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Wrote off cast iron for years, then the pre shift rush at my Chicago spot flipped me
I always figured cast iron was for home cooks showing off on Instagram, but after our flat top died mid service and I seared 40 steaks on a $30 Lodge skillet faster than our old nonstick ever managed, I stopped sneering at the stuff, so what pans did you all write off for stupid reasons before the job changed your mind?
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