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Ok, honestly, is cast-iron really any better than a non-stick, stainless, copper (anything else?) pan? (lemmy.world)

submitted 22 hours ago by SPRUNT@lemmy.world to c/asklemmy@lemmy.world

191 comments fedilink hide all child comments

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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[–] Zarxrax@lemmy.world 5 points 22 hours ago (2 children)

Cast iron pans are fucking heavy. As soon as I tried picking one up, I knew I don't want to cook with that on a regular basis.

I have gone through several non stick pans and they all suck because they will wear out relatively quickly. Eventually things will start to stick, and then you are in trouble because you have to treat them gently to avoid scraping off the nonstick coating, so you end up in a catch 22 situation where you can't actually scrub stuff off without making it worse.

I switched to a stainless steel pan about a year ago and I love it. The weight is somewhere in between cast iron and most nonstick pans. I've never had anything get horribly stuck to it, and it's not difficult to clean because you can use abrasive sponges or whatever without damaging it.

[–] MotoAsh@piefed.social -2 points 22 hours ago* (last edited 22 hours ago)

Ehhhh, even crappy nonstick will last years upon years as long as you do not use metal utensils or clean aggressively. (at least the kind of 'cheap' that's still somewhat maybe worth spending money on... there is always absolute made for trash garbage under capitalism...)