Greentext

I love when people that can't be asked to learn something new complain about the people that have.

The pan isn't the problem 🤷

Edit: I see this comment has reached it's intended audience. PS: your struggles to season a pan are pitiful.

I have no idea what kind of pots and pans I have. I know they're not cast iron though lol. I just use them and they work.

I have one that's got some titanium coating so I dont have to deal with the seasoning shit.

I've stopped using cast iron after some experimentation. It has some uses, but none of which can't be done equally well in a stainless steel or carbon steel pan.

I find these respond to temperature changes better and so are easier to control. My big iron pan also doesn't heat evenly enough, so extra care is needed to cook things consistently if it spans a wide area of the pan.

I think the best place for iron cookware is for oven pots, not for hobs and frying.

My cast iron griddle is the most used thing in my kitchen, after grilling something on it I get it ripping hot, pour water on it, scrub it with a rag until its clean, then coat it in cooking oil and wait for it to smoke. Takes like 2 minutes and it never leaves my stove.

Heat cooking oil in the pan until it starts smoking. Hey presto it's seasoned. Tomato will not strip it, nor will soap. Intense scrubbing will.

Cast iron is so easy to care for. Just don't stick it in the dishwasher or let it stay wet after washing.