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harumph

(2,488 posts)

10. I'm a cast iron guy.

Reply to Dave Bowman (Original post)

Mon Jan 13, 2025, 10:41 AM

Jan 13

When you know how to cook with them and maintain their 'seasoning' - they clean up fine. Even if you
get your temps too high and burn off the seasoning, you can clean the mess up by boiling water in the
skillet and re-seasoning. You don't have to baby them and they stick less than stainless.

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Dave Bowman

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Highlight:

Nonstick Cookware Industry Furious at Suggestion They Should Stop Causing Cancer [View all] Dave Bowman Jan 13 OP

And in an extremely unfortunate coincidence canetoad Jan 13 #1

Don't own one of them malaise Jan 13 #6

Ceramic Coated ProfessorGAC Jan 13 #7

Has anyone said anything about this slightlv Jan 13 #2

Good idea in principle and I think they'd be as inert as stainless steel Bernardo de La Paz Jan 13 #4

supposedly... I've heard they can even go into the oven... slightlv Jan 13 #13

I guess not being a gourmet cook helps as I use only my old stainless steel and my Mom's single hlthe2b Jan 13 #5

No PFAS At All ProfessorGAC Jan 13 #8

Thanks... right now my head is discombobluated slightlv Jan 13 #15

Look Into Ceramic ProfessorGAC Jan 13 #18

We bought a set of ceramic-coated frying pans recently, Emrys Jan 13 #9

Thank you, Emrys! Lots of good info for me here... slightlv Jan 13 #16

I switched to stainless steel tenderfoot Jan 13 #11

I like quality stainless steel inside Bernardo de La Paz Jan 13 #3

I use bar keeper's friend and those green scrubby pads on my stainless steel. tenderfoot Jan 13 #12

I'm a cast iron guy. harumph Jan 13 #10

I'm with you! I LOVE my cast iron pans. slightlv Jan 13 #17

most people I know have switched over to ceramic coated cookware. WarGamer Jan 13 #14