Laser Infrared Thermometer Non-Contact Digital Temperature Gun, -58℉~1112℉(-50℃~600℃) IR Thermometer for Industrial, Kitchen Cooking, Automotive, HVAC (Not for Human Body Temp)

Laser Infrared Thermometer Non-Contact Digital Temperature Gun, -58℉~1112℉(-50℃~600℃) IR Thermometer for Industrial, Kitchen Cooking, Automotive, HVAC (Not for Human Body Temp)

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CastIronKid posted on r/castiron6d

You can pretty easily warp or even crack cast iron by heating it quickly on a burner. Even on my gas burner, I preheat on low until my pan get above 100°F, then a notch or two higher for a couple minutes, and then the desired burner setting / cook temp. I rarely go above 3 or 4 (out of 10) on my burner dial, and use 5 only for searing steaks. Induction heats really quickly, much faster than gas, so this is something to pay careful attention to. I would also get an infrared thermometer. This is a great tool to help you understand what temperature a given pan gets to with a given amount of time, on a given burner, at a given dial setting. I'm much happier knowing I want 340°F for eggs, 450°F for sautéing veggies, 550°F for searing steaks and burgers, etc. Once you get to 600° or more, there's a higher chance of a skillet cracking, not to mention burning off the seasoning. Crazing on enameled cast iron can happen for similar reasons.