I have always had an intuition that I think aluminum with better thermal conductivity is a disaster for a frying pan
This video on youtube https://www.youtube.com/watch?v=O5m2b... Comparing stainless steel pan and cast iron pan for frying steak, the last one that won unexpectedly is the cast iron pan
Here, I have seen people say that the thick aluminum base of fissler and paderno is not only not good, but the inside is too mature.
Everything seems to confirm my intuition, the thermal conductivity of stainless steel is very poor, and it seems not suitable for making pots, but is it really so? Just like the thermal conductivity of cast iron is also very poor
Please watch this youtube video, https://www.youtube.com/watch?v=kzWxr... Zelda uses a cast iron pan to fry tortillas, which can be seen in 4:44 seconds, and the temperature is very uniform, because Zelda not only uses Cast iron pot, still use cast iron stove, the thickness of the two is superimposed
Yes, the key to the problem lies in the thickness, no matter what material it is, as the thickness increases, the surface temperature will become more and more uniform
I found in some hotels in Japan that they use 20mm pure stainless steel iron plates to make Japanese Wagyu beef. The temperature is abnormally uniform and there is no aluminum.
So is it possible to use 20mm pure stainless steel to make a frying pan? Maybe better than the current thick aluminum base
I don't know if anyone has such a thick stainless steel iron plate around, maybe it can verify my intuition.
Invite a friend to chime in on this discussion.Email a Friend
by Jen Wheeler | Knowing how to grill corn on the cob is a necessary summer skill, so with Labor Day fast approaching...
by David Watsky | Wondering what to do with your extra cherries? These sweet and savory cherry recipes should help...
by Miki Kawasaki | Making summer fruit preserves is a great way to capture a taste of the season for later in the year...