A little OT, but can you freeze to death in 80F water?
No. You can succumb to hypothermia and drown though. You won't be frozen though....
A little OT, but can you freeze to death in 80F water?
Not all. Calphalon anodized is not coated with a non stick material. But its anodized and I am not certain what that means. They are not bright AL, but look almost black or dark gray.
If you ever watched them make scrambled eggs at Waffle House, they are using a AL bright uncoated pan. Nothing sticks.
I did notice in one WH, they were using a CI small fry pan for eggs.
Good discussion.
When you're cooking food and you turn the dial on the heat, regardless of direction, you like for something to happen pretty quickly. If you're so good that you never need to adjust the fire under the pan on the fly then by all means use cast iron. If not, then...
I'll never understand its appeal. I've cooked in restaurants, one with 3 Michelin stars, and I never saw one single piece of cast iron being used. None. The only thing cast iron in these kitchens were the grates on the hobs. I'm sure it's used in some professional kitchens but I am at a loss for why. What a professional actually wants is the thinnest pan suitable for the technique. Thin means control. And by thin I mean the thickness of quality copper cookware and carbon steel pans -- somewhere around 2.5 to 3.0 mm thick. Changing heat on a CI pan is like turning an aircraft carrier.
I cook a lot on enamelled cast iron. Sometimes it is helpful that the reaction time is slow.
The problem is that most residential stoves put out nowhere near the BTU's that commercial stoves put out. The thinnest pan on a typical residential stove will not perform as effectively as it will on a commercial stove.
But a CI on an underpowered stove can cook rather effectively once it reaches temp.
Clean a well-seasoned and well-used bare CI pan with your normal protocol. Take a clean tri-ply stainless pan or whatever sort of stainless you have. Pour a large tumbler of clean tap water into both pans. Leave pans cold and let the water sit in each pan for an hour or so. Pour water out of each pan back into its own tumbler. Look closely at the water, smell the water.
Which glass of water would you rather drink?
Just sayin'
Don't even do this and put any heat on the pans. You'll wretch at one of the glasses of water if you do. I'll let you guess which one. If you're thinking the grease from bacon you fried five years ago is somehow helping your food taste better then you won't think so anymore.