Stainless Steel VS. Cast Iron: Which Should You Buy?
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- čas přidán 9. 06. 2024
- Stainless steel and cast iron are two of the most popular materials when it comes to cookware, but each has its own strengths and weaknesses. To help you decide which pan is right for your cooking needs, we enlisted the help of Anthony Vitolo, the executive chef at Emilio’s Ballato in New York City, and Connie Chen, a home and kitchen reporter at Insider Reviews. Anthony and Connie break down how each skillet fares in five categories; heat distribution, ease of use, searing meats, versatility, and cleaning.
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Stainless Steel VS. Cast Iron: Which Should You Buy? - Jak na to + styl
The video should have been called: “bashing cast iron pans”
lol
I know right
@@klawchhingphun2404 They have a link underneath to sell the stainless steel... 🤫
@@MataH1 they also have a link to buy cast iron pans
@Ronald McFondle I like both steel and cast irons.
Can't believe a professional chef does not know how to use cast iron. Even I know to pre-heat it.
He does know. He mentioned it!
Jacob Petersen That’s weird that he mentions to preheat the pan- but doesn’t preheat the pan. Not to mention he cooked the steaks different on the stainless. Terrible shill video.
I agree.
He’s only wearing a costume it doesn’t mean he’s professional.
'Professionals' won't have time for all the hassle cast iron presents in cooking and in cleaning.
And with no real improvement in taste, there is no real incentive to work with cast iron. Everything you can do in a cast iron, you can do in stainless steel, but faster.
To each their own, but this seemed like a commercial for stainless steel.
The biggest drawback for cast iron in my book is time to cook and clean. If I’m in a hurry trying to get an egg before work, I’m probably not gonna grab my Lodge. But for Saturday and Sunday morning breakfast, I have no problem grabbing the lodge for eggs/omelets and hotdogs. In general, I find that I enjoy cooking more when using the cast iron. Not sure why.
It took me a while to build up a proper seasoning and get used to how different cast iron acts when you cook with it, but after I did, I found that it was a hell of a lot more non-stick and easier to clean.
I stripped my pan.. seasoned it once.. and it's been nonstick ever since. Pan pizzas, over easy eggs, scrambled eggs, fish, whatever! Try stripping it, grapeseed oil, wipe off as much as you can, oven at 450 for 1 hour. Unless you have a new lodge.
The whole point of a cast iron is that you preheat it, which negates their main points against it
yea I agree.. this video is scuffed
They always do that
Plus it holds heat for MUCH longer than Stainless Steel
acinixys yeah, it's a specific tool for home cooks, the people these videos demographics consist of mostly, or, at least, the one's who use the advice. For searing and holding onto a lot of heat, it's fairly expensive too, ur not gonna get one before you get a stainless steel pan. And if u do get one, you can probably use it properly which destroys any negatives of it, they were just explaining very specific situations it wouldn't work in
@@danimations1440 I got mine for $12 bucks at Walmart they're not expensive
And the sponsor of this video was: Stainless Steel Pan!
Galdin87 😂😂💀
No wonder stainless steel is 6 times more expensive than cast iron.
Is “stainless steel pan” a company that can sponsor people now? 😒
Exactly. I don't think these people understand pretty much of anything about cast iron and stainless steel. I have Iron pans and cast iron pans home and yes they need a little bit of attention but they are definitely much better than stainless steel, even though stainless steel pans are very good too. And by the way stainless steel react to food also as much as iron or cast iron but on one side stainless steels have chrome and nickel that reacts to dome foods and you can get them into the meal you are cooking while on the other hand cast iron or iron pans are 100% natural and the iron is non toxic and actually good and helpful for people with lack of iron.
@@MindTheDough for some reason, most of the chefs i know likes stainless more tho
I already bought both. The good thing about them is that they are non toxic compared to other non stick pans 😂
Cast iron reacts to certain foods. Stainless steel doesn't.
@@ShaferHart If only you trust its Stainless claim? No other toxic metal ?
Ceramics arent toxic either. If anything, less so.
Wow!
I’ve been a chef since the mid 70s,
& I prefer cast iron for a lot of cooking.
I do agree about not using it for acidic foods.
Induction cooking works better,
& it can go right in the oven.
I like many of my stainless steel pans also,
but I give them different tasks!
About taking too long to clean,
it’s just taking care of a great tool,
that does a great job!
If you have an old smoothened cast iron, it negates all the sticking comparisons too. I've been using a lodge that i sanded down smooth for 6 years. Requires next to no maintainence (haven't seasoned it in years because it gets enough on its own). In fact, I sanded out the current season recently for the hell of it and it still works fine. I think much of the downsides of modern cast iron is just that it's made cheap, no machining, and people think it's just for searing meat.
@@kadvidim6528
I make omelettes in cast iron!
I take it camping, use it on any type of stove I have in front of me!
Hello, what stainless steel pans you have? What kind of skillet would you recommend for frying eggs and sauté veggies? And for stir fry. I am curious as you have been a chef for a long time
What kind of sauce pans do you recommend, especially for the acidic?
@@Kamaln2same here. I been researching and get conflicting info everywhere
He didn't even use the same technique on the steak!
I know!
Yeah. I had to dislike the video because of that.
