I hate cast iron so I am in favour of this.

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Ahhh I probably get it over 500 for a big sear. Kinda crazy that my stove’s burner can get there even on medium.

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even putting it on the top rack, instead of the bottom where the pots go.
Masterfull attention to detail in trolling.

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Nothing else can blacken the steak crust to my satisfaction without inadvertently overcooking the middle.

Cooking at such temperatures is really bad for you. It will give you literal ass cancer eventually.

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If you want it that high, I would suggest using wok seasoning methods instead of cast iron. Basically, you "blue" the pan (develop a black iron oxide layer) by holding it at 550F for an hour or so. You'll burn off the oil every time you use it, but the black oxide layer is relatively non-stick. This will work better with carbon steel than cast iron.

Alternatively, you might consider an even heavier pan, to hold a 400-45F temperature even longer.

The burner will get well over a thousand. Without something cooling it off, a pan can overheat even on low.

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I used flax oil to season my dutch oven, and finds it stands up to frequent tomato based pasta sauces for a bout a year, but it does eventually fail, an you know immediately when that happens, iron flavoured bolognese. Did that for a few years and finally got an enamelled set for that. As for the frying pans, mine are really old (1920s) and quite lightweight, nowhere near as heavy as newer Wagner 1898s and Lodges. I find the heat retention just perfect when making a carbonara, i turn the burner off when the pasta is three minutes from done and the heat is just perfect to make the carbonara sauce cook without turning into scrambled eggs. The other use, pan frying steaks, nothing does that better. They're not for everything, I have one 7 inch teflon pan that i use for one purpose only, and that's french omelets. I have zero interest in trying that in a cast pan.

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Dawn has lye, that's why it works so well

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dawn literally has lye in it

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No, it doesn't. But people think it does and will get really vocal about it if you, god forbid, get it super gross and need to rinse it out with some soap and water.

That's why I specified that it was peer pressure, not necessity.

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Ah, true. That one's become so ingrained for cooking in general that I don't really think about it. Putpan on low/medium heat, toss in a bit of oil and let the heat get even then swirl the oil. Adjust heat to desired level and cook.

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But they do need special maintenance, compared to Teflon pans or ceramic pans, they are the most finicky and hard to work with.

There are a lot of things people have done for centuries. Being old doesn't make something superior.

The problem with the people who prostletyze cast iron, is they usually assume that everyone cooks like them, but the reality is that cast iron is generally a pain in the ass. I mean just the fact that you need to cover the entire pan in oil Every time you put it away should be enough of an indicator.

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I hate cast iron, but 'seasoning' is just a misnomer that was adopted to refer to the oils polymerizing on the pan. The oil (usually something like canola) is literally bonded to the metal.

Not cleaning a cast iron pan is gross, fats left in the pan will go rancid.

The only soap you can't use is lye based as that will strip the seasoning off.

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Gets angry over the fact that you have a dishwasher

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This thread is full of people claiming that dish soap doesn't contain lye, but the most popular dish soap I'm aware of, Dawn, contains lye and that's easily found in a two second Google search.

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This thread is full of people claiming that dish soap doesn't contain lye, but the most popular dish soap I'm aware of, Dawn, contains lye and that's easily found in a two second Google search.

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You don't and it isn't. I cook exclusively on cast iron, and I oil it only before I put some food that requires oil. I use hot water and a paper towel to wipe it clean. Been using it for years, way less scrubbing than stainless 90 percent of the time.
But I use it exclusively and daily, so ymmv.

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I've been cooking with cast iron for years, all I do is scrub it with hot water only and let it dry. No re seasoning, no coating in oil, nothing.

I'm genuinely impressed you've managed to fuck up using cast iron.

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You have to be like at least 50 to get mad over some pan

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No, it doesn't. I don't even bother coating mine with oil, just a scrub with hot water and let it dry.

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From what I can see, it’s used to balance the pH. So I assume a small amount.

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That just gets me excited to start a fresh new seasoning. Starting from bare metal is a good feeling