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Early_To_Risa@sh.itjust.works

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

submitted 1 month ago by Early_To_Risa@sh.itjust.works to c/greentext@sh.itjust.works

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[–] NigelFrobisher@aussie.zone 39 points 1 month ago (12 children)

Stainless steel I swear by though. Easy to clean and nothing sticks if you heat the oil properly.

[–] Chef_Boyardee@lemm.ee 3 points 1 month ago (2 children)

Been rocking stainless for about 15 years. No issues. I have no prob searing pork chops without any sticking.

[–] NigelFrobisher@aussie.zone 3 points 1 month ago (1 children)

I always thought non-stick was better for egg, but actually I’ve been cooking eggs on stainless steel without them sticking for quite a while now.

[–] sugar_in_your_tea@sh.itjust.works 2 points 1 month ago

Yup, it works fine, and I've had much better luck than cast iron. On the other hand, maybe I'm not seasoning properly. On the other other hand, stainless steel doesn't require seasoning.

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