![wouldn't be without my iron skillets. they'll outlast me, easily. [544x764 - 146KB]](https://pic8.co/sh/1s2sfC.png){kind=link}
You had me until that absurd bullet point.
Thought you could just slip it past me like that?
Don't try to push that kind of mis-information. It's dangerous to our democracy.
Non-stick
Laughable.
Mine is non stick. Idk what you are on about.
the better you get at cooking, the more experience and whatnot, the more stuff doesnt stick to the pan. Having it get too hot too fast, using the wrong oil to fry the wrong food for the wrong period of time will result in sticking.
Cook with oil or bacon grease, just not seed oils. That way you don't have to soak it or even use a bunch of salt. It just wipes out.
Butter works, too.
Butter is fine for scrambled eggs in cast iron/carbon steel, but it will stick if you are doing over easy. Olive oil or any non-seed oil works better. Bacon grease also works. You want something with a higher smoke point than butter.
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