Basic question: I understand that cast iron has high heat capacity & emissivity, but concretely what does that bring in terms of cooking (better flavor, etc)?
I still have a hard time seeing what makes cast iron a clearly superior alternative to regular pans (that would counterbalance the increased maintenance/upkeep), so having your take on that would be great!
Great post as usual.
Basic question: I understand that cast iron has high heat capacity & emissivity, but concretely what does that bring in terms of cooking (better flavor, etc)?
I still have a hard time seeing what makes cast iron a clearly superior alternative to regular pans (that would counterbalance the increased maintenance/upkeep), so having your take on that would be great!