So I've heard (ok, read, really) soooo many people online swearing by cast iron, and I'm honestly getting sick of even the more healthy ceramic-coated pans.
I've been using the Happycall Diamond range for some years, and had to change the wok last year because I dropped it d:( It had a huge dent on one side, but honestly, it was also rather scratched, despite my using only non-metal utensils.
As is my wont, I did some reading up on cast iron. Some of the best sites were The Kitchn and Serious Eats, which explain how cast iron works (non-stick, heat-retentive) and how to care for cast iron.
I decided to buy a small skillet first, as I wasn't sure I'd be able to handle the weight of a bigger one. This one is an 8 inch.
I spent two weeks, just seasoning it. Everyday I would oil it, put it in the oven and roast it for about 45min to and hour, then let it cool for the night.
The result blew my mind away. My pan is nonstick enough to fry eggs without them sticking. Of course the eggs don't slide around like in a brand new teflon or ceramic coated pan, but just a gentle nudge with a silicone or wooden turner lifts the egg off the pan.
The only cons about it are, firstly (of course) the weight. However, I've found my groove for washing and re-seasoning it, and I count it as strength training for my wrist.
The second con is that it stinks. The seasoning, that is. Even after cooling it down completely before storing in my cooled oven does not eliminate the stink. But we'll deal with it.
I've thrown away my HappyCall Diamond frypan. Don't need it anymore. Yay!
