In rec.food.cooking, Rodney Myrvaagnes > wrote:
> On Sat, 25 Dec 2004 14:11:49 GMT, Hahabogus >
> wrote:

> >As far as I Know Cast Iron's slow response to heat change is it's
> >strongest virtue. It means that there is less likely to be hot spots, and
> >once a temperature has been reached it doesn't vary much.
> >
> That is a sometimes virtue, but the Calphalon is better at avoiding
> hot spots because it spreads the heat more evenly and quickly.


Both traits are useful, but it depends on what you are trying to
accomplish. I have some massive cast iron, and a selection of thick
aluminium. Neither is best for everything.

The cast iron is good for retaining heat. The aluminuim is good for
conducting heat. Both get searing hot, to the point where the oil
smokes. The aluminium is more easily controlled, while the cast iron
can't be beat for getting huge amounts of heat into a thick piece of cold
food.

I use aluminium for sauteing thin stuff, and I use the cast iron to sear
big roasts (among other things). A six or seven pound pot roast doesn't
faze my massive Lodge dutch oven - when I flip it over, the bottom is
browned and the cold top starts sizzling immediately. OTOH, my large
Calphalon "Everyday Pan" can spread the heat from a smallish flame to all
parts of the pan quickly and consistently.

I like them both.

--
In the councils of government, we must guard against the
acquisition of unwarranted influence, whether sought or unsought,
by the military-industrial complex. The potential for the
disastrous rise of misplaced power exists and will persist.
-- Dwight David Eisenhower