Comments by "SmallSpoonBrigade" (@SmallSpoonBrigade) on "The Best Cast Iron Skillet? - Review of Lodge, Field Co, Stargazer, Butter Pat" video.

  1.  @07jdom  also weight, a heavier skillet will resist temperature changes when you add ingredients.
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  2.  @allengrant  perhaps, but you can get something like 10 sets of lodge frying pans for that. Sure these last for generations, but is it really worth an extra hundred?
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  3. They're for different things. The reason why woks generally use high carbon steel and not cast iron is that they need to transfer the heat at the base and dissipate it up the sides as it's common to move ingredients to the side to keep them warm while cooking other components. It doesn't retain heat as well, so they tend to compensate with an extremely hot flame compared to what you'd likely use with cast iron. Cast iron though doesn't dissipate heat as effectively, so when you add ingredients, that extra mass will reduce the reduction in temperature. As a result, it's probably not a good choice for Chinese.
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  4. I didn't need to sand it off, I scraped it off after using it for a while and reseasoned it. I'm perfectly happy with it and expect the set to last generations. Well, if I can keep my wife away from it. I keep having to reseason it when she decides to scrub off the seasoning.
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