Welcome • User Guide
ToS • Privacy • Canary
Donate • Bugs • License

©2025 Poal.co

232

What are your thoughts on cast iron skillets and metal spatulas? I was using a plastic one but hate using plastic food utensils. Wooden seems nasty since I'm cooking my scrambled eggs in it every morning. I also kinda hate using the plastic scraper thing for cleaning it, any ideas there? Again I use this thing at least once a day for my eggs and want a simple to clean solution. I've been too spoiled by the coated aluminum over the years and want to get away from the kiked-coated poison pans.

What are your thoughts on cast iron skillets and metal spatulas? I was using a plastic one but hate using plastic food utensils. Wooden seems nasty since I'm cooking my scrambled eggs in it every morning. I also kinda hate using the plastic scraper thing for cleaning it, any ideas there? Again I use this thing at least once a day for my eggs and want a simple to clean solution. I've been too spoiled by the coated aluminum over the years and want to get away from the kiked-coated poison pans.

(post is archived)

You are currently inside a comment thread.
Click here to see all the comments (24).
[–] • 0 pt

I've been using my cast iron skillet since the 90's. My procedure: heat it up to low, throw in a little real butter, cook (usually eggs) with a wood spatula, scrape it out with the wood spatula. If food is stuck, I put it back on the stove with about a pint of water and heat it back up and scrub it with the wood spatula. Every once in a while I heat it up and wipe butter all over it and burn it in. That's not proper seasoning, but I'm pretty sure it improves the flavor of anything cooked in it.

[–] • 1 pt

I tried that method, but it took a lot of time to heat back up to loosen the food, seemed like a waste of time and stove heat, also seemed like the boiling water was loosening the seasoning, it a fairly new pan so I know I need to keep adding more and cooking more (which I have been daily for a few months now).