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Old 10-29-2012, 09:22 PM   #93
Smithy
Avoiding the Skid-Demon
 
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Joined: Jan 2005
Location: 22310
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If we're comparing one form of iron to another (carbon content being the only real difference here) then I would think that the mass is the driving factor. The specific heat of CI/steel should be close enough, that given the same thickness and mass between flame and food, the desirable quality of even heating should be very similar.

I reserve the right to be completely wrong. Buy one and let us know.
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