Post #3452498
2026-06-28 18:03 UTC
Since some months now we have a carbon steel pan and I absolutely love it, because it’s also very thin and adapts quickly to temperature changes
And also has the advantage to clean it quite roughly
Replies (1)
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@Buddahriffic@lemmy.world 2026-06-28 20:04
That quick temperature change sounds like a double edged sword to me, as a thicker base means it can hold its temperature as you add cold/wet food, which might result in steaming food instead of frying/sautéing. On that note, temperature control also helps making cleaning easier. If your oil is heated before you add the food, the food will tend to not stick as much (though there’s a bunch of other factors at play, so I still get use out of my scouring pad).