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And the same goes for proper cast iron casseroles and woks.
This is the best there is in stainless steel:
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...because the steel is so thick, they exhibit the same far-infrared cooking characteristics as cast iron, but you don't get the tang or slight extra dose of iron in your diet. Bloody expensive too! I've got one from 1980, and it's still going strong. The far-infrared heat they emit cooks any water-rich ingredient quickly and thoroughly. Food cooked in cast iron or insanely thick stainless steel tastes awesome, and lasts forever (unless the welds fail on stainless steel)(cast iron lasts forever).