To prevent warping, avoid sudden temperature changes. Stainless steel is a lighter metal than cast iron it can warp more easily. Yet there are still a few things to keep in mind: Here are a few foods you shouldn’t cook in a cast iron:Ĭast iron and stainless steel are both highly rugged materials – scratch-resistant and naturally strong. This allows the pan to sear on contact rather than cool down and simply roast the meat. For example, if you toss a cold steak in a hot cast iron pan, the pan will maintain its temperature better than steel. We can again thank iron’s dense, heat-retaining structure, which helps prevent temperature drops. Pan temperatures stay more consistent in cast iron, so food cooks more evenly.Īlso, in comparing the meat-searing abilities of cast iron vs stainless steel pans, cast iron is the clear winner. Ĭast iron shines for “low and slow” cooking processes, like roasting, baking, or even moving a dish from stovetop to oven. We recommend cooking eggs in a cast iron or non-stick pan. But cooking foods that often stick (like eggs) can make cleanups a nuisance. Now, there’s nothing you can’t cook in stainless steel. Most stainless steel can withstand up to 500℉ (260℃), but always check your cookware’s instructions for its temperature rating before baking. Plastic or wooden handles can not go in the oven. Stainless steel pans are oven-safe, so long as the handles are, too. Plus, you can use it with all types of food, including acidic dishes – unlike cast iron. It heats up quickly (when cladded), making quick meals easier. Stainless steel is the clear choice for most daily cooking. But it’s important to note that adding food to cold cast iron will cause sticking, so again, ensure you preheat/ oil properly. This heat retention offers a range of benefits, which we cover just below.Ī well-seasoned cast iron pan also benefits from a natural non-stick coating (no Teflon!). However, cast iron retains heat better than stainless steel once it does heat up. This is especially true if, like me, you have an electric cooktop. Because this material is so dense, it takes a while to heat up. Stainless steel is also worse than cast iron at keeping food warm, as it cools just as quickly as it heats.Ĭast iron is a little more finicky it requires some patience when starting a meal. However, you can easily solve this problem by adding a little oil to the hot, empty pan before cooking – like this. The only real issue with stainless steel as a cooking surface is that food tends to stick. It’s sturdy and (relatively) lightweight, and the material heats quickly and distributes heat evenly. Stainless steel is an excellent material for cooking nearly anything.

Cook steak stainless steel pan