3 ms·
Consumer ranges put out 1/3 the BTUs of a typical commercial range. Would that impact the success of carbon steel you think?
by bpicolo 8y ago
Consumer ranges put out 1/3 the BTUs of a typical commercial range. Would that impact the success of carbon steel you think?
- nate_meurer 8y agoThe lower power of consumer ranges is mitigated somewhat by heavier steel and iron construction with greater heat capacity. A more powerful restaurant range can keep thin metal pans from cooling too much when food is dumped into them. This only really matters for searing and shallow frying, where temperatures need to stay high and stable. For lower temperature activities like sauteing, evenness of heat is more important. Delicate things like crepes and egg dishes are sort of special cases, requiring both evenness and a surface that releases the food without sticking.