Is cast iron non-stick?

Is cast iron non stick

Not by itself.

You must season the pan by baking on layer after layer of oil.

Cooking oil not motor oil.

Takes awhile but once done not much better of a pan out there.

But remember it still is not completely non stick.

Just a very good surface to cook on and you must pay attention to make sure that what your cooking doesnu2019t burn onto the surface.

Cast iron vs non stick vs stainless steel

Because they are confused or uninformed? There are several serious problems with non-stick:n,It cant be heated very hot (teflon outgasses at >500F, and to some degree at lower temperatures).

This kills birds, and can cause teflon flu with humans.

Without searing/browning, meat is much less flavorful.

,It is not very durable.

Even with use of silicone/nylon/wooden utensils only, non-stick eventually gets torn up.

It might last 5-10 years, but cast iron, high quality stainless steel, or copper can last multiple lifetimes if well maintained,It doesnt allow a fond to form, and thus cant make pan sauces.

,nAdvantages are:n,Dishwasher compatible, unlike copper (but stainless is fine in the dishwasher).

Although NOTHING is really happy in the dishwasher, non-stick holds up better than copper or cast iron (which are completely incompatible).

Dishwasher detergents are quite destructive, compared to handwash soaps, and the dishwashing process itself is more destructive to dishes and pans than the handwashing process.

,Cheap -- usually it is non-stick over cheap aluminum, and thus basically disposable.

Also lightweight if you are a wimp (vs.

cast iron or high quality stainless/copper),More non-stick than anything else, which is specifically important for eggs.

I can cook eggs in a stainless steel pan, but it requires superior mastery of heat and oil/butter.

Non-stick is like an iphone, stainless steel is freebsd.

A well-seasoned cast iron pan can be close to non-stick in non-stickiness, though.

,nMy favorite pans by a wide margin are Demeyere stainless-clad aluminum/copper (they are like All-Clads top of the line product but even better.

.

.

with no rivets inside the pan or pot, welded!).

Stainless-lined copper is nice too (e.

g.

Falk Culinair).

I also love unenameled cast iron (e.

g.

Lodge) and enameled cast iron (Staub, Le Creuset).

Unfortunately these are more like $3000 to outfit a kitchen, vs.

$100 for non-stick, but they make cooking much more fun, and will last forever.

,I have a non-stick pan specifically for eggs, although now that I have practiced, I use a Demeyere stainless skillet (or a well-seasoned Lodge skillet).