A cast-iron frying pan is heated to 205°C in a kitchen oven. The hot pan is then removed from the oven and placed on a metal table at room temperature (20°C). After 10 minutes, the pan has cooled to 65°C. a. Define heat ? (1 mark). b. Describe three different heat transfer methods. (3 marks) c. Explain how each of the heat transfer methods you named in part (b) worked to decrease the temperature of the cast-iron frying pan. (4 marks)
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Heavy-duty cookware made of cast iron is valued for its heat retention, durability, ability to be used at very high temperatures, and non-stick cooking when properly seasoned. Seasoning is also used to protect bare cast iron from rust. Types of cast iron cookware include frying pans, dutch ovens, griddles, waffle irons, flattop grills, panini presses, crepe makers, deep fryers, tetsubin, woks, potjies, and karahi.
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