4 runs
IFX-014 23 Sep 2026
Scallops are sold wet or dry, and the wet ones carry a phosphate solution that will fight you no matter how hot the pan is. This run compares three…
IFX-010 10 Sep 2026
Shallow frying in cast iron works because the pan holds heat, but the oil depth decides whether the next batch starts at 175 °C or at 150 °C. This…
IFX-008 4 Sep 2026
Cornbread in cast iron lives or dies on one minute: the moment between the batter hitting the hot fat and the pan going back into the oven. Get it…
IFX-002 17 Aug 2026
A smash patty is a contact problem, not a heat problem. The pan was at 445 °F for all three patties; only the moment of the press changed, and the…