4 ms·
I love my cast iron, stainless, and carbon steel pans, but calling them nonstick is a stretch. In fact, their stickiness is pretty much their valuable property
by cityofdelusion 4y ago
I love my cast iron, stainless, and carbon steel pans, but calling them nonstick is a stretch. In fact, their stickiness is pretty much their valuable property in getting good browning on food.
You can definitely cook delicate fish and scrambled eggs on say, cast iron, but you will either be scraping hard during clean up or using an absurd amount of oil to cook. I don't mind it myself, but its clear why nonstick is popular.
- haswell 4y agoA high quality, well seasoned cast iron pan will allow you to fry an egg while said egg slides around the pan as if nonstick. Not every pan is capable of this, and meticulous care is required to keep it in shape, but I became a believer in non stick cast iron when I first met a pan that could do it. I had used plenty of "stickier" cast iron pans before and my perspective shifted a bit.
- snovv_crash 4y agoCast iron is useless for food with starch, eg. hash browns. The starch absorbs the seasoning and you end up with an unseasoned pan with burnt pieces stuck everywhere.
- haswell 4y agoThis is why an assortment of pans is critical. I have cast iron for sticky things, and cast iron for other things. And seasoning is a never ending task.
- Reason077 4y agoI season my stainless steel pan with a few drops of oil, rubbed on with a paper towel. Very rarely do I have problems with anything sticking to it. If I'm searing a steak or something at high heat, sure, it's going to leave some burnt-on marks, but if you add water and leave it simmering on minimum heat with a bit of baking soda for 15 minutes, pretty much anything will wipe off with no effort.