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Originally Posted by jencar98  Cute thread idea. I understand about your cast iron cornbread pan. I'm particular when it comes to my cast iron skillet too.
Hands down, my iced tea pan. I have some very expensive pans, this one is not though. It's a cheap little 1qt saucepan, but it's the perfect size for steeping my tea leaves for iced tea. No one else is allowed to use it or even wash it after I've used it. I want it clean, rinsed over and over again, left with a mirrored shine. Any residue that could be left from cooking other things in it, will make my iced tea foul tasting...and can't have that!  |
I have the same deal here my tea pan is for that only, I also use a iron skillet for cornbread,a certain pot that i cook beans in