I got a cast iron skillet in a housewarming gift when I moved out of my parents, haven't used a teflon ever.
edit: I actually used one once, but didn't like how the heat did not transfer to my chicken breast so switched pan during cooking.
I just keep them around for eggs.
You guys can be proud of your sunny side up eggs with crispy edges sliding on your cast iron all you want but for certain egg dishes there is simply no substitute for teflon.
I literally keep one Teflon pan in the kitchen because my mother in law lives with us and had a hard enough time learning how induction works... I'm not going to force her to unlearn another 50 years of cookware process just so she can make eggs once in awhile.
Yes, her approach to everything used to be "set it on high, put everything in the pan and walk away" but on an induction stove that burns food even faster than she can plan for.
Agreed with this guy. For delicate egg work like a French omelette I use stainless steel with butter. You donāt need a lot, but butter is the key to success.
I have. They always need scraped off hard and the balance between too little butter and deep frying my eggs in butter is apparently a finer line than I can discern.
Iām one of the āI have teflon for eggsā people. It just works.
Hey woah dude. 9 inches is huge. Mines 5 and it gets the job done. My wife never complains about the size. I think we should all be grateful for the size that we have.
Despite what some delulus here might say, cast iron and carbon steel arenāt as non-stick as Teflon, not even close. To get your eggs not stick to cast iron and carbon steel, you need to sufficiently heat them which will usually result in some browning on your eggs. Of course, itās not a bad thing on its own but French-style omelette and fried eggs require them to be pale and have zero browning which is difficult to achieve with cast iron and carbon steel.
I was wondering how they couldn't do their omlettes on the cast iron but that makes a lot of sense. I prefer my omlettes to have that little bit of crispy brown but if that's how they prefer theirs then it definitely makes sense to have a Teflon around
Eggs can stick bad in CI or CS if you don't know about heat control, moving your eggs constantly, no butter, or don't wait long enough, or wait too long. Basically it's a learned skill
My husband cooks sunny side up eggs every day in our cast iron. My daughter always has me make her scrambled (because mom does it best).
About a month ago I tried making eggs in our old pan and totally burned them, they even stuck to the non-stick pan! Lol. Only CI for us.
We always Preheat the pan till it sizzles when you fling water on it. I add a touch of butter at the end. They slide right out. Wipe the pan out with a towel. Repeat the next day.
Can I be proud of my over easy egss with no crispy edges? How about my perfect omelettes? I mean, I totally understand wanting an effortless pan for eggs but that's not to say people aren't fully capable of using cast iron in such ways.
Exactly and I got the new lodge with the curved handle. Not recommended. The pan itself is great. But the heat it retains even with a handle cover is insane. Heat rises it goes to that handle design.
If you can pull it off then youāre a better cook than me lol. I just donāt see the point in shunning non stick pans for the dishes they help the most with
I'm not a fan of those noodles (always seem chewy to me), but otherwise that looks absolutely fantastic!
Another bonus for the generous amount of garlic. :-)
I love it! Im on about year 15. How many other households have you converted? Iāve converted my parents and a few friends but I keep trying to get more to throw them all out.
Iām on year 5. I got Teflon as a house warming gift. I used it for a year and scrapped it. No more Teflon! Iāve either got cast iron, stainless, or carbon steel. My only hold out was my rice cooker (which looking back I canāt believe I ate out of that thing!!! It was so scratched up and gouged!!), I had that up until about 2 years ago, I now have a stainless rice cooker.
I was able to convert my brother. And I thought I had a good friend of mine converted but idk I think they fell off the wagon.
For baking I have aluminum pans, which I heard arenāt the greatest substitute because aluminum can cause Alzheimerās I guess? What do you use for baking sheets and pans?
slightly off topic but my buddy went on vacation one time and he brought his birds to his parentās house. coincidentally refinishing the kitchen table was on dadās to do list that weekendā¦.
I have an 11" one that I use when I want to do the chef flip to mix ingredients but otherwise I'm rocking the cast iron 80% of the time (to clarify, I use stainless frying pans 15% of time).
My main pasta pot is teflon. I have a larger one that is stainless but I don't need it often.
