3 ms·

Sorry but I cant sign this. Stainless steel with and without enforced bottom is the way to go. I have also cast iron and I polished and seasoned the living shi

Sorry but I cant sign this. Stainless steel with and without enforced bottom is the way to go. I have also cast iron and I polished and seasoned the living shit out of it and it still sticks omelette. For delicate things like eggs I use an non stick pan from tefal for 10€ that I buy new every 2 years….. why not? It works way better than stainless and way way way better than cast iron. The only advantage of cast iron is heat retention but this is solved with reinforced stainless steel. Btw copper is for sauces and marmelade … got them too…. Here some other downsides of cast iron… You have to maintain it realy well with regular seasoning and cleaning. You cant clean it with a ironsponge. Acid stuff will atack it. And du you realy want whatever this seasoning is in your food? That stuff has to be polychained burned oil. And Iron is one of the most agresive free radicals that you can pump in your bloodstream ;) Ps: I am french so I am a complette ashole if its about cooking

travisby 4y ago
Do you use the ironsponge on stainless steel? I assume you mean something like steel wool? My biggest "pro" for cast iron is that it's incredibly easy to clean without worrying about ruining the pan. Our stainless steel pan gets scratched if I look at it wrong, even using the rough side of the sponge. Not sure if we just have the wrong pan, or worry about scratches more than we should? For our cast iron I use chainmail if there's every anything stuck on hard. For the stainless steel I feel a lot more out of luck! Metal utensils, soap, rough side of the sponge, I'm never worried about it!
- bratwurst3000 4y ago
  Yes I meant steelwool. My opinion is that all the scratches dont hurt stainless but are hurting the cast irons seasoning. Thats my problem with cast iron. I cant be rough with them At the end most pans work good if used correctly and its a personal preference ;)

travisby 4y ago

Do you use the ironsponge on stainless steel? I assume you mean something like steel wool? My biggest "pro" for cast iron is that it's incredibly easy to clean without worrying about ruining the pan. Our stainless steel pan gets scratched if I look at it wrong, even using the rough side of the sponge. Not sure if we just have the wrong pan, or worry about scratches more than we should? For our cast iron I use chainmail if there's every anything stuck on hard. For the stainless steel I feel a lot more out of luck! Metal utensils, soap, rough side of the sponge, I'm never worried about it!

bratwurst3000 4y ago
Yes I meant steelwool. My opinion is that all the scratches dont hurt stainless but are hurting the cast irons seasoning. Thats my problem with cast iron. I cant be rough with them At the end most pans work good if used correctly and its a personal preference ;)