Greentext

4390 readers

1759 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

1066

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

submitted 1 month 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

[–] UnderpantsWeevil@lemmy.world 14 points 1 month 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 1 month 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