(01-29-2018, 11:41 AM).RJ Wrote: Either way, you dont want to soak the pan.
ok whatever, I do it all the time. Just to be clear, not leaving it in a tub of soapy water. Just putting some water in it for 10 minutes when I didn't clean up after myself right away.
(01-29-2018, 01:22 PM)Sully Wrote: Downsides are, they'll scratch the shit out of glass cooktops if you have one
I heard that too. My glass cooktop appears to be just fine and I'm not very careful.
(01-29-2018, 01:22 PM)Sully Wrote: Also, cast iron skillet cornbread is like the only cornbread
Fact. That's about all we ever used them for when I was growing up. Turns out cast iron skillet anything is the only anything.
(01-29-2018, 12:50 PM)Apoc Wrote: enameled cast iron > cast iron
Probably true for sauces and other acidic stuff, I just use a stainless pan for that. Seems like the enamel coating is just something else to eventually get damaged due to wrong utensils or quick temperature changes, but I haven't tried one.
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