Using a cast-iron pan, however, amplifies a number of factors you may not want to deal with while heating up a quick bite. Depending on your stove, it may take what feels like forever to warm the thick metal pan. And if it’s not properly seasoned, tossing a cold slice onto hot, dry iron is a recipe for burned crust (more on that later). Even if you get the pan hot with a thin sheen of oil, the crust will become extremely crispy before the cheese has much of a chance to melt.
Using a cast-iron pan, however, amplifies a number of factors you may not want to deal with while heating up a quick bite. Depending on your stove, it may take what feels like forever to warm the thick metal pan. And if it’s not properly seasoned, tossing a cold slice onto hot, dry iron is a recipe for burned crust (more on that later). Even if you get the pan hot with a thin sheen of oil, the crust will become extremely crispy before the cheese has much of a chance to melt.