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Cooking & Baking

Native

(6,702 posts)

5. ive used stainless and cast iron & carbon steel for decades

Reply to TBA (Original post)

Fri Jan 3, 2025, 08:25 AM

Jan 3

nonstick coatings leach all kinds of dreaded chemicals into your food. glad you are going chemical free. de Buyer makes some great carbon steel pans. i use their small and large crepe pans for omelettes (and crepes).

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Highlight:

Is there such a thing as a truly non-stick pan? [View all] TBA Jan 3 OP

A well-seasoned and well-maintained cast iron skillet. no_hypocrisy Jan 3 #1

And don't wash it with soap! (n/t) PJMcK Jan 3 #9

Or Dutch oven Ferryboat Jan 3 #10

The trouble with cast Iron Old Crank Jan 6 #15

My ceramic coated ones are non stick SheltieLover Jan 3 #2

Carbon steel well seasoned & maintained SheltieLover Jan 3 #3

No, not really Nittersing Jan 3 #4

My nonstick gives me between 3-5 years. Old Crank Jan 6 #16

ive used stainless and cast iron & carbon steel for decades Native Jan 3 #5

Another vote for ceramic Unladen Swallow Jan 3 #6

I bought this electric skillet about two years ago. ItsjustMe Jan 3 #7

I'm smitten with my new titanium coated cookware EYESORE 9001 Jan 3 #8

The ceramic lined skillets are great. I have a large MasterClass that I love. Cleans up with just hot water. sinkingfeeling Jan 3 #11

yes Kali Jan 3 #12

My go to non stick fry pans... FarPoint Jan 4 #13

I'm pretty sure solid gold or gold-clad would be as non-stick as you could get. eppur_se_muova Jan 5 #14

Keep away from aqua regia, mercury, and selenic acid, though Old Crank Jan 6 #17