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Cake Pans
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Mike H
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Posts: 194
Cake Pans
Alan
wrote in
:
>>Beter conductivity, but not better retention. Cast iron will stay
>>hotter longer.
>
> And this is an advantage because . . . . .
Holds it's temperature better. Means less thermal loss when you add
colder foods to it. Also makes it better for slow cooking.
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