/ck/ - Food & Cooking

>>12163782
>>12164865
You're misunderstanding what thermal mass and thermal conductivity are. Temperature is a function of absorbed energy and heat capacity for its size. It's why air at 600 degrees doesn't do much to you, but 200-degree water causes sever damage and hurts like hell.

Materials with high thermal conductivity can absorb a lot of energy quickly. Materials with high thermal mass can store a lot per unit mass. High thermal conductivity improves heating characteristics, hence the prevalence of multi-ply pans. However, cast iron can hold far more energy per unit mass, which is part of why it does such a good job searing, and the layer of polymerized oil built on the surface is an extremely slippery surface that food does not stick to easily. I fry eggs and salmon in mine frequently. If your food is sticking you need to re-evaluate things.

>>12165717
>can't throw it in the dishwasher
Why would you? A blast while it's still hot, a quick scrub, and dry on the burner.
>can't let it soak to make it easier to wash
If you need to soak you fucked up.
>it's gonna be crusted to fuck onto the pan
How the fuck?

ITT: Soybois with spaghetti forearms who can't clean as they go