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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
by 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 agoProbably 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 agoNo, 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 agoInteresting, 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.