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11-06-2012, 05:03 PM
#1
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Nonstick or cast iron pan for omelets?
I make omelets every couple of days. I've been using a nonstick pan and it's time to replace it after about 2 years of heavy use. I've been thinking about buying a cast iron pan but don't know if I want to deal with the weight issue when cleaning. I've seen some of the lightweight cast iron pans but don't know what to think of them.
Should I just stick with a nonstick frying pan and plan on replacing it every few years?
Should I just stick with a nonstick frying pan and plan on replacing it every few years?
11-06-2012, 08:06 PM
#2
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Why not get a decent quality nonstick pan, treat it carefully, and replace it after 5-7 or more years? Cast-iron wins IMO because it will last longer than you and when *properly* seasoned it will be as nonstick as your wearing-out nonstick, plus it will take high heat no problem vs. killing the nonstick of a "nonstick" pan!
Lightweight cast iron, i wouldn't trust. I'd be afraid to drop it, if it heated evenly enough that I actually use it.
also, a cooking stuff forum might be a better place to get random peoples' opinions than a car forum: http://chowhound.chow.com/topics/276046
Lightweight cast iron, i wouldn't trust. I'd be afraid to drop it, if it heated evenly enough that I actually use it.
also, a cooking stuff forum might be a better place to get random peoples' opinions than a car forum: http://chowhound.chow.com/topics/276046