Timeline for Is cast iron better that Copper or Aluminum for cooking steaks?
Current License: CC BY-SA 4.0
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| Apr 2, 2021 at 18:45 | comment | added | NMech | @JeffreyJWeimer That comment coming from you I consider it one of the highest praise. Thanks for additional info. It will take some time to sink it (I need to do some research I guess first to fully appreciate it). | |
| Apr 2, 2021 at 18:35 | comment | added | Jeffrey J Weimer | This is a thorough, well-constructed answer! You may benefit from easier insights when collapsing the $k/\rho \tilde{C}_p$ to thermal diffusivity for steel versus copper. You may also benefit by recognizing $ht/k$ as a "pseudo-Biot" number for removing heat from the pan to the steak. I would teach this equivalent as the difference between a metal cake pan and a glass cake pan to make carrot cake or cornbread in the oven. | |
| Apr 2, 2021 at 14:00 | history | edited | NMech | CC BY-SA 4.0 |
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| Apr 1, 2021 at 18:14 | history | edited | NMech | CC BY-SA 4.0 |
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| Apr 1, 2021 at 17:50 | history | edited | NMech | CC BY-SA 4.0 |
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| Apr 1, 2021 at 13:12 | history | edited | NMech | CC BY-SA 4.0 |
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| Apr 1, 2021 at 8:23 | comment | added | NMech | @mart I've made some final clarifications. Your comments (and Tigerguy's) helped a lot so I would appreciate some feedback. Apologies in advance for the light tone of the answer, but it made me go to a good place. I've removed my previous comments because I felt were addressed in the post. (sorry for repeating myself) . | |
| Apr 1, 2021 at 8:22 | comment | added | NMech | @TigerGuy I've made some final clarifications. Your comments helped so I would appreciate some feedback. Apologies in advance for the light tone of the answer, but it made me go to a good place. I've removed my previous comments because I felt were addressed in the post. | |
| Apr 1, 2021 at 8:20 | history | edited | NMech | CC BY-SA 4.0 |
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| Apr 1, 2021 at 8:14 | history | edited | NMech | CC BY-SA 4.0 |
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| Apr 1, 2021 at 7:27 | history | edited | NMech | CC BY-SA 4.0 |
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| Apr 1, 2021 at 7:21 | history | edited | NMech | CC BY-SA 4.0 |
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| Apr 1, 2021 at 6:41 | history | edited | NMech | CC BY-SA 4.0 |
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| Apr 1, 2021 at 5:48 | history | edited | NMech | CC BY-SA 4.0 |
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| Apr 1, 2021 at 5:15 | history | edited | NMech | CC BY-SA 4.0 |
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| Apr 1, 2021 at 5:01 | history | edited | NMech | CC BY-SA 4.0 |
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| Mar 31, 2021 at 23:53 | comment | added | arielCo | Hi everyone. Re “juicier steak”, I've been reading for years that you lose a bit extra moisture by searing and there's no sealing effect. One of many relevant links: seriouseats.com/2010/10/the-food-labs-top-6-food-myths.html | |
| Mar 31, 2021 at 22:16 | comment | added | Tiger Guy | "higher conductivity means greater temperature difference, thus lower temperature on the cool side" I don't think so, doesn't sound right. For a given heat input Q, a higher K means lower delta-T. The low heat transfer rate is a problem, leading people to heat up cast iron in ovens. | |
| Mar 31, 2021 at 17:47 | history | edited | NMech | CC BY-SA 4.0 |
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| Mar 31, 2021 at 15:30 | comment | added | mart | the second point doesnt really apply, the temp. on the hot side is essentially chosen by the cook (tiing of putting the steak in), at the maximum temp. possible with a given pan/stove combo you'de have the oil too hot. | |
| Mar 31, 2021 at 14:53 | comment | added | user1543574 | In terms of temperature transferred to the steak, wouldn't the transfer from the copper be higher than cast-iron due to greater conductivity? Furthermore, because the inflow of energy from the range is almost certainly higher than the outflow, I don't think the temperature gradient would matter because it would be equalized almost immediately (especially for something like copper, where heat redistributes quickly both from the source, but also from surrounding material, i.e. like scooping water) | |
| Mar 31, 2021 at 14:42 | history | edited | NMech | CC BY-SA 4.0 |
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| Mar 31, 2021 at 14:36 | history | answered | NMech | CC BY-SA 4.0 |