6 runs
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-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-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-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-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…