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Feb 16, 2020

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

Wasim Lorgat

@wasimlorgat

Feb 16, 2020

Is the main benefit of cast iron the heat retention?

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and

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.

6:58 PM · Feb 16, 2020Twitter Web App

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Ben

@ben_mathes

Feb 16, 2020

I have a Le Creuset Dutch oven and freaking love it. Had it for 8 years. At some point I’ll justify a pan of theirs, too. LC is the “$$$$$ but can be worth it” brand. Not sure what the bang/buck brand is. FWIW, for 🔪 that’s

@Victorinox

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