Description
Chef Mark Perlioni’s second choice after stainless steel sautés pans are cast iron. “It conducts heat so well, and when it’s seasoned right, it is.” basically non-stick,” he says, adding, “It’s heavy, but it’s a great material that should last for generations (I have an old one that’s finished 100 years old that I use all the time). You get the quality and durability of cast iron with this Crock-Pot fry pan, plus it’s oven safe up to 500°F. reasonable price. Just keep in mind that it’s on the heavy side and the handle gets hot, so you’ll probably need two gloved hands to move it hob to the oven and back.
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