And things come out more crispy due to the increased air circulation. I wouldn't have guessed i would use it so often too.
Cloudywithameatball
joined 2 years ago
And things come out more crispy due to the increased air circulation. I wouldn't have guessed i would use it so often too.
My carbon steel pans are used almost every day. I've got a 32 cm wok for stir frying, deep frying and blanching big portions. And i got a 28 cm debuyer mineral b for searing meat and fish.