Great video. Can't believe how few subscribers you've got - I'd have expected at least 100x as many. One small thing - you say to use a thick pan because it recovers faster. That can't be correct. A thick (cast iron) pan has a greater thermal capacity meaning the drop in temperature when you add food is going to be less, but there's also more material to heat, so it will take longer to get back up to its previous temperature.
Love what you’re doing. Great sensibility, keep it up!
Love what you’re doing. Great sensibilities, keep it up!
Great video. Can't believe how few subscribers you've got - I'd have expected at least 100x as many.
One small thing - you say to use a thick pan because it recovers faster. That can't be correct. A thick (cast iron) pan has a greater thermal capacity meaning the drop in temperature when you add food is going to be less, but there's also more material to heat, so it will take longer to get back up to its previous temperature.