I was making pancakes on 2 pans in parallel today. Same stove setting but heavier pan consistently browned the pancakes better. Infrared thermometer showed it was running about 50F hotter (360 vs 310). Moral: heavier pan = hotter cooking at same input rate. Thermal mass ftw.
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Steel
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Personally, I won't use anything but cast iron anymore. I hear copper is better and I can imagine it, but I don't have that kind of dough. Plus cast iron wins anyway on durability. Good workout for your wrists too.
End of conversation
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