this post was submitted on 20 Feb 2024
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me_irl
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It's non-stick like cast iron, but lighter weight, and heats more rapidly like stainless. It's worth mentioning that cast iron and carbon steel are both poor choices for any acidic sauce (tomato included) and for boiling water. Both can strip the seasoning layer. So it's good to have a stainless pan and pot on hand for those situations.