supermax_thelion1
Active member
Alright, I’m all in on cast iron – from frying eggs to searing steak to even baking. My non-stick is practically collecting dust now! I love the way cast iron heats up, holds that heat, and how things just seem to taste better cooked on it. But I’ve run into a few snags, especially with foods that like to stick (looking at you, eggs!). Anyone else a cast iron fan, and if so, got any pro tips to keep everything perfectly seasoned and non-stick? Let’s talk cast iron secrets!
