This entire discussion points me towards a conclusion that metal-on-metal is the conservative way to go. So what is the problem with this as a solution ? Do we have to worry about microbits of metal disrupting physiology ?
Plus stickiness affects quite a few foods - eggs, pancakes, but also ie low burn simmer. There are cca inert linings like porcelain enamel on La creuset and similar, but in convenience its still subpar to non-stick and prices are high.
The whole point of why people go for non-stick is that you don't become a bit a slave to such an insignificant stuff like freakin' pans. Maintaining them, redoing the 'non-stick' surface... that's not direction we generally call quality of life, in fact it goes directly against it (have less things, free up yourself to have more time for yourself and our closest ones and not just continuously maintain gazillion stupid little or bigger things).
> You will get tremendous amount of iron oxide (rust) into the food to the point when you can taste it
is generally not a problem. In fact, cereals are fortified directly by adding iron oxide—enough that if a magnet is run over it, it will pick up a substantial quantity of iron filings.
If you're especially concerned about your food tasting iron-y, a good substitute is stainless steel. Bring it up to 200°C, add in a small touch of high smoke point oil, add your proteins, and cook. No sticking.
All my cookware is metal including my spatulas, spoons, pots, and pans etc which are stainless steel, aluminium, or enamelled cast iron. Metal is infinitely more durable and flexible (in terms of where and how it can be used, not literal flexibility à la Young's modulus) than any silicone/plastic/non-stick cookware. You can pop a stainless steel pan directly from the stove into an industrial oven. You can put metal (even cast iron, really) in a dishwasher. You can violently scrub at any metal with steel wool and Cif/Gif to attack stubborn stains. The likelihood of something sticking to it is a small price to pay for the sheer peace of mind and flexibility.
Oh, final point. If scrubbing stuff off is such a pain, get a dishwasher.
That statement doesn't seem compatible with the chemistry. The seasoning on a cast-iron is a (plastic) polymer that is fairly resistant to acid attack—especially the weak acids in food. It's why the strongest and most concentrated acids are stored in plastic and not glass beakers.
Non-stick cookware was invented for a reason.
The cooking process it also far better, with the whole pan being uniformly hot and staying that way.
Soap artist and still do that process though. Handmade soap will probably have some sodium hydroxide in it.
(Does anyone use that for dishes?)
Eww, gross.
This is not necessary, you can (and should) actually clean your cast iron pans. I certainly clean mine.
Or clean as in industrial degreaser or varnish stripper?
in every pot or pan i have ever used, scratches were a problem. and only metal tools could have caused them.
I see people worrying about this shit while walking on cliff edges, honking down cans of energy drinks and puffing away on vapes. There are probably larger health and risk considerations to make in your life.