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this post was submitted on 13 Jan 2025
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I moved to using cast iron and steel pans, I found even hand washing non-stick pans they eventually just get scuffed up after years.
I'd rather just use a few more drops of oil on a regular pan.
I've got a few dishes that want a non stick surface and have a dinner in a tomato sauce. I keep the non stick for those, and for house guests who don't understand carbon steel.
I make tomato sauces on both my cast iron and carbon steel. Sure, they get a bit bad afterwards, but oil+heat fixes that.
I have an enamel coated cast iron Dutch oven which does tomato dishes just fine as well.