Non-stick pans? (lemmy.world)
submitted 3 months ago* (last edited 3 months ago) by to c/nostupidquestions@lemmy.world
 

Over my years I've owned many types of non-stick pans. Judge me as you see fit, but I've owned Teflon, stainless steel, ceramic, and cast iron pans, but none of them seem to stay "non-stick" for more than a few years. I've had the best luck with cast iron, but my wife doesn't like to use them because they're heavy. I hand wash them all with soap and water, but they all seem to lose their ability to shed off what I cook in them. Does anyone have any recommendations for a good non-stick pan?

EDIT: It seems like the consensus is on cast iron, or ceramic steel. I just looked it up, and there are "slim" cast iron pans, so maybe that'll be a happy medium. Thanks for all the anecdotes and suggestions folks.

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[–] 5 points 3 months ago*

Here's so far the best seasoning method for cast iron that I've found after having tried multiple ones and not having too great of a success. It can't be overstated how important it is to remove all excess oil. It doesn't take much to ruin the results.

  • Wash with soap and hot water.
  • Dry thoroughly.
  • Immediately into a 100 degrees C oven for 20 minutes.
  • Heavy coat of oil. Canola oil works fine.
  • Wipe ALL of it off. First with a cloth, then with a paper towel.
  • Put back into the oven and let it warm up to 150 degrees C. Then take out and wipe with a paper towel once more.
  • Back into the oven and let it heat up and bake at 250 degrees C for an hour.
  • Let it fully cool before next layer.
  • For the first treatment, at least 3 layers are needed. Five is even better.
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