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by sgarland
917 days ago
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I have a well-seasoned Lodge cast iron pan, and a 5-ply All-Clad pan. Despite the fact that Lodge is in no way a high-end cookware brand, I can consistently get a perfect sear without sticking in it. The All-Clad is hit or miss. Maybe I’m just not used to it and need to adjust something, but the cast iron at this point is dead easy to use. |
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