There's a lot of pseudoscience out there about how cast iron cookware transmits heat better than pans made out of other alloys It doesn't, it actually conducts heat somewhat worse, hence taking time to heat up, but it's better at cooking evenly because you can get it so hot
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Real chefs know that the ability to arbitrarily apply as much heat as you want as quickly as you want is the difference between both good and efficient cooking and bad cooking that takes forever
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(See also how the fundamental reason that pizza you bake at home tastes like shit is your oven doesn't get hot enough)
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I'd love a cast iron pan. My whole cookware set needs an upgrade.
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They’re dirt cheap. Look at Aldi, or on Craigslist.
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and even if you do fuck it up, you can fix it and make it better! i find this profoundly reassuring.
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"oh no, the coating is peeling from my nonstick pan, guess i've been eating fluorocarbons and also i need a new pan" vs "oh no, my cast iron pan is a little rusty, guess i'll scrape it off and reseason it and it will literally as good as new"
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and I mean, if you're not big on the rustic aesthetic and are determined enough, you can just sand it smooth.pic.twitter.com/DiDPeg3Knx
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But why? The seasoning on the pan is non stick.
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As an economic bonus, a 15 dollar cast iron pan with proper care is just as good if not better than the fanciest pan on the market anywhere
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