My main issue is with calling cast iron “non stick” when things most definitely stick.
The trick of pre-heating it to unreasonable temperatures before adding the ingredients isn’t a property of cast iron, it works on all materials, but it can quickly go wrong and make everything stick.
Teflon itself isn’t poison. The entire point of teflon is that it’s so chemically unreactive that nothing can even bind to it on a molecular level.
The problem with Teflon is that manufacturing it uses a lot of actually toxic chemicals incidental to making the Teflon bind to the metal of a pan and because it’s so non-reactive and very brittle, general use and any disposal of it will result in Teflon molecules just floating around in the environment unable to be broken down by anything.
Yeah cast iron, even with a good seasoning, will never match a Teflon coating. It’s pretty good, but you will need to cook some bacon in the pan before the eggs to make them not stick.
They key with cast iron is using enough fat, which is generally more than you’d use with other cookware. High heat just burns the fat and/or the food, ruining your meal and making cleanup more difficult.
What cast iron is really good at in terms of heat is retaining it. There’s enough mass that you have to preheat the pan for longer, but once it’s hot, it stays at a pretty stable temperature when you add your ingredients. It doesn’t get hot spots as severly, either, especially if preheated for a good long time at a relatively low heat.
You don’t need vegetable oils, that’s a very weird claim. You need lipids in general, sure.
But I never said I never ingested oils - I said I was precisely monitoring calories, which in turn could mean smartly deciding not to use oil when eating eggs just because my flawed cast iron pan sticks. I could choose to ingest fats in more tasty or practical ways.
Weight gain or loss is a matter of building a caloric deficit or surplus. If you’re going to do that by reducing carbohydrates that’s your choice, go for for it.
I don’t need help with dieting my man, I’m a biologist and I’m quite happy with my weight results. I’m just explaining that a pan that forces you to use oil to not stick can’t be honestly called “non-stick” because actual non-stick materials won’t require the oil. Otherwise, every pan is non-stick so long as you use enough oil.
My main issue is with calling cast iron “non stick” when things most definitely stick.
The trick of pre-heating it to unreasonable temperatures before adding the ingredients isn’t a property of cast iron, it works on all materials, but it can quickly go wrong and make everything stick.
Teflon itself isn’t poison. The entire point of teflon is that it’s so chemically unreactive that nothing can even bind to it on a molecular level.
The problem with Teflon is that manufacturing it uses a lot of actually toxic chemicals incidental to making the Teflon bind to the metal of a pan and because it’s so non-reactive and very brittle, general use and any disposal of it will result in Teflon molecules just floating around in the environment unable to be broken down by anything.
It is non-stick if the seasoning is right, but often it’s not smooth enough off the shelf.
Eh, not really. You can “season” it and if you add eggs with no oil they’ll stick.
Yeah cast iron, even with a good seasoning, will never match a Teflon coating. It’s pretty good, but you will need to cook some bacon in the pan before the eggs to make them not stick.
They key with cast iron is using enough fat, which is generally more than you’d use with other cookware. High heat just burns the fat and/or the food, ruining your meal and making cleanup more difficult.
What cast iron is really good at in terms of heat is retaining it. There’s enough mass that you have to preheat the pan for longer, but once it’s hot, it stays at a pretty stable temperature when you add your ingredients. It doesn’t get hot spots as severly, either, especially if preheated for a good long time at a relatively low heat.
Eggs with no oil will stick in a “non-stick” pan, too.
Not the ones I own. I should know, back when I was counting calories not using oil was an easy trick to control the fat intake.
A bit of olive oil in a mister doesn’t add enough calories to matter.
That’s just an abuse of olive oil. Olive oil is a finishing oil when you want the flavor. Use a neutral oil like avocado.
When you’re cutting out vegetable oils to lose weight, you’re doing it wrong.
Your body needs them.
What it doesn’t need is animal fat, and what you can safely reduce to lose weight are simple carbohydrates.
You don’t need vegetable oils, that’s a very weird claim. You need lipids in general, sure.
But I never said I never ingested oils - I said I was precisely monitoring calories, which in turn could mean smartly deciding not to use oil when eating eggs just because my flawed cast iron pan sticks. I could choose to ingest fats in more tasty or practical ways.
Weight gain or loss is a matter of building a caloric deficit or surplus. If you’re going to do that by reducing carbohydrates that’s your choice, go for for it.
I don’t need help with dieting my man, I’m a biologist and I’m quite happy with my weight results. I’m just explaining that a pan that forces you to use oil to not stick can’t be honestly called “non-stick” because actual non-stick materials won’t require the oil. Otherwise, every pan is non-stick so long as you use enough oil.