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Rant: I swore by my old heavy-bottomed pans for years, but a demo at the Portland food show changed my mind.
The chef seared scallops in a carbon steel pan that went from fridge to ripping hot in under 90 seconds. Anyone else made the switch from cast iron to carbon steel for searing?
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richardknight3d ago
That "doorstop" line is too real. It's the same with a lot of stuff we think is the best tool for the job. We get comfortable and stop asking if there's a better way. I held onto my old heavy laptop for years because it felt solid, until I tried a lighter one and realized I was just carrying extra weight for no reason. Sometimes a demo or just seeing something new in action is all it takes to break that loyalty.
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