Re:Chemistry of Cast-Iron Seasoning (2010)
by colechristensen on Sunday January 10, 2021 @04:23PM
(#25720043)
Putting a drop of water on the pan is a good indicator of temperature. It will either sit there in a small puddle, wander around a bit, or zoom around in a frenzy.
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Re:Chemistry of Cast-Iron Seasoning (2010)
by lmeyerov on Sunday January 10, 2021 @05:33PM
(#25720871)
for most medium/high, when an oiled pan, you can see the super faint smoke. for some oiled, even based on the viscosity from shaking the pan. water test is good for learning this point. but water in an oily pan can hurt later so good to learn to do without :)
some startups have been experimenting with built-in thermometers, so I can imagine this classic design being different 10yr from now :)
> some startups have been experimenting with built-in thermometers, so I can imagine this classic design being different 10yr from now
T-fal has had the thermo spot in their regular nonstick pans for at least a decade, if not two or three.