Rant: I spent a week timing my cast iron vs non-stick pans side by side

I finally got sick of guessing which pan was faster so I cooked the same scrambled eggs in my old Lodge cast iron and a Teflon pan every morning last week. Cast iron took about 4 minutes to heat up properly on medium low, nonstick was ready in under 90 seconds. But here's the kicker the cast iron eggs came out fluffier and browned better every single time. I timed cleanup too cast iron took 3 minutes with a chainmail scrubber, nonstick needed a soak and careful wiping to avoid scratches. After 7 days of this I think the extra heatup time is worth it for the texture alone. Has anyone else done a real time test like this or am I just weird?

2 comments

2 Comments

scott.grace8d ago

worth it for the texture alone" - nah, I'd rather just eat faster.

garcia.charles8d ago

@scott.grace I used to agree with you, man, but this post actually changed my mind. I ran the same test last month and the texture difference was way bigger than I expected, even if the wait sucks. Now I just start the cast iron first and make coffee while it heats up.