minus-squareJcbAzPx@lemmy.worldtoAsk Lemmy@lemmy.world•Ok, honestly, is cast-iron really any better than a non-stick, stainless, copper (anything else?) pan?linkfedilinkEnglisharrow-up3·2 days agoYou do still need a fair amount of mass on the bottom for it to be efficient. Anything ferrous will work, though. Pure copper pans will not work for the same reason as aluminum. linkfedilink
You do still need a fair amount of mass on the bottom for it to be efficient. Anything ferrous will work, though.
Pure copper pans will not work for the same reason as aluminum.