My Love /Hate Relationship W Cast Iron & Carbon Steel Cookware

The Harvest Eating Podcast

I’ve cooked with just about every pan brand and type there is over the last 3.5 decades I have been cooking seriously, I love some and hate others and today I want to discuss this more in-depth.

I own many cast iron pans and pots and also 2 carbon steel pans and one new carbon steel wok. They perform well at times, but need to be cared for in specific ways, and when those care methods are not followed the pans lose their seasoning and are then just heavy paperweights.

My French copper is amazing and cooks well no matter what, but for sticky stuff….bacon, eggs, etc they are not the best either and they cost. a small fortune.

In my experience cooking eggs (which I do daily) requires a well-seasoned cast iron, carbon steel, or non-stick pan. But as mentioned above, the first two options can go from beautiful to ugly duckling fast, so I am working more with a high-quality non-stick at the moment.

I don’t love non-stick aluminum pans, they are too light, and even if the food does not stick, the cooking performance is just not there, Ford pinto V.S. Porsche 911.

So the best cookware for this is high-quality stainless lined with PFOE-free non-stick, and it must not come from China. I use USA-crafted Made In pans and really do love them. Cheap they are not, as Yoda might say. But worth it they are, no affiliation by the way, I paid full price for both of mine.

So I suggest you find a stainless pan that is lined with a trustworthy coating, NEVER heat it more than 450 and never wash it in a dishwasher or when hot, allow it to cool. When cooking use silicone or wood, no metal!

I’m out!

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