PJ Hamel, post author

November 24, 2014 at 8:22pm

Michelle, go for it – the sauce is going to head to the bottom of the pan one way or the other, so why not start it there? And absolutely, a cast iron pan would be lovely. I'm with you - I have a large collection of beautifully smooth cast iron from the late 19th century - just like silk. Totally nonstick. Upsiders in spiders? You bet! Happy Thanksgiving - PJH
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