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I used to be a cast iron fanboy. Seasoning, polymerization, yadda yadda and all that jazz. Then I got an induction stove. I now consider cast iron to be overra
by moogly 4y ago
I used to be a cast iron fanboy. Seasoning, polymerization, yadda yadda and all that jazz.
Then I got an induction stove. I now consider cast iron to be overrated.
The heat retention makes an induction stove pretty pointless (apart from the energy efficiency I suppose) with cast iron.
I'm getting old and my wrists aren't as good as they used to be, so slinging around cast iron pans and pots really hurts after a while.
I bought various sizes of Tefal Hard Titanium+ pans and I really like the weight, ease of cleaning, but most of all the heat reactivity.
Might look into carbon steel, but I'm a bit wary of how it's going to be to clean.
- dwohnitmok 4y ago> Might look into carbon steel, but I'm a bit wary of how it's going to be to clean. If you have experience maintaining cast iron, the process is the same for carbon steel, both when it comes to cleaning and seasoning. They're very similar. I basically just treat carbon steel as a thinner and lighter version of cast iron (and the thinness changes certain attributes such as heat retention)
- jasonwatkinspdx 4y agoI'm a big fan of the Tefal pans for value. I use a mixture of stuff I've assembled over the years, but Tefal is my go to for having a couple nonstick pans around. Carbon steel is very much like cast iron: it's easy to keep clean and seasoned, but some people like to make more elaborate rituals for whatever reason. I'd say it's easier to keep clean that cast iron typically actually, as it usually has a smoother surface finish, and having to herc a big heavy pan around in a sink is a legit annoyance.