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net work error posted:Preheating cast iron in the over rather than a burner, yes or no? Cast iron is actually terrible at evenly conducting heat. If you've got a range with burners that can get the entire surface, preheating in the oven might not be necessary, but if you've got a piddly gas burner like me, and you need that sucker to be hot all across the surface, preheating it in the oven is the way to go unless you want (or don't care if) the center of whatever you're searing to be much more seared than the edges.
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Jan 24, 2015 17:34
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| # ¿ Apr 26, 2024 21:28 |
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It doesn't really take very long to throw the pan in the oven if it's not already there, turn it on and do something else for 20 minutes. The heat retention of cast iron makes it a great pan to use for a lot of searing applications, which isn't necessarily delicate work - but it's nice to have the heat even on it.
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Jan 24, 2015 19:04
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