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If wanting a Teflon coating, is there any benefit for doing cast iron? Or do you mean ceramic coating. Isn’t a main reason people go to cast iron is to avoid T
by mint2 4y ago
If wanting a Teflon coating, is there any benefit for doing cast iron? Or do you mean ceramic coating.
Isn’t a main reason people go to cast iron is to avoid Teflon and get the natural non-stick of seasoned iron? If that isn’t needed, what’s the draw? Seems other pans would be more suitable.
- SergeAx 4y agoI was under an impression from Internet forums that massive cast skillet will have some benefit while dealing with larger pieces of meat, so the skillet will not drop the temperature the moment product touches it. Then I refreshed my memory on some thermodynamics, but it was too late.
- mint2 4y agoIsn’t Cast iron heat conduction poor compared to copper or aluminum? I’d think a heavy copper clad pan would be better. Or a giant salt block for meat cooking
- SergeAx 4y agoI beleive induction stove leverages bad thermal conductivity. It was not a Teflon, some other patented non-stick coating.
- mint2 4y agoYou’re right cast iron is quoted as the best for searing meat, with heavy duty copper a strong contenders. But I think this is a case of there being trade offs I.e dishwasher friendliness