No, this isn’t a cast iron thing. Using stainless pans, you can get nonstick effects that, in my experience, far outperform Teflon anyway. The process is called “spot seasoning.” I have cooked crispy, cheesy rice noodles with eggs with zero sticking.
I love my cast iron pans, but stainless is my daily go-to. Added bonus: use 100% copper wool to clean your stainless pan. The copper-coated wool at most grocery stores is problematic; you might get a few uses out of the coated garbage and then it starts shedding metal bits.
Idk don’t use metal utensils is the major one. What pan doesn’t need some consideration?
If you’ve ever lived in a house with others, someone is going to use a metal utensil. Its unavoidable. Better to just not have cancer causing stuff in your kitchen
I’ve never lived with such mouthbreathers. It’s definitely avoidable.