Here is a good read for the non cast iron user

Yep. This was why I got into cooking in cast iron to begin with. I use CI and my mom's old copper clad Revere Ware exclusively. No non-stick poison in my house.
 
I asked the wife to take a look at the write up. The Emeril + other pans just hit the scrap pile. Just picked up 4 more cast iron pans today:icon_thumbsup:
 
Don't have anymore non-stick "coated" pans.

All my non-stick are properly seasoned cast iron skillets.

I also have my stainless steel pots and pans which rarely see the top of the stove anymore. I do use them when I am cooking my large pots of marinara or other acidic dishes.
 
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