Shelf life of a non-stick frying pan

[Amaris]

...

I love the taste of food out of cast-iron, the texture and taste are more even(?) and with certain cuts of beef the the juices stay in without tasting underdone. It's hard to explain.

That's because cast-iron is magical. Everything my grandmother cooked she did it with cast-iron. It was always excellent.

 

[RoJoHen]

I don't know that I've ever eaten anything cooked with cast-iron.

 

[Davros]

I just buy cast iron. It can last for centuries.

 

[Amaris]

I don't know that I've ever eaten anything cooked with cast-iron.

At least once in your lifetime, you should eat potatoes sliced, salted and fried in a cast iron skillet, and you have to use lard when you fry them.

 

[Davros]

I don't know that I've ever eaten anything cooked with cast-iron.

At least once in your lifetime, you should eat potatoes sliced, salted and fried in a cast iron skillet, and you have to use lard when you fry them.

And make sure the pan is seasoned. That layer of carbon is the source of a cast iron pan's magic.

 

[SeerSGB]

The other plus to cast-iron: 1 skillet, cook anywhere. Camping, range top, oven, fire-pit, BBQ pit, engine-block of your truck...you got heat you can cook on it with cast iron.

 

[Trekker4747]

Unless it's a smooth-surface/flat-top electric stove in which cast the cast-iron cookware (unglazed, that is) isn't recommended as it can damage the cook top's surface.

 

[Kestra]

Some good info in this thread, thanks guys! I didn't know that bit about seasoning. I do have some amazing bacon though so I might just follow that suggestion!

 

[Brolan]

Another benefit of cast-iron is you never have to worry about getting enough iron in your diet. The pan provides it.