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.
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.