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food
Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
"Nonstick" will always degrade. Stainless steel or cast iron is a better investment, each having different use cases and positives depending on what you like to cook.
A good stainless pan is pricey but will absolutely last forever. I have some mid stainless pans (friend’s ex was a chef, probably stole them from work and then abandoned them at their house all dirty and blackened) and they work great. Get it screaming hot (leidenfrost effect temp) and hit it with some vegetable oil makes it non stick enough to fry an egg (gotta let it cool down first, though).
Yeah sure, I know it will. But I also need my cooking to be easier. Tried the stainless steel, absolutely hated it.