Timeline for Cooking chicken breasts in Buffalo sauce, cast iron
Current License: CC BY-SA 3.0
3 events
| when toggle format | what | by | license | comment | |
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| Apr 6, 2017 at 22:05 | comment | added | Vality | I have found cast iron can sometimes evaporate more liquid in certain cooking styles. I think it is something to do with teflon pans usually being thinner (thus with less capacity) and also less heat conductive. Such that the liquid heats more slowly and therefore less evaporates. Though this is only the case for short high temp cooking in my experience. | |
| Apr 27, 2016 at 21:35 | comment | added | theblindprophet | Thank you for the tips, I first tried the smaller pan size as recommended by the other user and it was perfect for my scenario. Happy cooking! | |
| Apr 27, 2016 at 18:13 | history | answered | ElmerCat | CC BY-SA 3.0 |