Cast iron vs nonstick, I finally made the switch after 15 years

I grew up using nonstick pans, never thought twice about it. My mom had a full set that lasted maybe 4 years before the coating started peeling. I replaced mine every few years and just accepted it as normal. Then last January I found a 12 inch cast iron skillet at a flea market in Dayton for $6. The lady said it was from the 1970s. Took me a weekend to strip and reseason it. Now it's my daily pan and honestly it cooks better than anything I ever bought new. It's heavier, sure, and I can't just toss it in the dishwasher, but eggs slide right off after I got the seasoning right. I'm curious how many people here have made the jump from nonstick to cast iron and stuck with it? And what did you do with your old nonstick stuff?

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beth87827d ago

Cast iron is a pain for anyone who actually cooks acidic stuff like tomato sauce or fish on a busy weeknight, and most people I know who "switched" quietly went back to nonstick for anything besides eggs. Your $6 flea market score is great, but that's luck, not a reason to ditch pans that just work.

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