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Anon recommends a cast iron pan (sh.itjust.works)

submitted 2 months ago by [email protected] to c/[email protected]

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[–] [email protected] 8 points 2 months ago

I use my 3 cast-iron on a rotation near daily, use soap and water to wash them, and season maybe once every 6 months to re-up it?

I'll cook tomato shit in there no problem, just don't fucking let it sit on there and get stuck or you'll have issues. Never worry about food sticking

Chainmail + warm water + dot of soap and 15s of rubbing and I'll have a perfectly clean pan ready to go for another use immediately if I really wanted. Hand dry, warm over stovetop to evaporate any remaining liquid to avoid rust

Tbh it's less work than my stainless steel was because things get stuck WAY less often, and I'm an ADHD mess who never does dishes

You have to be amazingly shit with kitchenware to fuck them up