221
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
269 comments fedilink hide all child comments
 

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....

you are viewing a single comment's thread
view the rest of the comments
[–] 31 points 11 months ago (7 children)

I use a metal spatula on my cast iron all the time.

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 7 child comments
    •
  • [–] 9 points 11 months ago* (last edited 11 months ago) (4 children)

    There’s no [edit: manufactured, not easily replaced] coating on cast iron (unless enameled)

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 4 child comments
    •
  • [–] 20 points 11 months ago (2 children)

    Yes there is, it is polymerized fats and oils that build up over time.

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 2 child comments
    •
  • [–] 3 points 11 months ago

    I've got a super thin metal spatula, with the perfect amount of flexibility, and I've been carrying it with me from place to place for decades. It is absolutely my favorite kitchen utensil. I know it didn't cost much, but I've never found another one as perfect for my needs, so it is priceless to me.

    I use it on everything, even when it says no metal utensils. I'm just really careful with it. I love the thinness of it, and how it slips right under the edge of anything. Trying to catch the edge of an omelette with a thick plastic spatula is infuriating.

  • permalink
  • fedilink
  • source
  • parent