Could a large cast iron pot be used as a saucepan?
Most recipes I cook usually involve a sauce being cooked low and slow in a 20cm saucepan.
I was thinking of buying a 20cm cast iron saucepan but now I'm wondering whether I should just buy a slightly larger 24cm Dutch oven style pot.
The main concern I have is the pot lacking a long non-conductive handle to stabilise it while stirring.
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