Greentext

Most of this is true, I've never used cast iron in my life

I bought a $20 cast iron pan at target, I season it like once a year. I just wash it and make sure to dry it, I’m sure this is against the rules. Seems to work fine for me though. I wouldn’t say it’s nonstick but it’s mostly fine.

A $20 Teflon pan would be flaking and unusable, so for $20 it’s a good deal.

Don't these pans last like generations, being passed down? I doubt your grandma and her grandma were bothering to apply 8 coats of flaxseed oil and heating it up to 1000 degrees and the pans would still perform as expected for ages

Reject tradition. Embrace forever chemicals.

Skillet issue

Stainless steel I swear by though. Easy to clean and nothing sticks if you heat the oil properly.

it's so much better than stainless

debatable but i think so

it takes a little maintenance

everything needs maintenance in the sense that you have to clean it. jokes aside, the only maintenance it needs is to burn oil in it if the seasoning got a little damaged for any reason

can't cook anything tomato based

you can, it's not great but won't ruin it

eight coats of oil you have to burn onto it before you can use it

that's not true, all cast iron pans come pre-seasoned from the factory

you can cook fried eggs and steak

that is true

even after seasoning it everything will still stick to the pan

not really, it's pretty non-stick

to clean it you gotta heat it up then dry salt scrub then re-season

not really, you only need to do that if the seasoning got damaged

if water ever touches it the entire thing will disintegrate

that's not true, you'd have to leave it in water for days to get it to rust

things that aren't mentioned: you gotta use it regularly otherwise it gets sticky; you can use metal tools like knives and spatulas directly in the pan that would demolish any teflon; the seasoning is more resilient than people think, you can even wash it with dish soap; the seasoning actually gets stronger when you fry fatty things in it (grilled cheese, steaks, eggs, sausages); it's very simple, durable, rustic, old technology, and incredibly cheaper than skillets of a similar quality (excluding cheap teflon pans); you can unrust it in your garage and even weld it back together if it breaks, which is sick as hell.

My biggest gripe with Teflon, after the whole PFAS problem, is that you have to baby it. I never was able to find a plastic spatula that worked well for any application. At worst, some are so darn floppy it's like trying to flip an fried egg with another fried egg. Not to mention, the leading edge would eventually melt and deform sending plastic shreds everywhere over time.

The things you can do cooking-wise with metal tooling just get you more control and better results. Any pan/pot that lets you do that is going to help your overall cooking experience. Plus, even if you don't go carbon steel or iron - say, stainless or even glass - de-glazing the pan with some water and heat from the range can make short work of cleaning.

One last point to this rant: your favorite cooking shows are lying to you softly. Your cookware are tools - they're gonna get fucked up. Used things eventually get scratched, stained, singed, dented, and that's okay; I promise you they're not unsanitary because they're in this state. Those stainless pans with mirror-perfect surfaces, or carbon steel skillets with that pristine golden hue, they're new; you usually see new product on camera thanks to sponsors and the general optics of the thing. Teflon pans hold out this false promise of pristine cook surfaces that just aren't realistic. And in practice, even those awful things do not go the distance. So yeah, reject modernity and all that. You'll be okay.

In all seriousness my cast iron never looses its seasoning and is the best non stick I have in my house. I refuse to go back to PFSA

lol look there's one main benefit of cast iron: it holds heat really well. it is not easier to use or maintain than steel, but if you want something that holds a lot of heat, look no further

That and they’re very heavy. I think I’ll go with carbon steel instead. Yeah you still have to season it, but at least its easier to handle.

This has been my experience with cast iron. There's so, so, so much conflicting information on them. Even in this thread.

I wish the Mythbusters would come back just to test via experimentation all these conflicting claims.

Cast iron is cheap, indestructible, gets better with time, does want some care but nothing outrageous. I do have a good stainless skillet as well, call it the "stick pan", if you want something to stick and then deglaze, it's good.

