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From: "Carol" <cshenk@virginia-beach.com>
Newsgroups: rec.food.cooking
Subject: Re: Dinner in the year of our lord 20241031.
Date: Sun, 10 Nov 2024 21:12:26 -0000 (UTC)
Organization: A noiseless patient Spider
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jmcquown wrote:

> On 11/10/2024 9:48 AM, 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.
> > 
> > 
> IMHO, David often overlooks or distorts the context.  He's becoming
> the new Sheldon. LOL
> 
> Jill

Yes, or changes it.