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Just understood why my gran's stew tasted off when I cooked it.
She used a specific pot that keeps heat better, something she never wrote down. Thinking back to her kitchen, the aroma would fill the house, and now I get why.
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luna_shah6mo ago
Maybe the pot just tasted like home.
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hill.stella6mo ago
Did you see that bit about how the material of a pot can mess with cooking times? I read that cast iron holds heat way longer than stainless steel, so it keeps a steady simmer for hours. That slow cook probably lets all the meat and veggies break down just right, which is why your gran's pot was so important. It's one of those kitchen secrets that never gets written down.
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uma_martinez6mo ago
Does the pot material really change that much? I know cast iron holds heat, but I've made good stews in basic pots too, like my mom's old aluminum one. Isn't it more about controlling the heat and knowing your recipe? Sometimes we overcomplicate cooking with fancy gear instead of just practicing. Have you actually seen a big difference in your own kitchen?
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