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.

you are viewing a single comment's thread
view the rest of the comments
[–] 13 points 1 year ago* (3 children)

Id recommend going for carbon steel instead of teflon if all clad or stainless steel is too much work.

For like $40-100, they heat up insanely well, are very light and will last your lifetime. They form an excellent non stick coating after several uses just like cast iron.

  • source
  • parent
  • hideshow 3 child comments
  • [–] 1 point 1 year ago (1 child)

    I bought two a couple of months ago and I am never going back to anything else.

  • source
  • parent
  • hideshow 1 child comment