I don't have a dutch oven -- can I make chicken paprikash in a regular cast iron pan instead? Any adjustments needed due to shallower depth of pan?
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Amanda is a co-founder of Food52.
I wouldn't do it in a cast iron pan -- the acid in the tomatoes may react with the cast iron. Do you have another kind of skillet or a soup pot?
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Well played. You deserve a cookie.
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