• WhatAmLemmy@lemmy.world
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    2 months ago

    That’s every “non-stick” pan after 1-2 months of daily use.

    All non-stick, “scratch resistant” pans are a marketing gimmick designed to have the average consumer-moron buy 30 pans in their lifetime, than simply learn how to season pans properly and hand 2 or 3 Iron/steel pans down their family lineage for generations, across hundreds of years.

    • Ibaudia@lemmy.world
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      2 months ago

      Ceramic ones are a bit better but for the most part this is correct. There really isn’t a clear reason not to cook with steel or iron, they tend to be the best options for 99.9% of applications. Only thing that I can think of is cooking eggs at a lower temp, but iron does that fine if the seasoning is really good.