We moved to cast iron a lomg time ago. Season the pan, and it is non stick. Just don’t cook tomatoes in it since the acid takes the coating off. Rinse out, dry it (or heat it again on the stove to dry) and lighty oil if needed.
Best has been cast iron cookie sheet, everything slides off
I frequently cook tomatoes in cast iron/carbon steel, it doesn’t do any significant damage to the seasoning that can’t be repaired with a quick stovetop re-seasoning.
Yeah, I meant if you don’t want to do that reseason process…because cast iron gets a bad rap about being high maintenance compared to a nonstick coated pan.
We moved to cast iron a lomg time ago. Season the pan, and it is non stick. Just don’t cook tomatoes in it since the acid takes the coating off. Rinse out, dry it (or heat it again on the stove to dry) and lighty oil if needed.
Best has been cast iron cookie sheet, everything slides off
I frequently cook tomatoes in cast iron/carbon steel, it doesn’t do any significant damage to the seasoning that can’t be repaired with a quick stovetop re-seasoning.
Yeah, I meant if you don’t want to do that reseason process…because cast iron gets a bad rap about being high maintenance compared to a nonstick coated pan.