August 8, 2019
BY ELLIOTT BELL
Both pans are steel alloys. The big difference is that stainless steel has less than 2% iron. At least 10.5% chromium (and oftentimes some other elements) is added to regular steel to produce a stainless steel that’s resistant to corrosion and rust, non-reactive (able to be used with almost any ingredient), and extremely durable.
Most stainless steel cookware, however, is not just stainless steel. As a poor heat conductor, stainless steel is best combined with a heat-conducting material, like aluminum or copper. These are either placed in the core or on the bottom of the pan, or they can be layered in tri-ply or 5-ply layers (also called cladding), which is a feature of many high-quality cookware brands like Misen.
Stainless stainless steel can be used for everyday dishes and is considered the most versatile piece of cookware.
Although cast iron doesn’t technically need to be cleaned with soap and water, it does require a bit more maintenance. Right out of the box, a bare cast iron needs to be seasoned. A brand new cast iron should be hand-washed with warm water and soap — although hand-washing isn’t commonly required for cast iron, an initial wash is necessary to remove any debris or substance that may be left from manufacturing.
Hand-dry your cast iron completely (do not leave it to drip dry, as cast iron tends to rust quickly), and start to season the pan by spreading a thin layer of oil (vegetable, flaxseed, or sunflower oil work well) over the entire surface using a paper towel. Then place the pan upside down on the middle rack of your oven, and bake at 375° Fahrenheit for one hour. Once the skillet is cool, it’s ready for cooking.
After each use, a cast iron skillet should be cleaned and oiled. First use a paper towel to remove any remaining food bits and oil. Then give the pan a good rinse under hot water. Dry the pan by placing it back over low heat — don’t drip dry, as cast iron can rust easily — until all moisture has evaporated. Once dry, pour in about half a teaspoon of oil and use a paper towel to spread the oil over the entire surface until fully absorbed.
As you may expect, maintaining stainless steel is much easier. While many brands label their cookware dishwasher-safe, even hand-washing stainless steel is relatively easy. Simply use some warm soapy water and a soft sponge, or for tougher jobs, try a mild cleaner like Bar Keeper’s Friend with a plastic scouring pad. Dry your cookware completely before storing, and you’re done.
Stainless steel is one of the most popular metals in cookware, thanks to its quick cooking and easy cleanup.
Both types of pans have pros and cons. So it mostly depends on your preferences. Most home cooks, however, may find stainless steel pans to be a better choice for the majority of the pots and pans in their kitchen collection because they cook well and require virtually no extra care. While a cast iron skillet is a good addition to your cookware for specific recipes, it's important to know that unless you want to spend a good amount of time seasoning your pan, cleaning it properly, and ensuring it doesn't rust, then it's not a great everyday pan.
