Heat camera says otherwise.

(Set your faces to Stunned Bigly, Thu 12 Jan 2012, 10:06, 1 reply, 14 years ago)

no, that's not what I meant
I'm not debating the cooling down speed. I'm sure that leaving it for longer does make the top side colder, obviously. but the heat capacity of iron is so many orders of magnitude higher than steak that flipping it with the top at 20 C or 200 C probably only makes a second or two of difference in the time it takes the bottom to then get back up to the temperature of the pan again.
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 12 Jan 2012, 10:08, Reply)

and that's probably the dullest thing I've posted here
and that's in the face of some stiff competition.
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 12 Jan 2012, 10:10, Reply)

I dunno
It was a good point well made.
(Bazongaloid, Thu 12 Jan 2012, 10:14, Reply)

I donno, but as Stunned said, he used a heat camera, and he's a clever fella at these things.

( G/PP 💩💩💩💩💩&#128, Thu 12 Jan 2012, 10:20, Reply)