- Slanderer
- May 6, 2007
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A few long disproven myths about cast iron being repeated here! Here's a quick primer:
https://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html
quote:Myth #2: "Cast iron heats really evenly."
Actually, cast iron is terrible at heating evenly. The thermal conductivity—the measure of a material's ability to transfer heat from one part to another—is around a third to a quarter that of a material like aluminum. What does this mean? Throw a cast iron skillet on a burner and you end up forming very clear hot spots right on top of where the flames are, while the rest of the pan remains relatively cool.
The main advantage of cast iron is that it has very high volumetric heat capacity, which means that once it's hot, it stays hot.
quote:Myth #6: "Modern cast iron is just as good as old cast iron. It's all the same material, after all."
The material may be the same, but the production methods have changed. In the old days, cast iron pans were produced by casting in sand-based molds, then polishing the resulting pebbly surfaces until smooth. Vintage cast iron tends to have a satiny smooth finish. By the 1950s, as production scaled up and was streamlined, this final polishing step was dropped from the process. The result? Modern cast iron retains that bumpy, pebbly surface.
If I had the time, I'd love to sand and polish my (lodge) cast iron. But I would not like to buy those machined cast iron pans. God, those handles loving suck.
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Sep 22, 2018 03:41
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