— Christina Ferrell

Yes, so cast iron's a little bit different on those. Right? So if you're just using your stainless steel Pan, the water will kind of just take those take everything right off of it, but your stainless steel is just a little bit. It's just a little bit different because or not the the cast Iron's a little bit different. So I typically always going to use oil on my cast iron. I'm actually gonna use that safflower oil like I talked about because I want it to be able to have a high heat to it as well. The thing about that though when you're seasoning your cast iron, you're getting rid of most of the oil off of it. You're not actually using the oil for your your flavoring right? So having a little bit of oil on that is okay. You're not putting enough into it where it's gonna add a lot of calories to your dish or anything like that. So I would probably just use the oil for the cast iron. Now if you're worried about the non-stick aspect of it, if you're if your pan is properly seasoned it's not going to stick to it and that's typically because of the leftover oils that are on the surface of it. But again, you're not getting enough of the calories or nutrients or anything like that from the oil to affect the dish itself. So if you're using normal pans either A stainless steel aluminum pans like that actually don't need the oil at all. You can just do a regular sauté on it. And then if things are sticking to the bottom just that a little bit of water to it and I'll lift right off. You can do the same thing with a cast iron pan. You just need to make sure that when you're done cooking your cast iron pan is completely dry. Otherwise, you'll start getting rust on it as well and you might need to re-season a little bit and when I'm talking about seasoning, I'm not talking about putting tablespoons of oil on to this. I'm just talking about putting a drop in there and then rubbing around with the paper towel to be able to make sure that you're the surface is being coated, you know and seasoning it it helps to make it a non-stick surface. But again, it's not gonna add the a lot of calories or anything to the dish.