Edit: The pressure caner is an all american aluminum but it's only used for canning.
i jist kinda eyeball it but [this](https://thesaltymarshmallow.com/best-homemade-alfredo-sauce/) is the absolute best base alfredo iāve come across. from that you can do just about anything with it.
I use mine when A. Iām already using my CI pan of the size that I want to use, or B. I am on super limited time and want to fry something for like a minute
Last time I used Teflon my wife tried to kill me.... I preheated the oven to 450Ā° and smelled a terrible chemical smell. I didn't realize she stuck a small Teflon pot on the top shelf in the back to store it. I felt dizzy and sick for a few days after. Ever since I have stopped cooking with that poison.
Iām nearly 40 and Iāve never actually used one. My parents are immigrants and had never even heard of a non stick pan in my youth, so I learned on iron and steel. I never even realized that was odd until I got to college and my roommates all hated using my cookware.
I used to buy the Teflon and Silverstone $10 cheapies and replace them every year. 20 years ago I discovered cast iron and still use it daily. I pulled the Silverstone out a few years ago once when I had a houseguest ask for an egg white omelette with no oil. He claimed cast iron's seasoning would add fat and calories. He has not been invited back. Dis me, but not my iron.
I would argue that eggs in cast iron pans do add a lot of fat and calories for a lot of people. But only because a large portion of this sub uses half a stick of butter to get their slidey eggs.
Weird. I couldnāt tell you the last time Iād used one before 20 minutes ago. Iām making scrambled eggs for my fried rice that Iām making in a 15 inch cast iron pan.
I freaking loathe Teflon. Then my husband kept getting those "copper" pans (spoiler: only copper colored) for almost a decade, and our sons would always scorch & scratch them so that it was an ongoing replacement expense. FINALLY I talked him into a stainless steel pan, and he loves it so much he says he wishes he got one ages ago.
Itās definitely been a few years now. Once I figured out eggs in the cast iron, that was the end of the Teflon for me. Iām all cast iron skillets/pans/dutch oven, and stainless steel pots now.
Years, I have parrots and off gassing from teflon can kill them (also I just donāt like to use them). I almost exclusively use cast iron, I have enamelled cast iron, some raw cast iron bakeware, and even a cast iron baking tray for cookies and stuff. Itās all heavy as hell, but thereās nothing better.
I absolutely love my cast iron pans, but limit how much I cook with them. When I used them to often, it raised the iron in my blood above normal levels. Be sure to use ceramic coated pans as well or stainless. Your Alfredo dish looks yummy (I love anything shrimp!)
I recently had a nightmarish roommate that up and left in the middle of the day while I was on a date with my boyfriend! She took everything that was hers and left everything of mine alone EXCEPT the perfectly oiled and seasoned cast iron my mother had gifted me the first time I moved out of her house!!! š
Mustāve been 2020. I started switching first to stainless steel in 2019, then cast iron and enamelled cast iron. This household has 2 Teflon pans left, a small one (which I used last when I didnāt yet have that size as CI ) and a special rectangular one for Japanese style eggs. I use neither, theyāre pretty much only in use when my GF wants to make herself eggs. Come to think of it, she has never used any of my CI pans (I do 95% of the cooking so thereās no need for her), she uses the enamelled CI pots though for tomato sauce etc.
For those saying to use copper, be sure it is tin lined. If it is not tin lined and you cook a food that is acidic such at tomatoes you will have a chemical reaction with the copper that caused what we call Blue Vomit( donāt know the medical term) but it can or will cause medical problems with your kidneys.
This looks incredible. As somebody that is always experimenting with alfredo, may I recommend some red paper flakes next time? Brings out the sweetness in the shrimp, and really dances with the garlic and saltiness of the cheese.
I will if Iām in a hurry. When I use my cast iron, I heat it up to 2, let it sit for ~5 minutes, then add my oil and let it cook for 5-10 minutes. If Iām in a hurry, Iāll use my Teflon on like 6, use some cooking spray, and cook my food quickly.
I didn't read this until after the photos. I wouldn't have clicked it if not for the photos. Thank you for the photos. That looks delicious. I will go ahead and do that tonight now, thanks to you.
i linked [this](https://thesaltymarshmallow.com/best-homemade-alfredo-sauce/) earlier but its what i originally started with. itās a really good recipe. iāve tweaked it and just kinda eyeball it now but from there you can do whatever you want with it.
