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.
Perhaps, but I’m used to cooking on stainless steel, so I’m guessing it’s hot enough? But I’ll certainly try again, I like the idea of cast iron, just haven’t had a good experience so far.
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.
You need to start the pan hotter. They only stick for me if I cook them without preheating the pan.
Perhaps, but I’m used to cooking on stainless steel, so I’m guessing it’s hot enough? But I’ll certainly try again, I like the idea of cast iron, just haven’t had a good experience so far.