Re: Dinner in the year of our lord 20241031.

Dave Smith wrote:

On 2024-11-09 11:25 p.m., dsi1 wrote:

On Sun, 10 Nov 2024 2:54:14 +0000, Dave Smith wrote:

 

I cook those things too. Most people do. You can't cook these
things without special heat retaining pans? Yoose people are
delusional. I am the king of pineapple upside down cake, and
pancakes too.

 
Nobody said that is the only way to cook them. You challenged
Carol to name one dish that people would cook in a pain that
retains heat.

 
She said that people down South cook with heat retention. Obviously
that's not true. You could cook a roast by turning a very hot oven
off and letting the oven coast for an hour or so but that has
nothing to do with the pan. If I was cooking a steak or pork chop
or pancakes, I don't turn the heat off and just leave stuff in the
pan. You don't do that either.

Trying to change the thread again David?  I'm the only one who has
mentioned that much and it's to prevent over cooking pork loin.

You are deliberately overlooking to context.... cast iron frying
pans. You heat them up and slap a piece of meat on and the give a
good sear without the temperature of metal dropping.  Aluminum will
heat up very quickly, but if you apply a large piece of meat it cools
way down. That is why cast iron is so good for browning.

Exactly.  Same reason is why it excels with flat breads. 

https://cafedelites.com/buttery-garlic-naan-recipe/

Lacking a tandoor oven, cast iron excels in the recipe at the link.
Painless Naan at home.  Super easy to do.

I suspect that trait of heat retension is useful too when making
multiple pancakes.  You'd do a stack of Naan too that way.