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Switched from a flat top to a cast iron plancha at my diner in Boise and the sear on my burgers finally showed up
Been fighting gray steamed patties on the flat top for months, then I ran the same 80/20 blend on a cast iron plancha last Friday and got that crust in 90 seconds flat. The flat top was losing heat every time I dropped a patty, but the iron held steady around 450 and never flinched. Anyone else made that swap, or am I setting myself up for a cleaning nightmare I havent hit yet?
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