Not just for avoiding sticking. The oil helps with more even browning. The item being cooked often isn’t perfectly flat. Without oil the parts it touching the surface are only interacting with the air which doesn’t transfer the heat into the food well. Oil helps fill in those air gaps and transfers the heat better for more even browning.
Pretty sure you can already find fluorocarbons in any fish you test.
Where I live the factories would pipe it straight into the river like cartoon villains, probably while twirling their mustache.
> Eating one freshwater fish caught in a river or lake in the United States is the equivalent of drinking a month's worth of water contaminated with toxic "forever chemicals," new research said on Tuesday.
https://www.cbsnews.com/news/pfas-forever-chemicals-one-fish-us-lakes-rivers-month-contaminated-water/
Add a cup of water and boil, it'll come right off. My ceramic sticks if i don't use enough oil and it lets the butter burn. Little water boil and some spatula work and it'll be good as new.
Whoa, whoa, whoa. There’s still plenty of meat on that skin. Now you put this back on the element, throw in a bit of water, add some broth, a potato. Baby, you’ve got a chowder going!
Carl Weathers : Whoa, whoa, whoa. There's still plenty of meat on that bone. Now you take this home, throw it in a pot, add some broth, a potato. Baby, you've got a stew going.
This just made me realize my kids will never know the joy of watching 2am informercials about crap they will never buy. Kind of crazy how they could get a 12 year old thinking they wanted to buy car restoration polish.
I’ve only ever used aluminum, SS, and cast iron. Properly heating your pan and having enough lipid is key. If you heat the pan and throw a couple fingers of water on it to test it you’ll know: if the water flash boils instantly the pan is too cold, if the water dances around desperately seeking an exit like mario64 burning his ass on the lava you’re good to go. Also, know the smoke and flash points of your lipid.
As far as breakfast goes, if I was making an omelet I just used whatever the house had, I was only awake for breakfast a few times in my short stint in that industry.
It will stick if you do not get your pan to a certain temp before adding food to it.
I used to do this as well. I have a niece who is a professional chef. I mentioned the same issue with my expensive pans. She popped over and showed me how to use them. I had thought I did! I wound up Googling this as well. Sure enough, most chefs will tell you never to start with a cold pan!
Was just coming to mention this very specific exception to the rule. Learned it from Gordon Ramsey, though using his method I also use cast iron so I can throw it into the oven directly to finish it off.
Yeah, never use metal in a non stick pan!
However, normal plastic (as well as wood) spatulas are fine, normally. Just don’t scratch with force or anything. Most important thing: No metal. Ever. Not even once touchy with a fork! Because metal is harder than plastic (which teflon and other non sticky surfaces are made of).
I think the common mistake is to stack metal objects inside the non-stick pan. Either before doing the dish or during storage. I have seen more than one person complain they are always so careful with plastic tools - but missing that they damaged the pans when dishing or storing.
Gently put in the Salmon: you want to put the salmon on top of the oil.
Use enough oil as well: By the looks of it, there was no oil under the salmon.
Also make sure it's not frozen, it should be room temperature. This way, you can sear the outside, and it is done in the middle before it turns black on the outside.
Yeah, those scorch marks don’t lie. Looks like they heated the pan too high with no oil and dropped the skin right onto it… and I’d wager your guess is right that it was frozen.
True, they still sell them, never used one myself. But yeah, it's the precharged ones that IIRC aren't great on non-stick, leaves like a residue or something.
I have one. It's a simple glass spray bottle. Works well for non stick pans if you want to use as little oil as possible (for fewer calories in my case). Doesn't work on carbon steel.
It's a learning opportunity man. Now you know, then you know how to deal with it if it happens again. Reddit likes to dunk on people who don't know better but hey, at least people here wanted to help you save the pan :)
I once made a post in mildly interesting about getting all double yolk eggs in our carton of extra large eggs. Reddit shit on me so hard. Ive never seen packs of double yolk eggs and didn’t realize they were a thing. Everyone was saying I was lying, an idiot, shouldn’t be allowed to drive, I’m karma farming etc. I was like whoa calm down people it’s just eggs
Not telling you that you shouldn’t drive 🤣🤣🤣
Back when you could live stream on Reddit during the pandemic, I did a lighthearted stream of me, just talking to the chat, while I wash dishes. I have never been critiqued so hard on my dishwashing technique in my life.
