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Threw random veggies in a cast iron vs. tried to stir fry them in a nonstick pan. One was way better.
Last night I had half a bell pepper, some sad zucchini, and an onion. No plan at all. I usually grab my nonstick pan for quick cooking. But I tried the cast iron skillet instead. Got it screaming hot with oil. Threw the veggies in and let them sit without touching for a minute. They got that dark charred flavor. The nonstick pan always makes them soggy and pale. Cast iron did it in 8 minutes. Has anyone else noticed a big difference between pans for last minute veggie meals?
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stella3071mo ago
Three weeks ago I did the exact same thing with a sad bell pepper and some mushrooms that were about to go bad. The nonstick made them all watery and steamed, but the cast iron gave them those perfect charred edges in maybe 6 minutes. I actually started keeping my cast iron on the stove all the time now just for stuff like this. There's something about that high heat and letting the veggies sit still that makes them taste way better than any stir fry method. Soggy vegetables are the worst and I am fully on board with your pan upgrade.
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henry_webb681mo ago
Woah, yes! That's exactly what I'm talking about. The high heat just does something magical to mushrooms in particular. I love how they get all those dark crispy bits on the edges while staying juicy inside. Totally agree about letting them sit still too, you gotta resist the urge to constantly stir them around. Soggy veggies are such a letdown after you've had good charred ones!
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