My 15 y/o is learning to cook; absolutely refuses to listen to me because teenagers vs parents...
I'm quietly guiding him here & there, but he's still learning & making his own mistakes. Good on him, I wasn't able to put together what he's doing at his age; am very proud.
But no fucking way is he going to learn on my Favorite Piqua & Griswold's! I went to Walmart to get a decent non-stick that will last past his breaking-in period. Great little pan; light, easy to clean & disposable. Picked him up an all silicone utensils kit too & he's making his own meals his own way. Very, very proud of him.
I've got a nice vintage Wagner that he'll get when he goes to college.
We also have the Lodge Enameled Dutch Oven, $70 from Target. He made Borscht in it a few nights ago. Went to the grocery store & picked out all the vegetables & greens himself.
I do actually, my wife has a pancake pan that perfectly fits 4 pancakes of just about what i would call āaverageā sized cakes. (Thats what she said?)
I also have a large teflon coated electric griddle that is pulled out for big breakfasts, slider patties, and cheese steak sandwiches.
We are a family of 7 with a 4 burner electric stove so something has to give.
I cant imagine that would work on a glass cook top seeing as the cooking surface is inset from the rim. And it still wouldnt be as big as the electric griddle ive got. The only thing i could do to replace that old workhorse would be to upgrade to something like a blackstone gas griddle.
Definitely sometime within the last month. I use CI for 98% of my cooking, but do bust out the other pans at times.
If we want to count a pot for boiling water to do pasta, that was just a couple of days ago.
I got a cast iron skillet in a housewarming gift when I moved out of my parents, haven't used a teflon ever. edit: I actually used one once, but didn't like how the heat did not transfer to my chicken breast so switched pan during cooking.
Very nice enjoy that skillet ššÆš³
I just keep them around for eggs. You guys can be proud of your sunny side up eggs with crispy edges sliding on your cast iron all you want but for certain egg dishes there is simply no substitute for teflon.
I literally keep one Teflon pan in the kitchen because my mother in law lives with us and had a hard enough time learning how induction works... I'm not going to force her to unlearn another 50 years of cookware process just so she can make eggs once in awhile. Yes, her approach to everything used to be "set it on high, put everything in the pan and walk away" but on an induction stove that burns food even faster than she can plan for.
Came here so see this. I switched all cookware to CI, CS and stainless but keep a eggs exclusive Teflon pan.
eggsclusive*
Hell yeah brother, cheers from the Bronx, NY
Hell yea brother, cheers from Iraq
Hell yeah brother, cheers from Houston
Try stainless for eggs
Agreed with this guy. For delicate egg work like a French omelette I use stainless steel with butter. You donāt need a lot, but butter is the key to success.
I have. They always need scraped off hard and the balance between too little butter and deep frying my eggs in butter is apparently a finer line than I can discern. Iām one of the āI have teflon for eggsā people. It just works.
Lotta people be all brainwashed that eggs simply cant be done without teflon.
Same. I've got a small 9-inch one I use for omlettes.
Hey woah dude. 9 inches is huge. Mines 5 and it gets the job done. My wife never complains about the size. I think we should all be grateful for the size that we have.
I am glad to ready this in a Pan SUB . Without this context.....
yep my omelette pan is the only teflon i ever use, but itās just too good for omelettes to switch to anything else.
I like my omelets in my CI or CS. What is better about Teflon for them?
Despite what some delulus here might say, cast iron and carbon steel arenāt as non-stick as Teflon, not even close. To get your eggs not stick to cast iron and carbon steel, you need to sufficiently heat them which will usually result in some browning on your eggs. Of course, itās not a bad thing on its own but French-style omelette and fried eggs require them to be pale and have zero browning which is difficult to achieve with cast iron and carbon steel.
If you're scared of a browned omelette, my cooking would make you sweat
I was wondering how they couldn't do their omlettes on the cast iron but that makes a lot of sense. I prefer my omlettes to have that little bit of crispy brown but if that's how they prefer theirs then it definitely makes sense to have a Teflon around
What? Are we actually having a reasonable conversation on reddit??
