It's just nice to have confidence in a piece of cookware you can do absolutely anything to without making it melt or break or emit noxious chemical fumeshttps://twitter.com/ritaresarian/status/1336774233918205955 …
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Real chefs know that the ability to arbitrarily apply as much heat as you want as quickly as you want is the difference between both good and efficient cooking and bad cooking that takes forever
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(See also how the fundamental reason that pizza you bake at home tastes like shit is your oven doesn't get hot enough)
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I think people get easily confused about heat. A cast iron pan conducts heat a bit worse, but because of its mass it can hold onto a lot more heat, so it can transfer that into the food instead of it having to come from your stove.
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Slower to heat up but also doesn’t cool down when you put the food in. Makes it better for searing etc. Also, how many pans can double as great bludgeon weapons.
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They’re really bad at even heating: you’ll always have hotspots because of poor thermal conductivity and uneven density & thickness (very hard to control in manufacturing). To get them even, you need to heat in the oven. Which they can do like a champ, fortunately.
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