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Ok, honestly, is cast-iron really any better than a non-stick, stainless, copper (anything else?) pan? (lemmy.world)
submitted 10 months ago by to c/asklemmy@lemmy.world
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To me, someone who celebrates a bit more of the spectrum than most: Metal hot. Make food hot.

Non-stick means easier cleanup, but my wife seems to think cast-iron is necessary for certain things (searing a prime rib roast, for example.).

After I figure those out, then I gotta figure out gas vs. electric vs. induction vs infrared....

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[–] 1 point 10 months ago

Non stick make food go hot but food no stick. Doesn’t last very long but it’s very easy to clean. If you really love eggs they’re a necessity.

Hard disagree. Eggs are the first thing I ever learned to cook, and I can make them consistently how I like them, every time... or I could, until I started using non-stick pans. For a few years I struggled to make a proper egg and couldn't figure out why. Switched back to stainless steel pans, perfect eggs every time.

I really, really don't like teflon/PFAS/whatever non-stick pans. Just plain steel or cast iron for me. The consistency matters, and I just can't get that from non-stick coated pans.

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