Mastodawn

Ok, honestly, is cast-iron really any better than a non-stick, stainless, copper (anything else?) pan?

Ok, honestly, is cast-iron really any better than a non-stick, stainless, copper (anything else?) pan? - Lemmy.World

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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Rhynoplaz Dec 7

This is a HUGE “Yes, but.”

Entering adulthood, I got cheap run of the mill non stick pans, they work until they dont.

Then we tried cast iron. Gotta oil it, cure it, and don’t use soap to wash it. Some extra work, but it worked great.

Now, I’m rocking stainless steel. Less work than the cast iron, but you need to preheat the pan before you put anything in it. If you do this, it’s just as nonstick as the others, and it’s a lot lighter and easier than the iron, and I think they are less expensive than cast iron, but I haven’t compared in a very long time.

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davad Dec 7

FYI, you can wash cast iron with soap.

Not using soap is a hold over from when soaps were more caustic (e.g. lye soap).

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mnemonicmonkeys Dec 7

FYI, you can wash cast iron with soap.

Only if you re-season it afterwards. Otherwise it starts to rust because the seasoning is what protects it from oxidation

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davad

If your seasoning rinses off with mild soap and water, you might want to try some different seasoning methods. That might mean using a different oil, different temperature, longer heat time for the seasoning, etc. Or you might want to season it with thinner layers of oil multiple times in a row.