It's just nice to have confidence in a piece of cookware you can do absolutely anything to without making it melt or break or emit noxious chemical fumeshttps://twitter.com/ritaresarian/status/1336774233918205955 …
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A heavier pan also helps because the larger thermal mass means the temperature fluctuates less during cooking, especially on an electric stove, and cast iron is much cheaper per unit of weight than any other option.
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A steel pan that was as heavy as a cast iron one would probably work even better, but it’s orders of magnitude more expensive.
End of conversation
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