Stainless Steel vs. Cast Iron...and the winner is?
- Thread starter JayJay
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Uncle Bob
Chef Extraordinaire
Both SS and Cast Iron (Aluminum too) all are Winners and have a place in my Kitchen....
GB
Chief Eating Officer
Both are important in my kitchen. One does not win over the other for me. It depends on what I am cooking and how I am cooking it.
Callisto in NC
Washing Up
Both for me. I can't do everything in just one type of pan.
smoothseas
Senior Cook
bethzaring
Master Chef
I use both....still using the ss cookware my sister bought me in 1974 for my first wedding....and have several CI pieces at the ready, either stationed on the stove top, or near by..my CI is not coated, other than oiled..
ChefJune
Master Chef
Why does there have to be a winner? Each are excellent in their category.
Truth to tell, I prefer Carbon Steel, and enamel-coated Carbon Steel (Chantal).
I have an old Copco Paella pan which I love, but for me, enamel coated cast iron is too heavy for me to handle when full for everyday use. (and I suspect I am not alone here....
)
Truth to tell, I prefer Carbon Steel, and enamel-coated Carbon Steel (Chantal).
I have an old Copco Paella pan which I love, but for me, enamel coated cast iron is too heavy for me to handle when full for everyday use. (and I suspect I am not alone here....
)
There was a time when I thought cast Iron was the best for every application.
Then Mrs Hoot and I sprung for a very nice set of stainless steel cookware.
I learned in a hurry to appreciate stainless cookware.
I am still trying to learn to appreciate non stick but so far, I ain't convinced
Then Mrs Hoot and I sprung for a very nice set of stainless steel cookware.
I learned in a hurry to appreciate stainless cookware.
I am still trying to learn to appreciate non stick but so far, I ain't convinced
All cookware materials have their advantages and their limitations. I have some of just about everything except copper, enameled cast iron and thin single ply stainless steel. I only have 3 pieces of nonstick - two skillets and a 2-qt saucepan, they are hard anodized aluminum.
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