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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[–] 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)

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  • [–] 20 points 11 months ago (2 children)

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

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