Cook with cast iron
People have been cooking with cast iron for hundreds of years for good reason.
It’s naturally non-stick, durable, retains heat and gets better with age. You can use it for high-heat cooking, like searing, or for mid-range heat, like sautéing. It can also be safely used in the oven. And it’s free of toxic chemicals like PFOA and PTFE that coat many non-stick frying pans.
Cast iron is very easy to maintain. You have to season it once and then you just wipe clean after use or rinse with hot water and salt after messy jobs. You don’t use soap with your cast iron because it removes the seasoning and it won’t be non stick.
How to season your cast iron:
Coat the inside of your pan with coconut oil. Bake it for 2 hours at 120C (250F), wiping off any excess oil and cool. That’s it.
So, when you’re in need of a new frying pan, check out a neighbourhood garage sale, visit your local thrift store, or check out kijiji. You could also ask your Grandma if she uses hers anymore. Buying new, while not ideal, is okay too because you’ll pass it onto your grandkids