"Pan gets hot" does not fully specify how something cooks. Does it spread heat quickly and evenly? Have a high thermal capacity? Stick to meat forming a harder sear? All of these are good or bad depending on what you are trying to do.
If I could only have one pan, Le Creuset Dutch oven, no question.
Cast iron is not good for acidic foods or foods that require heat variation.
"Pan gets hot" does not fully specify how something cooks. Does it spread heat quickly and evenly? Have a high thermal capacity? Stick to meat forming a harder sear? All of these are good or bad depending on what you are trying to do.
If I could only have one pan, Le Creuset Dutch oven, no question.
Cast iron is not good for acidic foods or foods that require heat variation.