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I know it’s a cliche as this point, but just go get a cast iron skillet and a set of stainless steel pots (with metal handles). The maintenance is easier than
by hedora 2y ago
I know it’s a cliche as this point, but just go get a cast iron skillet and a set of stainless steel pots (with metal handles).
The maintenance is easier than teflon because you can scrape stuff off it, and use metal implements while cooking.
Make sure you use the skillet on a regular basis, and you shouldn’t need to reseason it more than once every 5+ years.
Reseasoning consists of scraping all the crap off with a metal implement, wiping some canola oil on it, and baking at 350F for an hour or so.
Edit: Make sure the stainless is induction compatible, since it’ll last longer than your current kitchen. Also, if money is no object, get a nice enameled cast iron dutch oven.
- bamboozled 2y agoAlso if you treat stainless gently , like Teflon , it can be fairly non-stick. The slicker the surface, the less sticks to it, as long as you season properly before cooking. I use to get rough with my stainless pans but it made them more “sticky”. You can polish them in pretty easily back into a good state, which can’t really be done with teflon…
- magicalhippo 2y agoI got both a carbon steel skillet and a stainless steel skillet. The latter is especially nice for sauces. Haven't reached for my old Teflon pan in ages.