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Best nonstick frypans?
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Original Greaser Bob
Posted 2/2/2021 21:51 (#8802884 - in reply to #8799362)
Subject: RE: Best nonstick frypans?


Altoona, WI
Good, slick, cast iron pans CAN be beat. Carbon steel beats them. They are more durable (won't break if dropped), smoother for less sticking, and lighter. The only disadvantage I have found is they take a little longer to get a good durable coat of seasoning on them compared to cast iron, but that is because they are smooth. The roughness of cast iron makes them hold initial seasoning better. But once you get a good seasoning on them, I have found them to be almost as non-stick as teflon. A real advantage of cast iron or carbon steel is that you can get the cooking temps up where they should be to properly cook food. You cannot get a proper sear on meat with Teflon without destroying the pan. I can sear a steak in carbon steel and it tastes just like it was cooked outside on the grill. You need a good range vent to do it though!
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