Originally Posted by straightrod
^ I would say and yes, and that steel pan will yield greater hot spots at the flame. I often cook on a similar steel wok and while it is good for rapid cooking it does not cook with the same properties as cast iron.
Thanks, that makes sense - maybe I'll steer away from the steel lodge then. Though... if the steel was made as thick as the coast iron pans, I wonder if hot spots would be that much less of an issue? The mass and the time it takes to heat it must give CI some of its properties vs. what seems to be thinner steel pans.