Why You Need a Carbon-Steel Skillet

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Why You Need a Carbon-Steel Skillet
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All the good things about cast-iron, none of the WEIGHT.

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, who likes that the thinner metal—an alloy of iron and less than two percent carbon—is "more responsive to changes in heat than cast iron." Here are the reasons he loves it:Chris says that modern cast iron often has a rough texture, which means it can't even compete from a performance standpoint with the glassy, smooth surface of carbon steel.

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