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France votes to ban ‘forever chemicals,’ exempting frying pans
(www.politico.eu)
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this post was submitted on 04 Apr 2024
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I'm more of an enameled cast iron enjoyer myself
I own some enameled iron but find it's only good for things like spaghetti sauce that attack exposed iron, and deglaze stuck material on their own.
Otherwise everything sticks to it terribly compared to regular seasoned iron.
Do you have a trick to avoid this? I've tried all manner of oils as well as lethecin spray, nothing seems to work for me.
Not really, it is quite terribly sticky. But it will outlast you, and heats up more or less uniformly. Also it's great for stuff that is better served warm because you can make a huge pot of it and the thermal inertia of the pot will keep it warm for a while
Also idk if you know this already, but I found that usually, heating some water in it for a while (a good 30 mins, you don't need to bring the water to a boil either), will help a fair bit with the cleanup of some sticky residues.