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hexiron t1_ixnczd9 wrote

Reply to comment by svensendoublebass in Just bought an All-Clad D5 Stainless Steel frying pan for the first time. Just cooked eggs in it and they slid right out. Wish us luck! by femifist26

Just like cast iron, but lighter and will heat up much faster. It hasn't completely replaced my cat irons, but my daily drivers are two carbon steel pans now.

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Laoscaos t1_iy14qvr wrote

But isn't the main draw of cast iron that its heavy and holds heat for searing? At least that's why I like mine.

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hexiron t1_iy1cgx2 wrote

No need to hold head when a pan is this and can conduct it super well.

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Laoscaos t1_iy1e7ee wrote

Maybe my stove just doesn't have a high enough heat rate, but I find searing requires a heavy pan as the stove doesn't heat fast enough for a good sear. My stainless steel can do it, but it also cost 10x as much as cast iron and still doesn't have the same heat retention.

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