Cookware, according to cookware reviewers

but a five ply will do that also

cast iron if I'm going to seirus steak I'm probably going to do it in a cast iron pan

this cast iron I particularly love to use for frittatas it's the perfect depth it holds the heat really well and it Cooks the frittatas perfectly like a nice thick frittata so I do love that small 8 in

I love to use cast iron on open fire on the grill on the smoker there's really nothing better for open fire than cast iron and Searing a steak

but like I mentioned in the beginning of this video a very well-made 5 to S ply stainless steel pan will SE a steak very well also

I'd go with the big cast iron because it's so useful for so many things on the fire

I'd go with the big cast iron because it's so useful for so many things on the fire

get rid of the nonstick folks you don't need it it's a crutch it's a gimmick it's a waste of money and it goes right into the landfill

Stainless steel is the ultimate all-purpose cookware. You can use it to sear meat and fish, saute vegetables, boil pasta, simmer sauces, and much more.

Stainless steel is also the best type of cookware for pan sauces. Since it's uncoated, cooking meat in a stainless steel pan creates fond, which is the brown stuck-on bits of concentrated meat flavor at the bottom of the pan.

As we saw with the burgers, the carbon steel pan has certain traits that really make it a great all-around pan. It definitely has that nice heat retention and heat transfer of a cast iron pan. It has that nice release of a non-stick pan. This is a great all-around pan, does almost anything you want it to do, it's…

for that and I do a lot of a lot of Poached Eggs it's one of my favorite breakfast

they're sort of hybrid skillets they kind of take all the best properties from a cast iron skillet and a stainless steel skillet and combine it into this perfect skillet

biggest cons of carbon steel there really isn't any that's the beauty of carbon steel

honestly for me carbon steel skillets are my favorite skillets to use so i don't see very many cons to be honest

if i want to be practical if it was the end of the world and i can only have one skillet and it had to be something i can just set it and forget it yeah it would be a stainless steel skillet because it doesn't rust it does everything all the other skillets can do

um but it's not the end of the world so if i can only have one skill it would be a carbon steel skillet

Other secret of this pan is its ability to become naturally non-stick. So the smooth grain of this takes to seasoning a little faster than cast iron and it becomes very rapidly non-stick when you season it. And you can cook in it with just a little bit of fat, and food will just come right out. So if you're really…

Stainless steel or, in particular, a fully clad pan where there are layers of stainless steel, aluminum, and stainless steel is really known for its ability to make even, uniform heat. The aluminum transmits heat very quickly, stainless steel much more slowly. The stainless retains it so it spreads, and you get this…

In the carbon steel, I think we got the sort of Goldilocks moment. You get this really beautiful golden brown crust that is deeply brown, and nice, and crusty. Inside is nice and pink. And you really get this nice contrast between the brown crust and the cooked interior that is nice and juicy. So I thought it was a…

When we were done, there was almost nothing in the pan. It was just, I wipe it out, rinse it out, and we're good to go.

but this pan has been a Workhorse I think this is a 14inch I've had this pan for 9 years I don't even know the brand of this one but I I think I bought this one in HomeGoods or something like that a long long time ago

Because it’s so thick and heavy and holds heat well, it’s the better option for searing steaks, pork chops, chicken, and other meats.

It’s also better for cooking eggs, pancakes and other delicate ingredients. When cast iron is well seasoned it performs similarly to a non-stick pan.

Lastly, cast iron is ideal for roasting, baking, and frying because it heats up gradually and maintains a consistent temperature over long periods. Because it heats slowly, you’re less likely to burn food.

Stainless steel is more of a go-to everyday type of cookware. It heats fast and evenly and you can use it to cook any type of food, including tomato sauces, soup, and other acidic and liquid heavy meals.

But, since stainless steel pans are made with a highly conductive aluminum or copper core, they heat up fast and evenly.

The water in the stainless steel pan started boiling after 2 minutes and 55 seconds, and the water in the cast iron pan started boiling after 3 minutes and 34 seconds.

Cast iron may not heat up as fast or evenly as stainless steel, but due to its thick construction, it has far superior heat retention.

Don’t get me wrong, stainless steel pans, especially good quality fully clad pans, retain heat well, but not at the same level as cast iron.

After ten minutes, the water in the cast iron pan was 104 degrees Fahrenheit and the water in the stainless steel pans was only 96 degrees Fahrenheit.

Because it’s nonreactive and heats evenly, you can cook anything and perform any cooking technique.

