Cast Iron Skillets for high-heat searing

I can feel the center is actually a little bit paler though. Um, again, that comes down to the evenness of the heating. So, the center of that cast iron pan because of the shape of the flame uh was actually cooler than the rest of the pan.

That said, you can do it without soap. Um, it takes a little bit more effort. You see your sponge gets really greasy.

Cast iron is the most difficult. Uh, requires the most work. It does require you also to make sure that you dry carefully and rub them with oil so they don't rust or pit.

Cast iron surprisingly seems to be actually fairing, I would say, the worst. If we let it go for the same amount of time at the same heat, a full 3 minutes, um, it gets a much darker sear. So, that can be advantageous if your goal is to get a really dark crust on something like a steak or a burger without, you know,…

So, I cooked the second piece of salmon, this time for 2 and 1/2 minutes. Um, this one also still came out a little bit darker and definitely much more uneven than the Teflon style pan. Again, that's because of the uneven heating of cast iron.

Tiny bit of sticking in the center there. Uh-oh, more sticking.

It also stuck quite a bit more to the cast iron than to the other pans.

And let's see, the texture also doesn't look quite as nice. Again, that's because, you know, cast iron retains a little bit too much heat for certain things. So, definitely for an omelette like this, you want to have sort of faster temperature control than you would get in cast iron.

The cast iron, we can see it's really nice and dark around the edges and really nice and crusty over here.

So I repeated this test this time allowing the pan to preheat long enough that the temperature was relatively evenly distributed. The heat was relatively evenly distributed over the entire surface of the pan so that we don't have that really distinct hot spot in the center. And that time you get this of all three.…

Cast iron did just fine as well.

Not quite as slick as the uh as the teflon, but it is pretty darn slick. Um, so cast iron, you know, when it's well seasoned and when it's preheated properly has very decent non-stick properties. Yeah, we definitely have to shift it a little bit more than the teflon to get it to slide around like that. But but slide…

So, ignoring the shape of this, it was relatively non-stick in there, we can look at the pan and we can see that we did leave bits of egg behind, you know, and I've definitely cooked in cast iron where it really has stuck quite badly before. Um, but this is a real old nice pan, so it uh it does a relatively good job.

Not a bad omelette by by any means.