The Truth About Cast Iron Pans: 7 Myths That Need To Go Away
[Photographs: J. Kenji Lopez-Alt] If you haven't noticed, I 'm a big fan of the cast iron. When I packed up my apartment last spring and had to live for a full month with only two pans in my kitchen, you can bet your butt that the first one I grabbed was my trusty cast iron skillet. I use it for the crispest potato hash and for giving my steaks a crazy-good sear. I use it for baking garlic knots or cornbread or the easiest, best pan pizza you'll ever bake (just kidding, this might be the easiest pizza). Point is, it's a versatile workhorse and no other pan even comes close to its league. But there's also a mysterious, myth-packed lore when it comes to cast iron pans. In the world of cast iron, there are unfounded, untested claims left right and center. Myth #1: "Cast iron is difficult to maintain." The Theory: Cast iron is a material that can rust, chip, or crack easily. The Reality: Cast iron is tough as nails! And as for storing it? Myth #2: "Cast iron heats really evenly."
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