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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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[–] 16 points 11 months ago (2 children)

i also want to add that you should avoid ones with capacitive buttons. they suck, and imagine cleaning them...

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  • [–] 7 points 11 months ago (1 child)

    Also against the capacitive buttons my cat has accidentally turned on my stove so now I need to turn on the cleaning lock whenever I am done using it

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  • [–] 4 points 11 months ago

    same here, i just always make sure there's nothing metallic on the stove. it will just turn off after a while if my cats turn it on. don't understand why the controls can't be similar to the oven: knobs in the front panel that can be pushed in

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