1) Please rank the following list in order of best searing pan to worst searing pan
2) Please explain why you picked the top one (if you want to explain the rest, that's great too)
In the interests of furthering our collective understanding of what makes the best pan for searing, I'd like to get everyone's opinion as to their rankings of the following options. And yes, they are extremely specific because I've cherry picked the top contenders so we won't get bogged down by nuances between makers. Other more esoteric options were not considered because of lack of availability
3mm Carbon Steel
3mm Copper (SS lined or tin if you sear at lower heat)
2.5mm Copper (SS lined or tin if you sear at lower heat)
6 mm Aluminum sandwiched between stainless
4 mm Aluminum sandwiched between stainless
5/6 mm Aluminum by itself
4 mm Cast Iron (roughly standard gauge)
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