Swapped from a dutch oven to a clay pot for my stews and wow

Made beef stew back to back nights with the same recipe but different pots, and the clay pot gave way deeper flavor without any extra work. Has anyone else tried switching a core tool and found a big difference?

2 comments

2 Comments

luna51920d ago

Man, that's wild timing. I just did the same thing with my cast iron skillet, swapped it for a carbon steel one for frying chicken. First batch came out way crispier with less oil. Now I'm wondering what else I've been missing out on.

abbyk1020d ago

Try carbon steel for stir fries next too. It gets way hotter than cast iron so your veggies stay crunchy and don't get soggy. I've been using mine for everything from eggs to steak and it's been a game changer.