17 published runs, newest first. Numbers that have not come round yet do not exist on the site.
IFX-017 1 Oct 2026
A pan pizza is fried on one side and baked on the other. The hob phase is what makes the bottom crisp, and this run measured how much of it is needed…
IFX-016 28 Sep 2026
An 8 in skillet is small enough that a wet vegetable will cool it instantly. That is why this run starts dry: 90 seconds of contact to drive the…
IFX-015 25 Sep 2026
A thick chop cannot be cooked on the hob alone — by the time the centre is safe the outside is grey. The cast-iron skillet exists for exactly this…
IFX-014 23 Sep 2026
Scallops are sold wet or dry, and the wet ones carry a phosphate solution that will fight you no matter how hot the pan is. This run compares three…
IFX-013 21 Sep 2026
The oven dial is the only variable that matters in a covered braise. Fifty degrees of difference changed the liquid loss by a factor of three and the…
IFX-012 18 Sep 2026
Cast iron is not a wok: it is heavier, slower to respond and flat on the bottom. What it does have is thermal mass, and this run tested whether that…
IFX-011 13 Sep 2026
Short ribs are a rectangle, so three quarters of their surface never touches a skillet unless you stand them up. In a braiser with 2.6 in walls you…
IFX-010 10 Sep 2026
Shallow frying in cast iron works because the pan holds heat, but the oil depth decides whether the next batch starts at 175 °C or at 150 °C. This…
IFX-009 7 Sep 2026
Fish is the hardest thing to sear in cast iron because the skin is thin, wet and full of collagen. This run pinned down when the fillet lets go by…
IFX-008 4 Sep 2026
Cornbread in cast iron lives or dies on one minute: the moment between the batter hitting the hot fat and the pan going back into the oven. Get it…
IFX-007 1 Sep 2026
Butter has a smoke point around 300 °F, yet pancakes cooked in butter at 355 °F taste of toasted milk, not of scorched fat. The difference is contact…
IFX-006 29 Aug 2026
A ridged pan is a contact-area compromise: it gives you grill marks and takes away two thirds of the surface that could be browning. This run…
IFX-005 26 Aug 2026
The Dutch oven is the only piece of cast iron that does as much work with the lid on as with the lid off. This run tests when to take the lid off…
IFX-004 23 Aug 2026
An 8 in skillet is the smallest pan in the rack and the fastest to overshoot. Held at 340 °F it beats any non-stick pan I have used; at 380 °F it…
IFX-003 20 Aug 2026
The 12 in pan is dry, the steak is dry, and the whole finish takes two and a half minutes. Oil goes in only for the last 30 seconds, and by then the…
IFX-002 17 Aug 2026
A smash patty is a contact problem, not a heat problem. The pan was at 445 °F for all three patties; only the moment of the press changed, and the…
IFX-001 14 Aug 2026
One 12 in skillet, one burner setting, one oil. The only thing changed was how long the empty pan sat on the heat, and the difference in browning…