Cast iron is also versatile - you can use it searing, roasting, sauteing, frying, baking, and cooking eggs.

But if you do it the right way, it also creates a slick surface that makes it easy to cook eggs and other delicate foods without sticking.

Because it responds to temperature changes quicker, you have more control over the results.

so now it's time to turn these and just look at that crust absolutely gorgeous this is off the cast iron

now let's check the stainless steel also an absolutely beautiful crust i wasn't expecting it to be that good

you can hear that that's there's a lot of crust that formed on that stainless steel and same with the cast iron i don't know that there's really any difference in the crust here and it's the same on both sides like really really solid crust

it looks like on the cast iron pan we got a pretty good medium rare all the way through

in terms of overall evenness and doneness i'm gonna give that to the cast iron pan and frankly that's actually what i would have expected too with a cast iron pan you have the thermal capacity of that pan really absorbs a ton of energy into it as it's heating up on the grill and it just allows for a more even cooking…

so the taste test on the stainless steel steak absolutely incredible as well a slightly different level of doneness but still we've got that rich buttery beefy texture got the garlic the rosemary the saltiness this is just perfect

the crusts were almost identical it rendered the fat cap just as well

it takes a while to get to operating temperature because it's so densely packed it takes a while to cool down

so that translates in if you need to adjust your temperature you better adjust it well in advance because you can easily burn your food if you realize that your temperature's set too high and you want to lower it the skillet's going to take a while to adjust

so dialing in your temperatures and adjusting during your cooks can get pretty tricky with cast iron there's a bit of a learning curve

and with cast iron and carbon steels you do have to be very careful with how you do clean them at the end of your cooks you need to wash them and then completely dry them on the stovetops and lubricate them before storing them every single time or you do run the risk of getting rust and you definitely don't want that

another big thing with cast iron skillets and carbon steel skillets as well is that they tend to react with acidic foods

i feel like cast iron skillets don't tend to react as much as carbon steel skillets do

they don't retain heat as well as cast iron skillets but that also means that they don't share any of those negatives

but the biggest con of stainless steel skillets is yes they do stick

but it does stick you don't believe me try making scrambled eggs it can be done you have to put a lot of oil on there and it's a lot more work you have to be very mindful to temperatures

the biggest cons of stainless steels however are they stick they stick like crazy they're not as forgiving if you make mistakes

i mean they get hot really quickly they cool down really quickly but if you're not paying attention you can either put your food in when the skillet's not necessarily hot and boom now you've just created a really sticky mess or you'll get distracted and you've burnt your food really quickly

but other than that the two biggest cons are the price and they're not as nonstick as carbon steel and stainless steel

and she definitely loves the carbon steel skillets but i don't think she likes to do that extra step at the end you know completely drying them off and cleaning them

i'm here to tell you that a cast iron skillet is going to be a really good skillet regardless of the surface finish

however i do agree that a smoother does mean a better cast iron skillet

now later on we're going to talk about carbon steel and carbon steel has a really smooth surface right out of the factory and it sears meat exceptionally well with an amazing non-stick coating

so let's talk about cast iron skillets that are made out of cast iron have some of the best properties and are famously known for getting a really good sear because cast iron is so densely packed it tends to retain heat really really well

but where cast iron really shines is retaining that heat and once it gets up to that operating temperature that you're looking for it tends to retain an even temperature all around

but once you do figure it out once you get to know it a little bit better it's amazing you just have to kind of plan ahead

really once you do that you got a really good non-stick coating it's properly seasoned and you're really ready to go

now once you do develop a deep seasoning the risk of rust kind of diminishes over the years

but once a cast iron skillet is seasoned cleaning it is not the issue food just slides right off

it's a very small thing you have to do at the end of a cook that really goes a long way it's not an inconvenience at all

but once carbon steel and cast iron get their seasoning down i don't see them reacting anymore i've never had them react to where it completely stripped off the coating or anything like that

carbon steel skillets get hot really quickly they can really get up to high temperatures so that means they're going to sear food amazingly

carbon steel skillets will react to temperature changes accordingly they will heat up and cool down much faster than cast iron skillets

food literally slides off of carbon steel skillets i've never had a mess with any of my carbon steel skillets when it comes time to clean them oftentimes i can just literally wipe the inside and i'm done

i usually put it back on the stove sanitize it put a drop of oil lubricate it store it away i never even have to use soap or water

eggs will literally slide right out of carbon steel skillet it's like foods ice skating on this thing

