"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Reply
 
Thread Tools Display Modes
 
Old 08-26-2010, 08:35 AM   #1
Senior Cook
 
Joshatdot's Avatar
 
Join Date: Jan 2010
Location: Anacortes, WA
Posts: 369
Send a message via ICQ to Joshatdot Send a message via AIM to Joshatdot Send a message via MSN to Joshatdot Send a message via Yahoo to Joshatdot Send a message via Skype™ to Joshatdot
CI heating/cooking uneven?

What would be the EZ'est or simplest way to check if my SK #8 cast iron is heating/cooking evenly? I ask because I don't think it is. I was frying some bacon and the strips in the middle area were cooking a little faster then the sides. I didn't think much of it until I poured in my scrambled eggs. After cooking the eggs, there was stuck bits of eggs in a ring near the center.

__________________

__________________
Joshatdot is offline   Reply With Quote
Old 08-26-2010, 08:37 AM   #2
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I don't think you need any other test. If you have a rind of egg stuck to the center then that spot is hotter than the rest. I find the same thing with my cast iron. I have an electric stove and where the heating element hits is always hotter than the outside edge.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 08-26-2010, 10:09 AM   #3
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,640
You really need to saturate CI with enough heat before you begin cooking.
__________________
roadfix is offline   Reply With Quote
Old 09-21-2010, 10:35 AM   #4
Senior Cook
 
Joshatdot's Avatar
 
Join Date: Jan 2010
Location: Anacortes, WA
Posts: 369
Send a message via ICQ to Joshatdot Send a message via AIM to Joshatdot Send a message via MSN to Joshatdot Send a message via Yahoo to Joshatdot Send a message via Skype™ to Joshatdot
I haven't used it much since this post. Should I start off saturating the heat on Low and bring it up, or start at High and bring it down?
__________________
Joshatdot is offline   Reply With Quote
Old 09-21-2010, 10:38 AM   #5
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Set it to the temp you want to to be. If you will be cooking on high heat then set it to high and let it come up to temp. If you are cooking on med or low then that is where you should set it.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 09-21-2010, 11:42 AM   #6
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,229
Quote:
Originally Posted by GB View Post
Set it to the temp you want to to be. If you will be cooking on high heat then set it to high and let it come up to temp. If you are cooking on med or low then that is where you should set it.
I agree. The key to CI is that it holds heat evenly, not that it heats up evenly. I always heat to the desired temp.
__________________
Bigjim68 is offline   Reply With Quote
Old 09-21-2010, 06:52 PM   #7
Sous Chef
 
Join Date: Oct 2007
Posts: 808
Quote:
Originally Posted by Bigjim68 View Post
I agree. The key to CI is that it holds heat evenly, not that it heats up evenly. I always heat to the desired temp.
If you think about it, won't a pan that heats unevenly also retain and distribute heat unevenly, and therefore cook unevenly?
__________________
Ravings of an Amateur Foodie
jet is offline   Reply With Quote
Old 09-21-2010, 07:07 PM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,390
The heat distribution is slow because of the heat transfer rate for cast iron. The parts directly over the flame or heating element will get hot first then slowly the heat will transfer to the other parts of the pan. Once it's been under constant heat for awhile, the heat distribution evens out. It takes time for it to even out.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-21-2010, 10:54 PM   #9
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,229
Quote:
Originally Posted by Andy M. View Post
The heat distribution is slow because of the heat transfer rate for cast iron. The parts directly over the flame or heating element will get hot first then slowly the heat will transfer to the other parts of the pan. Once it's been under constant heat for awhile, the heat distribution evens out. It takes time for it to even out.
Good explanation, Andy
__________________

__________________
Bigjim68 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:45 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.