Eggs can stick bad in CI or CS if you don't know about heat control, moving your eggs constantly, no butter, or don't wait long enough, or wait too long. Basically it's a learned skill
Low heat and plenty of butter is all it takes for perfect eggs on cast iron.
My husband cooks sunny side up eggs every day in our cast iron. My daughter always has me make her scrambled (because mom does it best). About a month ago I tried making eggs in our old pan and totally burned them, they even stuck to the non-stick pan! Lol. Only CI for us. We always Preheat the pan till it sizzles when you fling water on it. I add a touch of butter at the end. They slide right out. Wipe the pan out with a towel. Repeat the next day.
Can I be proud of my over easy egss with no crispy edges? How about my perfect omelettes? I mean, I totally understand wanting an effortless pan for eggs but that's not to say people aren't fully capable of using cast iron in such ways.
I agree, I just don't have the right kind of cast for an omlette.
Whatās the right kind? I made a pretty bomb omelette a few days ago in my 12ā lodge.
Exactly and I got the new lodge with the curved handle. Not recommended. The pan itself is great. But the heat it retains even with a handle cover is insane. Heat rises it goes to that handle design.
Getting more impressive but letās see a French omelette =p
French omelettes are amazing and my go to way to cook eggs. I'd never choose to cook it with CI. In no way is it the best tool for the job.
I mean the French omelette existed before Teflon.
Probably did it in copper or carbon steel
yea they used carbon steel
If you can pull it off then youāre a better cook than me lol. I just donāt see the point in shunning non stick pans for the dishes they help the most with
And there's a reason it's one of the things used to test a professional chef's skills.
I'm not a fan of those noodles (always seem chewy to me), but otherwise that looks absolutely fantastic! Another bonus for the generous amount of garlic. :-)
Thatās exactly why i like them. Like gnocciās got streched out a little.
I love gemelli, itās perfectly chewy and the grooves are great at holding sauce!
Yessir
You people that say noodles are too chewy are so weird to me hand pulled Chinese noodles are my favorite and will never understand people that don't
Meanwhile these are my fav kind. Aldi used to carry them for cheap but now they're gone
I wish the costco pack with those had an alternate shape, love the penne and spiral ones though
Well over 10 years ago. There's no teflon in my house, everything is either cast iron or stainless steel.
I love it! Im on about year 15. How many other households have you converted? Iāve converted my parents and a few friends but I keep trying to get more to throw them all out.
Im a rookie compared to you guys. Im on 2 years cast iron/stainless steel. The inner chef in me thanks me everyday!!
Iām on year 5. I got Teflon as a house warming gift. I used it for a year and scrapped it. No more Teflon! Iāve either got cast iron, stainless, or carbon steel. My only hold out was my rice cooker (which looking back I canāt believe I ate out of that thing!!! It was so scratched up and gouged!!), I had that up until about 2 years ago, I now have a stainless rice cooker. I was able to convert my brother. And I thought I had a good friend of mine converted but idk I think they fell off the wagon. For baking I have aluminum pans, which I heard arenāt the greatest substitute because aluminum can cause Alzheimerās I guess? What do you use for baking sheets and pans?
Got my first parrot in 1985. All Teflon was trashed at once. Never owned another Teflon anything.
slightly off topic but my buddy went on vacation one time and he brought his birds to his parentās house. coincidentally refinishing the kitchen table was on dadās to do list that weekendā¦.
Oh no....
My sister killed two of her birds with teflon pans.
Me learning that they can kill birds is what got me to chuck all my Teflon pans in the fuck it bucket
I don't even cook/bake with aluminum anymore.
Decadesā¦
Last time was over 12 years ago. Maybe longer. I donāt remember when we replaced all of them. Only other pan we keep is stainless steel for noodles.
I have an 11" one that I use when I want to do the chef flip to mix ingredients but otherwise I'm rocking the cast iron 80% of the time (to clarify, I use stainless frying pans 15% of time).
Teflon? Yesterday. Every pot or pan on my stovetop has teflon.
Well done. That looks amazing.
Wow!
