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Old 04-29-2011, 01:26 AM   #21
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You can find good cast iron pans at yard sales and thrift stores for basically nothing.

They require a small amount of easy maintenance, so everyone hates them.

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Old 04-29-2011, 01:43 AM   #22
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And normally the older the better.

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Old 04-29-2011, 12:55 PM   #23
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aluminum has about 3x the thermal conductivity of iron.

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Old 04-29-2011, 01:34 PM   #24
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You could add "great ingredients = great food". When using whole, fresh, high-quality ingredients, it's easy to make something that is amazing...but it's just about impossible to turn cheap, low-quality ingredients into something really special.

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Old 04-29-2011, 03:50 PM   #25
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aluminum has about 3x the thermal conductivity of iron.
So does this mean, using an aluminum pan vs. cast iron, I can expect my cold meat to heat faster because the aluminum pan is conducting the transfer of heat from the flame to the meat faster?
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Old 04-29-2011, 03:52 PM   #26
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Yes, but cast iron has more heat capacity, so a hot cast iron pan has a lot more thermal energy to transfer.

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Old 04-29-2011, 04:05 PM   #27
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So does this mean, using an aluminum pan vs. cast iron, I can expect my cold meat to heat faster because the aluminum pan is conducting the transfer of heat from the flame to the meat faster?
if it's a thin piece of meat, yes. if it's a larger piece of meat, since iron has much more thermal capacity, it will be able to heat it quicker and much more even....er
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Old 04-29-2011, 04:10 PM   #28
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Yes, but cast iron has more heat capacity, so a hot cast iron pan has a lot more thermal energy to transfer.
Sure, but if the aluminum pan is transferring the heat from the flame(which is way hotter than what I need) thru the pan 3x faster than the cast iron....would it take fewer IBU's to heat my meat? And wouldn't I have more control of the cook, and wouldn't the meat cook in a shorter time period?
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Bobby_M>>I flood the keg with CO2 for one minute with the lid off, rack the beer in to the bottom gently, seal it, flood it, vent it. If there's still O2 in there after that, F it.

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Old 04-29-2011, 04:14 PM   #29
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Quote:
Originally Posted by jetmac

Sure, but if the aluminum pan is transferring the heat from the flame(which is way hotter than what I need) thru the pan 3x faster than the cast iron....would it take fewer IBU's to heat my meat? And wouldn't I have more control of the cook, and wouldn't the meat cook in a shorter time period?
Heating with alpha acids? Is that even possible???

I'm guessing you meant btu's
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Old 04-29-2011, 04:14 PM   #30
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Quote:
Originally Posted by jetmac View Post
Sure, but if the aluminum pan is transferring the heat from the flame(which is way hotter than what I need) thru the pan 3x faster than the cast iron....would it take fewer IBU's to heat my meat? And wouldn't I have more control of the cook, and wouldn't the meat cook in a shorter time period?
no, you'd have less control. greater thermal mass means you can keep an constant temp much much easier.

it's like trying to dial in 155F on 1 cup of water instead of 5 gallons of water. with 1 cup, you'll be constantly over/under/over/under.

as soon as you throw a 1" thick ribeye into your al pan, all the heat is going to be lost, and it has to regain it again. sure, it's quicker than iron, but it's nowhere near instant.

throw a 1" thick ribeye into a cast iron pan and not much heat is lost, and it's still gaining heat from the flame.

i don't think anyone's arguing you can't cook a great steak in an AL pan, but I believe cast iron is better for browning big pieces of meat.
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