The cast iron wasn't even preheated in any of these tests. It's like holding a gun backwards and claiming it's inaccurate
I feel like they're using the cast iron quite badly... I've got amazing heat distribution on my cast iron pan, because I let it come to temperature in advance. After that it retains heat extremely well.
definitely a bias
Agreed. When it's preheated for like 4 minutes or so and the steak goes in the pan doesn't lose as much heat as a steel pan would. I get some amazing searing done in my cast Iron.
There's also thinner cast iron pans today. I have one and its amazing, its light and easy to maintain.
I cringed when the chef did the steak comparison. Prior to cooking a steak in cast iron , any chef will tell you it needs to be thoroughly heated , almost to a point where the pan is smoking... I felt like it was a very biased review , not utilizing cast iron properly.
Well he did say "I recommend putting cast iron pan in the oven first" (4:03). I feel like the point of that comparison was to show that stainless steel pan can save you some time.
@@RustyShackleFoot he literally said that. 4:07: "I recommend putting cast iron pan in the oven first". The point of the video is to show that cast iron pan basically has one function - searing a stake. And you have to preheat it first. Stainless steel pan is lighter, more versatile, heats up faster and more evenly and is easier to clean.
The name of this video should be called, When I dont have the foggiest idea how to use cast iron skillet! :)
I love my cast iron pan, I cook my bacon hash browns and over easy eggs in the same pan just by adding what I am cooking in order and they get done at the same time with only 1 pan to clean. After years of use, my pans look like when I bought them. I like the fact that it has weight to it when I make my sausage gravy and I am pouring and whisking at the same time my pan stays put. My pans, I have four arranging from 6 inch to Dutch oven, heat evenly after I preheat them. This of course took time for me to learn but once someone showed me how to use I became a fan. And the biggest plus is that they are practically nonstick did I mention I like my eggs over easy… give your cast iron pans some practice, you will be pleased.
Something not mentioned is heat retention. The cast iron retains heat better once its been fully heated so your searing temp will stay nice and hot once the steak hits the pan, preventing sticking and uneven crust
That's one thing and also the cleaning part, which will give cast iron 2 stars total and bring down stainless to 3 stars. still not enough though
The cast iron does retain heat better. I love my cast iron pans....I always cook a
NY Strip steak in a cast iron pan. Taste so much better! I also love my “All Clad” pots & pans too.
Ah but heat retention isn't always a good thing, hence why every chef has multiple types of pan. Sometimes you need the ability to rapidly drop or raise the temperature of what you're cooking.
They are just some rookies
Oh how wrong you are! lol. Specific heat capacity of cast iron is 460J, whereas stainless steel is 502J. NOT TO MENTION, almost all stainless steel pans come with thick aluminum cores. And the specific heat capacity of aluminum is a WHOPPING 921J. This malding comment section is the epitome of arrogance. Face the facts, cast iron is extremely overrated as a skillet material.
This video seemed incredibly biased towards stainless steel. Cast Iron is amazing at what it does, but it doesn't do everything well. This video was akin to taking your high powered shop vac vs a dust buster and seeing which vacuum is better at getting in small spaces. They really didn't put the cast iron through proper paces and anyone who uses cast iron know's what they are getting into. Yes, stainless steel is a true workhorse and and good pan will be used for a generation or more, but also, cast iron pan - $20, a stainless steel pan - $120 (lodge vs all clad). Also, on a personal note, I've never had a steak come out so pale in my cast iron pan.
He totally ruined the steak cooking test. In cast iron, your supposed to leave the oil till its smoking, and then put in the meat. Plus, only flip it when the pan has released it. For a pro chef this guy is kinda bad @ cooking steaks lol. Probably only uses stainless in his restaurant, and isn't use to cast iron.
To get a steak that pale sear on a low temperature in a cold skillet. I know from experience in my youth and Teflon days
@@acinixys I think he was trying to show that with stainless steel pan you can start cooking with almost no preheating. Whereas if you try to cook with CI pan you'll get a bad steak if you don't preheat. He even says "I recommend putting cast iron pan in the oven first" at 4:03.
artiomvas I’ve never heard of preheating cast iron in an oven before using for regular cooking.
Preheat to like 240 to season it sure. But just cooking steak? Nope, simply turning the burner on a few minutes before and it’ll be perfect. Shill video.
@@chloehennessey6813 >turning the burner on a few minutes before
That is literally preheating. Doesn't matter how you do it - on the stove or in the oven. Stainless steel pan with aluminium insert requires less time to preheat and start cooking.
Please i have question..philips air fryer got 2 models..one with teflon none stick basket and one with stanless steel basket...some one tolde me that the teflon model will be scratched even if i'll use soft tools..is that real or not or should i go with the stanless steel model or what you think
What's your take on skillet silicone liners? Are they still usable after changing their colour?
My Cast Iron skillets... which have been in my family since I was 8.. I'm 52
Work very well..
Yes they are heavy 👍🏽
Put that Cast Iron Skillet on a in-door grill/ out door grill.. You shall thank me..
Heating 💯 percent
Ease of use 💯 percent
Searing look up GRILL 💯 PERCENT
Versatile 💯 percent
Cleaning 💯 percent...
My daughter is a sous chef
Her employer also uses Cast Iron for so many meals
@sheldon pereira
I'm hoping you are trolling or trying out comedy 🤔
Versatile? You can't cook a ton of things in it because Itll leech iron. Rip any citrus
Learn how to use a cast iron before you make a video with it lol
Agree! - its cold when he puts oil on it LOL
"Let's compare a steak cooked in good amounts of butter to a steak cooked in too little oil."
