To me, someone who celebrates a bit more of the spectrum than most: Metal hot. Make food hot.
Non-stick means easier cleanup, but my wife seems to think cast-iron is necessary for certain things (searing a prime rib roast, for example.).
After I figure those out, then I gotta figure out gas vs. electric vs. induction vs infrared…
yeah dawg I’ll be real here, that’s a skill issue. do some weights, and wrist exercises, and then you too can hand flip pancakes in a pan like this:
I’ve used cast iron for about 15 years now, and flipping pancakes in this thing is downright easy these days. (yes I know my kitchen is a bit dirty, I literally just made dinner, and am posting on Lemmy as I eat)
I cheat and use an æbleskiver pan. 😜 No flipping required, you just rotate them with a skewer.
https://youtube.com/shorts/pCQCW5NS2jg
Danger is in eating too many without realizing it. LOL.
hahahahahaha that is true! I’ve got canadian maple syrup, duty free from some family in CA, and booooooy do those flapjacks taste GOOD with butter and syrup.
æbleskiver look astoundingly similar to another dish - takoyaki; as well!
~~…dangit now i’ve got a hankering for takoyaki, and the only good place is an hour away, and also closed for the night. ~~
Pull a Tampopo and break in to cook them yourself (and clean up so no one knows). >:3
100% agreed on skill issue. I have one of those same Lodge pans, and it goes airborne as I like.