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I usually reach for a 12" skillet as my default pan. I have two: - a 3-ply All-Clad; lighter and easier to manipulate for sautéing, etc - an enameled cast-iron Le Creuset; very heavy with huge heat retention for searing, braises. Enamel avoids traditional cast iron maintenance

2:33 PM · Feb 16, 2020Twitter Web App

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@andy_matuschak

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@context_ing

Is the main benefit of cast iron the heat retention?

Andy Matuschak

@andy_matuschak

Feb 16, 2020

Yes. All-Clad weighs 3lbs, so if you put 3lbs of meat on it, you tank the temperature. More thermal mass helps with searing, frying, uniform griddling. People also like cast iron because it’s cheap, but the (good) enameled kind is not.

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and

this one?

Le Creuset Enameled Cast Iron Signature Iron Handle Skillet, 11.75" (2-3/8 qt.), White

Inspired by nearly a century of culinary craftsmanship, Le creuset is proud to present the signature collection as the next evolution of its enameled cast-iron cookware. Signature seamlessly blends...

Andy Matuschak

@andy_matuschak

Jun 24, 2020

Yeah.