Misleading title; only non-stick pans with PFAs are being banned, so companies just need to switch to coating their pans with alternative materials such as ceramic instead.
Cast iron and stainless steel for stuff that would fuck with the cast iron seasoning (acidic or high heat stuff). Stainless steel can be a bit tricky to get used to, but once you do, it’s trivial.
We switched everything yo cast iron a long time ago, I can bake bread on a castiron sheet and is slides off, no cornmeal needed or anything. Its makes me wonder why Teflon was ever needed in the first place
My guess is electric stoves up until induction had terrible heat control which non-stick is more forgiving to use with than cast iron or stainless steel. Also ease of use. Don’t really need to learn anything to make an omelette in a non-stick.
For nonstick omelette makers I would say they need to learn to stop burning them. 😀
Weight.
I agree! I would love to get a carbon steel pan, but since my cast iron serves me so well I’ll never really have a reason to retire it.
Weight and heat control are the big reasons to use CS.
Same. I was lucky to find one that already has an excellent seasoning, but my other two are still mid.
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I think they are only manning those that contain PFAS
California’s legislature has approved a bill that would ban the sale of cookware made with PFAS.
