this post was submitted on 04 Aug 2023
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The smoothness of the pan means nothing. Whatever oil you use should be sufficient to keep anything from sticking, and it's not like .2mm of height difference is going to change the conductive properties of a honking great slab of metal to a honking great slab of meat.
I used to think the same thing, then I tried it with one of my crappiest pans for shoots and ladders. It's my best pan by far and probably won't need to buy another one.