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SinisterSound
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Jan 7, 2018
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Stainless steel 90% of the time. It’s really the most versatile imo. But iron is a close second. You will have to think about your cooking order more if you use iron due to flavor carry over if you have a discerning palate. Steel pans just need a quick wipe down or light scrubbing with steel wool and you’re good to go. Scorching can be an issue with messing up the evenness of heating, but you can certainly still use them. I’ve saved scorched steel pans before with some steel wool.
Jan 7, 2018
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