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From: Coogan's Bluff <ft.tryon@park.invalid>
Newsgroups: rec.food.cooking
Subject: Re: Dinner in the year of our lord 20241031.
Date: Mon, 11 Nov 2024 15:35:44 -0700
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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!

😱