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Early_To_Risa@sh.itjust.works

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Anon recommends a cast iron pan (sh.itjust.works)

submitted 1 month ago by Early_To_Risa@sh.itjust.works to c/greentext@sh.itjust.works

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[–] 9point6@lemmy.world 15 points 1 month ago* (last edited 1 month ago) (1 children)

If you need even heat distribution, copper pans are the way to go

And they definitely need more babying than cast iron IMO, cast iron pans will take any and all abuse, then you can just clean & season them again and your pan is good as new

If you get cooper too hot, use the wrong utensils or are generally not treating it with kid gloves, it's gonna end up ruined after a few years, especially if it's a tin lined one

[–] Mr_Blott@feddit.uk 5 points 1 month ago (1 children)

You'd be extremely daft to use copper that wasn't tin lined btw

[–] 9point6@lemmy.world 3 points 1 month ago

Oh yeah, compared to a bare copper pan, for sure

There are some modern ones that are lined with stainless steel though and they don't have as much of an issue with high temperatures