• @CosmicTurtle0@lemmy.dbzer0.com
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    118 months ago

    I’ve graduated from cast iron to ceramic coated cast iron.

    All of the benefits of cast iron with the added appeal of never having to reseason it.

    • @ramble81@lemm.ee
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      98 months ago

      I have a LeCruset enameled cast iron pan and love it. So easy to clean, doesn’t need seasoning.

      • @rustydrd@sh.itjust.works
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        108 months ago

        Funny enough, I made the opposite journey. Bought a LeCreuset a while back and had to toss it after 1.5 years, because the enamel started to flake off, despite great care handling/cleaning it. Replaced it with a cast iron skillet and am thoroughly enjoying its simplicity.

        • @mipadaitu@lemmy.world
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          68 months ago

          There’s a huge difference between the low end LeCreuset and the high end ones.

          I don’t even understand why they make the cheap stuff, the ceramic just flakes off and it’s garbage. The high end $$$$$ stuff lasts forever tho.

          • @rustydrd@sh.itjust.works
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            8 months ago

            Oh this was a high-end model (medium-sized pan, wooden handle, cost about 200€). This is why I was so disappointed that it didn’t last very long.

    • @AA5B@lemmy.world
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      8 months ago

      I’ve always wondered if that is taking the durability advantage of cast iron and coating it with enamel that can chip or scratch. Taking the nice non-stick surface of perfectly season cast iron and covering it with something that will never be as slick

      Looks might impressive though