The whole point of cast iron is to preheat it and it will retain the heat and stay non-stick when treated properly.
On my electric cooker I get worse results from any material if I use a plate that's too small for the pan as seen in the cast iron vs. stainless steel heat distribution showdown.
The aluminium-core skillets will distribute heat faster but will also cool faster, leading to the use of more energy to keep them hot enough. This in turn can result in burnt/unevenly cooked food due to a temperature difference from the initial to the last cooking phase; basically like cooking in a non-preheated cast iron pan, as when adding relatively colder foods to the aluminium pan lowers the cooking temperature, you go from a cooler surface to a hotter one as heat is added to the ingredients.
If not attentive this will burn the food, especially if you attempt to mitigate the observed lower cooking temperature by adding more heat.
This is why experience matters. Cooking is kind of simple but you need to know how your cooker functions with your pan with different foods and whether you fry stuff in oil, butter, coconut oil etc.
Generally, I find that stainless steel needs more oil/grease to keep food from burning. This can to some extent mitigate the temperature differences mentioned above. In my experience there is a bigger drop in temperature on an electric cooker than over a gas ditto, as well.
Yes, I'm willing to discuss all of this. I enjoy cooking and only want to get better at it in a time where takeaway and awful premade food is king.
Sharing is the whole point of the internet. This video is not.
Whoever thought this setup was a good idea wasn't thinking carefully.
In cast iron, you can make unbelievably delicious cornbread and Apple pie that you would never do in stainless steel.
I thought this was Buzzfeed
This is actually The Verge ... MonkaS
So if I'm going to do a cook comparison, I'm totally going to use 5x more oil in one pan vs the other... FAIL
Lmao he didn't sear it fried it
One of the worst comparison videos I’ve ever seen smh 😓
I was looking for this comment. If you don't have enough oil in the pan you won't get an even sear. I've had the same poor result on a stainless steel pan doing exactly what he did there. Lol
I pan fry my steaks after sous vide and use little to no oil in the cast iron pan and a coating on the steak. I develop a way better crust and more appetizing steak. If this clown is a chef, call me Julia Child!
P.S allways pan fry hot, and always pan fry dry, dry, dry!
Very good video. Congratulations. So, I have a skillet that I forgot on my stove top. there was only oil in it. my skillet is all blackened and I can't clean it. do you have any suggestion. Thanks in advance.
Try using a metal scouring pad with soup. You gotta scour it all off.
Then you wash it again with soap and you season it with oil and put it in the oven for 20 minutes or so
Hope you still have it after 1 year! Haha
Honestly pans are quite like a drum set. You’re not going to be hitting the snare drums expecting to get bass out of it. But there also are times you can get some bassier sounds out of the different Tom Toms though. Pans are a very diverse but unique set of cooking tools that can cross over at times. If you need to lift a pan a lot you of course probably don’t want a heavy cast iron though. There are cast irons and some wonderful enamel cast irons that are lighter weight and work wonderfully. So they do have some great use cases. There are some wonderful stainless steel and carbon stainless steel that are lighter and better for other use cases. ALSO pans very much account for how somebody learns to cook too. What pots and pans you use account for what you’re going to enjoy and know how to cook with. You can ask every chef in the world and most are going to lean toward a style of cast iron or steel even if it’s integrated with another material of some type. Just avoid not stick. If you buy non-stick…you’ll be buying more pans soon enough.
I use my one skillet for everything so nah
wow this dude doesn’t know how to use a cast iron pan
Exactly my thoughts to
The way cast iron retains heat is amazing. You hardly need a lot of energy once it's hot. Cast iron also needs patina from good seasoning. And there's nothing easier than cleaning cast iron. Just add hot water to the pan, heat it, have dinner and then scrub it with a clean brush. Done. No soap.
What is a good stainless steel pan to buy I only use for steaks thx
The only negative I have with cast iron is the cleaning. It does smoke a lot too depending on what I cook, but I always preheat it.
Do you de-glaze your pan while still hot and do you use large kosher salt with a cast iron scrubber while still warm. I never let my pans cool before I clean them. It literally take me maybe a minute longer to clean my cast Iron over my stainless. My scrubber is basically chain mail formed over a square block of rubber with holes in the rubber. It works great.
the whole point of cast iron is that you pre-heat it. And it is absolutely AMAZING at imitating the effects of a pizza stone, meaning it is great to make pizza in that is similar to a bakery where the bottom crust is dark yet the pizza itself isnt overcooked which gives it an amazing taste
You pre-heat the stainless steel, too. Otherwise food sticks like CRAZY. And it'll be a pain to clean. But, if you pre-heat the stainless to the right temp... little to no sticking and it cleans off so much easier. So, they both get pre-heated. Therefore: pre-heating is not a difference between the two types. Cheers! [seriously... I just got a set of Cuisinart 3-ply stainless and it was driving me nuts how much things stuck, no matter how much oil I added. Plus the cleanup.... terrible. Then, I watched some youtube videos and learned... that I had to pre-heat the stainless with no oils/fats. Then, it would perform [and clean] like night vs day compared to not pre-heating. Cheers!
"We gonna compare 2 pans by cooking the food differently to see if it turns out the same. It helps the comparing process". Lol.
😂
Yeah, the steak in the stainless steel pan was basicly deep fried with that amount of fat. I the cast iron you need just a thin coat of oil/fat and if you do it right, you get an even crust.