stainless steel skillets are the lightest out of the three skillets get really hot tremendously fast and they tend to cool down really quickly as well

biggest pro stainless steel skeleton is they do not rust so you don't have to worry about having to dry them or doing any special treatments after to completely dry them off and keep them from oxidating

now you'll see a lot of videos out there where people will tell you no they won't and that's true if you follow the fundamentals and you make sure that they heat up properly before throwing your food in there and you make sure you have enough fat cooking oil or grease or whatever it is that you're using yes food won't…

they're really light they heat up quickly they sear amazingly they're very easy to clean and they create fun for amazing sauces

and finally cast iron skillets are almost indestructible it's a tool that you're gonna cherish and pass down to your kids and grandkids

they will definitely outlive you and it's something that you're going to pass down to your kids and grandkids for sure just like a cast iron skillet

european families will often find their grandparents carbon steel skillets stashed away somewhere in the attic

cast iron can fry cast iron can sear a really mean steak they can saute vegetables you can make pizza in cast iron you can bake in cast iron it will literally do everything pretty well

cast iron skillets are relatively cheap and propel you into that pro level category will make you into a better cook because they do have a learning curve but the learning curve is really all the fundamentals of cooking so once you've mastered cooking on a cast iron skillet you've basically mastered cooking

if you're looking to make sauces out of the fond fond is basically the leftover sticky bits that are left on stainless steel skillets you can make a sauce out of that by adding wine or a chicken or beef broth or whatever broth that you want to use

just like cast iron carbon steel can be used for almost anything i've made pizzas in it i've baked i've cooked and seared amazing steaks in it you can saute in it and you can even make sauces

stainless steel skillets can literally cook anything acidic foods meats proteins you can bacon them you can do anything you want with stainless steel skillets

but they do one thing extremely well and that's fond if you want to make an amazing sauce stainless steel skillets are for you

i tend to use mine mainly for italian dishes or something where i know i want to make a sauce right after and that's what stainless steel skillets are really good at

but it can make anything i mean a stainless steel skillet can make a great steak

the cast iron skillet that i showed you in the intro and in the talking head is a 10-inch cast iron skillet i bought years and years ago and i think it was 15 bucks and for 15 bucks it's a hell of a bargain

now i remember before kovid a large 12-inch cast iron skillet can be found on amazon usually at a great sale price of 20 bucks i mean come on 20 for a pro skillet that's incredible

Cool spots, like the ones I caused by repeatedly dropping water intp the pan, also have an impact.

So, after watching the tests over and over again, and with the considerations I just mentioned, I believe in the context of stainless steel cookware the Leidenfrost Effect begins around 420°F or 215°C.

But if you're measuring from the center of the pan, aim for approximately 430°F or 221°C to ensure the entire pan is hot enough.

Heritage Steel, Taima, and the stainless steel pan all came out with noticeable scratches.

The stainless steel pan ended up with circular scratches that were deep and I could feel with my fingers.

The stainless steel pan had small dark spots starting to form, and at first I just thought this might be mineral buildup, so I cleaned it with vinegar and Bar Keepers Friend. But the spots didn't come off. They hadn't corroded through the surface yet, but it was the beginning of pitting.

After the second and third rounds, more spots appeared on the stainless steel pan. And when I zoomed in, I could see that they were actually starting to eat into the steel. When I rubbed them with my fingernail, I could feel the indentation.

It's second only to silver in terms of heat transfer speeds. It's one and a half times faster than aluminum, which is known to be really fast. It's 25 times faster than stainless steel.

That extra height is really necessary for containing hot oil and food, such as when frying donuts and shallow frying chicken.

but we preferred those with wide broad loops that we could really hang onto, especially when wearing oven mitts

Generally though, we recommend buying a 12 inch skillet if you can. It's always good to have the option of a bigger pan for recipes of different sizes

Another downside, don't expect enamel cast iron skillets to be or become non-stick.

While some manufacturers claim their pans will do this and become more non-stick with use, in our hands-on testing experience, we found that not to be the case.

You also wanna avoid using metal utensils and scraping or banging the pan, you know it's glass, so you gotta be a little bit careful with it.

Most artisan makers will also take the time to hand polish their pan surface, which makes it naturally non-stick much faster than a mass produced pan.

These cast iron pans start out like traditional cast iron, but then they're coated in a glass like vitreous glaze that seals the pan from air and moisture that could cause rust

their enamel coating makes enamel cast iron pans virtually maintenance free. You never have to season them and you can soak, use soap and scrub as much as you'd like.

