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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
by 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 agoAgreed 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?