Say hello to cast iron’s younger, and thus, obviously, cooler cousin. It offers all the same benefits – a beautiful sear, even heat, a natural nonstick surface over time – but it’s sooo much lighter and easier to care for. Restaurants rave that it’s nearly indestructible.
"Like cast iron but not heavy! I reach for it 3 times a day – frying up toast or pork sausage on the stove, broiling a steak in my 1500° infrared oven. Low, medium and high heat – it's shockingly versatile!" –George Motz, Hamburger America
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