• WhatAmLemmy@lemmy.world
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      3 months ago

      That’s every “non-stick” pan after 1-2 months of daily use.

      All non-stick, “scratch resistant” pans are a marketing gimmick designed to have the average consumer-moron buy 30 pans in their lifetime, than simply learn how to season pans properly and hand 2 or 3 Iron/steel pans down their family lineage for generations, across hundreds of years.

      • Ibaudia@lemmy.world
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        3 months ago

        Ceramic ones are a bit better but for the most part this is correct. There really isn’t a clear reason not to cook with steel or iron, they tend to be the best options for 99.9% of applications. Only thing that I can think of is cooking eggs at a lower temp, but iron does that fine if the seasoning is really good.

    • MerchantsOfMisery@lemmy.ml
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      3 months ago

      😏 be like me and use a cast iron skillet that weighs a ton, never is slick like you see on the internet, and is a removed (really Lemmy? Auto censor?? FFS) to clean

      In all seriousness, I just made scrambled eggs on the ol’ beast and they turned out decent. Far from non stick but it’s non cancer at least.