Chuck wrote:
> 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....


Yep, cast iron is a much better heat sink.


jim