IF IT'S THE LAST THING I DO!

[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

[dream_weasel@sh.itjust.works]

I wouldn't know.

(But I'd like to know )

[tachyontele@lemm.ee]

You realize this is a meme post and community, right?

[queermunist@lemmy.ml]

It doesn't even taste good! I fully understand cooking unhealthy food for the sheer joy of eating it, but low-fat garbage is missing one of the most important parts of our flavor pallet. I spent so many years thinking I didn't like vegetables lol

[graycube@lemmy.world]

Regardless of the type of pan you are using, you will find eggs ate much less likely to stick if you wait for the pan to be hot before you out the eggs in. I don't know why this is, but if you put cold eggs in a cold pan, they will stick when you cook them.

[alenalda@lemmy.world]

You got the pan too hot and probably messed with it too soon. Med/low heat throw it in let it solidify then go to town. Use cast iron and there's practically no clean up.