erock's bloghttps://erock.io2022-06-29T00:10:06ZTechnical writings by Eric BowererockCast iron leet2022-08-11T20:43:29Zhttps://erock.io/cast-iron-leet<p>I learned this the hard way with non-stick pans: they're a rip off. Every year
or two I would have to throw away my non-stick pans and buy new ones. They can't
get too hot because it'll melt the coating, you have to use soft plastic
utensils or else it'll scratch the coating, and Teflon in particular is terrible
for the environment.</p>
<p>At one point I thought it was just because I was buying cheap Teflon pans, but
even after spending $150+ on a all-clad non-stick pan, which died after a year
or so of heavy use, I realized this was not the way.</p>
<p>Then I bought two cast iron skillets (10in, 12in). What can I say other than
it's a game changer and I'm never going back to non-stick. We haven't owned a
non-stick pan in 2+ years.</p>
<p>Here are some features:</p>
<ul>
<li>I can scrape it -- hard -- with metal utensils</li>
<li>They are easy to clean
(<a href="https://www.amazon.com/Cleaner-Stainless-Chainmail-Scrubber-Pre-Seasoned/dp/B07QGC4X4Y/ref=sr_1_7?crid=3UMSG67KJVB07&keywords=cast+iron+skillet+cleaner&qid=1660250199&sprefix=cast+iron+skillet+cleaner%2Caps%2C104&sr=8-7" rel="nofollow">with one of these</a>)</li>
<li>They will outlive us</li>
<li>Once seasoned they can cook delicate items like eggs and fish</li>
</ul>
<p>Being able to use metal utensils on a skillet is so nice. I can really scrape
food off the pan without worrying about chipping the paint.</p>
<p>The litmus test for skillets is: can I make an egg over-easy with it? Now that
my cast iron skillet is properly seasoned, cooking eggs, fish, anything delicate
is painless. We've been told a lie our entire lives and I'm here to set the
record straight. Cast iron is the way.</p>
<p>It's wild to me that I never had a cast iron skillet growing up. I blame my
parents for not realizing how perfect cast iron is for the home cook.</p>
<p>Here's a list of myths about cast iron skillets:</p>
<ul>
<li>You can't use dish soap on them because it'll destroy the seasoning</li>
<li>You can't cook with acidic foods (e.g. tomatoes) because it'll destroy the
seasoning</li>
<li>Seasoning a pan is just wiping the pan with oil</li>
</ul>
<p>These are all demonstrably false. Once a pan is seasoned, there's not much you
can do to mess up the seasoning -- in my experience. Furthermore, seasoning a
pan essentially is a polymerization process that bakes the oil into the pan. So
all you have to do is cook oil with it at high enough temperatures to cause that
reaction.</p>
<p><a href="https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Skillet-Silicone/dp/B00G2XGC88/ref=sr_1_2?crid=97NB59LR7BO2&keywords=lodge+skillet+12+inch&qid=1660249893&sprefix=lodge+skill%2Caps%2C188&sr=8-2" rel="nofollow">Here is the one I bought on Amazon</a></p>
<p>For $30 you can have a pan that will never go bad, you can scratch it with metal
utensils, and it will outlive you.</p>
<p>Have a comment? Start a discussion by sending an email to
<a href="mailto:~erock/public-inbox@lists.sr.ht" rel="nofollow">my public inbox</a>.</p>
hard lessons from weak skillets