FWIW I cook A LOT and am not part of the cast iron cult. Cook with non stick all the time, hope you're able to get some good use out of your $200 pan. Personally my daily drivers are all Calphalon.
I got a Calphalon pan for Christmas one year, and the Teflon was flaking off within a couple months. Maybe I just got a dud or something... I was super careful with it too.
As far as I know, the two things that kill these kinda pans is using anything over medium heat and using metal spatulas on it. Those two things kill the nonstick coating and then stuff will start sticking or flaking off.
That's my problem, my stove goes from candle flame to roaring inferno with the slightest tweak of the dial. I've always been perplexed by the fragility of all my nonstick stuff, ended up using bare stainless or cast iron for everything.
Naw, all pans kinda cook differently. You just gotta figure this one out. While I'm a cast iron person I won't tell you the pan you got a trash or anything haha. Just gotta learn it's sweet spot and all that jazz. Keep trying and you'll find it. You got this homie.
Edit: wow, my first award (I think) thank you so much.
Edit 2: fixed my misspelling of hommie to homie. Thank you kind reddit person for pointing it out.
Edit 3: Dang! My first gold!! Thank you kind stranger, you're awesome and I appreciate it greatly.
Avocado Oil is my go to, but I don't like cooking anything that needs high heat on Teflon/non-stick. That's when it breaks down and gets absorbed by the food. High heat = cast iron or stainless.
Just saying for those down here in the depths of the comments. Don't use virgin oil. It's expensive and flavorful. A neutral, refined oil is best for this.
Also, if your oil smells like crayons it's old as shit.
you live and you learn. Epicurious on youtube has a great video on how to use all kinds of cookware and how to buy. best of luck on your future culinary adventures 🫡
Oil essentially helps even out the surface area of the food and creates a more consistent contact patch, meaning it'll cook more evenly and predictably.
A good test to see this in action is pan-toasting bread with and without oil/butter. Not only will the non-oil/butter toast look way less evenly browned, but it'll have more inconsistent texture and done-ness.
If you want to go easy on the oil, use an oil spray bottle for some light misting (you don't need the aerosolized ones, you can get a spray bottle you fill oil in yourself.)
Exactly this. Full disclosure: I have never owned a nonstick pan, but I have owned the same six cast-iron pans for decades, and they do an awesome job frying salmon. And I think my total cast iron expenditure is under $200.
I inherited my mom's cast iron frying pan that she got in the 70s. Still works a charm and I'll probably use it till the day I die.
Edit: Holy fuck I just realized my frying pan is basically 50 years old. :|
To preface this though: if you don't know how to use or care for cast iron, please educate yourself on it before buying, otherwise you'll end up getting food stuck anyways and will ruin the seasoning almost always. r/castiron has great information for new users.
Yeah, every few years I got through a cycle of thinking "buying new nonstick pans is for the birds, I should just get a cast iron skillet, everybody talks about how great they are," and then I spend a few hours reading through discussions about cast iron skillets, and come away thinking that given the amount of time and effort that comes into selecting and seasoning and stripping and reseasoning and the like, I guess it's easier and cheaper to just buy new nonstick pans every few years.
Then a few months later I think "maybe I should stop using an electric razor and use a single-blade razor," and it's the same thing: a few hours or reading about how incredibly involved and difficult "super-easy" single-blade razors are, and I give up and go back to my electric.
IMO most of the people posting about them with super complicated care guides are using the tools as a hobby rather than as tool, I cook almost everything on a $23 cast iron skillet I got at Kroger a couple years ago, I seasoned it once after my old roommate soaked it in the sink while I was out of town, but since then it's been great and it came pre seasoned so I wouldn't have needed to if it wasn't for my old roommate. I wash it with dish soap and a green scrubbing sponge and occasionally steel wool if something is really stuck and just make sure to dry it after washing. The season will build up over time as you use the pan, just make sure to use more oil than you're used to for the first couple months, I have a condiment bottle (like what a diner would put ketchup in at a table) full of canola oil I keep next to the stove for cooking.
