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.
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.
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.
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.