I'm a little confused, the primary function of a cooking pan is to transfer heat from whatever heat source you have to the food you are cooking. Conductivity is how to measure how effective that heat transfer is. All pans can be cleaned and generally I've found they don't need scrubbing if you don't over heat the pan and burn shit to it. I guess we just have different priorities, I care more about how well my pans work over how easy they are to clean, because they are never hard to clean when used correctly.

I will still reiterate, there are applications where stainless is preferred, but I find it to be the right pan for my needs much less often than my cast irons and copper

[–] LeeeroooyJeeenkiiins@hexbear.net 2 points 15 hours ago* (last edited 15 hours ago) (1 children)

Im a professional chef and I've never once thought "you know what my pan needs to transmit heat more effectively" you're being gimmicked to

cast iron

just lol

[–] Ageroth@reddthat.com 3 points 15 hours ago

Again, I recognize different priorities. I don't cook for profit, I just make food for myself but I do cook essential every meal for myself. I also get joy from using the cast irons passed down to me by my mom and my wife's mom. Some of the pans I use on a daily basis are over 200 years old and still going strong.

[–] KuroXppi@hexbear.net 8 points 1 day ago

I want my pan to fry my tofu and charge my phone