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Old 08-18-2015, 09:10 AM   #61
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My cast iron pan is probably one of my greatest purchases.
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Old 08-18-2015, 10:36 AM   #62
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My cast iron pan is probably one of my greatest purchases.
They are highly recommended here also. Welcome to DC.
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Old 08-18-2015, 12:25 PM   #63
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I was never able to get a good sear using my dad's fry pans over a rather weak flamed stovetop he has at his condo until one day I brought my Lodge round griddle over. Now the burgers and steaks I cook on his stovetop come out great.
CI's ability to amass and retain heat even over weak flames made a huge difference. I told him to just keep the CI griddle.
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Old 08-18-2015, 04:22 PM   #64
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One thing you need to do is use thick hot pads when using CI pans. . Those handles get hot.

I was pulling a frying pan from the oven and it was heavy and hot, so I doubled the hot pad over to get a better grip, leaving part of the handle exposed. I still have a 2 inch scar on my R palm a year later!
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Old 08-19-2015, 03:06 PM   #65
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I will take aluminum any day over cast iron. Just my preference.
We do use one cast iron skillet for frying chicken. But thats it.
AL all the way. Light and conducts heat much better.
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Old 08-19-2015, 05:33 PM   #66
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I will take aluminum any day over cast iron. Just my preference.
We do use one cast iron skillet for frying chicken. But thats it.
AL all the way. Light and conducts heat much better.

Interesting. The only aluminum I have is skillet coated with Teflon.
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Old 08-19-2015, 06:47 PM   #67
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My daughter uses a thick aluminum griddle which "lock in" nicely over 2 high output stovetop burner grates. Cooks evenly and retains heat well. I like them but costs at least double what a comparably sized CI griddle would cost. But the CI would weigh at least double that of the aluminum griddle.
I still like CI because they're cheap and come in many sizes and configurations. I just don't like the weights of the very large griddles I use....
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Old 08-19-2015, 07:19 PM   #68
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I don't get the problem people have with the weight of cast iron (unless you have medical strength issues). I think of it as a workout without having to go to the gym!
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Old 08-19-2015, 09:57 PM   #69
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If you use a cast iron skillet vs. A cast iron grill pan to sear or cook meat, the grill pan holds more heat than a CI skillet, so cooking time will be slightly less if using a grill pan. Love all my CI and LeCreust pans.
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Old 08-20-2015, 11:01 AM   #70
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here's the scientific facts on aluminum, cast iron, etc.
https://www.engineersedge.com/properties_of_metals.htm

aluminum does in fact "hold heat" better than cast iron - that's the Specific Heat column.

aluminum will "hold" 0.24 BTU per pound of aluminum for each Fahrenheit degree it is heated.

cast iron is only half as good at "holding heat" -
cast iron will "hold" 0.12 BTU per pound of cast iron for each Fahrenheit degree it is heated.

so, an aluminum griddle/pan must weigh twice as much as a cast iron griddle/pan in order to "hold" the same amount of heat energy.
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