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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:
That's 100% fair, there are limitations that comes with a big heavy chunk of cast iron, I'm definitely guilty of leaving food crusted on it & having to strip and reseason it, plus I can't use it for anything acidic like tomato sauces. It is higher maintenance than other pans but I'm also a little paranoid about pfas/microplastic sources in my kitchen so I've removed as much plastic/teflon/nonstick items from my kitchen as possible. I doubt it has a noticeable effect on my intake since that crap is everywhere now but it makes me feel better.
I've been thinking of getting a stainless steel pan but I just have a hard time justifying buying a new pan when my cast iron works fine, plus I'm more than a little attached to it since it's been my main cooking pan for over a decade