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Pan and heat storage
Also searched as: cast iron, stainless steel, non-stick pan, carbon steel pan
In short: Heavy pans store a lot of heat and barely cool down when food goes in. Light ones react quickly but lose heat quickly.
Picture it
Like a big battery versus a small one.
Pan and heat storage
thin and lightheavy, cast iron
thin and light: reacts fast, cools a lot
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What happens
Cast iron and thick iron pans store a lot of heat and are ideal for searing. Stainless steel with a sandwich base spreads heat evenly. Non-stick pans forgive sticky foods but cannot take very high heat.
Rules of thumb
- Searing: cast iron or carbon steel.
- Eggs and fish: non-stick or well-preheated stainless steel.
- Acidic sauces: stainless steel.
Steak turns grey instead of brownSources · 1
- Harold McGee: On Food and Cooking (2004)