Greentext

I had a housemate who fried sausage patties and eggs in my cast iron skillet every morning for a couple of years. Gave it a good wipe and that's it. I'd cook other things in it sometimes and wash it up if needed. The seasoning on that thing developed into a deep black that was so smooth you see your reflection in it and you could fry an egg without oil and it came off clean with just a nudge from the spatula. It was beautiful.

We went our separate ways and it quickly degraded back to a more normal "good enough" level of seasoning. It was great, but I'm not frying up a fancy breakfast every morning for it.

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.

I fucking hate cast iron pans. It's way too easy to absolutely ruin one. But more importantly, it's absolutely impossible to cool one down. If you determine that the pan is too hot and your shit is burning, sing your prayers, cus that shit is burning! What's that? You can put it in the oven straight from the stove? So neat, but like, I have a pot for that. Also never ever made a dish that asked for such a maneuver.

Yes, I can't say I've been terrible impressed by cast iron pans. The people gushing about them are pretty funny though.

I'm a stainless steel enjoyer. Get that cast iron and teflon shit out of here.

My gf got me a cast iron pan. I despise it. It's so much work compared to my other pans and I don't see any benefits. I only bring it out if she's watching me cook over my shoulder, so now I cook I tell her to relax on the sofa with some streaming or a book.

I use my 3 cast-iron on a rotation near daily, use soap and water to wash them, and season maybe once every 6 months to re-up it?

I'll cook tomato shit in there no problem, just don't fucking let it sit on there and get stuck or you'll have issues. Never worry about food sticking

Chainmail + warm water + dot of soap and 15s of rubbing and I'll have a perfectly clean pan ready to go for another use immediately if I really wanted. Hand dry, warm over stovetop to evaporate any remaining liquid to avoid rust

Tbh it's less work than my stainless steel was because things get stuck WAY less often, and I'm an ADHD mess who never does dishes

You have to be amazingly shit with kitchenware to fuck them up

The only thing I would use cast iron for is to fight the ninjas hiding behind my fridge

I never understood fans of cast iron. Its like still using candles for light, sure it gives a warming light, but electricity is cheaper, safer, and quicker to use for light. Same for pans, stainless steel have exactly the same use as cast iron without any of the inconvenience. Sure heating behavior is different, but who cares, you can get to the same results with stainless steel with a bit of experience... If you really want that "hipster cooking" feeling, just use copper, sure its way more expensive and you need to be extra careful, but its still better than to try using cast iron which is a real pain in the ass to use, making cooking twice as long as it should be... And for Teflon... it's shit, weak as hell and will give you cancer. Aluminum is shit too, still better than teflon and at least its the cheapest.