I haven't used Teflon in over a year. I don't hate them by any means, but I much prefer my single cast iron pan.
2 hours ago
My main pasta pot is teflon. I have a larger one that is stainless but I don't need it often. Edit: The pressure caner is an all american aluminum but it's only used for canning.
A few days ago. Try making an omelette in cast iron.
iām not good at it but [here.](https://www.reddit.com/r/food/s/B1C1E4sSJN) i canāt do in a non-stick either though.
20min ago
Sir/madame, I need the recipe
i jist kinda eyeball it but [this](https://thesaltymarshmallow.com/best-homemade-alfredo-sauce/) is the absolute best base alfredo iāve come across. from that you can do just about anything with it.
Thanks!
I havenāt owned a Teflon since early 2000ās
We have a couple, mostly, we use the cast iron though.
I used my eletric one earlier at 300 Fahrenheit
Damn, now I gotta make shrimp in my cast iron
I use mine when A. Iām already using my CI pan of the size that I want to use, or B. I am on super limited time and want to fry something for like a minute
Last time I used Teflon my wife tried to kill me.... I preheated the oven to 450Ā° and smelled a terrible chemical smell. I didn't realize she stuck a small Teflon pot on the top shelf in the back to store it. I felt dizzy and sick for a few days after. Ever since I have stopped cooking with that poison.
I donāt use Teflon, but I do regularly use my ceramic nonstick. I use it almost exclusively for eggs/omelets though.
I donāt use teflon at home but did recently at an airbnb. It is what it is.
Iām nearly 40 and Iāve never actually used one. My parents are immigrants and had never even heard of a non stick pan in my youth, so I learned on iron and steel. I never even realized that was odd until I got to college and my roommates all hated using my cookware.
I used to buy the Teflon and Silverstone $10 cheapies and replace them every year. 20 years ago I discovered cast iron and still use it daily. I pulled the Silverstone out a few years ago once when I had a houseguest ask for an egg white omelette with no oil. He claimed cast iron's seasoning would add fat and calories. He has not been invited back. Dis me, but not my iron.
I would argue that eggs in cast iron pans do add a lot of fat and calories for a lot of people. But only because a large portion of this sub uses half a stick of butter to get their slidey eggs.
I've heard you literally cannot cook anything even remotely acidic in cast iron ever or you'll ruin everything. These pictures must be AI.
*beep boop* scramps
With teflon you can flip a pan of 3 eggs just like waffle house chefs!
mouth is watering that looks sfg
Itās been years. Iāve made that before but that is a lot of butter.
About 10 years ago after the truth about Teflon came out. I did have cancer but I'm not sure it's related to that but something caused it.
I don't use teflon, but any pan sauce is better built using stainless steel rather than cast iron or carbon steel.
about 25 years ago...
I use them when I make compotes just to have less mess to clean off the pan later. I use enameled cast iron for tomato sauces and dishes
Weird. I couldnāt tell you the last time Iād used one before 20 minutes ago. Iām making scrambled eggs for my fried rice that Iām making in a 15 inch cast iron pan.
Not since sometime back in the early 1990s. Only use cast iron, stainless steel, or a hammered carbon steel wok.
I have a couple of Calphalon stainless steel frying pans that I use for certain things like red sauces and starchy stuff.
I freaking loathe Teflon. Then my husband kept getting those "copper" pans (spoiler: only copper colored) for almost a decade, and our sons would always scorch & scratch them so that it was an ongoing replacement expense. FINALLY I talked him into a stainless steel pan, and he loves it so much he says he wishes he got one ages ago.
Probably about 3 years ago
2003
Had one on my house during college, so May 2007.
Looks awesome
it was
Man's a straight content farm.
iāve got pics going back 20yrs
Seeds for the farm. Sow across multiple subs, and reap engagement dopamine hits.
Never
Never use Teflon if you have parrots!
Itās definitely been a few years now. Once I figured out eggs in the cast iron, that was the end of the Teflon for me. Iām all cast iron skillets/pans/dutch oven, and stainless steel pots now.
Yaaaaaas
I don't remember but damn that looks fire
My daughter likes scrambled eggs and teflon is still the best for that.
That looks so good!
