Stainless Steel vs. Cast Iron Cookware: 7 Key Differences & When to Use Each

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In this comparison of stainless steel vs. cast iron cookware, you'll learn how these materials differ in cooking performance, maintenance, price, and more. Plus, I explain which foods you should cook with cast iron and which foods are better suited for stainless steel. So if you're in the market for new cookware but can't decide between stainless steel and cast iron, this video is for you.
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0:00 Intro
0:32 Materials
2:00 Weight
2:38 Heat Conduction
3:35 Heat Retention
4:28 Versatility
5:15 Maintenance
6:03 Price
6:32 When to Use Cast Iron vs. Stainless Steel
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Stainless Steel
Made In: madeincookware.pxf.io/Vy3Lrk (MadeInCookware.com)
Demeyere: amzn.to/3EhQr8R (Amazon)
All-Clad: www.anrdoezrs.net/click-87447... (All-Clad.com)
Cast Iron
Stargazer: shrsl.com/40e2n (StargazerCastIron.com)
Lodge: amzn.to/3hVYGQg (Amazon)
Calphalon: amzn.to/3EGaj71 (Amazon)
****Related Videos/Articles****
Cast Iron vs. Stainless Steel (full comparison) prudentreviews.com/cast-iron-...
The Secret to Seasoning Cast Iron • The Secret to Seasonin...
The Best Cookware Materials (Full Guide) prudentreviews.com/best-cookw...
Stainless Steel Pros and Cons prudentreviews.com/stainless-...
Cast Iron Pros and Cons prudentreviews.com/cast-iron-...
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Опубликовано:

1 июн 2024

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Комментарии : 19

@PrudentReviews Год назад

Read the full guide for more details: prudentreviews.com/cast-iron-vs-stainless-steel/ Want to know when brands like All-Clad, Made In, Demeyere, and Lodge go on sale? Join our free newsletter to get deal alerts: prudentreviews.com/newsletter/

@AlexT-sy6nm Год назад

Continued: A big reason for why modern cast iron is so thick, heavy and crude compared to the lighter, slick and polished vintage brands like Griswold, Wagner Ware, Birmingham Stove and Range (BSR), Wapak, Wardway, Piqua Ware etc has to do with the manufacturing process. The sand used for the vintage molds was a lot finer which created respiratory problems for workers. Manufacturers also stopped polishing their pans to cut costs. When the molds changed the cast iron became a lot thicker and, in my opinion, uglier bulkier and unrefined. Vintage cast iron behaves a lot like carbon steel but with roomier cook surfaces and shorter, more compact handles.

@shivk6660 9 месяцев назад

Ya which is why I took an orbital sander to my lodge and now i have amazing results

@marcus_ohreallyus 9 месяцев назад

I love how my steaks get seared in my cast iron pan, but I really hate the maintenance aspect. Its a pain to clean and re-season. Its just too much so im going to give stainless a try

@AlexT-sy6nm Год назад

Vintage cast iron is polished smooth and no heavier than carbon steel. Eg my #10 vintage Wagner cast iron pan weighs 5.5lbs, my large block logo and small block logo #7 (10 inches) Griswolds are around 3.2-3.5 lbs (the small logo is 250g heavier than the large block logo). All aforementioned pans were made from the 1930-1960s and are absolutely great and smooth all around

@timothywood4402 11 месяцев назад

I will use vintage cast iron pans over anything else period.Even newer cast iron pans will heat much more evenly than a thin stainless pan. The only reason to use stainless steel pans are for playing with the food (ie flipping in air etc). If you’re into cooking a great steak/chicken/ pork or fish learn how to use a cast iron pan as all Great chefs have used.

@charlesleone9735 Год назад

As usual, another well done, informational, to the point review. What I do when I cook my steaks in cast iron is preheat it in a 500 degree oven for 30 minutes and then do my cooking on the burner at medium high. The sear is outstanding and as you said, the temperature of the pan remains throughout the cooking process. The additional maintenance is well worth the results. Pan sauces are easy and pretty foolproof in my stainless steel pan. Matching the right cookware to the recipe you are making is truly the joy of stress free cooking. Thank you for your content!

@PrudentReviews Год назад

Preheating in the oven is an excellent technique, thanks for sharing! And thanks for the kind words!

@rachelwang6002 3 месяца назад

Stainless steel pan can cool perfect egg without sticking, the key thing is you should cook egg when the pan reach enough high temperature

@Ryan-re1rs Год назад

I've heard of people taking sand paper to thier cast iron to smooth the surface even more, then re season and the pan turns into a slip and slide, well its better then factory. Lol. My lodge pan is pretty bad from factory and you can feel the roughness, so im going to sand away once I get around to it because no matter how I season it the pan is always sticky.

@PrudentReviews Год назад

I’d be interested to hear how that goes. Alternatively, there are cast iron brands with smoother surfaces (like Stargazer), or you could get a carbon steel pan which has many of the same characteristics as cast iron but with a smoother surface. Here’s my cast iron vs carbon steel video fyi ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-DHh9FGRgrcQ.html

@joaoalbertodosanjosgomes1536 11 месяцев назад

Amen.👍.

@kerendn 10 месяцев назад

Thank you for your videos. I don't cook meat or fish, only vegetables and tofu. Is cast iron good for that? Or does the moisture released from the vegetables makes it not the best choice?