I was making a sweet potato hash for pizza topping the other night, and tried to fry the first batch in a non-stick pan. The hash never crisped up and was soggy, so I ended up mashing it instead. The next batch I fried in my seasoned cast iron, and it crisped up like a good hash.
Does anyone know why this happened? To me, it doesn't make a lot of sense if both the pans were equivalently hot with the same amount of oil to fry in. The hash in the non-stick pan also seemed to absorb more oil, but again, not sure why.
- I used a similar amount of bacon fat to fry both batches in
- The hash was seasoned with garlic, salt and various spices (no onion)
- Similar heating levels, preheated both pans
- No lids were used
- The non-stick pan is a nice Teflon coated Calphalon, and has pretty good heat retention; I use it for stir fry successfully