Cast iron and carbon steel pans are the best tools if you are seriously cooking.
The seasoning (not the nigger one) is the most important part, just like perfectly sharpened set of kitchen knives.
One sure has to know how to use them properly. It's great you can put them into the oven, too, without have to worry about damaging the whole thing.
Yeah, just don't forget the handle is hot ;)
It's actually pretty easy.
1, season them properly with at least three or four layers of carbon 2, always apply oil AFTER heating to cooking temperature. - cooking temp means drops of water will dance as they evaporate - if sizzles and doesn't dance, not hot enough - if instantly flashes, too hot - Wipe excess if not cooking with same oil. 3, if cooking with different oil or with butter, add other oil or butter. Make sure to coat entire cooking surface 4. cook 5. clean (see below) and completely dry 6. If desired, lightly re-season (usually do so with cast iron). This is really about forcing oil back into the pores of the metal to prevent rusting. - wipe surface with oil - heat to 400 - 450 (smoke point of good oil) - allow to slowly cool
When cooking is completed, simply wipe contents out. If something stuck, use a bamboo scraper with water. If anything burned, use bamboo scraper and water. If that doesn't do it, lightly use chain mail and water. Warning, aggressive use of chain mail will remove seasoning.
That's it. Even with cast iron cooking eggs and omelets is super easy. No stick. No fuss. It's even easier with carbon steel, with less clean up.
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