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> You need all three in my opinion. What kinds of things would require cast iron, provided you have a good stainless and a non-stick pan?
by balfirevic 5y ago
> You need all three in my opinion.
What kinds of things would require cast iron, provided you have a good stainless and a non-stick pan?
- andrewmcwatters 5y agoNow that you mention it, I think you probably could do nearly everything with just those two. I'm just not used to using a stainless in the oven whereas I instinctively turn to cast for that.
- yvrev 5y agoI have all three, for steaks/burgers I exclusively use the cast iron. Just doesn't brown as nicely on the stainless steel. Not sure if the same applies on gas/induction ovens though.
- gorgoiler 5y agoCast iron has thermal mass. It will cool down the least when food is added. It also will not buckle like, say, a thinner carbon steel pan. This is important if you want to get the pan hot and for it to stay hot. Common for searing large cuts of meat.
- balfirevic 5y agoThat's also true for heavy stainless steel pan.