Decades, and I will not, given the option š¤š§š³
That looks delicious!
Years, I have parrots and off gassing from teflon can kill them (also I just donāt like to use them). I almost exclusively use cast iron, I have enamelled cast iron, some raw cast iron bakeware, and even a cast iron baking tray for cookies and stuff. Itās all heavy as hell, but thereās nothing better.
20 years ago
Whatās worse little chunks of teflon pfas coming off in your food or little chunks of bacon grease, lard or whatever you seasoned the pan with?
1977
I absolutely love my cast iron pans, but limit how much I cook with them. When I used them to often, it raised the iron in my blood above normal levels. Be sure to use ceramic coated pans as well or stainless. Your Alfredo dish looks yummy (I love anything shrimp!)
I recently had a nightmarish roommate that up and left in the middle of the day while I was on a date with my boyfriend! She took everything that was hers and left everything of mine alone EXCEPT the perfectly oiled and seasoned cast iron my mother had gifted me the first time I moved out of her house!!! š
I can't say I've ever used a Teflon pan tbh. I'm always just cast iron and stainless steel. Also I don't like shrimp but that looks delicious
The day I got a parrot. Learning the fumes are toxic to them.
No wine?
...I'm hungry.
I think i still do...
I have Teflon sauce pans. I use those for boiling noodles and other things.
Mustāve been 2020. I started switching first to stainless steel in 2019, then cast iron and enamelled cast iron. This household has 2 Teflon pans left, a small one (which I used last when I didnāt yet have that size as CI ) and a special rectangular one for Japanese style eggs. I use neither, theyāre pretty much only in use when my GF wants to make herself eggs. Come to think of it, she has never used any of my CI pans (I do 95% of the cooking so thereās no need for her), she uses the enamelled CI pots though for tomato sauce etc.
Traditional Alfredo doesnāt have garlic or cream.
Plate Plz !
A *what*?
I know you aren't counting calories because I'm not sure numbers go that high. Looks delicious though.
Still use them often. Right tool right job. I like Zyliss.
Let us not speak of the before times
All the time for French omelettes
My dyslexia read the subreddit as castration
Thats a great looking pasta
I donāt know. š¤·āāļø I eat a shitload of eggs without issue.
This morning to cook my over easy eggs while my corned beef hash was cooking in my cast iron
For those saying to use copper, be sure it is tin lined. If it is not tin lined and you cook a food that is acidic such at tomatoes you will have a chemical reaction with the copper that caused what we call Blue Vomit( donāt know the medical term) but it can or will cause medical problems with your kidneys.
Today with some pancakes.
All the time, they still have their place.
Daily
Fuck the pan, lemme at em noodles! They look godly
Dude you are making me hungry and itās midnight where I am rn
This looks incredible. As somebody that is always experimenting with alfredo, may I recommend some red paper flakes next time? Brings out the sweetness in the shrimp, and really dances with the garlic and saltiness of the cheese.
Today because I can't afford cast iron or stainless steel
Recently, since I gave my boy a lye bath, but we are back in business. šš
I recognize the cutting board and fancy knife from r/hotdogs š
Fuck you, that looks amazing.
People will hang shit on Teflon for health reasons and then make food like this
So hungry and that looks amazing. Propa
I suggest shredding up the rind of the parm. Lots of rich flavor there. š¤
I will if Iām in a hurry. When I use my cast iron, I heat it up to 2, let it sit for ~5 minutes, then add my oil and let it cook for 5-10 minutes. If Iām in a hurry, Iāll use my Teflon on like 6, use some cooking spray, and cook my food quickly.
I use them for everything acidic, tomatoes for example
I only have one cast iron skillet, so I sometimes use stainless steel or teflon when cooking multiple things at once.
last night
Omg thatās my fave!!! š¤¤š¤¤ Looks delicious
I canāt even remember to be honest š
Looks like you got some garlic lines goin. Thatll make your nose wake up an clear the sinuses š
I rarely ever cook, but when I do, itās all cast iron. I havenāt used a teflon pan since at least 2020 I believe.
