mennuti

@mennuti

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mennuti
@mennuti
dante
@dante
yours
@yours

pans

TLDR

  • There's a time and place for non-stick pans and the lining isn't as bad for people as it used to be, but it's still bad for the environment. Do your best to make it last.
  • Non-nonstick pans are easy to use you just need to shift your habits a tiny bit. They also afford you many more mistakes.
  • Expanding your cookware (assuming you have the means) is rewarding and fun.
sedge
@sedge
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portablecity
@portablecity
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mennuti
@mennuti

For a long time my cast iron had issues with its factory seasoning flaking any time I used it, so I didn't use it much. Fairly recently, however, I just sanded all the factory seasoning completely off, washed it real well. Now I just put a tiny bit of food grade flaxseed oil on it before I put it away and don't worry about whether it's "properly" seasoned.

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in reply to @yours's post:

Jama
@Jama

I got a stainless steel pan back in 2020, and waited like, 6 months to use it out of some fear that I'd ruin it immediately. First time using it, I've loved it. Sure it's a different mindset than the non-stick stuff, but man, you take care of that pan and it'll take care of you. Cleans like a dream with a little Barkeeper's Friend on particularly gnarly nights, otherwise just steaming water and soap works like a charm.

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in reply to @sedge's post:

in reply to @portablecity's post:

mennuti
@mennuti

For a long time my cast iron had issues with its factory seasoning flaking any time I used it, so I didn't use it much. Fairly recently, however, I just sanded all the factory seasoning completely off, washed it real well. Now I just put a tiny bit of food grade flaxseed oil on it before I put it away and don't worry about whether it's "properly" seasoned.

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