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Ok, honestly, is cast-iron really any better than a non-stick, stainless, copper (anything else?) pan? (lemmy.world)
submitted 11 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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[–] 26 points 11 months ago (1 child)

You can absolutely scrape the seasoning off a cast iron pan through aggressive use of metal utensils, but you can also re-season it by applying a little cooking oil and getting it hot for an hour or so.

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