3 ms·

Good stainless and induction cookware has a much more even distribution of heat than cast iron, as well. http://www.cookingissues.com/2010/02/16/heavy-metal-th

• dogma1138 9y ago
  Yes cast iron doesn’t really heats up that evenly it just hold a lot of heat. The problem is that a lot of cookware these days is made super super thin as a cost saving measure and to provide fast heat transfer. This means that you lose a lot of control as thin cookware overheats easily and has hot spots, especially on direct transfer electric or gas stoves. I do still own a large cast iron skillet and use it to sear large chunks of meat but I actually polished the hell out of it with a few polishing heads on a drill. For seasoning I used vegan lard/cooking fat which is made out of pretty high smoking point oils and it still holds up for 2+ years. It took like almost a day to get it done with 8 layers of seasoning, if I’ll have to completely redo it I would likely just say fuck it.