Ask Lemmy
A Fediverse community for open-ended, thought provoking questions
Please don't post about US Politics. If you need to do this, try [email protected]
Rules: (interactive)
1) Be nice and; have fun
Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them
2) All posts must end with a '?'
This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?
3) No spam
Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.
4) NSFW is okay, within reason
Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either [email protected] or [email protected].
NSFW comments should be restricted to posts tagged [NSFW].
5) This is not a support community.
It is not a place for 'how do I?', type questions.
If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email [email protected]. For other questions check our partnered communities list, or use the search function.
Reminder: The terms of service apply here too.
Partnered Communities:
Logo design credit goes to: tubbadu
view the rest of the comments
YOUR QUESTIONS OFFEND ME!
So, for serious, that's the nonstick version; I've never tried that one. I have the cast aluminum one, which I guess would be pretty similar to using a larger cast-iron skillet. The problem with a cast-iron skillet is there care and maintenance and how long it takes to heat up and cool down. If you try to wash a hot cast iron skillet, it can eventually crack.
This thing has a built-in heating element, so it heats up a little faster than on an electric stove-top (I don't have gas elements), within 10 minutes, the whole 16-inch surface is at a relatively uniform temperature and it maintains that temperature nicely, and when I'm done I can immediately clean up. Cleanup consists of pouring hot water on the surface and then pouring/scraping off the greasy water over coffee grounds, then a little more water and wipe down the surface with a folded bar rag to get off any food or remaining grease, flip the rag and wipe the dry surface/check for any dirty spots. I also use metal utensils all over the surface without worrying about ruining a seasoning or flaking off nonstick coating.
Ha! Your answer is a not cast iron pan, but I'm pretty sure the cast iron collection I have totalled under $100 and has been used for thousands of meals, plus bread baking, making lard from pork skin, and like flannel it gets better with time, instead of wearing out. I don't like cooking on aluminum though. You have some funny ideas about cast iron - you can't ruin it with a spatula, or with dish detergent, it's not fussy at all.
I love my big ass cast iron skillet but my girlfriend says it's too heavy and that is completely understandable. It's not for everyone.
I joke that I'm doing overhead press when I take them off the high shelf. But am a mid 50s lady and would worry if I couldn't wrangle the iron pans. I do agree that it depends on your cooking style though. I am not careful enough for nonstick pans and a lot of what I do make works best in those wonderful heavy nearly indestructible pans. I have one steel not heavy skillet, and pasta pots and loaf pans and baking sheets and cake pans, so much stuff at this point but the things I need most and use everyday, my essentials, are those cast iron pans, the big chef knife, and the cutting board.