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