Unpopular opinion: I'll take a cast iron skillet over non-stick any day

Picked my grandma's old cast iron over a fancy $60 non-stick pan last month. First batch of eggs stuck so bad I spent 20 minutes scrubbing it off. Has anyone else dealt with the learning curve on these things?

2 comments

2 Comments

hayes.joel23d ago

Oh man, @mila405 nailed it. That first week is brutal. I grabbed my grandma's old cast iron last year and tried to make eggs right away. Spent an hour with steel wool and a lot of swearing. Eggs turned into this weird brown paste. The secret is definitely low heat and way more oil than you think. Also realized you can't just wash it like a normal pan (learned that the hard way). But once you get that seasoning right, it's like magic. I still use non-stick for eggs sometimes though, no shame in that.

mila40523d ago

Spent my first week hating that stupid pan. Thought I wasted my money. Then I learned about the seasoning and low heat thing. Now it's my go to for everything except eggs honestly. Takes time but worth it once you figure it out.