The thing people like about cast iron is the heat retention on the bottom due to the thickness, some recipes rely on that latent heat. So thicker may be better.
a longer copper rod is less conductive than a shorter copper rod, because thermal resistance grows with the length that the heat has to travel. so adding copper pieces to the material adds no heat transfer abilities, it just makes the pathlength longer that heat has to travel, so it travels less well and has actually higher thermal resistance in total.
I can think of two akshullies, but I won’t say them.
Look, you either keep these kinda thoughts to yourself, or expect me to politely ask you to indulge deeply all of your brain topic dump tendencies.
So how about them ackshuallies?
I think in this situation, you’d offer a penny for their thoughts?
You just had to go and put your two cents in, huh?
You couldn’t coin a better pun than that?
Inflation’s brought it to like 25.6¢ iirc
probably pennies are mostly zinc, and they are still having to heat the pan through the pennies, so it should actually take slightly longer?
The thing people like about cast iron is the heat retention on the bottom due to the thickness, some recipes rely on that latent heat. So thicker may be better.
AKSCHULLY I’m gonna need you to tell us those
a longer copper rod is less conductive than a shorter copper rod, because thermal resistance grows with the length that the heat has to travel. so adding copper pieces to the material adds no heat transfer abilities, it just makes the pathlength longer that heat has to travel, so it travels less well and has actually higher thermal resistance in total.
Hell yeah
Do tell us !