extra large ironing cover_τοποθετημένο τραπεζομάντιλο

Here’s a fun fact; did you know that there’s a frypan called the French skillet, only with much higher, sloped sides? It looks rather like a slight cross between the fry pan and skillet.

Carbon-steel pans are thinner and lighter than cast iron pans. They heat up quickly but lose heat just as fast. Like cast iron pans, they can also be seasoned to make them non-stick. They distribute heat evenly and are oven safe. Their main disadvantage is that they're prone to rust easily if not cared for properly.