I use smaller cast iron pans. I love the way they cook! they give a nice crust. Also, the taste is the iron. Women never had iron deficiency when using cast iron LOL
Thank you. This was very informative, and exactly what I was searching for.
This video made me cry, how is he the executive chef?
Super biased video... even the sear test makes no sense to me. Butter frying a steak is not the same thing. A shallow lip pan might be better for flipping veggies, but are you going to fry chicken in a stainless pan? You need a higher walled pan like cast iron if you want to fry pieces of chicken.
wich one is non-stick and safe option? and I mean non-stick with the fact of not using that much oil as you did in the video, but only a spray. thanks
You need to pre heat the cast iron pan 1st before putting stuffs on it. It will cook evenly too. However I do agree its heavy & I also find that you cant leave cook food on the cast iron too long, you have to transfer the food over or you will start noticing your food colour will change & it will start to taste different
Professional chef? I don't know. I know he damn sure doesn't know how to cook with cast iron. There is no other way to cook a steak.
Agreed, use both and agreed!
Cowboy Kent Rollins : Hold my beer.
Thank you hahahaha
lol, I was just reading comments, still laughing, you're so dang funny.
Great video, thanks for sharing the information. This definitely helps me to make the right decision for my needs
Can someone answer this question? Why when I sear in a stainless pan, the whole pan becomes black? What am I doing wrong? Im using Avocado Oil no butter.
Cast Iron pans are amazing, I love using them
And they make the best cornbread
Cast iron for cowboys stainless for Sheilas
Is it true that if you Cook acidic food the meal taste with metálico flavor? Or, damage the cast iron?
@@Romidear yes and no. To have a reference, try to unrust a tool with a lemon juice. Yes it's doable, but it takes a lot of work. And yes, iron does react with acids, but the result usually is that, the iron gets slightly rusty if not cleaned properly after cooking acidic food, because acids that are left on the pan will oxidize the iron. During cooking Your acidic food gets enriched in iron (which isn't really unhealthy as many of us are lacking in iron), and it can affect taste (it can be slightly more mild), but the amount and weak taste of the saturated acids are so small, that You might not even notice it (but that depends on acids and the temperature).
@@Romidear if you want to use cast iron for acidic food they make enameled cast iron cookware
Cast Iron pans are simply amazing and they last a lifetime and beyond.
Cast irons are the type of things that you can pass down to you grandkids!
Try and do the same thing with a stainless steel!
to be fair, stainless steel lasts a lifetime as well
@@ultrastoat3298 I think you'll find the handles don't last a lifetime
@@paulgillbanks2111 The handles can break on any pan. I have stainless pans that are 35ish years old that are just as good as the day I bought them. I also have cast iron that is over 100 years old most of it in great shape. The handle on one skillet cracked off and was replaced by my great grandfather he actually ground the remaining handle off drilled and riveted the replacement on. According to my grandmother the replacement is actually the door latch from their furnace.
Cast iron is very unhealthy color come out during the time and heating nasty
This video was brought to you by the *Stainless Steel Skillet Association*
I have cooked nearly everything with a large cast iron casserole for 4 years. No issue for cleaning, cooking or acid food taste at all.
The thing with cast iron is to pre-heat. It has an advantage over the steel on pre-heating that it will not burn and generate some char at the bottom. Instead it only generates severe smoke if you pre-heat it too much.
I feel stainless steel cooker more like a disposal product over the cast iron one because you can easily restore the cast iron pan even if it is misused or even rusty.
There is a real disadvantage of cast iron is the weight. I think I have been trained to be strong enough to lift one handle with a glove with one hand. But cannot still flip it like a conventional pan flip.
Anyway, I think they may both half-to-half at least. They share some advantages together but each has its own feature to make itself outstanding.
Stainless definitely arent disposable, maybe more disposable than cast iron cause cast iron really lasts forever unless it gets warped or you crack it. But stainless is expensive as hell and also usually well built and durable.
This video was very bias and didn’t show the pro of the cast iron pan
I agree. I now only cook with cast iron
Not sure what you mean by 'pro' but dont most chefs use stainless much more than cast iron?
@@user-uc3pv4sh2x yes they do
@@smbk7745 Is this your one pan to cook with?
I do a lot of Asian cooking, lots of recipe are high acidic. I cook with vinegar, tomatoes, and lime juice. Will cast iron be good for me, or should I go stainless steel?
If I cook the typical American meals like burgers, steak, bacon, eggs, frying proteins, then I wouldn't mind a cast iron. I need to replace my non-stick sticking granite stone pan of 6 months. I have room for a dutch oven, a sauce pan, and a frying pan. Based on your experience, can the cast iron do it all?
Basis?
This is literally a paid add for the stainless steel pan. Of course this makes Cast Iron pans look bad considering you're being paid to advertise the stainless steel one.
@@bloedekuh agreed
@@bloedekuh 😁👍👍
Making a plume of flame creates a "toasted" flavor that is truly unique and the reason why many Chinese restaurants that have massive BTU flames can make food so incredibly crispy (or velvety, if you know the techniques); it also enables food to cook FASTER enabling veggies that are cooked on the outside but a bit crunchy raw on inside. For those who use gas but do not have huge BTU (big flame), there is NOTHING that compares to cast iron since you can get those MF extremely hot, way hotter than stainless, before they burn (and on stainless they actually stain). So for those who want BIG PLUMES OF FIRE and know how to use it, cast iron unbeatable.