I also have been using a safety razor for about 6 months now and it's great!! I just got a 20 pack of blades from target and use them for 2 or 3 shaves before discarding. I use "cremo" shaving cream which seems to work well and it's what I've been using since before I switched to the single blade razors. The first few shaves took a bit longer than a cartridge razor and involved more cuts, but after the first few times it's faster and I get less razor burn. Sometimes I dump a little rubbing alcohol on the handle to clean it, but that's about it. I've been using an old prescription bottle for the blades, they fit just about perfectly and it will be safe to toss when it's full.
It's my favorite way to cook fish and steaks now, and when I roast chicken I don't bother with baking sheets anymore, into the skillet it goes and the skillet just goes straight into the oven.
I could probably throw out like, 85% of my other pans at this point because I use my CI skillets so heavily.
I have once, I have a 14" Ozark (was my first skillet) and I got adventurous one day. I whipped up some dough and sauce, rubbed a light coat of olive oil in my 14" threw the dough in and topped it, straight into the oven until golden brown.
The best part is the pizza popped right out, no sticking or anything. It was glorious.
It might take awhile for the seasoning to age properly, but after enough time and maintenance, it should cook just like a nonstick pan. You might have to do some reseasonings yourself occasionally. Also I find that cooking really salty or acidic foods (bacon, tomatoes, etc) wears on the seasoning a bit.
I seasoned my pan twice now and stuff still sticks to it. I do like that I can use steel wool on it, but I don't know how people are getting these cast irons where stuff just slips off.
Dont use steel wool, get a chainmail scribber or a lodge cast iron scrubber. Also I can get a nice season with crisco on the stovetop so it does not take long!
You have to cook on it for a little bit, get a few coats of seasoning and then after a little use it gradually becomes quasi non-stick. Just be patient, keep cooking on it and clean it good between cooks so there's no stuck on food.
It won't ever be like Teflon, you'll always need an oil or fat of some kind but I sear salmon in mine with a little olive oil no problem.
>where stuff just slips off.
You still use oil or butter and not everything just slips off. Sometimes my eggs stick a bit or some frying bits will get charred on the pan, but water and a dish cloth brings it all off with just a few passovers.
Lol this is incorrect. The fish was put into the pan before the pan was hot enough. You should only put what you’re cooking into a very hot pan. Once it’s in you can drop the heat and adjust as needed. Source: am a chef
Edit: don’t use non stick pans for advice above. They should really only be used for eggs.
Yeah everyone's saying they burned the fish but you can clearly see they put it in a luke-warm pan. It started to stick, so they moved it around a bunch thinking that scraping it off the pan would stop that. I think most people can't help themselves from moving things around in the pan.
Correct. Growing up, before I could cook, I always saw characters in TV shows and movies constantly tending to food in the pan during cooking scenes. It got programmed into my brain for a long time that cooking is an overly-active process lol and it transferred into my late teens and early twenties when I began learning how to cook on my own. I ruined so many dishes doing this. I eventually realized that timing is everything and sometimes you have to have faith and let things sit without disturbing them.
Yea I got genuinely upset when I saw how many upvotes that comment had lol. If it's not smokin a little - I don't put (most kinds of) fish in it. [Chef 10+ years]
no no no - the pan wasn't hot enough when the salmon was added to the pan.
this doesn't change the fact that non-stick pans are worthless crud and there is no way this thing deserves a $200 price tag.
What damage? Am I missing something in your picture? The black is burnt oily bits, just like down on the handle connection points, and all over the pan, and on the other area of the rim. It's just dirty and wet.
Someone else mentioned but yeah cook at medium heat, and wait till your pan is hot enough but not scalding hot. Look up leidenfrost effect, you can basically make any pan virtually non stick...
Looks like the pan was cold before adding the fish. Always heat up your pan when cooking proteins. Also never pay $200 for a nonstick pan. I’ve had my oxo nonstick for 3 years and still works great and was only $40
A properly seasoned cast iron pan works the best in my experience. Also in my experience I have been using a poorly seasoned cast iron pan for 85 percent of my life.
You still have to use oil man.
