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Stainless or Cast Iron
Posted on 9/9/26 at 2:13 pm
Posted on 9/9/26 at 2:13 pm
For those who cook a lot, do you prefer stainless skillets or cast iron and why?
Posted on 9/9/26 at 2:24 pm to dek81572
It depends on what I'm cooking.
Certain dishes are made for cast iron, like jambalaya, roux, cornbread, etc. Some dishes do better in stainless steel. They heat up a lot faster too.
I have a 12 inch cast iron and a 12 inch stainless steel skillet. These get the most use for cooking. I also have a cast iron dutch oven (9 qt) and an enameled lodge dutch oven (7 qt). And a couple stainless steel pots. That's pretty much all I ever use.
Certain dishes are made for cast iron, like jambalaya, roux, cornbread, etc. Some dishes do better in stainless steel. They heat up a lot faster too.
I have a 12 inch cast iron and a 12 inch stainless steel skillet. These get the most use for cooking. I also have a cast iron dutch oven (9 qt) and an enameled lodge dutch oven (7 qt). And a couple stainless steel pots. That's pretty much all I ever use.
This post was edited on 9/9/26 at 2:27 pm
Posted on 9/9/26 at 2:43 pm to SUB
Agree with SUB. Really depends on the application. That being said because of the type of cooking i like its usually stainless for pans and enamel covered dutch ovens.
This post was edited on 9/9/26 at 3:01 pm
Posted on 9/9/26 at 2:44 pm to dek81572
Yea, I use both. Prefer the stainless because it is slightly easier to cook with (lighter, heats up quicker, can throw it in the dishwasher more easily), but will use the cast iron if i am going to gunk it up with sauces and what not.
Posted on 9/9/26 at 2:45 pm to dek81572
Carbon steel
Posted on 9/9/26 at 3:43 pm to dek81572
Posted on 9/9/26 at 8:39 pm to dek81572
Have both and use SS more than cast iron. I like to cook in pretty large quantities and to do so in cast iron means a pot that weighs at least 20 lbs. with lid included.
Posted on 9/9/26 at 8:46 pm to dek81572
General cooking stainless. Enameled cast iron for other stuff
Very few things i do in straight cast iron
Very few things i do in straight cast iron
Posted on 9/10/26 at 5:50 am to Cosmo
I use both.
I have a enameled cast iron Dutch oven that I use a lot. I think I picked it up at Goodwill for $5 many years ago.
I wanted an enameled cast iron brazier, but It was hard to find one that wasn't made in China and didn't cost an arm and two legs. I eventually settled on an enameled stainless steel brazier made in Germany that only cost cost an arm and one leg. It's lighter and works well, but I have to be a bit more careful with it.
I also use a stainless, flat-bottomed wok a good bit, and I sometimes use my stainless Tamagoyaki pan too.
In addition, I have a lot of basic cast iron, mostly older BSR stuff that I have refinished. I use those too, just depends on what I am cooking.
I have a enameled cast iron Dutch oven that I use a lot. I think I picked it up at Goodwill for $5 many years ago.
I wanted an enameled cast iron brazier, but It was hard to find one that wasn't made in China and didn't cost an arm and two legs. I eventually settled on an enameled stainless steel brazier made in Germany that only cost cost an arm and one leg. It's lighter and works well, but I have to be a bit more careful with it.
I also use a stainless, flat-bottomed wok a good bit, and I sometimes use my stainless Tamagoyaki pan too.
In addition, I have a lot of basic cast iron, mostly older BSR stuff that I have refinished. I use those too, just depends on what I am cooking.
Posted on 9/10/26 at 8:43 am to dek81572
Depends what i'm cooking...during the week mostly SS, weekends if i'm cooking something low and slow or large quantity likely cast iron
Posted on 9/10/26 at 12:56 pm to dek81572
Pans, almost exclusively cast iron or carbon steel, unless it is some acidic food. Pots, a mix, depending on the circumstances. Probably mostly steel, but also enameled cast iron and cast iron.
Posted on 9/10/26 at 5:14 pm to dek81572
I have full sets of both. My wife has a single non stick pan, I hate that thing. The multi clad stainless gets more use, but some things cast iron is just better at.
Posted on 9/10/26 at 6:38 pm to dek81572
My cast iron skillet is basically retired at this point, I cook almost everything in stainless pots and pans, only cast iron I still have in regular use is my enameled Dutch oven
Posted on 9/10/26 at 9:30 pm to dek81572
Mostly cast. Been at the camp for a few weeks using random pans and don't like them. Want my cast back. Forgot I had some hidden in back... woops.
Posted on 9/11/26 at 12:40 pm to dek81572
No better indoor results than smashing a ball of burger down into a screaming hot iron pan, tho a thick carbon steel pan comes close. SS has always been meh to me, Teflon no longer resides here.
Posted on 9/11/26 at 1:55 pm to SeafoodPlatter
quote:
My cast iron skillet is basically retired at this point, I cook almost everything in stainless pots and pans, only cast iron I still have in regular use is my enameled Dutch oven
I still use my cast iron plenty, but honestly Stainless is extremely underated. There's a lot of reasons restaurants use stainless almost exclusively.
For one, as mentioned already, cleaning and using acids like tomatoes and vinegar is a lot better and easier in stainless.
The main issue with stainless, and cast iron does better here for some reason, is that stuff sticks to stainless a lot easier if its not HOT. Gotta get it hot first. No idea why cast iron doesn't have the same issue?
Posted on 9/12/26 at 12:01 am to baldona
quote:
No idea why cast iron doesn't have the same issue?
In a word, seasoning.
When you heat oil on iron, it goes through a chemical process called polymerization. It is when monomers link together to form long-chain polymers. It produces a hard, plastic-like coating on the cast iron and reduces food sticking.
Posted on 9/12/26 at 6:14 am to dek81572
If you cook a lot it's hard to be stainless due to the flexibility and ability to clean. There are no food limitations on stainless, unlike cast iron/carbon steel. You can clean them aggressively, put them in a dishwasher, etc. It's hard to be stainless steel.
Posted on 9/12/26 at 3:38 pm to dek81572
They each have their uses. Every semi-serious kitchen should have a blend of carbon steel, stainless, and cast iron cookware
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