cast-iron does take longer to heat up ... maybe that's why you're not getting a good sear. at this point, you're not looking at an idea situation, so you're trying to make the best of a less-than-ideal one. that said, I don't think there's going to be much of a difference in air circulation between a black steel saute and a cast-iron frying pan. that is what you were worried about, right?
post #121 of 7700
4/22/10 at 10:05pm