I remember the weight, I tried to pick one up when cooking with a friend. Way too heavy for my liking. As for being non-stick - with most pots and pans that’s a functional on heating before putting ingredients in.
Sometimes I worry about carbonization being carcinogenic (it is, but researchers say it’s okay occasionally). I wonder how much of the “seasoning” contributes to that equation.
I think I’ll stick with Stainless steel… Mostly because there’s less neck strain involved, and I like to cool my pans immediately after use. Ssssshhhhhzzzz into the water they go.
Seasoning isn’t carbonization. If that’s what’s in your pan you’re doing it wrong. (Not ‘you’, whomever) And in my experience, carbonization is what ruins the non stick.
Seasoning is polymerized oils.
As for weight, my main go to pan is 8.5 inches and plenty light enough for me. I also have a 12 inch pan that is a beast.
I have been cleaning my scorching hot cast iron pans under a running faucet for ten years. With a lodge brush. Big cloud of steam. I think that’s the fastest way to clean them. Then just a quick wipe with some oil.
I don’t know about the scientific backing, but if it’s black/brown and caused by heat - there’s gonna be a bunch of carbons involved. There’s no real way around that. Especially if it’s browning the food… So yeah… Carbon.
I mean we’re carbon base… Doesn’t necessarily mean it’s good for us.
Thanks.
I remember the weight, I tried to pick one up when cooking with a friend. Way too heavy for my liking. As for being non-stick - with most pots and pans that’s a functional on heating before putting ingredients in.
Sometimes I worry about carbonization being carcinogenic (it is, but researchers say it’s okay occasionally). I wonder how much of the “seasoning” contributes to that equation.
I think I’ll stick with Stainless steel… Mostly because there’s less neck strain involved, and I like to cool my pans immediately after use. Ssssshhhhhzzzz into the water they go.
Seasoning isn’t carbonization. If that’s what’s in your pan you’re doing it wrong. (Not ‘you’, whomever) And in my experience, carbonization is what ruins the non stick.
Seasoning is polymerized oils.
As for weight, my main go to pan is 8.5 inches and plenty light enough for me. I also have a 12 inch pan that is a beast.
I have been cleaning my scorching hot cast iron pans under a running faucet for ten years. With a lodge brush. Big cloud of steam. I think that’s the fastest way to clean them. Then just a quick wipe with some oil.
I don’t know about the scientific backing, but if it’s black/brown and caused by heat - there’s gonna be a bunch of carbons involved. There’s no real way around that. Especially if it’s browning the food… So yeah… Carbon.
I mean we’re carbon base… Doesn’t necessarily mean it’s good for us.