this post was submitted on 04 Oct 2025
454 points (87.2% liked)
196
18434 readers
190 users here now
Be sure to follow the rule before you head out.
Rule: You must post before you leave.
Other rules
Behavior rules:
- No bigotry (transphobia, racism, etc…)
- No genocide denial
- No support for authoritarian behaviour (incl. Tankies)
- No namecalling
- Accounts from lemmygrad.ml, threads.net, or hexbear.net are held to higher standards
- Other things seen as cleary bad
Posting rules:
- No AI generated content (DALL-E etc…)
- No advertisements
- No gore / violence
- Mutual aid posts are not allowed
NSFW: NSFW content is permitted but it must be tagged and have content warnings. Anything that doesn't adhere to this will be removed. Content warnings should be added like: [penis], [explicit description of sex]. Non-sexualized breasts of any gender are not considered inappropriate and therefore do not need to be blurred/tagged.
If you have any questions, feel free to contact us on our matrix channel or email.
Other 196's:
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Yes this. Literally just handwash with soap and water. Season occasionally (clean & then scrub with steel wool to get an even surface, very small amount of oil/lard spread over pan very thinly, oven at 260c/500f until totally dried/hardened, repeat a couple times).
Oven safe, nonstick, durable.
Stainless steel pans are quite nice too.
The best ones imo. No microplastics, zero maintenance, extreme durability, not hard to wash and not so expensive nowadays.
My grandmother still uses her stainless steel pans that are like 50 or 60 yo, and they still look perfect, almost like new, if not for the scratches. They were a gift when she married, and she literally never bought pans for herself in her life.
They're better than cast iron for some things in my experience. Acidic dishes, eggs (scrambled always stick to cast iron for me). But cast iron's heat retention is superior, providing a more even cooking surface on electric ranges - good for searing meat and most other applications.
Also teflon is TOXIC
A common misconception, the teflon molecules are very stable and don't react with almost everything, when ingested it usually just goes through your system in and out, no considerable interaction.
Now the other chemicals used to make Teflon ARE TOXIC, and are present literally, and I mean literally, everywhere on the globe.
Here's an educative video from Veritasium about the subject, super interesting watch.