I hate cast iron so I am in favour of this.

[superkret@feddit.org]

Eggs with no oil will stick in a "non-stick" pan, too.

[kadup@lemmy.world]

Not the ones I own. I should know, back when I was counting calories not using oil was an easy trick to control the fat intake.

[amicitas@lemmy.world]

I love cast iron for cooking. It's also very forgiving. Depending what I am cooking it gets treated carefully for the seasoning, or scrubbed with dish soap. The beautiful thing is I can take it camping, come home and scrub all the 'seasoning' off, then re-season with 30 min in the oven an a bit of olive oil.

[stinky@redlemmy.com]

lol I got seasoned by 101 men at an airbnb and cried

[amicitas@lemmy.world]

Yeah cast iron, ever with a good seasoning, will never match a Teflon coating. It's pretty good, but you will need to cook some bacon in the pan before the eggs to make them not stick.

[schmidtgenetics@lemmy.world]

Modern soaps don’t contain lye, which is what ruins the seasoning. It’s the humid drying of a dishwasher that causes it to rust. Nothing to with the detergent.

[superkret@feddit.org]

When you're cutting out vegetable oils to lose weight, you're doing it wrong.
Your body needs them.

What it doesn't need is animal fat, and what you can safely reduce to lose weight are simple carbohydrates.

[kadup@lemmy.world]

You don't need vegetable oils, that's a very weird claim. You need lipids in general, sure.

But I never said I never ingested oils - I said I was precisely monitoring calories, which in turn could mean smartly deciding not to use oil when eating eggs just because my flawed cast iron pan sticks. I could choose to ingest fats in more tasty or practical ways.

Weight gain or loss is a matter of building a caloric deficit or surplus. If you're going to do that by reducing carbohydrates that's your choice, go for for it.

I don't need help with dieting my man, I'm a biologist and I'm quite happy with my weight results. I'm just explaining that a pan that forces you to use oil to not stick can't be honestly called "non-stick" because actual non-stick materials won't require the oil. Otherwise, every pan is non-stick so long as you use enough oil.

[theimpressivex@lemm.ee]

[yesman@lemmy.world]

it's just a pan

You can take care of your pans anyway you want. But it's telling when people treat neglect like it's an ethic.

[hypnotoad__@lemmy.ml]

I know you're a troll but the idea of cooking on a dish soap infused cast iron is filthy lol

[semi_hemi_demigod@lemmy.world]

I used to love cast iron but carbon steel has stolen my heart

[ignotum@lemmy.world]

Same here, though i don't use steel wool and i do season it every now and then
The pan handles it like a champ

[daveyborn@lemmy.world]

Wash it all you want, should be fine as long as you hand dry it after.

[logos@sh.itjust.works]

I use a little dawn on mine now and then and it’s still basically like glass

[superkret@feddit.org]

I'm not a troll. But the amount of magical thinking around cast iron amuses me to no end.

"dish soap infused" lol. Tell me, are your kitchen knives "infused" with soap, too?

[landedgentry@lemmy.zip]

Nazgûl screeches intensify

[scytale@lemm.ee]

I bought my first carbon steel pan (a wok specifically) last week and I did a bad job at seasoning it for the first time. I had to scrub the shit out of it with steel wool and vinegar to reset. My second season was a little better but it’s still not fully non stick. I hope it will just naturally get better as I keep using it.

[667@lemmy.radio]

I use the washer and then let it sit wet over night to bring out its natural paprika seasoning.

[kingjalopy@lemm.ee]

Yeah he's a panoisseur. I wash mine with soap too lol. But I use the lemon scented shit so my soap infused food is always citrusy fresh.