foodguy
Distinguished Member
- Joined
- Mar 31, 2009
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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 *************** steel saute and a cast-iron frying pan. that is what you were worried about, right?