Cast Iron Pans-

The Proper Non Stick Pan

Ever notice how even a expensive Teflon pan needs to be replaced every few months maybe you'll be lucky and you'll get a year out of it.

I've worked in commercial kitchens where we've had the same pans for years and night after night, service after service they take huge abuse. The reason for this is Teflon coated pans cant take high heat, they scrape easily and heat and oils get in scrapes and tear the coating apart.

Any good iron pan is non stick once the heat is high enough and believe it or not the pan is never washed!!

This doesn't mean its never cleaned just that water or detergent isn't used to clean it. In order to clean the pan just place it on cooker turn on to high heat and put a small handful of salt in it. Rub some dry kitchen paper around the salt with a thongs and it will soak up all the oils and dirt residue left in it.

Iron pans also provide a better flavour because they can reach a higher heat, steaks, chicken and pork can be be properly browned in a smoking hot pan which Teflon just cant reach. Over time they develop a distinct flavour like a bbq that only improve the ingredients cooked in them.

Iron pans are just as affordable, more durable and keep heat better Teflon.

Why they are gone out of fashion is beyond me....

Potbelly Foods....