Let's discuss cooking pancakes. While I like the surface of cast-iron, it always results in uneven pancakes. The part nearest to the heat cooks up, while the outside part stays runny. If I increase the heat, I burn the suckers. Do I need to switch to stainless steel? What say you, foodpicklers?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)