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Reply to "Dummy-proof scallops"
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[quote=Anonymous]I don't know about the characteristics of PP's pan, but my cast iron skillet sure as heck can burn some shallots and milk solids if it has been fully pre-heated to high heat. If I put the butter in and immediately turned off the pan, this would still burn for me. But yes you can caramalize shallots on high heat in butter because the water content of the butter protects them somewhat.[/quote]
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