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.

  • 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.