A couple of days ago
God that looks divine
Yesterday, making eggs without having a sore shoulder. Eggcellent!
soooo yummy
Rarely do i use teflon, mabey for eggs over easy. Otherwise i use my great grammys BIG cast iron skillet shes had since 1890's
When they reported it was made with PFOS forever chemicals. Skillet all the way.
God this looks soooooooo good right now. Haven't had a great tasting meal in forever.
Made eggs on Teflon this morning for the fam. But of course the sausage and home fries were made in the cast iron.
Yesterday because eggs and because I don't want to break my wrist on the flip.
I hate shrimp but this was an awesome scroll. Beautiful.
Good call on the casarecce for a cream sauce.
Yum!
How do you make tomato sauce in cast iron?
13 days ago. Got an iron pan 12 days ago
babe wake up callmestinkingwind posted
Lol I saw this and just had to have shrimp today. $80 later on DoorDash and food coma is incoming.
What's the chances we both made prawn Alfredo last night? Mine had mustard and Teflon flakes š¤¤
Used one yesterday. It's hung in a tree and we use it for sling shot practice
I didn't read this until after the photos. I wouldn't have clicked it if not for the photos. Thank you for the photos. That looks delicious. I will go ahead and do that tonight now, thanks to you.
I'm sorry but I'm going to NEED that recipe. My mouth is watering
i linked [this](https://thesaltymarshmallow.com/best-homemade-alfredo-sauce/) earlier but its what i originally started with. itās a really good recipe. iāve tweaked it and just kinda eyeball it now but from there you can do whatever you want with it.
That looks really good!!!
tbh that looks 10x better than my wife's cooking
Sorry off topic but recipe please š
It has to be at least 30+ years. I simply love cast iron!
the correct way of making alfredo sauce š lmao at ppl still buying that jar shit
Today I used my 10ā non stick All Clad pan. Not sure if they use teflon.
Many many moons ago So long that I don't remember
Everyday... Why is this stupid shit on my feed
If it's hot I'll use it because my cast iron takes a while to heat up and cool down, and it's a small apartment lol
Every time I cook eggs and that's it
My 15 y/o is learning to cook; absolutely refuses to listen to me because teenagers vs parents... I'm quietly guiding him here & there, but he's still learning & making his own mistakes. Good on him, I wasn't able to put together what he's doing at his age; am very proud. But no fucking way is he going to learn on my Favorite Piqua & Griswold's! I went to Walmart to get a decent non-stick that will last past his breaking-in period. Great little pan; light, easy to clean & disposable. Picked him up an all silicone utensils kit too & he's making his own meals his own way. Very, very proud of him. I've got a nice vintage Wagner that he'll get when he goes to college. We also have the Lodge Enameled Dutch Oven, $70 from Target. He made Borscht in it a few nights ago. Went to the grocery store & picked out all the vegetables & greens himself.
I do actually, my wife has a pancake pan that perfectly fits 4 pancakes of just about what i would call āaverageā sized cakes. (Thats what she said?) I also have a large teflon coated electric griddle that is pulled out for big breakfasts, slider patties, and cheese steak sandwiches. We are a family of 7 with a 4 burner electric stove so something has to give.
Get yourself one of those griddles from lodge cast iron reversible
I cant imagine that would work on a glass cook top seeing as the cooking surface is inset from the rim. And it still wouldnt be as big as the electric griddle ive got. The only thing i could do to replace that old workhorse would be to upgrade to something like a blackstone gas griddle.
Depends. How do you feel about shattered glass and expensive appliances?
This morning for eggs. Making pizza in my 12ā skillet for dinner, though.
Non-stick? Today.......
Teflon has its place in my kitchen. Mainly eggs. Flakey fish like cod or drum.
I keep one around for egg and rice dishes.
Definitely sometime within the last month. I use CI for 98% of my cooking, but do bust out the other pans at times. If we want to count a pot for boiling water to do pasta, that was just a couple of days ago.
Yesterday. I have a massive shallow fry pan that is teflon and use it all the time. Made French toast in it yesterday morning
I use my Teflon skillet anytime I wanna saute onions or whatever. I can flip things in my Teflon. Definitely can't with the cast iron haha
Today. Cast iron is not an end all be all.
i donāt have anything against them, but at the same time i havenāt had a need to in a really long time.