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newjackcity0987 t1_jdv2t6z wrote

Reply to comment by bloode975 in Got stood up on a first date tonight. Here’s for going home and eating alone! by halosixsixsix

Try a cast iron pan (if you havent already). They seem to work better for me with the thicker cuts of meat

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tehmlem t1_jdv5t4z wrote

I found a rusted old cast iron that I cleaned up and I finally have the seasoning right so I can just throw meat on it and it sears without sticking at all. Still no slidey eggs but I'm proud of my work

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snoozieboi t1_jdwhezm wrote

I'm no expert, but cast iron becomes naturally non-stick if you "season it"

Random link: https://www.seriouseats.com/how-to-season-cast-iron-pans-skillets-cookware

Considering how many teflon pans I've ruined (and how toxic the precursor to teflon are) I'm planning to either go cast iron or try one of those enameled ones. I just need to find the right size and weight. My cast iron skillet feels a bit too small and is already ridiculously heavy.

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