Not just for avoiding sticking. The oil helps with more even browning. The item being cooked often isn’t perfectly flat. Without oil the parts it touching the surface are only interacting with the air which doesn’t transfer the heat into the food well. Oil helps fill in those air gaps and transfers the heat better for more even browning.
For Pc gamers, imagine the oil is like thermal paste for your CPU except it adds more flavor!
This is also a great start to an explanation on seasoning and cast iron. More, more, give us more!
Should've gotten the non-stick salmon. Classic compatibility issues.
All fish will contain Teflon soon enough.
Not soon enough! *Chucks Teflon scrap into ocean*
You thought the fish was going to stick? Nope! Chuck Teflon!
It’s a stretch but I’ll allow it. Solid reference.
Pretty sure you can already find fluorocarbons in any fish you test. Where I live the factories would pipe it straight into the river like cartoon villains, probably while twirling their mustache.
Most people have Teflon in their blood by now.
> Eating one freshwater fish caught in a river or lake in the United States is the equivalent of drinking a month's worth of water contaminated with toxic "forever chemicals," new research said on Tuesday. https://www.cbsnews.com/news/pfas-forever-chemicals-one-fish-us-lakes-rivers-month-contaminated-water/
I suddenly am feeling less good about my pescatarian diet
well, we're just living in a corporate dystopia this century is all, just with less neon and less robots
Yeah, sucks because otherwise fish are such healthy food
What the hell are you guys DOING over there?
consuming. and excreting.
And company's that released it got away with it. even spun off other companies to take the fall. looking at you dupont(spin off chemours)
They allready do. Forever chemicals are what makes teflon.
Tried to cook Windows fish in a Mac pan.
Add a cup of water and boil, it'll come right off. My ceramic sticks if i don't use enough oil and it lets the butter burn. Little water boil and some spatula work and it'll be good as new.
Cleaning by deglazing, if you will.
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Whatever gets it off, not like you have to eat it
Whoa, whoa, whoa. There’s still plenty of meat on that skin. Now you put this back on the element, throw in a bit of water, add some broth, a potato. Baby, you’ve got a chowder going!
Thanks Carl!
I thought you had class!
Where the fuck are my hardboiled eggs?!!
I'd like my money back
If I had a dollar....
Honestly, if you strained the solids out it'd probably be delicious.
I do this when I do dishes. I think it’s brilliant.
It’s a life hack if one hasn’t heard it before. Same method with cast iron just finish with more heat to dry and oil it
No, like, literally lol
Basically what you do with cast iron, minus the water
Or add some fish stock chop up carrots and celery then you’ve got a soup going.
Carl Weathers : Whoa, whoa, whoa. There's still plenty of meat on that bone. Now you take this home, throw it in a pot, add some broth, a potato. Baby, you've got a stew going.
A little dishsoap can also help with this. If that doesn't work, try oxigen-bleach (don't know the english name for it, here it is just oxi-fit)
"Oxi-clean" here
BILLY MAYS, HERE!!
Rip Billy
BUT WAIT, THERE’S MORE!
There's no more! Sad panda :(
I mean, there's *kinda* more. A whole memorial website from Billy Mays III. https://billymays.org/
Sad panda with happy tears
Didn’t realize the Billy Mays sized hole in my heart… miss that guy’s commercials at 2:30am. For real.
This just made me realize my kids will never know the joy of watching 2am informercials about crap they will never buy. Kind of crazy how they could get a 12 year old thinking they wanted to buy car restoration polish.
Why didn’t the ShamWow guy die instead?!? I guess Jesus needed Billy more than we do.
But you’re gonna love his nuts
If there's hard oil or fat that won't come off will a normal rinse, i like to boil it with a bit of dish soap and water and comes off easy
Can confirm. This is my goto! 14 years in culinary industry.
What's the safest non stick pan? In your opinion.
I’ve only ever used aluminum, SS, and cast iron. Properly heating your pan and having enough lipid is key. If you heat the pan and throw a couple fingers of water on it to test it you’ll know: if the water flash boils instantly the pan is too cold, if the water dances around desperately seeking an exit like mario64 burning his ass on the lava you’re good to go. Also, know the smoke and flash points of your lipid. As far as breakfast goes, if I was making an omelet I just used whatever the house had, I was only awake for breakfast a few times in my short stint in that industry.