I have an All Clad pan and several Lodge pans. Personally, I use my Lodge cast irons WAY more than my very expensive All Clad (not knocking on All Clad, still a great pan).
The heat distribution is phenomenal on the cast iron. They cook meat so much better. The only downside is they are heavy, but that doesn't bother me.
Heavier, requires more cleaning and maintenance, and you gotta sit there twiddling ur thumbs till it preheats, just a pain all around imo
your searing test was skewed, its shouldn't count
Yeah there's definitely pros and cons... I'm sure we will get all of this *ironed* out!
Hah😂
Dah dum dsssh
Steeling the show, huh?
I'm calling the police.
Haha haha lol I get it
Which metal is good for helath ???
I love my 12” and 8” cast iron pans. Only down side is cleaning and overall caring for them. Main reason I only use cast is because I didn’t like harmful non stick coatings, and stainless and aluminum always warped after years of use, and cooked uneven.
You buy a cast iron skillet, and that’s the last skillet you’ll buy in your life with proper care and maintenance.
I find mine easy to clean as long as I de-glaze when its still hot. De-glaze, run water over to cool but still warm use kosher salt and a cast iron scrubber. When done rinse off, dry then coat with oil. Wipe of excess. It literally takes maybe 1 minute longer to do my cast iron over my stainless.
Love my cast iron and, after even a year's regular use, it becomes glassy smooth (this is true even of that bumpy Lodge stuff). To keep it clean and non-stick, all you have to do is: 1) scrub any stuck stuff off with some kosher salt and a paper towel while it' hot, 2) rinse it out with hot water, 3) put it on the stove and heat it until the water evaporates, 4) give it a quick coat of Crisco (better than cooking oil), and - most importantly - 5) Wipe out the excess with a paper towel until you're left with only a microscopic layer natural "teflon." Then, 6) get another paper towel and do it again! People who complain about their cast iron pans getting "sticky" are not wiping them down to the thinnest possible layer of seasoning. How long does this process take? Maybe 30 seconds. I've got one of those ring-mail cast iron scrubbers, but I rarely need to use it. Cleaning your cast iron cookware is hardly a burden for a glassy smooth cooking surface that will last through your great-great-grandchildren's lives. As I get older, the bigger pans are too heavy, so I'm transitioning some of them to carbon steel (which can be seasoned to a non-stick finish as well - check this one out www.amazon.com/gp/product/B000KENOTK/ref=ewc_pr_img_1?smid=A3AENGPHTN7QXQ&psc=1). But - despite its other admirable qualities - stainless is my least favorite in terms of cleaning. Despite what some folks say, you can't season it. If you "mercury ball" stainless, you can reduce sticking but, if you burn something in stainless, you've got some scrubbing to do.
With proper care and maintenance, a quality, 3-ply [or 5-ply] stainless pan will last a lifetime, too. If stainless is warping, it's either low quality, or the heat was too high for an extended period. Both stainless and cast iron need to be pre-heated.
My cooking and taste experience changed a coupled of weeks ago as I started to use iron, cast, enamelled, and plain, again (after a 20-years break). The taste of fried veggies and eggs is amazing, meat gets cooked well. I will never return to aluminium and stainless steel again.
Do u recommend enamel cast iron?
@@clos6613 I have several enameled cast iron pans as well. They are either vintage (like Cousances) or new (Le Creuset and Staub). Yes, specifically French enameled cast iron pans can cost you a fortune. However, they are worth every single penny. They perform very well, nothing sticks, you don't need to season them, they are easy to clean and look great. You just need to be a little bit careful not to destroy the enamel by, for instance, overheating the pan or propping it. To answer your question: yes, I would definitely recommend enameled cast iron. In fact, I prefer enameled cast iron over pure cast iron :).
@@blackMZworld hi, I have a question about enamelled cast iron, is it enamelled the cooking surface or the outside, I am thinking to buy one and have concerns if the cooking surface is enamelled and it can not healthy to use. Thank you!
@@SD-vt9vf There are implementations where only the outside surface is enamelled. All my pans, though, are enamelled inside and outside. In principle, enamel is nothing else, but pigmented glass. Therefore, it is perfectly safe and healthy to use provided that you do not break, hit or overheat your pan. Otherwise, the coating might chip and some glass fragments can get in your food. This is a scenario you want to prevent. If you treat your enamelled pans with respect, they will serve you for ages. I hope it helps. Enjoy our cooking! :)
@@blackMZworld many thanks for your reply, I want to buy a pan, and spent almost a month investigating pros and cons of different coatings: granite, ceramic, etc, came to enameled cast irons, and had concerns about safety of cooking surface, earlier I had a lodge cast iron skillet and I loved it. So didn't know which one is better to buy with enameled cooking surface or just original cast iron without any coating.
