To me, someone who celebrates a bit more of the spectrum than most: Metal hot. Make food hot.

Non-stick means easier cleanup, but my wife seems to think cast-iron is necessary for certain things (searing a prime rib roast, for example.).

After I figure those out, then I gotta figure out gas vs. electric vs. induction vs infrared....

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[–] 1 point 11 months ago

Under certain conditions, thin layers of oil polymerize and bond to a surface. It's the same mechanism as cast iron, but smooth stainless steel holds onto the coating more tenuously than cast iron.

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