A couple of days ago my breakfast frittata turned into a cooked-egg mess as I 'slid' it from the no longer non-stick (recommended) pan onto a plate.
I'm trying to move away from non-stick anyway and this was the final straw. A review I read included a recommendation for Ironclad from a restaurant where I've enjoyed the food:
Schnappa Rock Tutukaka chef Dean Thompson is also a cast-iron supporter. He recommends Ironclad.
And so it's come to pass that I now own 1 small and two tiny cast iron pans that will work on our induction cooktop. 🤞🏼
