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Cake day: June 30th, 2023

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  • I personally cook with a mix of stainless, high carbon, and cast iron and have moved on from gas to induction, with loving my induction and steel pan combo.

    I don’t care for non-stick due to its short lifespan, not great a searing, and having to replace them every couple of years creating waste and chemicals.

    I’ve found that cast iron with a properly done seasoning and just a little bit of oil, which come on almost no one is cooking without a little bit of oil, I’ve got a perfectly great non-stick surface that can do eggs, including omurice, and salmon without anything sticking and cleanup is fine, if I get some stuck bits, just take a plastic scraper and then just clean as normal with or without soap depending (yeah, keep it to yourself purists)

    My two cents