This was interesting. I have a cast iron pan, and I'm thinking about getting a stainless steel set. 

 

 

I use cast iron and ceramic, the right kinds. Ceramic is my lazy option, and is fairly safe to use. I do not cook on high heat anyways. 

40 minutes ago, Orweller said:

I do not cook on high heat anyways. 

My first time cooking in my cast iron pan I burnt everthing. It holds way more head than my teflon pans. I have to cook steak on 9+ or HIGH in my teflon pans, but can dial it back to only a 4 or 5 in my cast iron pan.

Cast iron for me. One of these days I may get a cast iron Dutch oven. 

5 hours ago, Geezy said:

Cast iron for me. One of these days I may get a cast iron Dutch oven. 

As a Dutch person, it's my national duty to own one and it's great. It was a little pricey but it's something that lasts forever. 

I have cooked with both ... or maybe I should say all three - uh, all four

Let me explain:

I have a cast iron skillet that is at least 75 years old and has had the same seasoning on it for over 40 years. I use it often and prefer it for many things.

When it comes to stainless steel, that video only covered one type of stainless cookware. He was cooking on an induction burner. That requires the bottom of the pan/pot to be magnetic. Good quality stainless (high nickel content) is not magnetic. So, an actual non-clad stainless pan will not work on the induction burner. Likewise, there is also copper bottom stainless cookware. Again, that will not work on an induction burner.

The pan he was using was "clad" on the bottom, giving it a "heavy" bottom. The clad material has less nickel and can operate on the induction burner since the lower nickel content will allow it to be magnetic.

Whatever that pan was clad with is what gave it the heat holding attributes, nit the pan being stainless.

Cast iron is magnetic.

For this test to be accurate, he should have used a gas burner and each of the three types of stainless pans as well as the cast iron pan.

I have cooked in an actual stainless non-clad pan as well as copper bottom and clad stainless. I like stainless. I like it for browning and cooking ground beef as well as some other things. However, for cooking "flat meat" (non-ground) like a steak, I refer the cast iron.

I have an all clad ss which I use cooking for wife when my castiron is busy. 

REAL ss pans are great, consistent for cooking fast, castiron I crank the burner to med high 450f and sear it then finish it in oven about 250f for 25-30 minutes for med rare but more Bleu. 

9 hours ago, Qapla said:

He was cooking on an induction burner. That requires the bottom of the pan/pot to be magnetic. Good quality stainless (high nickel content) is not magnetic. So, an actual non-clad stainless pan will not work on the induction burner.

I'm going to have to do some deeper research before buying one then, because my stovetop is electric.

I am glad to have a gas stove. 

16 hours ago, Orweller said:

I am glad to have a gas stove. 

Me too!!!

Plus, you can cook when the lights go out. 

6 hours ago, ol_hilly said:

Me too!!!

Plus, you can cook when the lights go out. 

I've had a power outage and when your water heater is electric, this is a blessing. You can heat up the kitchen, by boiling water, have hot water, and yes, still cook. And, it just cooks better. 

@Bob

Watch this guy's reviews on kitchen shit like I did before buying ANY pots and pans. 

Youtube channel 

PrudentReviews

Edited January 6Jan 6 by Meathead

On 1/6/2025 at 4:23 PM, Meathead said:

@Bob

Watch this guy's reviews on kitchen shit like I did before buying ANY pots and pans. 

Youtube channel 

PrudentReviews

Found it. I'll check it out....

https://www.youtube.com/@PrudentReviews

 

I use them all but 95 % I'm using cast. Wife does not let me buy any more cast pans or pots,she THINKS that we have enough.

This roast just came from Sous Vide bath.

 

 

On 1/19/2025 at 9:46 AM, Carburetor said:

Sous Vide

That's the next thing I am going to learn about. I heard you can make perfect steaks every time.

Yes, and the color of the cook will be consistent all through the meat.

Two things to keep in mind:

• You must keep the meat dry while submerged in the water
• Sear it after it has fully cooked.

Yes,meat is in a vacuum.

This roast was seared in hot bacon grease (after cooling the roast) on a cast iron pan.

 

 

Edited January 23Jan 23 by Carburetor

This is my first pan. I bought this with my pocket money when I was ten years old in 1973.

My grandmother used to fry eggs like this and I liked them so much, I had to get the same pan for me at home. Pan was wrapped in brown greasy paper in the store,I still remember the moment when I saw it.

On 1/22/2025 at 6:42 PM, Bob said:

That's the next thing I am going to learn about. I heard you can make perfect steaks every time.

I'd be too worried about the plastics seeping into my meat. Just got rid of all Teflon, and plastic Tupperware and switch to Pyrex. 

1 hour ago, Orweller said:

I'd be too worried about the plastics seeping into my meat. Just got rid of all Teflon, and plastic Tupperware and switch to Pyrex. 

There's managing then there's over the top in some cases. 

Myself I'm surprised my balls aren't plastic eating from plastic like I have 😄

I never believed in the nonstick bs. Too old to care how I vacuum seal🤣

2 hours ago, Meathead said:

Myself I'm surprised my balls aren't plastic eating from plastic like I have 😄

Oh but they are my friend, they are.