Cast iron and stainless are so completely different that this comment doesn’t belong in this thread.
Also, cast iron, even when seasoned, would still stick quite a bit in the above scenario (and I can’t imagine any scenario where I’d want to cook starches like that in cast iron).
Also, cast iron, even when seasoned, would still stick quite a bit in the above scenario (and I can’t imagine any scenario where I’d want to cook starches like that in cast iron).