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many questions : Yes, you can cook food in non-stick pans; sizzle can happen at lower temperature. Impossible to answer, depends on how much you are using it and how well or bad you are handling it You can cook acidic ingredients in non-stick pans. Only you know if you need more pans, but conventional wisdom say you need a steel pan for searing (cast iron, ...


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I don't think I did anything special when my cast iron pots or pans were new (decades ago). Just cooking pork or beef probably did the seasoning. I've forgotten that an empty pan was over a hot burner, essentially de-seasoning it. But just cooking something fatty makes it slick-black again. If I wash a cast iron pan I'll put some oil in to cook something ...


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Can you please go step by step with how you are cooking your egg? Even with a properly seasoned cast iron pan, you must first heat the pan up before you start to cook. And for the first few times you still have to add a bit of oil or fat to make it stick resistant. Then add your egg to cook. If the pan is not hot enough the egg/food will still stick. ...


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I've found that seasoning is only one part of the equation. Another part is the texture of the pan. See myth #6 from Kenji at Serious Eats: The Truth About Cast Iron Pans: 7 Myths That Need To Go Away I've polished my pans with a wirebrush on a drill, a palm sander, and a lot of elbow grease. (I'm sure there are better tools, though.) That's made a ...


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