The $6 hotel pan that made me ditch my cast iron

I used to swear by my cast iron for searing steaks. Then I worked a pop-up in Portland last month and the head chef tossed a steak in a cheap aluminum hotel pan with just butter and thyme. It came out with a crust so even and deep I couldn't believe it. Turns out the pan's thin walls let you control the heat way faster than my thick iron ever did. Has anyone else ditched a favorite pan after seeing a line cook do something dumb that actually worked?

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