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Ok, honestly, is cast-iron really any better than a non-stick, stainless, copper (anything else?) pan? (lemmy.world)

submitted 6 days ago by SPRUNT@lemmy.world to c/asklemmy@lemmy.world

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To me, someone who celebrates a bit more of the spectrum than most: Metal hot. Make food hot.

Non-stick means easier cleanup, but my wife seems to think cast-iron is necessary for certain things (searing a prime rib roast, for example.).

After I figure those out, then I gotta figure out gas vs. electric vs. induction vs infrared....

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[-] Magus@lemmy.world 2 points 5 days ago

I really loved your answer since it puts into words a lot of similar thoughts I've had on cookware since I see too much cast iron love IMO. It's got its uses, but not like it does everything.

Also, to add to people's toolbelt: Carbon steel make food go hot fast and acts like cast iron (with how seasoning works and the surface interacts with food which also means it's harder to clean) but much lighter so you can more easily use techniques that move the pan or wok without tiring out your arms and wrist. Great for frying.

this post was submitted on 07 Dec 2025

220 points (100.0% liked)

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