Quote:
Originally Posted by Plankton
I did a marinated ribeye a few days ago with some garlic and butter, then threw some mushrooms in the pan with a red wine deglaze. Cast iron skillet is my new best friend.
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Sounds delicious. I wouldn't use those mushrooms though. I'm not big on mushrooms. I have a copper ceramic pan that I just love for this stuff. Conducts heat super fast and isn't huge so it allows me to do a shallow poach. Cast Iron is nice but most scenarios I'd use it for, I have things I'd rather do.