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re: Cast iron skillet
Posted on 9/24/14 at 8:18 am to Twenty 49
Posted on 9/24/14 at 8:18 am to Twenty 49
quote:
A benefit of cast iron for many applications is that it is thick and dense so does not heat up quickly. Rather, the heat is distributed more across the bottom of the pot as it works it way to the food inside.
This is why I will never make a roux in anything other than a cast iron skillet.
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