Frankly both steaks looked the same, pale and without a decent crust. When it comes to searing steaks you can't NOT preheat either stainless or cast iron. I own various pans of both types, and if you want a decent crust, you'll preheat the both of them. You can start with either cold pan for certain things especially sweating vegetables, but anything that requires searing you will want to preheat. IMO the real comparison between CI and SS is heat retention vs corrosion resistence. Acidic foods are better done in SS, lest you want to strip the seasoning off the pan (soap and water is fine, seasoning is oil that's already polymerized, unaffected by modern dish soap) Meanwhile for say a tuna steak which you want to sear fast as possible without overcooking the interior, you will want to put as much heat as possible into the pan and not have it drop temperature significantly. It can be done on stainless yes, but iron will give you a better chance to sear without overcooking because the mass of the pan holds more heat. Aside from acid, iron can handle all dry and moist heat cooking methods, though for moist heat methods you will want your pieces well seasoned, especially the lids of any dutch ovens, lest steam rust it. Stainless is very convenient for serving and especially storing food in the fridge because it won't rust, with iron I would put food into a serving dish to prevent rusting and off flavors of more moist foods, though again a heavily seasoned pan should be able to be used for at least a short time as a serving vessel, and dry baked goods like biscuits and dinner rolls should be a okay. Which brings me to another point, iron pans are straight sided so indeed saute is not their best point (though there are lighter, curved sided variants 'chef skillers", they'll do fine but i'd prefer heat retention vs ease of lift, wooden spoons are a thing you know?) but those straight sides are also perfect for all sorts of baked goods, including cakes and pies. I wouldn't bake in a ss skillet (though I might in a saute pan, which ironically has straight tall sides like iron pans do) It's also worth mentioning iron is a terrible conductor as far as metals go, but that can be an advantage depending on your situation. Campers love iron and it's not for no reason, not only does the weight allow for good heat retention, but the weight and the thermal conductivity together means it's much harder to burn your food even in a scorching hot unregulated heat method like a camp fire. Now iron can be deformed or even permanently fire damaged if overheated, but that's only likely to occur in an empty pan. Meanwhile in SS you run the risk of the aluminum severely deforming over a camp fire even with food in it. if you ruin a 12 inch CI pan that's 25 bucks, ruin a 12 inch all clad and you're out hunndreds. It's also worth noting the straight sides of iron means equivelent sized pans at the rim vs stainless, but more cooking space on the bottom. again though, different pans for different situaitions. Overall I can reach for either pan for general purpose cooking. , It's also worth noting, SS can corrode as well, ever add salt to not quite boiling pasta water and noticed spots on the bottom of your pan? that's pitting, and it happens easily in stainless. It depends on the grade of steel as well, it's harder to do in all clad, which I believe is 304 18/10 (18 percent chromium, 10 percent nickel iirc) SS for their interor cooking layer, but still possible, which is why I normally take the extra step of dissolving the salt in the broth or the water before adding it to whatever I'm doing. I've seen pitting on iron, but from rust, maybe it's the textured surface fooling me, or maybe the seasoning protects it from the salt corrision, but I've never experienced salt pitting in my iron. Admittedly iron is more work to clean, but again, soap is just fine. Extra steps, dry with towel, lightly oil. No need to stick it on a burner like many people say. The light coat of oil will protect it from any evaporating leftover moisture the towel might not have reached. Now if the bottom of your iron is well seasoned you can probably skip oiling it just make sure you dried thoroughly, food does tend to keep the interior less well seasoned than the bottom though, it's the part that gets all the abuse, so I'd at least oil the inside. no need for a dirty oil rag, just spread a drop or two of oil on your hands and rub into the pan. If I need acid I'll reach for the SS, for baking and searing, and especially stir fry, I will go for the iron for the heat retention.
I read it all, thank you
My pasta go -to is the crock pot inside of a slow cooker. Mike the noodles. Reefer anything you make by throwing a towel over it. If you break it, the goodwill always has them for 3 bux. Even if you're a no mike purist, they make great fridge bowls
i’m a young chef and i found your comment really helpful thanks for the info :)
What about a stainless steel vs a carbon steel frying pan? Which of the two should I get?
Hello, can we use this video for promotional purpose?
It looked like they argued that cast iron was easier to clean (just wipe it off) and then bashed in the ratings for ease of cleaning. They don't seem to know how to use cast iron.
I just started out cooking with cast iron a few years ago,and it is awesome to use,just get it hot before you use it
I use both antique cast iron [inherited, vintage 1890] which are miraculous; and new, seasoned stainless steel. Love them both and it depends on the application. I do anything acidic in the steel. Both can be nonstick if you season them properly. Both are great to have in your kitchen.
This was really helpful. Thankyou!!
Cast iron gives stuff an irony taste that I personally love
grills steak in a cup of butter in stainless steel:
ooooo, look at that sear!
grills steak in a dry cast iron:
iT dOeSn'T sEaR wElL.
You DoUgHnUt-Gordon
*grills steaks in a dry non preheated cast iron
I think that each type of pan has its strengths and weaknesses. There's no better way to blacken a steak except with a cast iron pan.
Fire is definitely the best way to get a good crust on a steak
@@mastertrey4683 true but requires lot more atention and depending on the thickness of the steak you need a hot and a colder spot to finish cooking
Respectfully diagree. Cast iron is waaay easier - especially if you're cooking a lot of something, like pancakes. Once it gets going, its pretty much foolproof. The entire surface cooks evenly and quickly, and as far as cleaning, unless I cooked something particularly volatile, I pretty much just wipe it off with a towel. What fats/oils might remain just soak into the surface as a mild non stick surface - as opposed to the stianless which seems to require constant attention.
But lets see. I'm new to stainless, so I'll see if it grows on me.
Totally agree *EXCEPT* that everybody needs one good quality 8" non-stick pan for eggs. In one restaurant I used an 8" aluminum pan for eggs but it only worked with lots of Whirl, not butter.
