/ck/ - Food & Cooking

both for different purposes

I've got 3-ply all-clad 12" stainless skillet, and a 10" griswold cast iron skillet, and use both regularly.

>>15744915
Left all day long. Zero need for right when you have left

cast iron for pretty much everything except for when you have to deglaze or if youre trying to make a sauce

>>15744946
explain in your own words why you find it to be so

>>15744915
Bumping b/c I just got my first new flat cooktop and I'm in the market.
Leaning towards SS

>>15744952
THIS

Stainless steel for your deglazing and fancier needs, cast iron for your good-ass sears and heat, and maybe non-stick for stuff that's inconsequential (e.g., cooking down spinach, toasting nuts or seeds, maybe babying the hell out of a delicate cut of fish, etc).

>>15744991
I use my cast iron for most non-stick tasks, as with a good seasoning layer it mostly is non-stick.

>>15744984
Get both you colossal faggot.

they both have their own uses. My personal favorite is copper with carbon steel inner,

>>15744915
>Which one
If you’re poor enough that you can only pick one, you’re better off just getting a decent nonstick.

>>15745043
>copper with carbon steel inner
doesn't exist as far as I'm aware

Care to point me to a manufacturer?

t. resident copperfag

>>15745083
Maybe he meant “stainless”.
And I’m assuming by “inner” he means cooking surface, rather than core.

>>15745117
Yes, i'm aware of what he meant by inner.

There is just a big difference between stainless steel and carbon steel.

I was genuinely curious if he knew something I didn't and knew of someone putting out actual carbon steel-lined copper pans.

>>15745117
Most copper cookware uses a lining of nonreactive metal because copper is toxic. This is structurally different to stainless cookware with a copper core e.g. All Clad 6000 series. It's a copper pan, with a thin layer of metal to prevent the copper from leeching into your food. Almost always tin or stainless, extremely expensive pieces use sterling silver. I have a few vintage bronze pans that use silver linings, so the technology is quite old, but I figure it's never been cheap.

>>15745154
I have a single small silver pan that my grandma told me was traditionally used for candy making. Though at this point it's just hung up as a decoration as I have no real need to use it.

One has food stick to it per design, one is nonstick. This has never been a real debate. They're different tools. Cast iron should be rightly compared to nonstick aluminium cookware, which it exceeds in all aspects except ease of sliding it along the cooker.

>>15744915
Both, but I prefer stainless steel for everyday cooking.

I use cast iron for baking bread mainly.

>>15744972
>better heat control
>gets hot fast as fuck
>retains heat well
>lighter
>dont have to autistically maintain it
>fine with acid and alcohol
>isnt a literal meme pan

Theres probably more desu

Both.

For cast iron, get Staub or Le Creuset. Bare cast iron is ugly as fuck and enameled CI has all the benefits while looking presentable and without the need to pamper the thing. However for SS, I have a cheap ass Calphalon and two All-Clads, D3 and D5 and in a test with a chicken breast I found no noticable difference in heating or cooking between the three different models so as long as your SS is at least Tri-ply youre all gucci baby.

>>15744915
I use both for different things cause I'm not a smooth brain.

non stick because i enjoy cooking not cleaning

>>15747126

>nonsticklets

>>15747116
Yeah the cast iron is better for making bread. Everything else goes in the other pan

>>15744915
Steel is far more versatile.

>>15744915
Take the carbon steel pill m8

Get left, tramontina. All clad if you're a rich fag. You can do almost every cast iron thing with SS but not the other way around. Get cast iron later.

>>15744915
I just use a carbon steel pan, which is the best of both worlds.

>>15744915
Both, depends on what im cooking

>>15747126
>non stick
>cooking

Both but cook with the cast iron on top of the stainless.

I would get one 10 inch stainless steel and one 8-9 inch carbon steel pan