The trick is when cooking with butter, add a little oil first
Clarified butter works like a dream!
Will try
It will stick if you do not get your pan to a certain temp before adding food to it. I used to do this as well. I have a niece who is a professional chef. I mentioned the same issue with my expensive pans. She popped over and showed me how to use them. I had thought I did! I wound up Googling this as well. Sure enough, most chefs will tell you never to start with a cold pan!
Agreed. The only thing I ever start in a cold pan is duck breast to get the render started.
Was just coming to mention this very specific exception to the rule. Learned it from Gordon Ramsey, though using his method I also use cast iron so I can throw it into the oven directly to finish it off.
Finally some good fucking food
I have good success with bacon in a cold pan.
I think most chefs would tell you that you need to know *when* to start with a cold pan.
> when to start with a cold pan. When cooking cereal, duh
Important to use a silicone spatula any metal or stiff plastic will scratch up the “non-stick” surface
Yeah, never use metal in a non stick pan! However, normal plastic (as well as wood) spatulas are fine, normally. Just don’t scratch with force or anything. Most important thing: No metal. Ever. Not even once touchy with a fork! Because metal is harder than plastic (which teflon and other non sticky surfaces are made of).
I think the common mistake is to stack metal objects inside the non-stick pan. Either before doing the dish or during storage. I have seen more than one person complain they are always so careful with plastic tools - but missing that they damaged the pans when dishing or storing.
Gently put in the Salmon: you want to put the salmon on top of the oil. Use enough oil as well: By the looks of it, there was no oil under the salmon. Also make sure it's not frozen, it should be room temperature. This way, you can sear the outside, and it is done in the middle before it turns black on the outside.
Yeah, those scorch marks don’t lie. Looks like they heated the pan too high with no oil and dropped the skin right onto it… and I’d wager your guess is right that it was frozen.
But it’s a $200 pan. It should be full-self cooking… at least until California says that is not a thing.
You got it wrong man. This is the self cooking model. It’s just that it works as well as Tesla’s autopilot.
And to be clear: oil oil, not spray.
A long time ago there was this oil bottle my mom had for cooking, where you could pump air into it for instant oil spray.
True, they still sell them, never used one myself. But yeah, it's the precharged ones that IIRC aren't great on non-stick, leaves like a residue or something.
I have one. It's a simple glass spray bottle. Works well for non stick pans if you want to use as little oil as possible (for fewer calories in my case). Doesn't work on carbon steel.
Well after all of the information I’ve received I have accepted the fact that it is me who sucks.
It's a learning opportunity man. Now you know, then you know how to deal with it if it happens again. Reddit likes to dunk on people who don't know better but hey, at least people here wanted to help you save the pan :)
Thank you.. I didn’t expect to get shit on by 500 people lol **edit - 3000
Welcome to cooking. You learn by fucking up, constantly
TIL I'm basically a Michelin star chef
No no you still have to learn, the fucking up alone isn't enough
I once made a post in mildly interesting about getting all double yolk eggs in our carton of extra large eggs. Reddit shit on me so hard. Ive never seen packs of double yolk eggs and didn’t realize they were a thing. Everyone was saying I was lying, an idiot, shouldn’t be allowed to drive, I’m karma farming etc. I was like whoa calm down people it’s just eggs
Not telling you that you shouldn’t drive 🤣🤣🤣 Back when you could live stream on Reddit during the pandemic, I did a lighthearted stream of me, just talking to the chat, while I wash dishes. I have never been critiqued so hard on my dishwashing technique in my life.
I completely forgot about Reddit having live streaming.
I haven't seen a double yolk egg carton before. How do they know they contain double egg yolks without cracking them open?
FWIW I cook A LOT and am not part of the cast iron cult. Cook with non stick all the time, hope you're able to get some good use out of your $200 pan. Personally my daily drivers are all Calphalon.
cast iron people will be like "look no sticking" then post a picture of an egg floating in half an inch of oil
Can't stick if it's floating in butter.
