I'm new to cooking and my copy of "On Food and Cooking" hasn't arrived from Amazon yet.
I've read many times a particular preparation calling for a "heavy cast iron skillet". For example, a few people mentioned this in a thread on searing skirt steak.
What's the reason for this? What does a cast-iron skillet do better than my non-stick?
And how does the thickness/heaviness of a skillet affect results?
Thanks much for any comments.
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