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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] 2 points 2 months ago

Yeah, to clarify, I was asking about the iron because I understood it to be a generally good thing but then questioned whether it really was an advantage of cast iron pans at all.

Though for the grapeseed oil having a ridiculously high smoke point, wouldn't adding a final layer of something else mean that that will have the relevant smoke point?