When HN users recommended it
2 HN users recommended this between 2021 and 2023, in 2 comments.
20072026
Each tall tick is one HN user's first recommendation. A short tick is the same user again. Click a tick to jump to the comment.
2 HN users recommended this between 2021 and 2023, in 2 comments.
Each tall tick is one HN user's first recommendation. A short tick is the same user again. Click a tick to jump to the comment.
Personally I just use cheap and simple solid stainless steel cookware, and scrub aggressively. Chainmail scrubbers work well for really baked on stuff: https://www.amazon.com/Knapp-Made-CM-Scrubber-Stainless/dp/B...
I used to have teflon cookware. It's great in theory. But in practice, I find indestructible stuff that you don't have to baby works much better for me. Of course, if you don't have much upper body strength, other approaches may work better.
Please don't take your skill in this for granted. It's a gift. I've been using cast iron pans sporadically for four decades, following all of the common advice, and failing magnificently every time. I still use one occasionally to put a crust on a steak ... and then use a small piece of chainmail[1] to defeat the klingons.
It's not that I don't believe you. It just doesn't work that way in my pan on my stove with my food at my skill level, at all. I gave up and buy nonstick pans and replace them every other year or so.
[1] https://www.amazon.com/dp/B0087UYR1S