I have a new found appreciation for my cast iron. Normally when I make oven roasted chicken pieces over sweet potatoes, I do it like this with chicken thighs in a cast iron pan, but leg quarters were on sale at the store which changed the shape of things. Laying them out in a row fit better except that didn't work out with a round pan.
The substitute I decided to use was a heavy Pyrex lasagne pan figuring the weight of the glass would give it similar heating properties. It didn't. The chicken pieces on the top came out fine as usual but the sweet potatoes didn't roast up the same way at all. They were underdone. I now appreciate the unique heating properties of cast iron from having experienced the difference between materials first hand more than I did before.
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Topic: Cast iron appreciation thread (Read 157722 times)