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Stir-fries are another great cast iron option because the pan’s ability to hold heat is similar to that of a wok. Delicate pieces of fish are not the best option for a heavy-duty cast iron, especially one that hasn’t been carefully seasoned. Friendly reminder here that more so than a nonstick or stainless steel pan, the cast iron takes on the flavors of whatever it’s cooking.
Although we love a long, slow-simmered marinara or bolognese, the acidity in tomato sauce can be too harsh for a cast iron pan.
Direct contact with a super-hot surface is what imparts that hue, and a sheet pan just can’t compare to cast iron when it comes to steady, hot heat.


Be wary of scrambled eggs and frittatas, which can get gummy and stick to a poorly-seasoned pan. And yet, for so many, cast iron pans remain tucked away in the furthest cabinet, shrouded in mystery. Meats that need a hard sear but shouldn’t be scorched, like steak, or roasts that should be browned before braising, perform beautifully in a cast iron. If you’re frying large or heavy food that has the potential to splatter when added to the oil, reach for a deeper, Dutch oven-style cast iron.
To get the most out of your cast iron-meat searing experience, preheat the pan over the flame so it has time to absorb the heat.


As an added bonus, the cast iron is oven-safe, so you can take it from the stovetop directly into the oven.



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