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Early_To_Risa@sh.itjust.works

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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

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[–] ColonelThirtyTwo@pawb.social 27 points 1 month ago* (last edited 1 month ago) (5 children)

This has been my experience with cast iron. There's so, so, so much conflicting information on them. Even in this thread.

I wish the Mythbusters would come back just to test via experimentation all these conflicting claims.

[–] ThisIsNotHim@sopuli.xyz 1 points 1 month ago

America's test kitchen has done that, although I can't find one that addresses all the bits of misinformation.

This one is pretty ok, but doesn't address all things, and doesn't specifically call out the myths: https://www.youtube.com/watch?v=ZUComSZbZ7o

Notably missing is tomatoes/highly acidic foods. IIRC, it's fine if the duration is short (about 15 minutes). Shakshuka and quick tomato sauces should be fine, but don't make Grandma's all-day tomato sauce. Regardless, for these contexts I'd still grab stainless if that's an option, but mostly for ease of use/cleaning

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