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
[–] 2 points 1 year ago*

Yeah, don’t use that huge amount of oil. I’ve never had eggs stick in my cast iron, using 1-2 tablespoons of oil or butter. It shouldn’t need to swim in oil and if it is, you’re doing something wrong

  • source
  • parent