BA reviews the Vermicular Frying Pan.
, both key for scrubbing away little crusty bits on an old school cast-iron skillet, have sat untouched. I mostly just wiped the Vermicular out with a warm damp cloth and then quickly and thoroughly dried it, occasionally using a bit of soap on a soft sponge—but that’s it. The pan has stayed free of rust or scabby bits even with use three or four nights a week for months.
Because of that enamel, liquids evaporate more quickly than with traditional cast-iron pans. The team at Vermicular says that it takes three seconds for a teaspoon of water to vanish in their pan. When BA tested evaporation time in a traditional cast iron skillet, it took around 30 seconds. What does this mean, practically speaking, for you? Superior caramelization and intensified flavors. In order for the Maillard reaction to occur you need heat and a dearth of water.
The third benefit of the enamel coating is its glossiness. I love this pan for crisping the skin on a duck breast, which has a high enough fat content to easily separate from the pan once caramelized. But I find the biggest difference is with vegetables and other foods with a low fat content, like slices of tofu.
The enamel coating also means you can cook acidic food like tomatoes in it. I slowly reheated a batch of rasam in there and found that the pan left no metallic bite in the tomato broth.
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