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Stainless vs Non-stick? Why would you NOT always use Non-stick?

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  • #46
    Originally posted by bazzz View Post
    I can see how that would work.

    How about cheesy scrambled eggs, my breakfast of choice? We've got a couple of cast-iron skillets, but I wouldn't use them for my scrambled eggs.
    No, not even cheese would stick in the pans I had. The only thing that would stick a little was herbs and dried spices at high searing heat. Even that cleaned up easily with a quick soak in plain hot water.

    Sent from my SM-N910V using Tapatalk

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    • #47
      Originally posted by twa2w View Post
      Yes but too much iron can also be an issue.
      Better than too much teflon.

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      • #48
        Originally posted by bazzz View Post
        I can see how that would work.

        How about cheesy scrambled eggs, my breakfast of choice? We've got a couple of cast-iron skillets, but I wouldn't use them for my scrambled eggs.
        I make cheesy scrambled eggs in cast iron all the time... with minimal clean up. Well seasoned (and THAT is the key) cast iron is the original non-stick pan....

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        • #49
          Our cast iron pans are Lodge, and the only thing I don't like about them is the sand texture. The cast iron pans of my youth were milled smooth. So, I attacked one of our pans with a flap disc grinder and an orbital sander until it was smooth as glass. Then I seasoned it using the flax oil method. Perfection!

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          • #50
            Yeah, I have a Lodge cast iron too. Not smooth enough!

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