[–] crustyjuggler 0 points 1 point 1 point (+1|-0) ago
I love my cast iron pan and stainless steel wok, but they will never be used for my morning eggs. I use an all clad hard-anodized teflon coated pan, and it's the goat's pajamas. Zero warping, thick non-stick coating, and durable construction.
[–] WeekendBaker 0 points 1 point 1 point (+1|-0) ago
I really enjoyed reading that. We switched about 6 months ago from old beaten up aluminum like pans to cast iron. We love them but there's wierd rules my wife has (no soap ever). This Clears things up a bit.
[–] FringeSociety 0 points 1 point 1 point (+1|-0) ago
We went cast iron with a couple of stainless pots and one stainless pan a few years ago. Have not looked back since.
Why buy and throw away Teflon pans every few years when your pans can be passed down generation to generation?
[–] drakesdoom 0 points 2 points 2 points (+2|-0) ago
Any meal that cannot be cooked entirely in a cast iron skillet is a meal you don't need.
[–] aileron_ron 0 points 2 points 2 points (+2|-0) ago
I have cast iron pots a two pans, Well over 40 years old and better than the new aluminum pans.
[–] bikergang_accountant ago
The other point about not worrying about acid. You need iron in your diet yes? Your stomach is acidic yes. That means any iron that gets to your small intestine is iron that has touched acid... oh noo...