this post was submitted on 08 Sep 2023
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I would think an enameled skillet would not provide any extra iron; the glass that the enamel is made of forms a barrier between the iron and everything else. That's nice because you don't have to worry about it rusting any more, but it also means no iron in your food.
Yeah, its like a trade off. I'm uneasy about having to season a pan for some reason. I'm pretty sure I have OCD and if I can't clean a dish the way I clean my other dishes it bugs me to some extent.
You'll just develop a new ocd about how sexy you can make your cast iron look. They're the only dishes related thing I enjoy cleaning up.
lmao that's definitely not how OCD works.