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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] 1 points 2 months ago

America's test kitchen has done that, although I can't find one that addresses all the bits of misinformation.

This one is pretty ok, but doesn't address all things, and doesn't specifically call out the myths: https://www.youtube.com/watch?v=ZUComSZbZ7o

Notably missing is tomatoes/highly acidic foods. IIRC, it's fine if the duration is short (about 15 minutes). Shakshuka and quick tomato sauces should be fine, but don't make Grandma's all-day tomato sauce. Regardless, for these contexts I'd still grab stainless if that's an option, but mostly for ease of use/cleaning