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Shoutout to the guy who talked me into spending $200 on a Cast Iron skillet over a nonstick set
I was about to drop $80 on a set of nonstick pans from the store but a random dude at a cookware shop in Denver convinced me to buy one Lodge cast iron skillet instead. It's been 8 months now and I've cooked everything from eggs to steaks without a single scratch or coating flaking off. Anyone else ditch the nonstick hype and just go heavy iron?
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piper9124d ago
My sister's a chef and she told me the real secret is that cast iron actually adds iron to your food, which is huge if you're anemic like me. My blood work got better after switching. Did you notice any difference in how your food tastes?
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zarab244d ago
Guess that explains why my spaghetti sauce tastes like licking a fire escape. Just kidding, it probably helps people who actually need it.
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