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Anon recommends a cast iron pan (sh.itjust.works)

submitted 2 months ago by [email protected] to c/[email protected]

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[–] [email protected] 3 points 2 months ago

Hey, if your meat is sticking it might just need to sit longer at a slightly lower temp if you are worried about burning. Letting pork sit for longer has done a lot for me for it sticking.

And then also for cleaning heating up the pan dry on the burner than throwing in some warm water to boil while scraping the bottom has been way faster than scrubbing it all.