6 runs
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-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-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-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-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-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…