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tldr The point of oiling a stainless steel pan is to lubricate the (already mostly smooth) surface, and the point of seasoning cast iron is to fill the irregularities with a layer of non-stick polymer that results from burning off the oil. Are the pores real? This depends on the material the pan is made of. Cast iron is not porous in the way sponges and ...


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Keep looking for different tops. When you need uniform heat, you want the burner to be a bit larger than the pan bottom. This helps cancel the edge effect. However, most of the time I find that I don't need more than one large burner. Anything that is simmering it doesn't matter. Get the stovetop with the largest burner you can find, then buy one new ...


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Matching the size of pan to size of burner is the most important consideration for creating a cooking surface with even temperature. Parts of the pan bottom that reach beyond an electric element will not heat well at all and could remain a hundred degrees or more lower in temperature than the center of the pan, depending on the pan size and design. (Yes, ...


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Most likely, yes, it will matter. Unless your frying pan is really super heat-conductive material or the size difference minimal, the outer areas will be significantly cooler than the middle. That's ok (but not ideal) for dishes that get moved constantly (think stir-fry), but when making something that fills the entire bottom of the pan (omelette), you are ...



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