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.
Ah gotcha, I can understand how that might be a thing; cat iron is definitely something you treat differently than other dishes. There's a whole fascinating level of nerdery to proper seasoning, but it's definitely special cookware that doesn't fit the usual patterns.
yeah, for some reason it gets to me that there is something left on the pan on purpose. My brain just wants me to scrub it all off.
What about if you think off it like Teflon on a nonstick pan?
I use a ceramic pan mostly and try to stay away from nonstick and teflon because that can scratch over time and get into food.
I also have an issue with rinsing out dishes. I'm worried there is still going to be soap so I just rinse things over and over.
Yeah, I stay away from the nonstick stuff as well, for the same reason. Just thought that thinking of seasoning as a nonstick coating target than as something to be cleaned off might be helpful, though I totally get it if not.