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I love my cast iron, but usually choose a nonstick for eggs and crepes/pancakes in the morning. - I tend to re-season my cast iron every time I use it and it’s
by mattdesl 2y ago
I love my cast iron, but usually choose a nonstick for eggs and crepes/pancakes in the morning.
- I tend to re-season my cast iron every time I use it and it’s a chore to do this for my early morning meals.
- Non-stick is just more non-stick, with cast iron I am constrained to using a certain heat and/or fat content to create the non-stick property which I might not want for a certain dish.
- onli 2y agoYou really do not need to re-season them every time! Just using the pan with some oil is enough. If you clean it later with water, you can add a little oil afterwards and clean it with a paper towel, that's enough. Takes almost no time. But I have to agree that non-stick pans are even more non-stick. That's why it took some convincing here to not buy new ones in my home.
- mattdesl 2y agoThat’s the kind of re-seasoning I mean: first I dry it (paper towel), then wipe with oil (more paper towel). It’s more work than cleaning a nonstick by hand and produces more waste.
- onli 2y agoOh, okay! I see it as less work, since the whole part of using soap and rubbing the fat away properly doesn't happen. Plus it's just a drop of oil and two paper towels. You can use a cotton towel to dry it and move down to one paper towel. But I just wanted to make sure you don't re-season it with the whole procedure, like oil, potato peels and salt fried for a long time. Because that would be definitely a lot of work each morning ;)
- dotancohen 2y ago> You can use a cotton towel to dry it and move down to one paper towel. You don't even need the entire paper towel. During the Hamas attacks last year I was unable to leave to the store for quite some time and began seriously reducing consumption in the house. Half or even a quarter paper towel is enough. And even that doesn't need to be thrown away - the paper towel is still clean for purpose of reoiling the pan the next day if you absolutely need.
- onli 2y agoNice. Also, adding oil each time after cleaning is also not necessary, especially after cooking with enough of it and if that went well (though I do it most of the time as well).
- dotancohen 2y agoYes, most of the time I don't even use water now that I'm more comfortable with the pan. Just a really good wipe.
- usrnm 2y agoYou can dry your pan on the stove, this is what I do. No paper towel needed
- mattdesl 2y agoGood idea – but it will probably take even longer than wiping with a paper towel.
- euroderf 2y agoCleaning cast iron is quick and (so to speak) dirty. Use a dish brush and running water to remove food waste, and scrape it with a metal spatula if there's sticky bits, then a quick wipe with paper towel to block rust. Hey, presto! Ready for the next round. No muss no fuss.
- iamacyborg 2y agoEven easier, put some water in the pan, boil it for a few minutes and it’ll just wipe clean. Use soap to actually clean it.