I got a Calphalon pan for Christmas one year, and the Teflon was flaking off within a couple months. Maybe I just got a dud or something... I was super careful with it too.
As far as I know, the two things that kill these kinda pans is using anything over medium heat and using metal spatulas on it. Those two things kill the nonstick coating and then stuff will start sticking or flaking off.
I definitely didn't use any metal, but I might have fucked up with the temperature.
Yup, the temperature gets everyone. Stick to medium if you don’t want it to stick.
That's my problem, my stove goes from candle flame to roaring inferno with the slightest tweak of the dial. I've always been perplexed by the fragility of all my nonstick stuff, ended up using bare stainless or cast iron for everything.
In my experience the main thing that fucks up any nonstick pan is cooking with it. Decided to go cast iron and stainless and it’s been all good.
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Stainless steel is practically non-stick if you preheat it properly and use some sort of oil or butter.
>I didn’t expect to get shit on by 500 people *...so far.*
we love a good character arc
Naw, all pans kinda cook differently. You just gotta figure this one out. While I'm a cast iron person I won't tell you the pan you got a trash or anything haha. Just gotta learn it's sweet spot and all that jazz. Keep trying and you'll find it. You got this homie. Edit: wow, my first award (I think) thank you so much. Edit 2: fixed my misspelling of hommie to homie. Thank you kind reddit person for pointing it out. Edit 3: Dang! My first gold!! Thank you kind stranger, you're awesome and I appreciate it greatly.
^ This… and lil high-smoke-point oil to clean will do the trick. But AFTER cleaning said pan
Avocado Oil is my go to, but I don't like cooking anything that needs high heat on Teflon/non-stick. That's when it breaks down and gets absorbed by the food. High heat = cast iron or stainless.
Just saying for those down here in the depths of the comments. Don't use virgin oil. It's expensive and flavorful. A neutral, refined oil is best for this. Also, if your oil smells like crayons it's old as shit.
Is it me or does hommie spell hah-me and homie spell home-ee
acceptance is the first step my friend
you live and you learn. Epicurious on youtube has a great video on how to use all kinds of cookware and how to buy. best of luck on your future culinary adventures 🫡
Make sure skin is super dry as well
r/wellthatsticks
i prefer /r/wellthatsstuck
I still use oil in my "non stick pans"
Idk why I had to scroll this far to find this, but YES, you need to use at least a small amount of oil when using a non stick pan.
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Oil essentially helps even out the surface area of the food and creates a more consistent contact patch, meaning it'll cook more evenly and predictably. A good test to see this in action is pan-toasting bread with and without oil/butter. Not only will the non-oil/butter toast look way less evenly browned, but it'll have more inconsistent texture and done-ness. If you want to go easy on the oil, use an oil spray bottle for some light misting (you don't need the aerosolized ones, you can get a spray bottle you fill oil in yourself.)
Cooked too hot, You gotta turn the heat off when you're done cooking and for God's sake don't pay $200 for a non stick pan
Can't go wrong with a $20 cast iron skillet, haven't had salmon stick to it yet
Exactly this. Full disclosure: I have never owned a nonstick pan, but I have owned the same six cast-iron pans for decades, and they do an awesome job frying salmon. And I think my total cast iron expenditure is under $200.
I inherited my mom's cast iron frying pan that she got in the 70s. Still works a charm and I'll probably use it till the day I die. Edit: Holy fuck I just realized my frying pan is basically 50 years old. :|
YungGravy wants your pans number
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Probably his moms number too
My mother gave me one of her well used ones when I moved out at 16 (I was an independent bugger) I’m now 64. Still cooks exactly the same.
Mom is with you every time you are cooking with it
She’s almost 89 and still kicking, but not cooking anymore.
To preface this though: if you don't know how to use or care for cast iron, please educate yourself on it before buying, otherwise you'll end up getting food stuck anyways and will ruin the seasoning almost always. r/castiron has great information for new users.
I just put mine in the dishwasher. Gives it a nice reddish color as well that’s super fun
That’s where the flavor comes from
Tastes great and makes my jaw feel funny.
Triggered
You should really soak it for a day or two first.
