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Early_To_Risa@sh.itjust.works

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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

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[–] UnderpantsWeevil@lemmy.world 14 points 2 months ago (1 children)

Especially for steak, pork, and fish, the cast iron heats up better and sticks far less than steel. Also much easier to clean.

But for anything that's saucy (pasta) or could benefit from a good deglazing (scallops particularly but also for veggie dishes), stainless steel works best.

I just have to commit myself to cleaning up immediately after the meal or consign myself to a lot of scrubbing.

I like to have both on hand. Really depends on the dish.

[–] TexMexBazooka@lemm.ee 3 points 2 months ago

Cast irons are best cleaned while they’re still hot. I hit mine with hot water, give it a gentle scrub/rinse, then bake it in the oven to evaporate any left over moisture.

I’ve had it for ten years and if I stuck it on a shelf and said it was new nobody would know the difference