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Ok, honestly, is cast-iron really any better than a non-stick, stainless, copper (anything else?) pan? (lemmy.world)

submitted 5 days ago by SPRUNT@lemmy.world to c/asklemmy@lemmy.world

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To me, someone who celebrates a bit more of the spectrum than most: Metal hot. Make food hot.

Non-stick means easier cleanup, but my wife seems to think cast-iron is necessary for certain things (searing a prime rib roast, for example.).

After I figure those out, then I gotta figure out gas vs. electric vs. induction vs infrared....

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[-] bryophile@lemmy.zip 5 points 4 days ago* (last edited 4 days ago)

Pan make food hot. But cold food make flimsy lightweight pan less hot too. Food just sort of simmers while sometimes you want scorching.

Cast iron, or heavy bottom stainless steel pan, stays hot while food touches the pan. More energy is stored in hot heavy bottom pan. Food gets scorched and this gives more roasty toasty flavour, which is better in my opinion. If you don't care for this, don't.

Also, heavy bottoms spread heat more evenly so everything is cooked at same speed (not the middle of the pan faster like most non-stick pans).

this post was submitted on 07 Dec 2025

219 points (100.0% liked)

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