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.
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.