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Picked cast iron over nonstick for my morning eggs, and I'm not going back
After my third cheap nonstick pan started flaking, I switched to a $25 Lodge skillet I found at a hardware store in Boise. It took about a month to get the seasoning right, but now my eggs slide out with just a pat of butter and I haven't bought a new pan in two years. Anyone else make the switch, or do you still keep one nonstick around for certain stuff?
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rileyl987d ago
My grandpa had this old cast iron that he swore by and I always thought it was just some old guy thing until I tried it myself. He used to say a good pan gets better with age and I laughed at him back then. Last year I finally dug his skillet out of my mom's garage and spent a whole weekend scrubbing rust off it. Now it cooks eggs better than anything I ever bought new. The flaking thing on nonstick drove me nuts too, you're eating little bits of coating without even knowing it. Still keep one cheap nonstick for fish though because I suck at not tearing the fillet apart.
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