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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

It seems obvious you purchase equipment for restaurants. /s

Quite a hot take there. You ignored carbon steel in the conversation.

A large number of restaurants use rolled carbon steel or cast iron for searing and shallow frying.