
As sibling commenters have mentioned, smooth vs. rough does seem to make a difference.
Source: I have cast iron like these and use it to comfortably cook eggs and food where sticking would be a problem all the time.
Unlike several other commenters here, it absolutely hasn’t seemed like a tool ‘mostly for steaks’. In fact I cook most things in cast iron, carbon steel wok or finally fall back to stainless if neither is appropriate.
- sunaurus 4y agoYour comment made me curious and I looked up what I paid for my skillet 10 years ago. I found the order confirmation e-mail, it was 12.99€ - that's over a 10x difference. I'm sure that explains why my skillet had a rough surface, but still, the price difference seems crazy to me, considering how there are no quality issues at all with my skillet even after a decade of use.
- peatmoss 4y agoI found an old cast iron pan at a second hand store that was antique (i.e. ground smooth). After cooking on the old one, I went out and bought some flap disks to stick on a drill and polish my modern lodge. It does work better. But not as good for eggs as carbon steel (which you also season, and has same durability advantages as cast iron)
- thfuran 4y ago$150 for a cast iron pan is nuts.