What's the best green skillet?
I recently purchased an Orgreenic 10" skillet. I believed their commercials about how their green surface prevents anything from sticking. I was disappointed when after seasoning the pan per the instr...
Forum Discussion
Super_Dave wrote:ETex2 wrote:
I'd tend to disagree and say that cast iron actually takes less work to keep in shape. I usually just wipe it out unless there is lots of stuff left in it from cooking. Then just scrub under hot running water with a stiff brush and dry it and put it away after a light coating of oil. Needs no soap, ever (very "green").
If you don't have a ceramic skillet, you aren't really qualified to disagree. One could literally wipe it out with a paper towel and it would be cleaner than a cast iron skillet.
Different strokes different folks. We have used both and still prefer the cast iron for durability. Even with extreme care and soft spatulas both of the ceramic coated pans wore out after a year or so. Replacements were too expensive for our budget so we have gone back to CI. It's a shame they haven't perfected the durability of the ceramic yet as it does have possibilities as a light weight alternative. Perhaps in the future.
