Every product has it's niche. Looking at Skillets, when would you reach for Cast Iron vs Stainless?
Some examples:
Like browning meat... the mass of the CI is a big helper.
Chefs pan when I'm browning and tossing (whether acidic or not) I'm reaching for my Stainless Chef Pan, not CI
So I'm curious what people feel is a job best left to Cast Iron?
Some examples:
Like browning meat... the mass of the CI is a big helper.
Chefs pan when I'm browning and tossing (whether acidic or not) I'm reaching for my Stainless Chef Pan, not CI
So I'm curious what people feel is a job best left to Cast Iron?