How do we feel about enameled CI? (midwest.social)

submitted 1 year ago by PiecePractical@midwest.social to c/castiron@lemmy.world

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Wife was craving comfort food so I made us some goulash in the Lecruset last night.

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[-] PiecePractical@midwest.social 1 points 1 year ago

Is there a trick to getting stainless to release food in a reasonable way? I've tried it a couple times and whatever I cook ends up feeling like it's epoxied on. I assume it's a me problem since so many people speak positively about it.

[-] thepianistfroggollum@lemmynsfw.com 3 points 1 year ago

Throw some water and dish soap in it and simmer for like 5-10 minutes. It'll loosen everything right up.

Or, what I usually do is fill it with hot water and soap as soon as I'm done with it so by the time I'm done eating it's good to go.

[-] AA5B@lemmy.world 2 points 1 year ago

Is your stainless single ply? I just went back to stainless (and cast iron) after not using it since I was a kid, and have the opposite question. When I was a kid, it was horrible how everything stuck or burned, and such a pain to clean. Now I pretty much never have a problem with anything sticking.

But I have to wonder if it’s me finally getting the hang of cooking, or is it mostly old single ply stainless vs new 5 ply?

this post was submitted on 21 Aug 2023

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