the paper / flour “burn” test is abhorrently abysmal.
it only indicates what happens in a cold pan.
so, when was the last instruction issued to ‘do not pre-heat your pan’?
heat transfer is controlled by “delta T” - the temp difference from warm point A to cold point B.
when a pan is pre-heated, all the pretty burn/scorch marks are irrelevant because the rate of heat movement is not the same as ‘from cold on a hot burner’ - not even close to the same…
same with ‘cast iron holds heat better’ - actually, measured by material coefficients, aluminum holds heat twice as ‘better’ than cast iron.
but , , , ooops! , , , the coefficient is based on mass
an aluminum fry pan the same size of a cast iron fry pan , , , has seriously less mass . . . and hence “holds” heat seriously less.
