On Sat, 3 Sep 2005 18:06:35 -0500, "AL" > wrote:

>When pan frying skirt steak either with butter or olive oil, I definitely
>notice a difference between my Lodge pre-seasoned cast iron pan, and my
>Emeril nonstick pan. I don't know why. The cast iron fried skirt steak is
>crunchier.
>
>I use nonstick for eggs and fish, and cast iron for meat.
>
>"kilikini" > wrote in message
.. .
>>I have some nice center cut pork chops for dinner that I intend to pan fry.
>> I don't like using cast iron skillets and as such I prefer to pan fry my
>> stuff in non-stick. My hubby insists on cast iron. In all honesty, do
>> you
>> really notice a difference?
>>
>> kili
>>
>>
>
Throw a chunk of cold meat in cast iron and it stays hot...
Do it with a nonstick... it will be cold for a while....