this post was submitted on 22 Dec 2024
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[–] kadup@lemmy.world -3 points 14 hours ago* (last edited 13 hours ago) (2 children)

My main issue is with calling cast iron "non stick" when things most definitely stick.

The trick of pre-heating it to unreasonable temperatures before adding the ingredients isn't a property of cast iron, it works on all materials, but it can quickly go wrong and make everything stick. Which is a shame, because teflon is poison and we do really need alternatives.

[–] blackbelt352@lemmy.world 4 points 11 hours ago

Teflon itself isn't poison. The entire point of teflon is that it's so chemically unreactive that nothing can even bind to it on a molecular level.

The problem with Teflon is that manufacturing it uses a lot of actually toxic chemicals incidental to making the Teflon bind to the metal of a pan and because it's so non-reactive and very brittle, general use and any disposal of it will result in Teflon molecules just floating around in the environment unable to be broken down by anything.

[–] pearsaltchocolatebar@discuss.online 12 points 14 hours ago (1 children)

It is non-stick if the seasoning is right, but often it's not smooth enough off the shelf.

[–] kadup@lemmy.world -4 points 14 hours ago* (last edited 13 hours ago) (4 children)

Eh, not really. You can "season" it and if you add eggs with no oil they'll stick. Of course we forget now, but this is exactly why teflon became so popular so fast, even though cast iron has existed for ages.

[–] superkret@feddit.org 10 points 13 hours ago (1 children)

Eggs with no oil will stick in a "non-stick" pan, too.

[–] Nougat@fedia.io 4 points 13 hours ago

They key with cast iron is using enough fat, which is generally more than you'd use with other cookware. High heat just burns the fat and/or the food, ruining your meal and making cleanup more difficult.

What cast iron is really good at in terms of heat is retaining it. There's enough mass that you have to preheat the pan for longer, but once it's hot, it stays at a pretty stable temperature when you add your ingredients. It doesn't get hot spots as severly, either, especially if preheated for a good long time at a relatively low heat.

[–] Maeve@kbin.earth 1 points 12 hours ago

A tiny bit of water unsticks them.

[–] Amicitas@lemmy.world -1 points 13 hours ago* (last edited 13 hours ago)

Yeah cast iron, even with a good seasoning, will never match a Teflon coating. It's pretty good, but you will need to cook some bacon in the pan before the eggs to make them not stick.