Ok, honestly, is cast-iron really any better than a non-stick, stainless, copper (anything else?) pan?
To me, someone who celebrates a bit more of the spectrum than most: Metal hot. Make food hot.
Non-stick means easier cleanup, but my wife seems to think cast-iron is necessary for certain things (searing a prime rib roast, for example.).
After I figure those out, then I gotta figure out gas vs. electric vs. induction vs infrared....
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I got started when I inherited my grandmothers Le Creuset dutch oven. She purchased it in the 1950s and it's still going strong...
Then I found they had an outlet store near me...
Non-Stick, no matter what brand, will need to be replaced every 3-5 years. So, yes, enameled cast iron is more expensive, but when you compare 1 set of cast iron to 15 to 25 sets of non-stick... yeah...
Cast iron also retains heat better than non-stick, carbon or stainless steel, aluminum or copper.
But it is HEAVY AS SHIT. You aren't hand flipping pancakes in cast iron.
can't handflip pancakes with cast iron
yeah dawg I'll be real here, that's a skill issue. do some weights, and wrist exercises, and then you too can hand flip pancakes in a pan like this:
*(imperial measuring tape for scale)*
I've used cast iron for about 15 years now, and flipping pancakes in this thing is downright easy these days.
(yes I know my kitchen is a bit dirty, I literally just made dinner, and am posting on Lemmy as I eat)
I cheat and use an æbleskiver pan. 😜 No flipping required, you just rotate them with a skewer.
Danger is in eating too many without realizing it. LOL.
hahahahahaha that is true! I've got canadian maple syrup, duty free from some family in CA, and booooooy do those flapjacks taste GOOD with butter and syrup.
æbleskiver look astoundingly similar to another dish - takoyaki; as well!
~~......dangit now i've got a hankering for takoyaki, and the only good place is an hour away, and also closed for the night. ~~
Pull a Tampopo and break in to cook them yourself (and clean up so no one knows). >:3
100% agreed on skill issue. I have one of those same Lodge pans, and it goes airborne as I like.
If the weight is a problem, you can always try carbon steel. It's similar to cast iron in it's use (seasoning and all that), but it is lighter.
Yeah, that's what I did for a wok. They make cast iron woks, but the weight defeats the entire purpose.