In rec.food.cooking, kitamaria > wrote:
> Hmm, I just bought all-clad stainless steel and don't have any cast
> iron, --is stainless steel just as good? Also, where besides a
> supermarket would you buy steak?

Naw - the stainless will cool off when you plop the cold steak onto it.
And (I suspect) that the steel might discolor or warp at high
temperatures.

Cast Iron can hold a lot more heat. The second choice for a job like this
would be heavy aluminum.

You can get good beef at a butcher shop. You can also get pretty good
(choice) beef at BJ's. Whole Foods markets have some excellent meat. If
you want the best, look for a place that has dry aged prime beef. Expect
to pay a lot for good meat. It is not all that common.

--
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