We haven’t had the cast iron vs stainless steel argument here yet. nostr:note1vs0fruvj2n7vmf8lmcqyx868cf936xj4vvnjnah9dxhj4pku43as26h2sx
Discussion
I like to soak my cast iron pans in the sink overnight. *falling asleep to the symphony of autistic screeching*
We should discuss Primal shadow banning people.
I use a set of all-pad stainless steel and Griswold pans. I use the Griswold pans almost all the time except for eggs and when I need a pot.
I clean the cast iron pans normally except I put in the oven to fully dry them. I put the oven on for a few minutes and then just leave the pan. I use soap, a brush and for stuck on stuff I use chainmail. It's really easy, no salt, no oil, use soap. It's not special, just make sure it doesn't rust.
Picture of my kitchen pan rack. And some delicious mushroom, spinach, bacon and egg
Forgot the picture of my rack. I think it's a nice rack
🍲 🍳
Wow, all Griswold?
I’ve got an 8” pan, a 14” wok, a reversible griddle/grill pan, and some smaller random stuff I don’t use. None of it from Griswold. 😅
The smallest is a Wagner. It took a long time to collect them. Going to a huge antique sale in Massachusetts called brimfield helped a ton.
Fun! Mine aren’t antique by any means, but my wok is definitely my favorite. 
Cast iron. Hands down 
So I prefer the pre-Griswold Erie from the late 1800’s. Up until about 1960 the iron in those pans came from Pennsylvania foundries. That Penn state gray iron is an amazing cooking surface. You can find them on EBay, they’re not cheap but so worth it. Just Erie on the back is 1800’s, Griswold large logo is up to 1960 and the Griswold small logo goes to the 1970’s when Griswold stopped making pans.
This is my favorite pan. I don't use is that often because it's really just mads for 1. Perfect for 2 eggs a few slices of bacon. There is a learning curve because you really have to put it half on the burner to start because naturally the bacon takes a little longer then the eggs.
Ooooooo. I want!
I follow a podcast and he uses steel. All the benefits of iron without the risk of rust which results in the seasoning coming off.
I already have a whole set of iron and stainless so I don't want to buy another pan for the rest of my life. But it certainly sounds interesting. I also think it's lighter then cast iron. Which my big pan can get a bit heavy with a bunch of food and sauce in it. My wife has to use to hands on the handle sometimes