[colanderman]

I tried a cast iron skillet and could not for the life of me get it to heat evenly. I'm talking like French toast burnt near the middle and uncooked at the edges.

Stainless steel triple-ply (copper + aluminum) pans though have been fantastic. Even heating and nothing sticks with a bit of oil.

I haven't figured out how to cook pancakes on them yet though, without relying on the Leidenfrost effect, at which point they just kinda burn and don't cook right.

[rsfern]

What kind of range do you have? Resistive heating can be a bit tricky with cast iron, but I’ve found that preheating the pan in the oven can help. Cast iron has really high thermal mass compared to clad cookware, and lower thermal conductivity

[colanderman]

This was with gas. I think I did try preheating once, but it was just too much prep work for regular use.