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A heavy pan

Also called cast iron; thick-based pan

Mass is what lets a pan stay hot when food goes into it.

What it is

For searing and shallow frying, thickness matters more than the metal. Preheat it properly; a heavy pan takes longer to get hot and then stays hot, which is the point.

Why it works

A thin pan holds almost no heat, so the moment cold food lands its surface temperature collapses and the food steams rather than browns. A heavy base is a heat reservoir. Cast iron and thick stainless with an aluminium core both work; copper spreads heat fastest but holds less.

When to use it

Searing, frying, cornbread, anything that wants a hard crust.

What goes wrong

Using a thin pan for searing and blaming the ingredient; not preheating long enough; preheating an empty non-stick pan to searing temperatures, which damages the coating.

Meridian cooking encyclopedia — Watchman Productions

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