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The weight is an important feature: Cast iron has higher heat capacity and won't lose heat as fast when food is added. This is why cast-iron should be your go-t
by throwaway76543 9y ago
The weight is an important feature: Cast iron has higher heat capacity and won't lose heat as fast when food is added. This is why cast-iron should be your go-to pan when searing a steak, for example.
The downside is that they take longer to heat, of course, so other pans can be more suitable for some cooking tasks.
- deadmetheny 9y agoCast iron also has an excellent use case in which you can do any searing and such on the stove, then transfer it directly to an oven to finish. This is the secret to making S-tier steak.
- eutectic 9y agoReverse sear is even better; by going oven-first you dry out the surface and get a better sear.
- deadmetheny 9y agoI look forward to trying this out!
- dragonwriter 9y ago> Cast iron also has an excellent use case in which you can do any searing and such on the stove, then transfer it directly to an oven to finish. To be fair, lost of pans (not non-stick) can be used this way, it's not a unique feature of cast iron.
- munificent 9y agoThis is true, but it's also true of a lot of other non-cast iron cookware. Lots of pans are oven-proof.
- sizzzzlerz 9y agoIt also heats very evenly, eliminating hot and cold spots.
- lazerpants 9y agoCast iron is not ideal for even heating, it's a myth. http://www.cookingissues.com/2010/02/16/heavy-metal-the-science-of-cast-iron-cooking/index.html http://www.cookingissues.com/2010/02/16/heavy-metal-the-scie...
- rhinoceraptor 9y agoCast iron has low thermal conductivity. You can have oil smoking hot on a cast iron pan, but you can still hold the handle.