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Appreciation post: my cast iron ripping hot beat my nonstick pan on a 2 inch ribeye
Did a side by side last Sunday at my place in Austin, same 2 inch prime ribeye, salt and pepper only. The nonstick gave me a gray, steamy steak with zero crust, while the cast iron got me that dark sear in about 90 seconds a side. The difference was heat retention, plain and simple, the cast iron never dropped temp when the meat hit it. Anyone else keep a dedicated pan just for searing, or am I wasting cabinet space?
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harperg769d ago
Heat retention is why grandma's old pans outlived three of my nonstick sets, no mystery.
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