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Early_To_Risa@sh.itjust.works

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

submitted 2 months ago by Early_To_Risa@sh.itjust.works to c/greentext@sh.itjust.works

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[–] TexMexBazooka@lemm.ee 18 points 2 months ago (4 children)

My cast iron cookware exists out of survivors bias. Everything else has fallen apart in one capacity or another.

[–] sugar_in_your_tea@sh.itjust.works 4 points 2 months ago* (last edited 2 months ago) (3 children)

Sure, but everything else has fallen apart because I use them frequently. My cast iron pans sit in the back of the cupboard because it's heavy and things stick, so I might as well use something lighter.

[–] TexMexBazooka@lemm.ee 7 points 2 months ago* (last edited 2 months ago) (2 children)

If things are sticking to your cast iron it needs to be better maintained. Properly cleaned and seasoned cast irons don’t stick

The quick and dirty way is to wipe that bitch down with canola oil and bake it on high for about 30 minutes.

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

Thanks, I'll try it out.

[–] grrgyle@slrpnk.net 1 points 2 months ago

I don't even do that any more. I just make sure they pan is oiled and at a decent heat before putting food on it. Putting food on a cold pan will not end well, unless it's really well maintained (and I am very lazy).