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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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[–] TexMexBazooka@lemm.ee 18 points 1 month ago (1 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 1 month ago* (last edited 1 month ago) (1 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 1 month ago* (last edited 1 month 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 1 month ago

Thanks, I'll try it out.

[–] grrgyle@slrpnk.net 1 points 1 month 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).