What is the effect of pan surface on cooking time?

The pan surface significantly affects cooking time. Here's a breakdown:

Heat Conductivity:

* Good conductors (copper, aluminum): Heat up quickly and distribute heat evenly, reducing cooking time.

* Poor conductors (stainless steel, cast iron): Heat up slowly and may have hot spots, increasing cooking time.

Heat Retention:

* Cast iron: Retains heat exceptionally well, allowing for longer cooking times at lower temperatures. Ideal for searing, slow cooking, and even baking.

* Stainless steel: Retains heat well, but not as much as cast iron.

* Aluminum: Heats up quickly but doesn't retain heat as long, best for stir-frying and quick cooking.

Surface Properties:

* Non-stick surfaces: Reduce sticking and require less oil, leading to faster cooking.

* Rough surfaces (cast iron, some stainless steel): Can promote browning and crisping, which can affect cooking time depending on the dish.

* Smooth surfaces (copper, polished aluminum): May require more oil to prevent sticking.

Specific Examples:

* Cast iron skillet: Ideal for searing steaks quickly due to its heat retention.

* Copper pan: Great for delicate sauces as it heats up quickly and distributes heat evenly, preventing scorching.

* Non-stick pan: Perfect for eggs and delicate fish, allowing for quick cooking with minimal oil.

Here's a simplified summary:

* Faster cooking: Copper, aluminum, and non-stick surfaces.

* Slower cooking, more even heat: Cast iron.

* Balanced performance: Stainless steel.

Note: The thickness of the pan also plays a role. Thicker pans retain heat better, influencing cooking time.