I'm a simple person with a gas hob and some tools on hand. Instant read thermometer as well as a IR Gun with a port that I can connect my surface probe on it as well. I believe the surface contact probe is more accurate of the 2
I want to do a simple heat capacity test but not sure what would be the best way for this -simple test-
Proline Skillet 32 or 28cm
Cast Iron - #10 or #12
Fissler Casserole - 28CM
I just want some clarity on how the 3 of them compare in heat capacity ?
Boiling Water - Add Cold and See how it recovers.
The skillets are so shallow I don't think this is a good way.
Off to google those old CH's postings on how ran your tests to get a better layman's idea
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