Stainless Steel vs. Cast Iron
- By: Hallee
- 2 Comments
I have both stainless steel and cast iron frying pans. I have some things I like to cook in the iron, and some things I like to cook in the steel. I very very rarely deviate from my preferences. Some things just seem to cook better with the different metals.
The other day, I made grilled cheese sandwiches. For some reason, I had my stainless steel frying pan out and for some reason, I used it to make the sandwich. There was a time, a decade or more ago, when I had a cheep teflon coated frying pan and tried different times to cook grilled cheese with no success. That’s when I switched to cast iron and never looked back.
I remember thinking as I used the stainless steel skillet that I was going to be unhappy with the results and that I shouldn’t complain when the sandwich didn’t turn out because the cast iron was easily accessible. But, imagine my surprise when the sandwich not only turned out, it turned out perfectly!
I have only had my good cookware for about two years. I don’t think I’ve really given the quality of the pans enough credit in my mind. I may be re-thinking what I reach for as far as pans go in the future and start trying things out in the stainless steel for which I normally use the cast iron.
I wonder how fried chicken would do?
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I gave up my cast iron when we moved here 6 years ago. We have a ceramic range and the two just aren’t compatible. A gas stove isn’t an option in our area. I love my stainless and I love the enameled cast iron I have slowly been adding to the mix.
Different isn’t always bad, unless you’re talking about that learning curve from non-stick to stainless, that bites a lot of people.
Fried potatoes have to have cast iron there is just no other choice.