Heat cooking oil in the pan until it starts smoking. Hey presto itās seasoned. Tomato will not strip it, nor will soap. Intense scrubbing will.
Cast iron is so easy to care for. Just donāt stick it in the dishwasher or let it stay wet after washing.
The best pan is the $20 no name stainless steel pan from a restaurant supply store. Cast iron is for Dutch ovens that need to retain heat for stews and curries and shit. Anyone that genuinely prefers cast iron over stainless just doesnāt know how to preheat a pan and use cold oil. āOh I want a pan that requires ongoing maintenance, can never be properly cleaned, isnāt actually non stick at all, and weighs 900 pounds so doing any kind of toss is a total pain in the assā
i tried cast iron pans many summers ago. but i found myself never using it because cooking is already inconvenient enough and cast iron pans just add a whole other dimension of inconvenience. it also makes me nervous that theyāre never/rarely ever cleaned with soap and water. it was also very difficult to find consistent instructions on how to care for them and use them safely. so now i just use stainless steel instead.
Iām a stainless steel enjoyer. Get that cast iron and teflon shit out of here.
wood and stainless steel is definitely the way to go. i donāt understand how nonstick seems to be the norm. are people not aware that the ānonstickā part of their pans is basically just plastic? and that itās generally a bad idea to cook/eat/scratch plastic things?
