this post was submitted on 31 Oct 2024
293 points (96.2% liked)
Today I Learned (TIL)
6528 readers
1 users here now
You learn something new every day; what did you learn today?
/c/til is a community for any true knowledge that you would like to share, regardless of topic or of source.
Share your knowledge and experience!
Rules
- Information must be true
- Follow site rules
- No, you don't have to have literally learned the fact today
- Posts must be about something you learned
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
We moved to cast iron a lomg time ago. Season the pan, and it is non stick. Just don't cook tomatoes in it since the acid takes the coating off. Rinse out, dry it (or heat it again on the stove to dry) and lighty oil if needed.
Best has been cast iron cookie sheet, everything slides off
I frequently cook tomatoes in cast iron/carbon steel, it doesn't do any significant damage to the seasoning that can't be repaired with a quick stovetop re-seasoning.
Yeah, I meant if you don't want to do that reseason process...because cast iron gets a bad rap about being high maintenance compared to a nonstick coated pan.