Reply to The Myth of The Non Stick Pan

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[quote=Anonymous][quote=Anonymous]I love my green pans (nonstick). Clean up is a breeze. I also do as a nother poster and poir hot soapy water in as soon as I’m done cooking and it literally wipes clean after.

I have never mastered the art of cast iron. Food always sticks to mine, it never “releases.” I know you all will say it isn’t properly seasoned, and it probably isn’t. But I posted on here several years ago asking how to reseason a cast iron pan, and got so many conflicting answers - some posters said that in my attempts at reseasoning, I baked the pan too hot, some said not hot enough, some said I used too much oil, some said I didn’t use enough, some said I baked it too long, some said not long enough, and so on. Regardless, I tried many of the methods and adjustments that posters named, and none made my cast iron work smoothly/cleanly. [/quote]

OP here. I never had a lot of success with cast iron but I do okay with carbon steel? I don't know what others say but I just rinse mine and burn off on the stove excess oil from whatever I cooked last. It seems to work great that way. [/quote]

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