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
[–] 4 points 1 year ago (1 child)

Could be cheaper enamel. Le Cruset specifically mentions it in their cleaning instructions

Bar Keeper’s Friend, or a paste of baking soda and water, also comes in handy for cleaning tough stains, oil residue and marks on your Dutch oven as well

I use it on my enameled dutch oven all the time and I've never had an issue.

  • source
  • parent
  • hideshow 1 child comment