Good alternative to Teflon cookware?

[smackababy]

Everything I've ever heard and read says if there's one thing you don't do, is put soap on cast iron

In theory, soap shouldn't effect a properly seasoned pan, as it isn't coated in oil. In practice, I haven't actually soaped my pan unless I'm going to reseason it. I have a chain mesh thing that cleans it really well with just hot water.

 

[NetWareHead]

Everything I've ever heard and read says if there's one thing you don't do, is put soap on cast iron

Normal cooking leaves a little bit of oil that with some sponge scrubbing and hot water will disperse it. After the sink, I heat the pan to dry it. Any residual oil will add a little bit more to the seasoning.

But deep frying or after frying bacon where the grease has the tendency to solidify at normal room temperature leaves the pan greasy as hell even with scrubbing and hot water. You will be scrubbing for a long time; some soap is necessary to cut the grease after that kind of cooking.

Besides, my pans are very well seasoned and soap will not harm an established seasoning.

 

[KMc]

Everything I've ever heard and read says if there's one thing you don't do, is put soap on cast iron

My cast iron cleaning routine is to first scrape out any large bits with a spatula, and wipe dry with a paper towel. Then, add a couple tablespoons of canola oil, and an equal amount of kosher salt. Scrub vigorously with a paper towel, letting the salt crystals do the scouring work, then wipe out clean. Done.

 

[momeNt]

Cast iron works, but be prepared for a learning curve. It's not non-stick like a Teflon pan, you have to work at it a bit. I seasoned and seasoned mine and still need to put in some oil or butter to get eggs not to stick. Be patient.

Do your eggs taste like meat? Or do you keep a separate pan that you just make eggs on and only season it with fats you use to cook eggs with?

Stainless steel can be prepared to not have eggs stick either from what I have read.

 

[Imp]

Slowly getting into cooking, myself. Have one stainless steel pan so far. I have absolutely no plans to buy non-stick, not even ceramic. Part of the reason is toxicity, the other is durability. I want something I can accidentally overheat or abuse with no major consequences -- leave a Teflon pan on stove accidentally = nuked house with toxic smoke. The ceramic pans look okay but reviews suggest that they don't stay non-stick for years and years.

Everything I've ever heard and read says if there's one thing you don't do, is put soap on cast iron

I'm about to buy a cast-iron pan or two, and a lot of stuff I've read online says to not use soap. However, I gifted someone a cast-iron 10" skillet years ago. She uses soap after every use but no rust has been noticed yet. What she also does, right after washing, is put it on the stove, heat it to dry off the water, and then oil it. And the skillet never soaks in the sink. It stays on the stove until it's ready to be soaped and rinsed -- she's had carbon steel cookware her entire life so knows the drill.

The new cast iron pan(s) I get are definitely going to get soaped before the first use. Fingers crossed they don't rust. After the first wash, I may stick to hot water and scrubbing.

 

[lxskllr]

The new cast iron pan(s) I get are definitely going to get soaped before the first use. Fingers crossed they don't rust. After the first wash, I may stick to hot water and scrubbing.

Soap isn't a bad idea to get rid of manufacturing chemicals, but after that it isn't necessary. I hardly ever even wash my main pan. It sits on the stove ready to use again. I wash it when I cook something messy, and all it takes to clean it is water, and light scrubbing with a copper scrubber(ChoreBoy type).

 

[Denly]

My cast iron cleaning routine is to first scrape out any large bits with a spatula, and wipe dry with a paper towel. Then, add a couple tablespoons of canola oil, and an equal amount of kosher salt. Scrub vigorously with a paper towel, letting the salt crystals do the scouring work, then wipe out clean. Done.

I do none of those.

hold it down 45 degree in the sink, open tab water, soap and sponge for 5-10sec, throw it back on the stove and fire it up till dry.

My Lodge is like 15yrs old and almost non stick.

 

[RichUK]

Ceramic pans are shit. Just saying.

 

[poofyhairguy]

I thought I was scared of my Teflon pots, but this thread made me scared of the alternatives.