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They take some learning to use as cast iron holds a fuckton of heat that will last for quite a while even if the stovetop is completely off. This can be used to your advantage while cooking slices of meat.

But the title says it all. Get a cast iron pan. Throw out all the (((aluminum))) (((teflon nonstick))) and (((copper))) pans.

e: just remember to clean them or things will cake on. Don't be worried about rust spots on the pan. They come off very easily.

They take some learning to use as cast iron holds a fuckton of heat that will last for quite a while even if the stovetop is completely off. This can be used to your advantage while cooking slices of meat. But the title says it all. Get a cast iron pan. Throw out all the (((aluminum))) (((teflon nonstick))) and (((copper))) pans. e: just remember to clean them or things will cake on. Don't be worried about rust spots on the pan. They come off very easily.

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[–] • 0 pt

Yes, agreed, the result is delicious, why ?

The oil is not "floating" on the teflon, it is kind of trapped in the pan layer and this will cook the meat way differently, with pasically no oil spitting around.

You have to be relaxed about cleaning it, meaning that you just RINSE with hot water (and then oil it) every two three times you cook something.

Clean it with plastic spatula, flat.

But you cannot cook something that is acid or watery, for they you have to go to stainless steel...

[–] • 0 pt

I like wooden spatulas as scrapers but they do deteriorate used this way. Chain mail scrubbers work well and last longer.