This is a place to share greentexts and witness the confounding life of Anon. If you're new to the Greentext community, think of it as a sort of zoo with Anon as the main attraction.
Be warned:
If you find yourself getting angry (or god forbid, agreeing) with something Anon has said, you might be doing it wrong.
I’ve had one for roughly 15 years and use it almost every day. I most often use it as a baking pan or for grilling things. Not much sticks to it and what does is easily scrubbed off. I don’t season it in any meticulous way, just put a coat of cooking oil on and toss it in the oven every few months. I don’t cook acidic things in it - that is the rare time I use the stainless. I definitely understand why some don’t like the weight but I’m used to it.
Really? I've never had luck frying eggs on a cast iron pan, they always seem to get mangled because they stick inconsistently. I guess I could dump a ton of oil on it? That seems... excessive.