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Early_To_Risa

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Anon recommends a cast iron pan (sh.itjust.works)

submitted 1 month ago by Early_To_Risa to c/greentext

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[–] [email protected] 7 points 1 month 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.

One Source: https://www.youtube.com/watch?v=Px6jqcYFdFs

[–] [email protected] 2 points 1 month 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.

[–] [email protected] 2 points 1 month ago* (last edited 1 month 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.