Do you have a dumb question that you're kind of embarrassed to ask in the main thread? Is there something you're just not sure about?
This is your opportunity to ask questions. No question too simple or too silly.
Culture war topics are accepted, and proposals for a better intro post are appreciated.
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Notes -
If you're interested, Chris Young has a video about different pan materials.
Cast iron retains heat but doesn't move it very quickly, so the pan directly under your steak gets cold, and the heat in other parts of the pan is slow to move in. Thick, quality, (sandwiched around aluminum) stainless is his ultimate recommendation.
Not that that stops me from cooking in cast iron, but I found it interesting.
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