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My grandma's 40 year old cast iron skillet cooks better than my $180 nonstick pan, and a guy at the flea market in Omaha told me why
He said the seasoning builds up like layers of paint and no factory coating can copy 40 years of bacon grease, so now I want to know if anyone else has switched back to old iron and never looked back.
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daniel_martin7d ago
Is it really the pan though, or is it just that you've been cooking on it for 40 years and you know exactly how it behaves? A $180 nonstick pan will also cook great if you use it every day for a decade. The Omaha guy's bacon grease theory sounds nice but I've seen plenty of rusty thrift store skillets that cook like garbage. Not saying old iron is bad, just that "40 years of seasoning" might be doing less work than "40 years of practice.
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