Originally Posted by Andy M.
I'm sorry you're taking my comments personally. I was NOT criticizing you or your grammar. I have no issues with you.
Besides, a bunch of people (us) sitting around in a forum discussing a topic because we are interested in the subject is very different from a site that presents itself as having expertise on topics.
Not taking your comments personal at all my friend. Just wanted to clear up that my link wasn't "loaded with inaccuracies"
I also know my grammar and spelling is atrocious.
Now ask me if I care.
Steel is iron plus whatever ingredients those who care about those things as to strength and what ever different properties said mixtures have.
The OP's post stated the pans were Iron.
That is true.
But as for them being Cast Iron as we view it in the culinary world they were not the beast we know.
Deceptive advertising??? Might be.
Didn't see you had any issue with my grammar but I hate grammar and spelling police so please excuse me if I went overboard with my objection.
Cast as we know it heats slowly yet retains said heat well.
Carbon Steel as we know it heats quicker yet has a less retention of said heat.
Both should give you a good steak as long as you don't overcook it. Unless that's the way you like it.