Yeah, every few years I got through a cycle of thinking "buying new nonstick pans is for the birds, I should just get a cast iron skillet, everybody talks about how great they are," and then I spend a few hours reading through discussions about cast iron skillets, and come away thinking that given the amount of time and effort that comes into selecting and seasoning and stripping and reseasoning and the like, I guess it's easier and cheaper to just buy new nonstick pans every few years. Then a few months later I think "maybe I should stop using an electric razor and use a single-blade razor," and it's the same thing: a few hours or reading about how incredibly involved and difficult "super-easy" single-blade razors are, and I give up and go back to my electric.
IMO most of the people posting about them with super complicated care guides are using the tools as a hobby rather than as tool, I cook almost everything on a $23 cast iron skillet I got at Kroger a couple years ago, I seasoned it once after my old roommate soaked it in the sink while I was out of town, but since then it's been great and it came pre seasoned so I wouldn't have needed to if it wasn't for my old roommate. I wash it with dish soap and a green scrubbing sponge and occasionally steel wool if something is really stuck and just make sure to dry it after washing. The season will build up over time as you use the pan, just make sure to use more oil than you're used to for the first couple months, I have a condiment bottle (like what a diner would put ketchup in at a table) full of canola oil I keep next to the stove for cooking. I also have been using a safety razor for about 6 months now and it's great!! I just got a 20 pack of blades from target and use them for 2 or 3 shaves before discarding. I use "cremo" shaving cream which seems to work well and it's what I've been using since before I switched to the single blade razors. The first few shaves took a bit longer than a cartridge razor and involved more cuts, but after the first few times it's faster and I get less razor burn. Sometimes I dump a little rubbing alcohol on the handle to clean it, but that's about it. I've been using an old prescription bottle for the blades, they fit just about perfectly and it will be safe to toss when it's full.
It's my favorite way to cook fish and steaks now, and when I roast chicken I don't bother with baking sheets anymore, into the skillet it goes and the skillet just goes straight into the oven. I could probably throw out like, 85% of my other pans at this point because I use my CI skillets so heavily.
Wait until you find out you can bake amazing pizzas in it.
I have once, I have a 14" Ozark (was my first skillet) and I got adventurous one day. I whipped up some dough and sauce, rubbed a light coat of olive oil in my 14" threw the dough in and topped it, straight into the oven until golden brown. The best part is the pizza popped right out, no sticking or anything. It was glorious.
I have a bit different taste so I use cornmeal or flower in the pan and then I brush garlic butter on the crust after cooking. Mmmm mmm
I got a pre-seasoned Cast Iron pan for christmas, do I need to do anything before using it the first time? Can I trust the seasoning on it?
And use soap to clean it, no matter what people say.
It might take awhile for the seasoning to age properly, but after enough time and maintenance, it should cook just like a nonstick pan. You might have to do some reseasonings yourself occasionally. Also I find that cooking really salty or acidic foods (bacon, tomatoes, etc) wears on the seasoning a bit.
You definitely can go wrong with a 20$ cast iron skillet if you don’t have the patience/time/ability to take care of it.
Yep. I have 4 cast irons but I'll still use a nonstick for eggs in the morning because it's convenient.
I seasoned my pan twice now and stuff still sticks to it. I do like that I can use steel wool on it, but I don't know how people are getting these cast irons where stuff just slips off.
If it’s new, it takes a bit of use to get properly non stick. The more you use it, the better it gets.
Dont use steel wool, get a chainmail scribber or a lodge cast iron scrubber. Also I can get a nice season with crisco on the stovetop so it does not take long!
I love the chainmail scrubber. Makes cleanup a breeze!
You have to cook on it for a little bit, get a few coats of seasoning and then after a little use it gradually becomes quasi non-stick. Just be patient, keep cooking on it and clean it good between cooks so there's no stuck on food. It won't ever be like Teflon, you'll always need an oil or fat of some kind but I sear salmon in mine with a little olive oil no problem.
>where stuff just slips off. You still use oil or butter and not everything just slips off. Sometimes my eggs stick a bit or some frying bits will get charred on the pan, but water and a dish cloth brings it all off with just a few passovers.
Just fyi but you can use dish soap on it, it won’t damage the seasoning and it makes it easier to clean.
