IF IT'S THE LAST THING I DO!

[rai@lemmy.dbzer0.com]

I disagree. Also here’s how to make some really cool crystals!

Edit: awwwh someone got to it before I did

[rai@lemmy.dbzer0.com]

That one makes it too obvious! The original is way more sinister hahaha

[lemminary@lemmy.world]

Please help, I'm out of butter!

[possiblylinux127@lemmy.zip]

Did you scratch it? Let me guess, you used a metal fork or spatula.

Either take care of the surface or get a nice cast iron. Possibly both.

[tdawg@lemmy.world]

I’ve never understood why so many people struggle with this when you can simply properly butter the pan

[possiblylinux127@lemmy.zip]

If someone dies because of this I could see you getting charged with man slaughter. You are like the Walmart guy who put pesticides on vegetables as a joke.

Although I have accidentally baked a cast iron pan on high with my grill before. I turned it on and then got busy with someone on the phone. It got to around 700F for a hour and the outer surface came off. Once I got off the phone I slowly brought down the heat and let it cool over a few hours. Once I sanded off the burnt layers and reseasoned it was as good as new. I've been using that cast iron wak for decades.

[tachyontele@lemm.ee]

You have to be incredibly dense to think for even a second that comment was serious.

[ryannathans@aussie.zone]

Non stick isn't even good for cooking, get a nice stainless steel pan and see how much better food tastes

[brisk@aussie.zone]

A cheap nonstick pan will keel over even if you exclusively touch it with soft cotton gloves.

Source: my $7 "poor student" pan

[kbobabob@lemmy.world]

Carbon steel is acceptable as well.

[queermunist@lemmy.ml]

Switching to stainless has been great. If something sticks I can just scrape it off and then add a little more oil to prevent a repeat. I'm not sure why non-stick pans even became popular. I guess probably the low-fat fad had something to do with it.

[bastingchemina@slrpnk.net]

Carbon steel is much better for non sick, a well seasoned carbon steel can be as non sick as a non stick pan.

[expansionglorify@reddthat.com]

So relatable! I too cook with pans in the kitchen!

[dream_weasel@sh.itjust.works]

I think you've misspelled cast iron. Or maybe carbon steel?

I do want some stainless skillets, but specifically to stick fond in from meat searing, not to replace nonstick. It's for actually the opposite purpose.

[dream_weasel@sh.itjust.works]

The first one is funny, this one is potentially fatal to morons. I guess I gotta draw the line and downvote

[dream_weasel@sh.itjust.works]

Wok**

This doesn't seem like linux.

[kbobabob@lemmy.world]

I'd put mine up against any nonstick pan.

[isthisanai@lemmy.world]

Non sticks are disposable. They will eventually degrade no matter the care.

I use one small 8in for eggs abd the rest of my cooking it's cast iron or steel.

[ryannathans@aussie.zone]

Any of the above, just a hell of a lot easier to clean stainless. A little water and it's like new

[ryannathans@aussie.zone]

Such an unhealthy fad