Haha I’m gonna sit here and scrape some crust or get all the oil perfectly gone? No, not a chance. I know who put the oil there. I did. It’s simple.

      • GalaxyBrain [they/them]
        ·
        7 months ago

        Steel has its uses as well. I've got 2 giant cast iron pans, a smaller steel pan and a cast iron wok. It loses heat when removed from the source faster which can be useful when juggling a few pans at once and you don't want something to keep cooking after you turn off the heat.

        • LeopardShepherd [none/use name]
          ·
          7 months ago

          Carbon steel is a great kinda hybrid of both imo if you can find it for a good price. Heats up much quicker and more evenly than cast iron and is not as heavy too, so really versatile. It also gets seasoned for that flavour and non-stick quality although not as well as cast iron.

    • glans [it/its]
      ·
      7 months ago

      Obviously there's lots of styles of cooking but my experience is that vegan cooking tends to result in a lot of burnt stew-type dishes. I think it might have to do with not enough fat.

      • HexBroke
        ·
        edit-2
        5 months ago

        deleted by creator

      • SadSadSatellite @lemmy.dbzer0.com
        ·
        7 months ago

        That and chronically overheating the pan it seems in their particular cases. I've spent a lot of time scouring chick peas and lentils of my favorite pans.