To me, someone who celebrates a bit more of the spectrum than most: Metal hot. Make food hot.

Non-stick means easier cleanup, but my wife seems to think cast-iron is necessary for certain things (searing a prime rib roast, for example.).

After I figure those out, then I gotta figure out gas vs. electric vs. induction vs infrared…

  • FuglyDuck@lemmy.worldEnglish
    11·
    2 days ago

    This is factually wrong from the jump

    …. What you’re seeing as heat distribution is the consequence of having to preheat your pan for so long.

    So you’re saying that, properly preheated, the pan has very even heat?

    Gee why didn’t I … oh. That’s is what I’m saying.

    You’re right, if you don’t preheat, it’s uneven. But you put in the extra effort and it’s rather more even than nearly any kind of pan.

    • SippyCup@lemmy.ml
      11·
      2 days ago

      I highly doubt you’re throwing your pan in the oven or letting it sit in a burner for an hour every time you need to cook something. There’s a hot spot that you, as a result of using it for so long, are aware of, and that’s where 90% of your cooking is taking place.

      • FuglyDuck@lemmy.worldEnglish
        1·
        1 day ago

        It doesn’t take an hour to preheat cast iron

        FTA:

        To preheat over a burner: Set your cast iron skillet over medium heat, ideally on a burner that’s roughly the same size or larger than the pan’s base. If your burner is smaller than the pan, rotate the skillet a few times during preheating to help even out hot spots. Give it 3 to 5 minutes to come up to temperature. Then, and only then, add the oil and let it heat until it shimmers or just starts to smoke. If you’re aiming for a specific temperature, use an infrared thermometer to read the surface directly. For gentler cooking tasks, such as sautéing onions or frying eggs, a surface temperature of around 400°F is usually sufficient. For high-heat jobs like searing a steak or pork chop, let the pan reach a temperature closer to 500°F.

        To preheat in the oven: When you need a ripping-hot skillet to put a proper sear on steaks or chops, I recommend using the oven, which can heat the pan evenly while also making it exceptionally hot. Place the empty cast iron skillet in a cold oven, then turn the oven to 500°F. Once it reaches the desired temperature, carefully remove the skillet using oven mitts or a thick kitchen towel (it will be blisteringly hot, so make sure that towel isn’t even the slightest bit damp). …

        (emphasis mine.) Ovens typically take 10-20 minutes to come up to temperature, and if for whatever reason your oven is already hot, it won’t take longer than what your oven takes to preheat to to get up to temp.

        Either way, I typically start preheating as I’m prepping everything else.

        And yes, I know I have an even pan because I not-infrequently make omelettes in them.