FlyerTalk Forums - View Single Post - NYT Article on pans and cooking

Oct 11, 2008 | 2:13 pm

#3

violist

In memoriam

Join Date: Mar 2000

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Thanks for bringing this up. The best tip I thought was the lecithin+water+oil
combo. And it did explain why I never use cast iron on the stove for anything
except searing thick cuts of meat.

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