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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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[–] Mjpasta710@midwest.social 2 points 1 month ago

It seems obvious you purchase equipment for restaurants. /s

Quite a hot take there. You ignored carbon steel in the conversation.

A large number of restaurants use rolled carbon steel or cast iron for searing and shallow frying.