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 m

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?