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by tristor
1787 days ago
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Yeah, this is crazy to me. There is no difference between carbon steel, stainless steel clad, or cast iron in this respect. You preheat the pan until it reaches Leidenfrost and add fat or oil. Every single one, it’s the same. This has been known scientifically for almost 50 years at this point. More people should get off the Internet and read Harold McGee |
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