Timeline for What is the best frying pan for even heating, using a large pan on a much smaller burner?
Current License: CC BY-SA 3.0
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| Feb 27, 2015 at 15:54 | comment | added | Escoce | I hate to tell you this, but it are not correct. Again because of the insulation properties of cast iron, the heat is retained. You can preheat the cast iron, turn off the heat and still cook. Cast iron consists of more than half of my cookery, I use it literally every day and often several times a day. | |
| Feb 26, 2015 at 22:13 | comment | added | Cascabel♦ | @Escoce With cast iron, once the preheating's gone, you're out of luck. With pancakes, you might get one that's fairly evenly cooked (if you got the heat level right on the first try) then the rest will be brown in the middle and pale at the edges. | |
| Feb 26, 2015 at 15:41 | comment | added | Escoce | @Jefromi although it is a popular misconception, it is one for a reason. If you preheat the pan, the heat will eventually reach out farther, this is because cast iron is an insulator (actually the voids in the cast iron make more insulating, the iron itself is a nice conductor). In the case of copper and aluminum which are excellent conductors, that also means they lose heat very quickly and the hot spots and cold spots are quite a bit more apparent. I love how aluminum leaves burn marks on your food that matches the burner underneath. | |
| Feb 26, 2015 at 2:14 | comment | added | Cascabel♦ | Unfortunately this is a common misconception. Cast iron holds a lot of heat, so if preheated the edges will stay hot for a while, but they don't actually conduct that well. See en.wikipedia.org/wiki/List_of_thermal_conductivities and compare to copper and aluminum for example. Or try cooking large pancakes in a cast iron and see how even the browning is. | |
| Feb 26, 2015 at 1:05 | history | answered | Raymond Holguin | CC BY-SA 3.0 |