inb4 'cast iron skillet'

I've always had bad luck with fresh cast iron, so I'm not interested in that. Just looking for a good nonstick pan. I was thinking about the ones with the hexagon stuff on it, but I just looked it up and its $180, so thats gonna have to wait.

Who got the recs?

  • chickentendrils [any, comrade/them]
    ·
    9 months ago

    I'd recommend carbon steel, none of the PFAS, much lighter than cast iron. if there's a restaurant supply store nearby you can get them like half as expensive as anywhere online.

    • corgiwithalaptop [any, love/loves]
      ·
      9 months ago

      I'm talking to another comrade about PFAs and they suggested ceramic as well. Do you have any specific model recommendations for carbon steel that you like?

      • chickentendrils [any, comrade/them]
        ·
        9 months ago

        I've got a couple Matfer Bourgeat ones, which are way marked up online. I didn't see the America's Test Kitchen review beforehand but followed their seasoning guide (potato skins + salt to remove the waxy layer that came from the factory, oiled and then blasted those brothers in the oven). Seasoning has lasted over a year, still more nonstick than any nonstick I'd used at the one year mark.