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https://opensea.io/collection/food-100
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KMac
@kmacb.eth
Making a recipe that calls for a non stick skillet. Don’t own one. Haven’t felt the need. Am I missing out? https://cooking.nytimes.com/recipes/1020690-spicy-and-saucy-cherry-tomato-pasta?smid=ck-recipe-iOS-share
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LG
@grimmtidings
Absolutely do not need a non-stick, dare I say you’re better off without one. Use a well seasoned cast iron or a stainless steel pan. The trick with stainless steel is you must heat it before you add any food. You’ll know it’s hot enough when you splash some water and the water beads. If it instantly evaporates, it’s not hot enough yet. After that it will act like a non-stick pan.
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Trish🫧
@trish
Enameled cast iron does the trick. I hate the feeling of nonstick pans and avoid them at all costs
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tombornal
@tombornal
if you’ve got a well seasoned cast iron, i imagine you could do it in there? though some folks say you shouldn’t cook acidic stuff in them (esp for long cooks)
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✿ ZACH HARRIS ✿
@zachharris.eth
You haven’t lived until you’ve made bananas foster on a non stick pan
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frdysk
@fcpro.eth
Traditionalists will say use seasoned cast iron or stainless steel water beads method, but i want practicality so I just use baking paper on top of the pan with some oil in between and you get safer non-stick that's easy to clean
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