>>21328954
>>what is thermal retention
>cast iron still runs laps around it despite all the other flaws

I don't know, buddy. What is it? Want to share the fruits of your fake engineering degree with the class and explain wtf you think you're talking about? I think you'll find that this common talking point is mostly boomer nonsense. One reason cited for using a cast iron skillet for searing is because the temperature of the pan drops very slowly. So the food will continue frying, uninterrupted, regardless of whether your stove can keep up, but this is mostly only a problem with those electric stoves that switch on and off for no reason instead of providing a constant output.

Iron is an awful conductor of heat. It takes forever to preheat, and conducts heat from your stove unevenly, even a gas stove. The best type of stove for a cast iron skillet would be a wood-fired stove where you heat up the entire top of the stove, which acts like a heat diffuser. Then it doesn't matter. Otherwise, even searing meat, you'll need to keep moving the meat around different parts of the pan, and even some of the regions of the pan could be too cool to fry food in, due to how unevenly the pan heats.

>>21329029
>Cast iron is easy to maintain too, set ventilation to full power, swipe it with oily rag, put on a lid and you're good to go.

It's like I'm in some boomer facebook group. This isn't even a good method to season a pan. If the oil is smoking, then it's burning and breaking down too much. It's possible to burn off a pan's seasoning if you do this for too long. If you need to turn on your stove vent, you're probably just burning off all the oil you put on the pan, though, like an idiot.

>>21328940
>copper really is everything that cast iron wishes it could be
Copper is great for a lot of things, but just for clarity's sake, you wouldn't want to use *tinned* copper for searing. Stainless-lined copper is great for searing, though. It's like a normal stainless pan on steroids.

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