inb4 ‘cast iron skillet’

I’ve always had bad luck with fresh cast iron, so I’m not interested in that. Just looking for a good nonstick pan. I was thinking about the ones with the hexagon stuff on it, but I just looked it up and its $180, so thats gonna have to wait.

Who got the recs?

  • InquisitiveApathy
    link
    fedilink
    English
    arrow-up
    4
    ·
    1 year ago

    Cast iron will obviously give you the best longevity when cared for appropriately, but a good middle ground between generic non-stick pans that quickly wear out and cast iron is ceramic coated pans. They are fairly low maintenance and last quite a bit longer than generic non-stick pans as long as you don’t royally fuck up some food on them.

    I don’t have any specific brands to recommend, but they are fairly easy to find and generally about 50-100 USD

    • chickentendrils [any, comrade/them]@hexbear.net
      link
      fedilink
      English
      arrow-up
      6
      ·
      1 year ago

      Careful with the “ceramic” nonstick, there’s a lot of BS in that market segment. There are ones that are not PFAS-ridden (or whichever chemical of the year let’s them legally print “PFAS free”).

      • InquisitiveApathy
        link
        fedilink
        English
        arrow-up
        2
        ·
        1 year ago

        You run this risk with any kind of coated pans unfortunately. Always good to do your due diligence online, but restaurant supply stores will give a pretty good selections of quality equipment if you have the access to one. You’ll probably pay a bit more there though.