<story><title>Cast iron leet</title><url>https://erock.prose.sh/cast-iron-leet</url></story><parent_chain><item><author>taywrobel</author><text>This does miss one huge drawback of cast iron for cooking some dishes - heat control. Cast iron retains heat like crazy and doesn’t change quickly. Get that thing up to a searing temperature and it’ll be 10-15 minutes before you can get an egg anywhere near it for example. A thinner steel pan will heat up and cool down much rapidly allowing for a lot more control.&lt;p&gt;Luckily there’s a fantastic non-nonstick option for that too; a carbon steel wok. Amazing tool that is frankly under-utilized in the western world.&lt;p&gt;J. Kenji López-Alt released a book this year that goes over how to use it in great engineering-focused detail for anyone wanting to give it a shot.</text></item></parent_chain><comment><author>mastazi</author><text>&amp;gt; frankly under-utilized in the western world.&lt;p&gt;they are not popular at home but, even in the western world, carbon steel pans are the most common type of pan used in restaurants, they are also known as Lyonnaise pans. Recently they are becoming more common and you can even buy them at Ikea: &lt;a href=&quot;https:&amp;#x2F;&amp;#x2F;www.ikea.com&amp;#x2F;us&amp;#x2F;en&amp;#x2F;p&amp;#x2F;vardagen-frying-pan-carbon-steel-90438011&amp;#x2F;#content&quot; rel=&quot;nofollow&quot;&gt;https:&amp;#x2F;&amp;#x2F;www.ikea.com&amp;#x2F;us&amp;#x2F;en&amp;#x2F;p&amp;#x2F;vardagen-frying-pan-carbon-stee...&lt;/a&gt;&lt;p&gt;Not only they (carbon steel pans and woks) are faster to heat and easier to control than cast iron, they are also lighter, and another advantage is that they have longer handles that don&amp;#x27;t heat up as much, which means you can grab them without using oven mitts or handle covers.</text></comment>
<story><title>Cast iron leet</title><url>https://erock.prose.sh/cast-iron-leet</url></story><parent_chain><item><author>taywrobel</author><text>This does miss one huge drawback of cast iron for cooking some dishes - heat control. Cast iron retains heat like crazy and doesn’t change quickly. Get that thing up to a searing temperature and it’ll be 10-15 minutes before you can get an egg anywhere near it for example. A thinner steel pan will heat up and cool down much rapidly allowing for a lot more control.&lt;p&gt;Luckily there’s a fantastic non-nonstick option for that too; a carbon steel wok. Amazing tool that is frankly under-utilized in the western world.&lt;p&gt;J. Kenji López-Alt released a book this year that goes over how to use it in great engineering-focused detail for anyone wanting to give it a shot.</text></item></parent_chain><comment><author>twawaaay</author><text>Carbon steel wok is only viable on a powerful gas stove. Right now where I live there is a campaign to get rid of gas stoves. And the existing ones are far, far from being powerful enough to use wok properly.</text></comment>