/ck/ - Food & Cooking

>>12911316
So, here's the deal OP imma give it to you straight: two types of cringey retards are gonna flood this board one side will say that a cast iron pan needs to be treated like fine porcelain or you're doing it wrong and the other side will say that because you need to treat it like fine China to go with nonstick. Truth is they're both retarded.

A cast iron pan is cheap and comes factory pre seasoned and that pre seasoning will do you just fine so long as you add a small drizzle of oil to the pan. It is very versatile and works well stove to oven and vice versa and can bake well too. Also, and this is key here, it requires almost no maintenance. When you're done using it simply wipe it out with a paper towel while it's still warm but not too hot to handle. If anything is stuck it scrapes out quickly and easily with a metal spatula. Occasionally something might happen where you get something sugary like balsamic stuck to the bottom. Just boil water in the pan and it lifts right off.

I would say that CI is one of the best for beginners because it is very forgiving for when you fuck up and it is very cheap and will never break. Anyways this thread is about to turn into a shit storm hope you read this and hope it helps. I'm out.