But the cast iron is my joy, my kids joke that I love it more than I love them (it is older than they are) and already argue about who will get it when I die. Have never bought a nonstick pan, they seem unhealthy, and old cast iron is satiny and nonstick. It suits the way I cook, or perhaps the way I cook has been shaped by the pans. I don't worry about tomatoes or wine sauce but wouldn't slow cook spaghetti sauce in one, would use stainless or the Le Cruset one for that.

Mostly I think it's like flannel, not great at the start but improves with use, ends up better than everything else and then stays better for a long time. In the case of cast iron that could be several generations.

I just like how I can use my metal scrapers and spactulas without having to worry about damaging it.

I like to avoid the hassle of taking special care of a cast iron and just use a stainless steel pan from IKEA. Spray on cooking oil works really well to keep food from sticking if your don't crank up the heat and anything that does get stuck can be easily scrubbed off with a copper scouring pad. Best part is that there's no need to worry about rust. Ultimately just use what you like most.

Nothing beats the feeling of pouring cold water on the still hot cast iron pan.

I have a cast iron pan. Pros - it'll last forever if you look after it, it doesn't contain PFAS and generally it is non-stick enough to not be a nuisance. Cons - heavy AF, needs to be cleaned and dried after use & not in a dishwasher. I haven't tried to cook anything acidic in it yet but it does okay for steaks, eggs, mushrooms, sauces that I have used it for.

I still use soap and a plastic scrubber on mine and just dry it on the hob for a bit. I haven't had to reseason it yet but I imagine it will be a pain in the ass when I do. I have seen part of the seasoning flake off but it normally self heals with more cooking.

So it's okay overall but I think lack of PFAS and the fact that this thing will last a lifetime are the clinchers. Even if you have non-stick buy one of these and use it by default. I expect a stainless steel pan would be good too for same reasons.

why use a forever pan when you can have forever chemicals?

Yeah, but one hit with this baby and you'll send any ghost straight into the afterlife.

I use a wok and I wish I could use it for everything. I love that little damn thing to bits. I have only seasoned it twice (removed the previous one due to rust) and it can fry an egg fine.

It handles soap, tomatoes and other acidic foods fine as well. Didn't use any fancy oil, just avocado oil.

My mom's 300$ tephlon pans don't even last more than 8 months without getting nicks. My Lil fella is 15 years old.

They want to brainwash into using expensive, disposable, products.

Nah my cast only washes with hot water and small Scraper. If you need soap. We'll you don't like actualy don't. Seasoning? Just cook bacon, dump the grease leave a bit in put it back on the stove for a hot minute or while you put your blt together. Done it's hunk of metal not much you can do to fuck it up. And if food is sticking to it probably cause you didn't get the pan hot enough before you put the food in.

I'm honestly surprised it took this long before Teflon and PFAS in general became a more public issue.

Especially after project farm showed how easy it is to scratch the coating material. I think only like 2 pans actually held up somewhat in hardness.

Not objective by any measure, but I don't think ingesting dissolved iron is as bad as dissolved Teflon.

Counterpoint:

It doubles as a weapon that can induce blunt-force trauma.

I bought like a $30 one at the grocery store a few years ago and it's still going strong. If I forget to use it for a long time it'll get a patina of rust, but it scrapes right off. I only seasoned it once when I got it with beef tallow.

Honestly if I threw it away today and bought a new one it still would have been cheaper than buying a Teflon pan for like triple the price and having it only last maybe a year before it gets completely ruined, and you get those forever chemicals in your body as an added bonus.

It's not like it's some huge investment, just give it a try and see if it works for you. Buy a cheap one at a big box store, season it with oil or fat, and don't put it in the dishwasher just hand rinse it with lye-free dish soap and a soft sponge. Maybe that's too much work for you and you prefer your nonstick or stainless, that's fine too, good quality stainless can last a lifetime if treated properly and ceramic nonstick pans are getting better and cheaper all the time and pretty much outcompeting PFA-based products because people are becoming more aware of how shitty they actually are.

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

Don’t care, use carbon steel

call me lemmyml but I fucking love using a carbon steel wok to cook anything