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Just realized the $3 dented Dutch oven at a garage sale in Boise cooks way better than the $85 one I got on sale
Honestly the thick old cast iron holds heat so even that my bread finally stopped burning on the bottom, but my sister swears new nonstick is the only way to go. Which side are you on, old heavy pans or the shiny new stuff?
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noah37715d ago
Does the pan really matter as much as what the pan is sitting on though? I had a cheap thin pan that cooked awful until I figured out my stove burner runs hot in one spot and the pan was warping. Once I moved it off center and let it heat up slow, the cheap pan worked fine. Your old cast iron probably wins because the thick walls even out the heat, not because it's old. A new heavy pan would do the same thing. So I'm on team heavy pan, not team old pan.
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