Random question about cookware: My teflon pans are giving up the nonsticking ghost here, and on the one hand, I'm kind of disinclined to keep participating in the convenient-but-forever-chemicals process, but on the other hand I've never had any other nonstick option work worth a damn. While I'm looking into moving to induction sometime soon but my family dislikes the weight of cast iron.
Has anyone tried out nitrided steel? What do we think, and are there other options?
mhoye but seasonally spooky
npub1qa…pxq6d
2026-08-02 21:07:43 UTC
Author Public Key
npub1qaer5wy50n05r7y0mrlzctu8chmrtnpw9ke44cr96plpka3d0a4qwpxq6dPublished at
2026-08-02 21:07:43 UTCEvent JSON
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