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Warning: I ditched my nonstick skillet for a $20 thrift store cast iron and I'm never going back
Last month I found a rusty 10 inch Wagner at a flea market in Dayton for $20 and spent a whole Saturday scrubbing it with steel wool and baking on three coats of flaxseed oil. My eggs slide around better than they ever did in that $40 nonstick pan I tossed, and I don't have to worry about scratching the coating with a metal spatula. Anyone else switch over and notice their food actually tastes different, or is that just in my head?
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