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From: dsi100@yahoo.com (dsi1)
Newsgroups: rec.food.cooking
Subject: Re: Dinner in the year of our lord 20241031.
Date: Tue, 12 Nov 2024 00:43:02 +0000
Organization: Rocksolid Light
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On Mon, 11 Nov 2024 22:35:44 +0000, Coogan's Bluff wrote:

> dsi1 wrote:
>> On Sun, 10 Nov 2024 14:48:12 +0000, Dave Smith wrote:
>>
>>> On 2024-11-09 11:25 p.m., dsi1 wrote:
>>>> On Sun, 10 Nov 2024 2:54:14 +0000, Dave Smith wrote:
>>>
>>>>>> I cook those things too. Most people do. You can't cook these things
>>>>>> without special heat retaining pans? Yoose people are delusional. I am
>>>>>> the king of pineapple upside down cake, and pancakes too.
>>>>>
>>>>> Nobody said that is the only way to cook them. You challenged Carol to
>>>>> name one dish that people would cook in a pain that retains heat.
>>>>
>>>> She said that people down South cook with heat retention. Obviously
>>>> that's not true. You could cook a roast by turning a very hot oven off
>>>> and letting the oven coast for an hour or so but that has nothing to do
>>>> with the pan. If I was cooking a steak or pork chop or pancakes, I don't
>>>> turn the heat off and just leave stuff in the pan. You don't do that
>>>> either.
>>>
>>> You are deliberately overlooking to context.... cast iron frying pans.
>>> You heat them up and slap a piece of meat on and the give a good sear
>>> without the temperature of metal dropping.  Aluminum will heat up very
>>> quickly, but if you apply a large piece of meat it cools way down. That
>>> is why cast iron is so good for browning.
>>
>> That's not true at all. I can sear a steak in an aluminum or carbon
>> steel pan that'll make your head spin around. It will cook faster than
>> in any of your cast iron pans. Beats the heck out of me why you'd make
>> such a misleading statement. You're a slave to dogma, ignorance, and
>> your desire to be one of the rfc gang.
>
> I use carbon steel and cast iron but when I want a perfect steak or
> fried fish or chicken breast - the carbon steel always wins out. And a
> bonus is that it will surrender heat when you need it to - cast iron
> just incinerates onward.
>
> Otoh, for cornbread - gimme my cast iron every time.
>
>
>> My guess is that you've never cooked a steak in an aluminum or carbon
>> steel pan. OTOH, I don't recommend that you try to sear a steak in an
>> aluminum pan. You'll just end up hurting yourself or the pan - but
>> mostly the pan
>>
>> https://photos.app.goo.gl/4ZvyftVWevzEZV4s8
>>
>> https://photos.app.goo.gl/HpMXDtdWQJyxoNXf9
>
> Because "lesser" pans have feelings too!
>
> 😱

The truth is that I was never been a big fan of aluminum pans, my high
temperature cooking would cause them to warp. My search for pans has
been extensive. At this point in time, I'm using aluminum pans that
allow me to cook at high temperatures without warping. I'm not sure why
that is. Near as I can tell, the construction/manufacturing is
different.

rfc'ers can use whatever they want. It's not a concern of mine.

https://groups.google.com/g/rec.food.cooking/c/9JmWtlFwuQk/m/lMg14HInhFIJ