To me, someone who celebrates a bit more of the spectrum than most: Metal hot. Make food hot.

Non-stick means easier cleanup, but my wife seems to think cast-iron is necessary for certain things (searing a prime rib roast, for example.).

After I figure those out, then I gotta figure out gas vs. electric vs. induction vs infrared…

  • MaggiWuerze@feddit.org
    1·
    1 day ago

    I got frustrated replacing non-stick pans every decade or so

    Most cheaper pans don’t even last 2 years, let alone a decade. Cast Iron can’t really break, worst is you have to redo the seasoning

    • AA5B@lemmy.world
      2·
      22 hours ago

      And that’s another advantage of cast iron for me: cost.

      • For non-stick I spent more money for the coating to last longer and an anodized outside to reduce scratches and mars.
      • For cast iron my brand of choice is similar or lower cost, yet more scratch resistant and a significantly increased expected life