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I use a ceramic coated cast-iron pan most of the time, and a normal non-stick for when I really need non-stick (eggs, some fish).
by Semaphor 3y ago
I use a ceramic coated cast-iron pan most of the time, and a normal non-stick for when I really need non-stick (eggs, some fish).
- natdempk 3y agoFor fish and eggs it’s worth looking into carbon steel as well. You can get basically a non-stick surface without PFAS and it’s lighter than cast iron.
- Semaphor 3y agoIt would be worth it, if I regularly used it. But for that one time a month and less, I’ll stay with the non-stick. Even scrambled eggs work in the ceramic, it’s only fried eggs, and super-flaky fish that aren’t that great in it.