

Teflon and certain ceramic non-stick pans can’t handle the heat needed to sear a steak. You can look up the heat range of your pans, but generally if it isn’t cast iron or steel, it’s going to warp or degrade the coating. That means they won’t last as long.
On the other hand I’ve never had to toss a cast iron pan. Sometimes I’ve needed to scrape off seasoning and redo it, and it’s rare to ruin a cast iron pan to the point it can’t be redeemed. But I’ve just bought my first carbon steel wok because it’s much lighter than cast iron







Wait, do they keep reusing the same username? Because I feel like I’ve been playing wack-a-mole blocking a certain user, and it makes a lot of sense that they’d just be creating new accounts constantly