No, this isn't a cast iron thing. Using stainless pans, you can get nonstick effects that, in my experience, far outperform Teflon anyway. The process is called "spot seasoning." I have cooked crispy, cheesy rice noodles with eggs with zero sticking.

I love my cast iron pans, but stainless is my daily go-to. Added bonus: use 100% copper wool to clean your stainless pan. The copper-coated wool at most grocery stores is problematic; you might get a few uses out of the coated garbage and then it starts shedding metal bits.

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[–] 5 points 1 year ago (4 children)

What's the consensus on ceramic pots? They seem to be easier for nonstick and I don't think they have the same issues as Teflon.

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  • [–] [S] 2 points 1 year ago

    Some people, like me, can't possibly keep non-stick pans safe. I live on a sailboat, and the effort to keep non-stick pans (even ceramic) safe from damage is disproportionate to the advantages. Also, I am away from resupply for long periods of time. If my pan gets damaged, I can't just hop down to the store to replace it.

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  • [–] 1 point 1 year ago

    I use a ceramic coated pan regularly. From my experience, the stickyness is a bit better than stainless steel. Though seasoning them is not possible, so compared to a good seasoned stainless steel, it'll loose the game. The ceramic is dishwasher proof, so that's a plus.

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