Greentext

4605 readers

1532 users here now

This is a place to share greentexts and witness the confounding life of Anon. If you're new to the Greentext community, think of it as a sort of zoo with Anon as the main attraction.

Be warned:

Anon is often crazy.
Anon is often depressed.
Anon frequently shares thoughts that are immature, offensive, or incomprehensible.

If you find yourself getting angry (or god forbid, agreeing) with something Anon has said, you might be doing it wrong.

founded 1 year ago

MODERATORS

Early_To_Risa@sh.itjust.works

1069

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

submitted 2 months ago by Early_To_Risa@sh.itjust.works to c/greentext@sh.itjust.works

255 comments fedilink hide all child comments

you are viewing a single comment's thread
view the rest of the comments

[–] 9point6@lemmy.world 15 points 2 months ago* (last edited 2 months 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 2 months ago (1 children)

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

[–] 9point6@lemmy.world 3 points 2 months 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