Okay, that is my buying guide for these wonderful lifetime pans.

As Hannah said, an important feature of cast iron skillets is its natural non-stick ability.

Repeated exposure to smoking hot oil continues to build on this coating, making it more slippery and durable. That's why even though most skillets these days come with a factory seasoning, the surface will become even more non-stick with repeated use.

Its superpower is that it can retain and conduct plenty of heat for deep browning of food.

like regular cast iron, these pans have excellent heat retention, so they'll sear, fry and braise well maintaining the heat you want without undesirable temperature dips as food is added or flipped

Though all of these are gonna sear a great steak.

A thick heavy pan has the mass and density to hold more heat than a thinner pan does, and once preheated will cook more evenly than a thinner and lighter pan

Best of all, you can cook almost anything, even acidic foods that need to be simmered for a long time like a tomato sauce because the enamel seals the cast iron making the pan rust proof and non-reactive.

While both regular and enameled cast iron pans are induction compatible, the smoother enameled bottoms can be a little gentler on glass cooktops

Enameled is for the person that never wants to think about seasoning their pan. Enamel doesn't need it.

When you do need to season it, all you have to do is clean it, dry it, rub it with a thin layer of oil, and bake it in the oven. Although the baking portion takes an hour or so, the actual work you need to do takes less than 5 minutes. It’s not a big deal and it’s not difficult

But the reality is that seasoning isn't just oil; it's polymerized oil that's been bonded to the cast iron. It's hard and tough and as long as the dish soap doesn't contain lye or sodium hydroxide, a few drops won't hurt

I always recommend using a chainmail to clean cast iron, but if you cooked an especially messy meal and chainmail is not doing the trick, mild dish soap is okay

As you can see, the soap didn’t impact the seasoning at all

But flavoring food with a small amount of acidic ingredients, such as a splash of wine, vinegar, or lemon juice, won't cause any issues

If you're not cooking highly acidic foods for a long time, like over 30 minutes, the seasoning should be fine

To prove this point, I squeezed a whole lemon into this cast iron pan and let it simmer for about 4 minutes. After removing the lemon juice and wiping the skillet, you can see that the seasoning wasn't affected at all

One of the reasons I love cast iron is that it retains heat exceptionally well

Once it's fully preheated, it retains heat well, so your food will cook evenly

That may be true, but in my experience, this step is completely unnecessary. If the skillet is well-seasoned and you dry it thoroughly, it shouldn’t rust, and you don't need to oil it after each use

For acidic foods, stainless steel and enameled cast iron are better options since there's no seasoning to damage and those materials are non-reactive.

But you don't need to do it often and after you do it once, you realize how easy it is.

In my experience, mild dish soap does no harm.

One of the biggest advantages of carbon steel is its durability. It won't crack or break if you drop it, which can happen with cast iron.

And there's no coating or enamel that can wear down or chip.

You can use metal utensils and even cut food in it, although I try to avoid that because the sharp edge will scratch the seasoning.

It’s one of the rare products that gets better with age. The more you use it, the better the seasoning develops.

The one major limitation with carbon steel pans is acidic foods. A squeeze of lemon or a splash of wine won’t hurt, but prolonged exposure to acidic foods, like tomato sauce, will strip the layer of seasoning right off the looking surface.

Bare cast iron pans have this same issue.

Carbon steel consists primarily of iron, which rusts when exposed to water and air.

The fact that you need to season carbon steel pans may seem like a major downside, and for some, it's a deal-breaker.

The two rules that I do highly recommend following are, one, don’t put carbon steel pans in the dishwasher. The hot water, steam, and dish detergent will ruin the seasoning.

And two, always dry your pans completely after washing them. Even a well-seasoned pan can rust if moisture is left on it for long periods.

if you notice tiny black bits on your food when you cook with carbon steel, or if you wipe the pan with a paper towel and the paper towel turns black, that's a sign that you need to deep clean your pan. Those black bits are either tiny pieces of the seasoning flaking, burnt food, or both.

The one thing you need to be cautious about is warping. If you expose it to drastic temperature changes, like rinsing it under cold water when it's piping hot, the metal can expand and contract unevenly, which leads to a wobbly, unusable pan.

Our buying, seasoning, and maintenance guide for every chef's secret weapon, the carbon steel skillet.

I have my pan here from home. This is little Eddie. Eddie and I have gotten in a lot of fights over the years, and we always make up.