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I'm honestly surprised it took this long before Teflon and PFAS in general became a more public issue.
Especially after project farm showed how easy it is to scratch the coating material. I think only like 2 pans actually held up somewhat in hardness.
Not objective by any measure, but I don't think ingesting dissolved iron is as bad as dissolved Teflon.
Yes, I can't say I've been terrible impressed by cast iron pans. The people gushing about them are pretty funny though.
I fucking hate cast iron pans. It's way too easy to absolutely ruin one. But more importantly, it's absolutely impossible to cool one down. If you determine that the pan is too hot and your shit is burning, sing your prayers, cus that shit is burning! What's that? You can put it in the oven straight from the stove? So neat, but like, I have a pot for that. Also never ever made a dish that asked for such a maneuver.
My gf got me a cast iron pan. I despise it. It's so much work compared to my other pans and I don't see any benefits. I only bring it out if she's watching me cook over my shoulder, so now I cook I tell her to relax on the sofa with some streaming or a book.
I had a housemate who fried sausage patties and eggs in my cast iron skillet every morning for a couple of years. Gave it a good wipe and that's it. I'd cook other things in it sometimes and wash it up if needed. The seasoning on that thing developed into a deep black that was so smooth you see your reflection in it and you could fry an egg without oil and it came off clean with just a nudge from the spatula. It was beautiful.
We went our separate ways and it quickly degraded back to a more normal "good enough" level of seasoning. It was great, but I'm not frying up a fancy breakfast every morning for it.
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
Also work very well for oven pizza 👍👍
I'm a stainless steel enjoyer. Get that cast iron and teflon shit out of here.
I never understood fans of cast iron. Its like still using candles for light, sure it gives a warming light, but electricity is cheaper, safer, and quicker to use for light. Same for pans, stainless steel have exactly the same use as cast iron without any of the inconvenience. Sure heating behavior is different, but who cares, you can get to the same results with stainless steel with a bit of experience... If you really want that "hipster cooking" feeling, just use copper, sure its way more expensive and you need to be extra careful, but its still better than to try using cast iron which is a real pain in the ass to use, making cooking twice as long as it should be... And for Teflon... it's shit, weak as hell and will give you cancer. Aluminum is shit too, still better than teflon and at least its the cheapest.