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Non-stick pans?
(lemmy.world)
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this post was submitted on 12 Jul 2026
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Carbon steel is basically a lighter cast iron. It'll cost more than cast iron, but it will last the same.
Or practice how to cook with stainless steel. There is a reason it's the most commonly used pan in restaurants.
Good luck, I've been in the same exact boat as you. I use my cast irons (had them forever, they are what I prefer) and my wife uses the carbon steel.
Carbon steel is pretty great, and costs the same in my experience (paid 20e for my De Buyer).
However you still need to season them and most importantly you need to be careful how acidic your foods are. Cook some tomatoe sauce, seasoning will be gone unless it's been built up for at least a year.
I didn’t know that about acidic food, thank you! Luckily, I’ve been using enameled cast iron for sauces for a long while now. I need to replace our nonstick with carbon steel!
but also the seasoning really isn't that difficult to reapply, wipe some oil onto it with a bit of paper and put it in the oven for like an hour or whatever it is.
An aged seasoning is great but AFAIK they work perfectly fine with a basic seasoning, and frankly given the state most pans are in i don't think people would even notice a difference between their current pan an an unseasoned carbon steel one..
Agree about not dificult to reapply, just need to know that it will go out and you'll have to reapply
That's good to know. We must've purchased something more expensive. And good point with seasoning build up.