Stainless Steel vs. Cast Iron: Starring Bobby Flay by GreenPan
A mechanic may be able to fix a car with a wrench and a prayer, but they’d likely prefer a full toolbox. It’s the same with chefs. Though a pro will be able to make the most of any pan or kitchen, professional chefs use a huge array of tools to deliver the flavor you expect.
It makes sense, doesn’t it? Some materials are better for certain techniques than others. We’re highlighting two kitchen classics from Bobby Flay by GreenPan—stainless steel and cast iron. Both were picked by Chef Bobby Flay for good reasons.
Why Cast Iron?
The use of cast iron for cooking predates the use of the word “pot” in English by a few hundred years. That’s how long people have been using it. For context, this is what English looked like around that time:
The geere Chaucer is referring to was likely cast iron. It’s incredibly tough, endlessly versatile, and will last a lifetime with care. If you were on a desert island and could only have one pan, cast iron would be the right choice.
Though it’s unbelievably useful, you’ll never walk into a pro kitchen and see every chef using cast iron. It has serious limitations due to the time it takes to heat up and the care that’s necessary to keep it in peak performance. In professional kitchens, and in the home, sometimes you need a material you can use and abuse. Enter steel.
Why Stainless Steel?
First the secret—stainless steel isn’t just stainless steel. All stainless steel pans use aluminum. The best have an aluminum core that extends from the base of the pan to the rim. That ensures the pan heats evenly. Other versions have an encapsulated base, which is an aluminum disc wrapped in stainless steel.
The reason is stainless steel conducts heat badly, whereas aluminum heats quickly. The combination of metals is where the magic happens. The core heats quickly, but the exterior is a little slower, giving you better control over your heat.
Think back to every cooking movie you’ve ever seen. Bradley Cooper in Burnt, Stanley Tucci in Big Night, or Chef Remy in Ratatouille. In all these movies, they use stainless steel cookware. Chefs love it because they can use and abuse it, it’s endlessly versatile, and it will deliver again and again with minimal care. No seasoning required.
Stainless Steel vs. Cast Iron—Techniques
Confused about which pan to use when? We’re here to clear things up with the help of Bobby Flay by GreenPan. We’re putting these pans to the test to decide which we prefer for different techniques.
Frying
Winner: Stainless Steel
Stainless steel is incredible for frying. The trick to getting it right is to preheat the pan (2-3 mins). Do the water test: add a drop of water to the pan then remember the rhyme—when the water does hiss, I’m ready to fry this. Cast iron is also great for frying, but it’s harder to maneuver.
Searing
Winner: Cast Iron
You can sear a steak in stainless steel, but nothing beats the experience of doing it in cast iron. Maybe it’s an aesthetic thing, but finishing a perfectly seared steak with melted pads of butter in a cast iron pan just feels right.
Sautéing
Winner: Stainless Steel
The control you have over the heat and the ability to maneuver the pan give stainless the edge here. You’ll notice the difference right away the first time you use stainless steel to sauté garlic and onions. The aroma wafts through the air, the sizzle is refreshed with every turn of your spatula, and you’ll feel like a real chef until you realize the recipe has another 18 steps.
Grilling
Winner: Cast Iron
Cast iron shines on the grill. You can toss in veggies and fish that would slip through the grates, smoke meats before searing, and burgers, so many burgers. Stainless steel cookware can be stained by grills, so we don’t recommend using it here.
Boiling
Winner: Stainless Steel
This one isn’t even close—cast iron takes a long time to heat up, so stainless steel is the clear winner when you want to boil water pasta, poach an egg, or even just heat up soup.
Baking
Winner: Cast Iron
There’s a reason why many Dutch ovens are cast iron—it’s incredible for baking. The even heat distribution really comes into play in long, slow baking tasks. Your ingredients have to be precise, and your tools should be, too.
The Winner? Both.
Sure, it’s a bit of a copout, but we love both. You can’t make us decide. Check out these recipes from Bobby Flay and experiment for yourself to see which you prefer.
Bobby Flay’s Stainless Steel & Cast Iron Recipes
Let Bobby show you how it’s done with these two recipes that put stainless steel and cast iron in the spotlight.
Stainless Steel
Bobby Flay's Toasted Zucchini and Shrimp Pasta with Parmesan and Basil
Succulent shrimp and toasted zucchini come together in a luscious, garlicky sauce.
Cast Iron
Bobby Flay's Brasserie Burger with Caramelized Onions, Mushrooms and Gruyere
An elevated twist on a classic from the master of the grill himself.
