Living · 6 pages · 12 min
Why stainless and cast iron do not cook the same
A thin stainless pan drops temperature; thick iron buffers it.
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From the opening
Stainless and cast iron do not cook the same because they meet cold food with different stores of heat and different abilities to spread it. A thick cast pan buffers the temperature, while a typical thin stainless pan drops and then waits on the burner. The opening covers thin stainless loses heat fast, cladding hides a better conductor, and seasoning is a different surface.
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Inside
- Thin stainless loses heat fast
- Cladding hides a better conductor
- Seasoning is a different surface
- Nutrition is not the heat story
- Where the idea stops applying
- A distinction worth keeping
Sources
- Poor thermal conductivity of stainless steel
- Clad pans versus the thermal mass of cast iron