Cast Iron Skillet
Cast Iron Skillet
Out of context: Reply #101
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- madirish0
markd- it really depends. many times the flash point of the oil wil make the food stick more; not acta as a lubricant.
butter fat has a higher flash point than some oils so it is better at times. depending though, if things are sticking on SS that you do not want to caramelize or scald for flavor, it is most likely you are over too high a flame for either the catalyst, or the preparation.
just my 2 cents.
oh, and 100.