Cast iron fixes:
1) heat the pan up
2) flip with utensils
3) Learn how to cook
4) Don't cook with acids
5) Clean it properly
and add oil that oil in the pan was the difference in heat transfer from low spots to hi spots on your food
point 4 is kinda why cast iron is shit imo...
cooking should be simple, cast iron is just a chore for people that enjoy cooking, but not to the level of it being a hobby/profession.
the reason I really prefer stainless steel is because of just how much neglect it can take, stainless doesn't care if it's damp, acidic, salty, sugary, too hot, too cold.
the only thing I really like about cast iron is that you can literally put them on a bond fire.
Most bias review I've ever seen! You literally used two different cooking methods on the steak. The pans are apples and oranges, both have their uses. Also $189 compared to $29 come on man, put the cast iron up against a $29 stainless pan and you would get totally different results.
@@gary6576 I think he wanted to use low quality stainless steel pan to match the price tag of cast iron. 3 ply stainless steel are amazing pans for higher price while cheap stainless steel pans will be much more inferior to classic cheap cast iron.
Very true! Cheap stainless steel pans are WORTHLESS. Cheap Cast Iron, however, is indispensable.
Obviously all the oil is doing the cooking in the Stainless steel pan. A cast iron sear pan, with the grooves I've never used but I know would be superior. I just use a cast iron pan and enamel coated cast iron Dutch oven. Super. Slow cookers and non-stick pans ok but are not life long. The cast iron frying pan I use is over a hundred years old. Thanks for thinking environment Grandma :)
Makes a great case for learning how to use cast iron and carbon steel PROPERLY
Lol. When a professional chef makes a video about cast iron without knowing how to use cast iron
Wow! I use cast iron for almost everything. If you season it properly, it will do just about everything you need! This video literally made me cringe.
How do you season cast iron properly?
I know people have been cooking and seasoning cast iron for a very long time, but I just do not want to cook with the leftover stuff from the last thing I used it for. My stainless pans sear just fine for me, and I get to scrub them however I want afterwards.
I got a set of All Clad stainless steel pans and they are a complete NIGHTMARE to use for frying. I've tried basically every single CZcams video on making the pans non-stick and nothing works, ever. (water droplet test, oil seasoning, rubbing an onion, hot pan + cold oil, etc, etc, etc.) At least not on a basic electric range, like in my apartment. Maybe it's a different story with gas stoves?? Consequently, I have to keep a Bar Keepers Friend scrubbing powder handy at all times, and it's hard time-consuming work. If anyone has more tips let me know!! Another thing I always see when people claim that food doesn't stick on SS pans is that they use a pint of cooking oil, or a cup of butter to cook. Basically that defeats the purpose of eating healthy if you're consuming copious amounts of oil; so much for your heart and liver.
On the other hand, any other kind of cooking that is NOT frying, works wonderfully. Oatmeal comes out creamy smooth, stews, soups, etc, are wonderful.
You’re supposed to preheat the cast iron.
I have my great grandmas cast iron 10” and 8” and Dutch Oven. I can throw a piece of cheese in my cast iron and it will slide around. And you can’t beat a preheated cast iron pan for heat distribution and retention.
This video is is extremely misleading and y’all should be effing ashamed of yourselves.
They said to pre heat 4:10
It’s not miss leading. You just aren’t paying attention
Along with that, people don’t know your supposed to do that in the first place.
Chloe I agree. Especially with the heat distribution. With a preheated pan, the flour would have looked the same if they put it on after. Also the guy cooked the steaks totally different on each pan. I have never had a steak stick to my cast iron. Also stainless steel is not non stick like a good seasoned cast iron is. Ice seen people with steel pans that had burnt stuff adhered to it. This was a completely unfair comparison
@@taekwontheo If they mentioned it, why didn't they take their own advice?
You're asking people who already have a set mind about stainless steel. Then you sell it below. Seems really biaised, that's not a test that's an ad.
My day-in-and-day-out go-to cookware is cast iron over and induction cooktop. I actually prefer the weight and mass. Clean-up? Why? I usually make two meals a day in a skillet. Why bother?
But, I also have a number of stainless steel skillets which get used when the application calls for it.
If I had to choose one or the other only? I really wouldn't care. They both perform wonderfully across a whole range of cooking tasks.
I use cast iron with high heat for steak and shrimp. I love cooking with cast iron
each has it uses
when you are cooking steak, make sure you preheat your cast iron first
also
you found a rusted cast iron on your granma's house? clean it, BOOM, you have a new pan sonny! it's quite literally an AK47 of cooking utensils
Why grandmas in Europe didn't use cast iron as much? in my grandma's house I would find just aluminium and enameled aluminium or stainless steel pots and pans. I would like to find one 10 inch cast iron skillet but in Europe such a thing would have to be at least 200 years old.
Since I purchased my very first skillet 3 years ago I fell in love. Now I own 3 and I'm saving to get a dutch oven. Never thought about buying a stainless steel pan btw.
My grandparents have stainless and it's a big ole mess to cook with.
is there is Stainless Steel non stick pan ?
I see him using a gas stove. I would assume it makes a difference if you used an induction stove when talking about equal heating, right?
I'm not really sure what her opinion is contributing to this. There's a chef, though I don't think he's ever used cast iron before. If I were getting surgery, I wouldn't get the opinion from a surgeon and someone that's driven by a hospital.
