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

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It still gets them to reply, every time.

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Seasoning is a polymer which gives it similar resistance as plastic, it is not going to breakdown just with one dishwasher wash.

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easily found in a two second Google search.

(gprivate.com)

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Ugh they're so gross.

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I just turned 50 last month in fact?

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The whole cast iron thing is such a cult. Always makes me laugh when someone tries to preach it to me, how it's great, then there's all this stuff you need to do that you normally wouldn't, oh right you can't do this and you need to do this and yes it's heavy as all hell but that's actually a good thing

lol

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(it's from the Internet I didn't take it).

snooggums

What do you mean by refrying?

I notice it get smother over time the more I use it.

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Actually not my photo but I finally have a dishwasher after like 25 years of living with my SO.

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In all seriousness I actually have this pumpkin Le Creuset cast iron Dutch oven and it's in fine shape. The pans that I hate are the gross frying pans my SO brought to this relationship which are disgusting. This Dutch oven can go in the dishwasher no problem actually.

Buglefingers

I'm not a fan boy, I actually resisted getting one for nearly a year before one was gifted to me. There are a couple perks and draw backs I've learned. Pros: heating is pretty even, cleaning is actually way easier (IMO), and I can use metal on it. Cons: needs to be seasoned, takes longer to heat, some people get the ick from seeing rust.

TBH it's pretty much the only pan I use now (cause I find cleaning easier and I'm lazy AF), but people should use whatever suits them.

Canopyflyer

I have a carbon steel wok and even have a wok grate for my stove. While I do some Chinese cooking, I've found that on an American stove it doesn't really have any advantages.

I'm sure if I cooked more Chinese cuisine it would be a different story.

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Girl I'm with you. It feels like they're never really clean!

Canopyflyer

The polymerized coating on cast iron is stripped almost immediately with anything acidic. It's basic chemistry.

Put some fat in the pan... You mean exactly what I do with my stainless steel?

Also cooking the way you describe builds up carbon, which is carcinogenic.

What needs to die is the emotional attachment people have to a technology that has its place, just not for every day cooking.

My grill Pan and Dutch ovens are cast iron. But they are Enameled making them a lot more useful. ,

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Exactly. It feels like they just ooze dirty oil no matter how much you wipe them.

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If you treat cast iron with the same care that a non stick pan requires with just a little bit of oil it will be better over time. With those same instructions an average non-stick pan, used daily will degrade in 5 to 10 years. Iron is heavy and inconvenient, but carbon steel pans run 90% of the Michelin rates kitchens you will find. Cast iron can do much of the same work at home and, in the US is much easier to find. A 10 inch Lodge cast iron pan can be found in any X-mart. A 10 inch Matfer Bourgeat is a bit pricier and harder to source. Good luck with pan fried fish in a non stick pan after a month. Same with cooking 40 burgers or omelets a day for a month. 2 of the items I mentioned could do that easily. The average non-stick pan could not.

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Ceramic rules.

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I threw my cast iron away about a year ago. Just couldn't get the hang of it, probably a me problem. Moved to a stainless steel, and my goodness, the crust I get on meats is unparalleled.

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Meanwhile, I'm like "huh, maybe you should learn how to cook, but you do your stuff, that's your own business".

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Ceramic is great for some things.