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Showerthought: I swore by cooking with nothing but cast iron, then my new dishie Marcus called it 'restaurant cosplay'
He asked why I need a 12 lb pan screaming hot to cook a salmon that comes out better in the nonstick I keep hiding in the back, and honestly I've used the cast iron twice since, so did anyone else get humbled by a dishwasher half their age?
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aaronlee7d ago
Marcus sounds like every line cook I ever worked with, they love tearing down the guy who cares about gear. But here's the thing, that screaming hot pan is the whole point. You want that hard sear on the skin side, and a nonstick will never get you that crust because you can't run it hot enough without wrecking the coating. Salmon in a cold-ish nonstick just steams in its own juice no matter how good the fish is. The cast iron is doing a job the nonstick physically cannot do, you just got lazy and stopped heating it long enough.
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