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Anon recommends a cast iron pan (sh.itjust.works)

submitted 2 months ago by [email protected] to c/[email protected]

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[–] [email protected] 13 points 2 months ago* (last edited 2 months ago)

I had a housemate who fried sausage patties and eggs in my cast iron skillet every morning for a couple of years. Gave it a good wipe and that's it. I'd cook other things in it sometimes and wash it up if needed. The seasoning on that thing developed into a deep black that was so smooth you see your reflection in it and you could fry an egg without oil and it came off clean with just a nudge from the spatula. It was beautiful.

We went our separate ways and it quickly degraded back to a more normal "good enough" level of seasoning. It was great, but I'm not frying up a fancy breakfast every morning for it.