Yes, I'm all for nice cookware, but a little junkyard science can save you from laying out big bucks for pan you don't need every day.
There's nothing better than cast iron for heating evenly, so to melt some margarine for a double batch of rice crispy treats, I took a cheap-assed, paper thin steaming pan, and nestled it in some cast iron on low heat. Viola, as sweet, slow, and even a heat as you could want, with the added benefits of heating the sides and not costing a bundle. Simple kitchen physics.
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