Food

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Making a recipe that calls for a non stick skillet. Don’t own one. Haven’t felt the need. Am I missing out?

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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Enameled cast iron does the trick. I hate the feeling of nonstick pans and avoid them at all costs

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I think there are only rare occasions where a non stick makes a difference. Candy is probably one. I have a big le creuset dutch oven, a large skillet and an egg pan. Well seasoned (used) un-enameled cast iron pans are probably just as great. I just appreciate that cleanup is slightly easier w enameled. My ADHD had me heating them all night or not at all.

Ooo
Do you use enameled skillets?  I’m googling now. 

I have owned a nonstick since well idk when lol. Was surprised to see the recipe call for one & thought maybe the tech had changed/improved.