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[–] FringeSociety 0 points 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?

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[–] aileron_ron 0 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.

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[–] WeekendBaker 0 points 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.

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[–] crustyjuggler 0 points 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.

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[–] drakesdoom 0 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.

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[–] Fambida ago 

I'm having trouble thinking of any meals I can't cook in my cast iron. However, I do like stews in my cast iron pot, and reubens and pancakes are easier on my griddle than in a skillet. Also, my cast iron wok does a better job for stir frying or deep frying than my skillets.

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[–] 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...