And you won't even need to go outside to use it.
When it comes to the world or pans, the material is one of the key factors in choosing what’s right for you. Cast-iron pans tend to produce a more intense Maillard reaction . Nonstick pans offer some benefits, the nonstick surface, obviously, as well as a handle that’s cool to touch—but they don't mimic the char of an outdoor grill in quite the same way.
Then came the cleanup: How long did I have to wait for the pan to cool down, and depending on both the material of the pan and how deep the grooves were, how easy was it to clean? (Editor’s note: non-enameled cast-iron pans, like the Lodge below, require
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