3 ms·

I'm going to second this. I don't understand why people keep buying cast iron when steel has the same core traits(durability primarily) but so many more upsides

I'm going to second this. I don't understand why people keep buying cast iron when steel has the same core traits(durability primarily) but so many more upsides. Thinner, lighter, heats faster. Steel is where it's at IMO. Enameled for anything acidic otherwise your seasoning is gone.

basch 5y ago
>otherwise your seasoning is gone. And iron leached into whatever your eating. I know thats considered in the myth category, but I have at least one dish Ive prepared that ended up tasting pretty metallicy. Could be expectations manifesting reality. I think people get turned off to steel when they put a new pan on the stove, dont let it heat up, bake something to it, and its an arm and a leg to clean the first time. Unlike nonstick, it has a bit of a learning curve. Cast iron doesnt show stains the same way, and you can use a chain mail scrubber. Scratching steel does slightly change its nonstick properties, so dont use steel wool.
fancifalmanima 5y ago
I have a cast iron skillet and a stainless steel skillet, and I almost always use the stainless. The cast iron almost always only comes out when I need a second skillet. When I'm searing something, I even prefer that it sticks slightly more to the stainless as it typically releases when it's done anyways -- and my anecdotal experience is that I get a better sear from the surface of the meat sticking to the skillet more firmly.
- basch 5y ago
  Agreed on the stick, I prefer it. Cast iron gives additional radiant heat because it's black, so if I am cooking steak in the oven I pretend like it gives me more uniform temperature increase than depending on conductive and convective heat. If I am browning meat and not baking it after, Ill use steel. I like cast iron for potatoes too. Hashes. Not sure why. Holds temp better?

3 ms·

I'm going to second this. I don't understand why people keep buying cast iron when steel has the same core traits(durability primarily) but so many more upsides

by tekchip 5y ago

basch 5y ago
>otherwise your seasoning is gone. And iron leached into whatever your eating. I know thats considered in the myth category, but I have at least one dish Ive prepared that ended up tasting pretty metallicy. Could be expectations manifesting reality. I think people get turned off to steel when they put a new pan on the stove, dont let it heat up, bake something to it, and its an arm and a leg to clean the first time. Unlike nonstick, it has a bit of a learning curve. Cast iron doesnt show stains the same way, and you can use a chain mail scrubber. Scratching steel does slightly change its nonstick properties, so dont use steel wool.
fancifalmanima 5y ago
I have a cast iron skillet and a stainless steel skillet, and I almost always use the stainless. The cast iron almost always only comes out when I need a second skillet. When I'm searing something, I even prefer that it sticks slightly more to the stainless as it typically releases when it's done anyways -- and my anecdotal experience is that I get a better sear from the surface of the meat sticking to the skillet more firmly.
- basch 5y ago
  Agreed on the stick, I prefer it. Cast iron gives additional radiant heat because it's black, so if I am cooking steak in the oven I pretend like it gives me more uniform temperature increase than depending on conductive and convective heat. If I am browning meat and not baking it after, Ill use steel. I like cast iron for potatoes too. Hashes. Not sure why. Holds temp better?