• dream_weasel@sh.itjust.works
    221·
    2 days ago

    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.

    • psud@aussie.zone
      1·
      54 minutes ago

      Cast iron is fine. Carbon steel and stainless steel are much of a muchness. Stainless is easier to maintain

    • ryannathans@aussie.zone
      41·
      2 days ago

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

      • Imgonnatrythis@sh.itjust.works
        91·
        2 days ago

        What now? Of all the things stainless excels at, cleaning certainly isn’t one of them. Much easier to clean a nonstick or iron pan. The nice thing about stainless is you can use aggressive scouring pads or barkeepers friend etc to go to town on them at least, but stainless excels at adhesion and heat distribution and makes for a tougher cleanup.

        • ryannathans@aussie.zone
          55·
          2 days ago

          I have been cooking on stainless for over a decade, if it’s sticking or tough to clean you’ve done something wrong

          Check the pan surface, it needs to be clean and smooth when starting, heat marks are good

          When starting, don’t add food till it’s hot

          Never use scouring pads, it’ll create grooves in the surface that make food stick

          Barkeepers friend is fine but a freshly polished pan will stick at first

          Anything stuck to a stainless steel pan will come off with water, if it doesn’t you probably cooked too hot

          • cashew@lemmy.world
            31·
            1 day ago

            You are absolutely correct. I have no idea where all of this animosity towards stainless steel cookware is coming from. It’s an absolute workhorse and doesn’t need princess treatment like cast iron or carbon steel.