this post was submitted on 02 Oct 2024
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Early_To_Risa@sh.itjust.works
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Anon recommends a cast iron pan (sh.itjust.works)
submitted 2 months ago by Early_To_Risa@sh.itjust.works to c/greentext@sh.itjust.works
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[–] arc@lemm.ee 2 points 2 months ago (1 children)

I’ve heard from several sources that the iron is supposed to be good for the diet. I love my carbon steel and cast iron kitchenware. All of the studies I’ve seen show it as a superior option to PFAS cookware and will still outlast the latest ceramic options. I have a very non-stick carbon steel pan and griddle from avocado oil seasoning.

You didn’t mention that you’re oiling it after drying it. It’s recommended that you lightly oil the surface upon storage.

I think cast iron will definitely outlast ANY non-stick, no question. For non-stickiness though it's basically on the tolerable end - put oil in it and most stuff will slide around but sometimes you don't want too much oil so its a trade off. I think stainless steel is a great option in its own right - it's not really non stick but it can be made tolerable with oil and can be scrubbed back to condition and thrown in the dishwasher.

I sometimes coat my cast iron pan in oil, but more often than not I don't.

[–] Mjpasta710@midwest.social 2 points 2 months ago* (last edited 2 months ago)

For non-stickiness though it’s basically on the tolerable end - put oil in it and most stuff will slide around but sometimes you don’t want too much oil so its a trade off

Not sure if you are saying the non-stick surface of a seasoned (carbon steel or) cast iron pan is inferior to PFAS options, that's how I'm responding below.

Speaking from experience, I've screwed up seasoning pans before I got it what I'd call right.

A poorly seasoned polymerized surface on any metal (cast iron, carbon steel, stainless steel, or titanium) will always fair poorly, though more healthy than teflon style pans.

A properly seasoned polymerized surface on any smooth metal is easily on par or superior (regarding stickiness) with non-stick PFAS or metalized ceramic.

It absolutely requires minimal oiling when properly seasoned. I absolutely use less oil in my carbon steel pans than I would with 'non-stick' pans.

Another issue I see frequently is putting food into a pan that is too cold.

I think stainless steel is a great option in its own right - it’s not really non stick but it can be made tolerable with oil and can be scrubbed back to condition and thrown in the dishwasher.

Stainless steel can be non-stick using either the Leidenfrost effect or seasoning/oil polymerization. I do like being able to put my dishes through the auto-wash. My carbon steel and cast iron surfaces being the exception.

I sometimes coat my cast iron pan in oil, but more often than not I don’t.

I'm telling you what my experience is. I have pans that have a self healing non-stick surface. I don't put soap on my cast iron or carbon steel unless planning to re-season. I boil water and may agitate it with salt if something sugary stays stuck to the surface. The flame/heat sterilizes, and the water+salt granules removes particulate.

I can fry an egg with less than a light spray of oil and produce a picture perfect egg consistently.

I'm in process of removing all of our PFAS or newer titanium ceramic gear due to it failing from scraping or flaking.

I am not eating out of your kitchen, not trying to tell you how to manage the tools. Offering suggestions, I feel could make life easier for you.

If it works for you, and you're happy - carry on.