No, this isn’t a cast iron thing. Using stainless pans, you can get nonstick effects that, in my experience, far outperform Teflon anyway. The process is called “spot seasoning.” I have cooked crispy, cheesy rice noodles with eggs with zero sticking.

I love my cast iron pans, but stainless is my daily go-to. Added bonus: use 100% copper wool to clean your stainless pan. The copper-coated wool at most grocery stores is problematic; you might get a few uses out of the coated garbage and then it starts shedding metal bits.

  • inlandempire@jlai.lu
    10·
    21 hours ago

    Yes

    Idk what else to say so here’s my favourite recipe

    Ravitoto Malagasy

    Ingredients:

    Serves 8

    1.5 kg beef

    500 g pounded cassava leaves

    2 large onions

    6 cloves garlic

    1 shallot

    1 ginger

    1 stock pot

    salt, pepper

    STEP 1

    If you’re not keen on pounding the cassava leaves yourself, you can find them in Afro-Asian grocery stores. You can even find them in the frozen section under the name ‘saka saka’.

    STEP 2

    Cut the beef into large cubes, then sauté in oil until browned (about 10 minutes). Add a little water to cover the meat and cook for 20 minutes.

    STEP 3

    In a pot (such as a cast iron pot), brown the sliced ​​shallot in a little oil, then add the garlic and ginger.

    STEP 4

    Add the cassava leaves, salt, and a little more water and oil. Heat over low heat for about 30 minutes. Remember to stir regularly.

    STEP 5

    Peel and finely crush the garlic and add it to the mixture, continuing to stir. Let it heat for a good 10 minutes.

    STEP 6

    Then check that the water has drained. When the juice darkens, the dish will soon be fully cooked. The cassava leaves should have turned from green to black. Now pour in the broth and stir lightly.

    The ravitoto is best served with rice.

    • Hadriscus@lemm.ee
      2·
      15 hours ago

      oooohhh I was just in Nosy Be, I ordered a ravitoto once, unfortunately they didn’t have the ingredients on that day. It’s still a mystery to me. Mais j’adore le nom il me fait rigoler, j’imagine un mélange de Toto et du Ravi de la crèche

      ah et je vois

      1 ginger

      je suis plutôt châtain j’espère que ça fout pas la recette en l’air

      • inlandempire@jlai.lu
        1·
        14 hours ago

        Haha oui, en malgache ça se prononce presque comme raftoute !

        Tu peux customiser la recette comme tu veux, l’important c’est le saka saka, je suis même en train de réfléchir à l’adapter en version vegan pour les gens qui ne mangent pas de viande!