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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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[–] sugar_in_your_tea@sh.itjust.works 1 points 1 month ago* (last edited 1 month ago)

Yeah, cast iron is a giant pain. I have a relatively heavy steel pan, which is fantastic for cooking anything I would cook on a cast-iron pan because it retains heat well, and it's easier to clean.

Screw cast iron, the only cast iron thing I like is my enamel-coated pot for soups, and that's because it avoids pretty much everything about cast iron except heat retention.