Comment Re:Cooking is hard (Score 1) 322
> a decent pan with a thick bottom, the thicker the better. It will take longer to heat, but it will also provide a more even and consistent heat
Yes, but also, a good quality thinner pan also works. I have been a big cast iron fan for a few years. My wife recently sprung for some "All Clad" pans.
They are quite thin, they heat quickly, and I am every bit as impressed with them as I am with my cast iron. I took over for my wife at the stove while browning some sausages.... they browned faster than normal, on a lower heat.
I was very impressed; though, for the price, cast iron definitely wins out; but for speed, these things rock hard.