When I follow recipes, it may say to do something like saute shallots on moderately high heat (medium high, I assume) for five minutes, but I know if I do this, the shallots will burn. Does this happen because I'm using cast iron cookware? If I used stainless steel cookware would I be able to follow recipes more closely to the way they're written in the books? Is there a conversion factor between cast iron cookware and stainless steel cookware?