Re: Smithey Ironware

On Sun, 3 Nov 2024 16:43:51 +0000, Dave Smith wrote:
 

On 2024-11-03 11:03 a.m., dsi1 wrote:

On Sat, 2 Nov 2024 21:28:58 +0000, jmcquown wrote:

>

>

The heat conduction of cast iron pans are not mysterious, nor are pans
rocket science. Cast iron is a poor conductor of heat. This means that I
can be cooking a steak or eggs while you're wasting your life waiting
for your pan to get hot enough to do anything. My time is too precious
to throw it away on a frying pan. A pan that can reach working
temperature in seconds is worth its weight in gold.
>

What makes cast iron a good material for frying pans is that, despite
taking longer to heat up and to heat evenly, it will retain that heat
when you slap some meat into it. It is going to stay hot and give you a
good sear instead of cooling off.

 Aluminum's excellent heat conductivity means that it can supply all the
heat that a steak is going to need to sear. I'm not saying that you'll
be able to sear a steak like I can because I suspect that a lot depends
on the pan and the heat source. My setup can reach 430 degrees in 60
seconds. It's amazing to see.
 https://photos.app.goo.gl/BNFss7GjiX5vqsSY8