Cast iron is great, if you use it properly. It needs to be pre-heated (this can take a little while - sometimes around about five minutes). You also shouldn't bother trying to 'flip' things in cast iron; keep the pan still and move the food inside the pan.
I may not be a chef but I have cooked many years many meals clearly there is a difference I love and use my steel and even owned it many years before my cast iron but I know cast iron took my cooking 🍳 to a whole other level and I love it’s versatility
Yes a standard cast iron pan is heavy. There are however modern light weight cast iron pans that are very light, which would be very close to a stainless steel pan. My light weight pan from Ronneby Bruk is awesome! Prefer it over stainless, stainless has it's advantage with high acidity but otherwise i prefer my cast iron pans, especially for stakes, that or carbon steel pan.
Did I see them seasoning a cast iron pan right after washing? 😳 I would never do that to my lovely pans!
While stainless steel is amazing to cook with, there are dishes that need cast iron pans. The crust formed on a cast iron pan can be wayyy better than stainless steel when done the right way.
If someone is a serious cook, I would recommend owning both so you can choose the right one depending on the dish!
I was wondering why the review was so skewed (i mean that searing/ steak bias? Jesus) than i saw the amazon affiliate links in their bio lol
Gotta give more props to the bigger kick back hmmm? Nice job selling out guys
Totally organic and not sponsored review.
OMG, that chandelier in the kitchen gives me goosebumps once I think about how the oily steam will stick gluey to each and every of its glass elements. Sorry for not being romantic enough to think this is a good idea.
I would recommend a carbon still pan. I have a De Buyer one and it is the most versatile pan I've ever owned. With it I think you get the best of both worlds.
Since I got my copper clad stainless steel pan first, I chose a rather large one to make it as versatile as possible, and it's still my preferred skillet for stews or pasta sauces when I make smaller batches where my Dutch oven is a bit excessive, but I use carbon steel for everything else.
What is the difference between carbon steel and copper clad stainless steel? I am curious if you find stainless steel trumps over cast iron pans?
@@Kamaln2 I used the term "copper clad" wrong back then, what I was referring to was actually a copper pan but with a stainless steel lining. But carbon steel is more like cast iron material wise but ironically with less carbon, so it's smooth like stainless steel rather than porous but does rust and needs to be seasoned like cast iron. And it weighs less than cast iron.
It's difficult to say whether stainless trumps cast iron or not, it's probably overall more versatile as acidic foods can ruin the seasoning of carbon steel or cast iron, but on the other hand food sticks alot more on the stainless steel so you may still want a nonstick pan to complement it. That combination requires a lot less maintenance though, but the nonstick will on the other hand only last a few years. And you still can cook acidic foods in carbon steel and cast iron, you just have to reseason them afterwards. Although the seasoning doesn't make them as non stick as Teflon, so you'll still need some technique to cook eggs, pancakes, fish and similar, but not as much as with stainless.
@@torkelsvenson6411 Thanks for replying. How do you reseason your iron pans? And in your experience what is a durable nonstick? I am thinking hexclad but open to suggestions from people far more knowledgeable in versatile cooking than myself
@@Kamaln2 I just rub on a thin layer of canola oil and then heat it jusy till it reaches its smoke point, then I just let it burn for a bit, then repeat a few times. Then the layer just builds as I keep cooking things with oil.
I have no experience with non stick other than cheap Teflon, sorry
I have been using stainless steel pan for a long while. Until I switched to cast iron. No turning back now. Now my pre-loved stainless steel pans are for sale.
I use cast iron pans on the induction stove and I have no problems with uneven heating
after they have been seasoned, no food sticks anymore.
after use, I wash them only with hot water, without any kind of detergent, wipe them with a towel, then heat them for 1-2 minutes on the induction stove and apply a layer of oil.
I have one of each and I can tell you this video is 100% biased. Instead of listing everything wrong here I'll just tell you to check out a few more videos and articles. Personally I prefer my lodge cast-iron over my all-clad d3 but both types are great and you can't say one is better than the other as this video does (if you want the truth). it's like arguing .45 over 9mm, there is no clear winner.
As much as I've heard utensils made out of clay pot and cast iron are good for cooking. It can take longer to cook but the food retains more nutrients too.
> the food retains more nutrients too.
no.
@@geurgeury I mean, it might add some iron if it's a badly seasoned cast iron pan, but that's about it
@@simonholmqvist8017 nothing to do with seasoning, thats just how metals react.
@@TJO1733 Yeah, but there is a physical layer made up of polymerized oil, so basically a plastic, between the metal and the food you're cooking. It would be interesting though with a study on how or if seasoning stops the leeching of iron into food.
@@simonholmqvist8017 you know iron is good for you and things like teflon is not? Read too much of teflon and never going to use that again. Just stainless and cast iron for me.
I've just bought a cast iron pan and it is on the way. I'm looking forward to seasoning it and treating it. I like messing about in the kitchen.
Can you use a stainless steel pan in a open fire?
You guys failed on this video hard... You were so one sided... You need to go back and re do this video over again properly...
(i.e. 'you're wrong and you need to pretend cast iron can compete on these 5 important metrics')
O.K I've had both and the pan that has lasted for twenty years is the cast iron pan and the stainless is long gone all this was is one guy hating on a type of pan he doesn't like for him self !
This sounds like an infomercial for stainless steel pans
Wow, thank you, much needed