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…
This is factually wrong from the jump.
Cast iron does not heat evenly.
Cast iron quite specifically is very good at heat retention. Heat distribution suffers as a consequence. What you’re seeing as heat distribution is the consequence of having to preheat your pan for so long.
Yup…if you’re patient and wait for the heat to spread to the whole pan, the entire thing will be hot and stay hot for a long time…even the handle.
So you’re saying that, properly preheated, the pan has very even heat?
Gee why didn’t I … oh. That’s is what I’m saying.
You’re right, if you don’t preheat, it’s uneven. But you put in the extra effort and it’s rather more even than nearly any kind of pan.
I highly doubt you’re throwing your pan in the oven or letting it sit in a burner for an hour every time you need to cook something. There’s a hot spot that you, as a result of using it for so long, are aware of, and that’s where 90% of your cooking is taking place.