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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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[–] SSJMarx@lemm.ee 5 points 1 month ago (1 children)

Ultimately just use what you like most.

I always say that the best pan is the one you got for free when you moved into your new house.

[–] ChickenLadyLovesLife@lemmy.world 2 points 1 month ago (1 children)

My best pan was the cast iron frying pan from the 1920s that I inherited from my grandmother. I say "was" because eventually my brother used it to drain the oil from his motorcycle. I still haven't totally forgiven him for that.

[–] EpeeGnome@lemm.ee 1 points 1 month ago* (last edited 1 month ago) (1 children)

Nothing you couldn't recover from unless he managed to crack it. I'd wipe it down, and hit it with brake parts cleaner. If I was still nervous about contamination, I'd put it in an oven with the self cleaning function and run it. That should burn it back down to bare metal. Then, s good scrub with dish soap to remove any residue and a good seasoning, and you're back in business. I don't know if I'd personally skip the heat clean step or not, but I'd definitely put it back in usage.

[–] ChickenLadyLovesLife@lemmy.world 1 points 1 month ago

That pan is long gone - this was in 1990 or thereabouts.