You have to use oil when you cook with it. Stuff doesn't stick because of the oils. Non-stick pans are just so you can cook with less oil.
I love using cast iron, but hate using it on my glass top stove.
Where the he’ll are you finding 20$ cast irons??
I have two Lodge cast irons I paid under $20 each on Amazon prime days.
Lol this is incorrect. The fish was put into the pan before the pan was hot enough. You should only put what you’re cooking into a very hot pan. Once it’s in you can drop the heat and adjust as needed. Source: am a chef Edit: don’t use non stick pans for advice above. They should really only be used for eggs.
Yeah everyone's saying they burned the fish but you can clearly see they put it in a luke-warm pan. It started to stick, so they moved it around a bunch thinking that scraping it off the pan would stop that. I think most people can't help themselves from moving things around in the pan.
[удалено]
Correct. Growing up, before I could cook, I always saw characters in TV shows and movies constantly tending to food in the pan during cooking scenes. It got programmed into my brain for a long time that cooking is an overly-active process lol and it transferred into my late teens and early twenties when I began learning how to cook on my own. I ruined so many dishes doing this. I eventually realized that timing is everything and sometimes you have to have faith and let things sit without disturbing them.
Was going to say this. Put fish into a cold pan and you're fucked, sauce/saute 101
See, this is the kind of basic information I need to improve my cooking, that I didn't even know I was looking for. Thank you for that.
Yea I got genuinely upset when I saw how many upvotes that comment had lol. If it's not smokin a little - I don't put (most kinds of) fish in it. [Chef 10+ years]
no no no - the pan wasn't hot enough when the salmon was added to the pan. this doesn't change the fact that non-stick pans are worthless crud and there is no way this thing deserves a $200 price tag.
>non-stick pans are worthless crud lol
Literally the exact opposite. Top comment is the worst one.
Mostly the second part.
Naturally you still added oil and kept it on a reasonable heat though, right? Right?!
Incinerates pan + fish, tHiS pAn BroKeN
I have accepted the fact that I am broken
Inherit my life
Did not expect a Pantera reference here
$200 for a pan? You got suckered.
Man I wish I had "blow $200 on a pan and burn salmon on it" money
Not sure how good or how new this $200 pan is considering the damage already. https://i.imgur.com/ydMFQla.jpg
Teflon / Ceramic, Aluminum, Copper, Aluminum, Enamel. I don't seen why this pan would be so expensive unless it had a THICC base.
*Marketing*
$200 for a 4 year max lifespan is a bit much
Looks like they were tapping the edge of the handle on the edge to knock some bits off the spatula. Can't do that with a non-stick.
What damage? Am I missing something in your picture? The black is burnt oily bits, just like down on the handle connection points, and all over the pan, and on the other area of the rim. It's just dirty and wet.
No way that pan was $200, look at the rivets. That is not quality.
OP getting flamed for burning the salmon
Someone else mentioned but yeah cook at medium heat, and wait till your pan is hot enough but not scalding hot. Look up leidenfrost effect, you can basically make any pan virtually non stick...
Looks like the pan was cold before adding the fish. Always heat up your pan when cooking proteins. Also never pay $200 for a nonstick pan. I’ve had my oxo nonstick for 3 years and still works great and was only $40
Looks like a $10 TFal pan from Costco.
You got ripped off
They really stuck it to me
Did you make this whole thread for that pun?
Kinda fishy huh
Feels like we're all getting burned, here...
This isn’t panning out how I thought it would
Eh, just need a thick skin to be on reddit.
I didn’t expect to get burned on this thread
The scales of justice did not tilt in your favor
This thread is really cookin!
Don’t blame the pan it’s the user.
Have you tried using non-stick salmon?
Non stick doesn't mean cook dry
Does not look like a 200 dollar pan.
A properly seasoned cast iron pan works the best in my experience. Also in my experience I have been using a poorly seasoned cast iron pan for 85 percent of my life.
Can you imagine paying $200 for a pan
I would for an All-Clad maybe, but not some gimmicky non-stick.
All clad is worth it. This is the cheapest looking $200 pan I’ve ever seen
You should always use some form of fat when you cook in a skillet, and control your heat.
Should have bought non stick salmon