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Stop buying new nonstick pans every year and learn to season carbon steel instead
I keep seeing cooks in my kitchen toss out $40 nonstick pans after 8 months because the coating flakes off, and it drives me nuts. Carbon steel costs about $30 once, and if you treat it right it will outlive you. I bought a Matfer Bourgeat 10 inch pan in 2019 for $35, and after two weeks of cooking bacon and onions in it every morning, the seasoning locked in and nothing sticks. The trick nobody tells you is that you have to scrub it with steel wool first to strip the factory wax, then heat it till it turns blue before you even start. People blame the pan when really they are babying it with soap and sponges, which is the exact wrong move. I have watched line cooks at a spot on 9th Street ruin three pans in a summer because they refused to stop using dish soap on them. So my question is this: how many of you are still reaching for Teflon when a $30 hunk of steel would fix the whole problem for good?
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