Best Dishes to Cook in Each Type of Pan
Non-stick pans work best for delicate foods that stick easily, like eggs, fish, and pancakes. They require less fat and clean up easily, but the coating wears out and needs replacement every few years. Stainless steel handles high heat for searing meats and building pan sauces. Food can stick if you do not use proper oil and preheating techniques like the leidenfrost effect, but the pans are extremely durable and easy to clean. Cast iron excels at heat retention for searing and oven use. It requires regular seasoning and careful cleaning without soaking, but it can last a lifetime. Carbon steel is popular for woks and stir frying. It handles high heat and develops a natural seasoning much like cast iron, but it is lighter and heats faster, though not perfectly non-stick.
How to Clean Tough Stains Off Enameled Cast Iron
Bar Keepers Friend, baking soda paste, and bleach soaks are the most recommended methods for removing stains from enameled cast iron. You can also boil water with baking soda, or boil hydrogen peroxide and baking soda together until the stains lift. Avoid steel wool or metal scrubbers, as they will damage the enamel. Also, consider that some discoloration is just a natural patina from use and may not need aggressive cleaning.