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For some reason I always thought that for most cooking you want the pan to be at the desired final temperature before throwing in the ingredients anyway to get

For some reason I always thought that for most cooking you want the pan to be at the desired final temperature before throwing in the ingredients anyway to get the optimum taste and texture.

mgraczyk 4y ago
Thinner pans heat up faster
- drakonka 4y ago
  I'm definitely no pan expert, but I think there are now cast iron options that heat up very quickly, so maybe one doesn't have to compromise on that. I've had a Ronneby Bruk "ultra light" cast iron pan for years and it tends to heat up within a few minutes. At this point I don't remember what a regular pan's heat-up time is though, maybe I've just gotten used to the "pain".
  - s0rce 4y ago
    Probably carbon steel made from thinner sheets, there is a limit to how thin you can practically make a cast iron pan due to the brittle nature of the material and the casting process. The resulting properties with respect to seasoning are basically the same if the surface finish is consistent.
    - drakonka 4y ago
      No, I'm pretty sure this is cast iron: "The raw material in Ultra Light Original is exactly the same as for our traditional cast iron. The difference is that with the new technique, the pans are less porous. This explains why the pans responds much quicker to changes in the stove’s power effect, and why they heat up and cool down faster than traditional cast iron cookware." https://ronnebybruk.us/blogs/cookware/ultralight-original https://ronnebybruk.us/blogs/cookware/ultralight-original It isn't near-feather-light like some pans I've picked up in the store for sure. It's just light enough to be a noticeable difference from other cast iron pans I've tried, like being much more comfortable to hold one-handed.
      - s0rce 4y ago
        Interesting, I'm not sure why you would bother to do that vs. just stamping carbon steel sheet, the resulting product would seem, at least to my guess, be basically interchangeable. I wonder if there is some difference that matters here.
- mtalantikite 4y ago
  Carbon steel pans are my current favorite, after having used primarily cast iron for a long time. They are thin, so they heat up extremely fast. They season as good or better than cast iron. They weigh a lot less, so are easy to maneuver. And they clean up as easy as cast iron. De Buyers are more expensive than your regular cast iron, but they’ll last a lifetime.
  - neal_jones 4y ago
    Been thinking about these for a good minute. Seem like the best of all worlds and no carcinogens (I think)
- jonwest 4y ago
  Carbon steel has similar properties to cast iron with regards to non-stick but at a lower weight.
- saxonww 4y ago
  They also cool faster and depending on material, don't transfer heat at the same rate. Cast iron pans are actually not great at heat transfer, which is why you see pans like all clad where there's aluminum or copper clad in steel. They are really good at holding heat though, so when you put something cool into them they don't immediately get cold. Most people really don't care about this though. If you're a foodie, you're probably not going to be satisfied with the $5 wal mart nonstick pan, because it's a thing you care about. For everyone else who doesn't care, they either have a completely different definition of what 'good performance' is (and buy accordingly) or they don't cook anyway.

For some reason I always thought that for most cooking you want the pan to be at the desired final temperature before throwing in the ingredients anyway to get the optimum taste and texture.

mgraczyk 4y ago

Thinner pans heat up faster

drakonka 4y ago
I'm definitely no pan expert, but I think there are now cast iron options that heat up very quickly, so maybe one doesn't have to compromise on that. I've had a Ronneby Bruk "ultra light" cast iron pan for years and it tends to heat up within a few minutes. At this point I don't remember what a regular pan's heat-up time is though, maybe I've just gotten used to the "pain".
- s0rce 4y ago
  Probably carbon steel made from thinner sheets, there is a limit to how thin you can practically make a cast iron pan due to the brittle nature of the material and the casting process. The resulting properties with respect to seasoning are basically the same if the surface finish is consistent.
  - drakonka 4y ago
    No, I'm pretty sure this is cast iron: "The raw material in Ultra Light Original is exactly the same as for our traditional cast iron. The difference is that with the new technique, the pans are less porous. This explains why the pans responds much quicker to changes in the stove’s power effect, and why they heat up and cool down faster than traditional cast iron cookware." https://ronnebybruk.us/blogs/cookware/ultralight-original https://ronnebybruk.us/blogs/cookware/ultralight-original It isn't near-feather-light like some pans I've picked up in the store for sure. It's just light enough to be a noticeable difference from other cast iron pans I've tried, like being much more comfortable to hold one-handed.
    - s0rce 4y ago
      Interesting, I'm not sure why you would bother to do that vs. just stamping carbon steel sheet, the resulting product would seem, at least to my guess, be basically interchangeable. I wonder if there is some difference that matters here.
mtalantikite 4y ago
Carbon steel pans are my current favorite, after having used primarily cast iron for a long time. They are thin, so they heat up extremely fast. They season as good or better than cast iron. They weigh a lot less, so are easy to maneuver. And they clean up as easy as cast iron. De Buyers are more expensive than your regular cast iron, but they’ll last a lifetime.
- neal_jones 4y ago
  Been thinking about these for a good minute. Seem like the best of all worlds and no carcinogens (I think)
jonwest 4y ago
Carbon steel has similar properties to cast iron with regards to non-stick but at a lower weight.
saxonww 4y ago
They also cool faster and depending on material, don't transfer heat at the same rate. Cast iron pans are actually not great at heat transfer, which is why you see pans like all clad where there's aluminum or copper clad in steel. They are really good at holding heat though, so when you put something cool into them they don't immediately get cold. Most people really don't care about this though. If you're a foodie, you're probably not going to be satisfied with the $5 wal mart nonstick pan, because it's a thing you care about. For everyone else who doesn't care, they either have a completely different definition of what 'good performance' is (and buy accordingly) or they don't cook anyway.