Pierce Darragh
(replying to Pierce Darragh)
@steve @bhaktishh @ionchy I only use enameled cast iron and 3-ply stainless steel for most things. I keep a couple non-stick pans mostly for eggs, but they're such babies in comparison. no metal utensils, can't immediately douse them in water, the rivets get gunk trapped in them... sigh. so they are only used sparingly.
1 replies
I Can't Believe It's Not Zero!
(replying to Pierce Darragh)
@pdarragh @bhaktishh @ionchy This is probably why I own no non-stick stuff.
Pierce Darragh
(replying to I Can't Believe It's Not Zero!)
@steve @bhaktishh @ionchy I'm headed that direction but I eat eggs pretty regularly and I don't wanna deal with the weight and heat-time for an enameled pan and I've not yet gotten good at scrambled eggs or omelettes in stainless steel. one day...!
I Can't Believe It's Not Zero!
(replying to Pierce Darragh)
@pdarragh @bhaktishh @ionchy FWIW, I do all our eggs in a small (7-8") cast iron (non-enameled). Induction stove helps with this, as it heats up in like 20 seconds, but I used the same on gas.
Pierce Darragh
(replying to Pierce Darragh)
@steve @bhaktishh @ionchy and of course I have a couple regular cast iron things too. great for Shakshuka, pizza, and baking loaves of bread!