What is the difference between cooking in cast iron&stainless steel pans?
Stainless steel and cast iron pans both offer advantages to home cooks. The distinct cooking surfaces differ when it comes to heat distribution, maintenance and reactions with acidic foods.Heat DistributionStainless steel pans do not distribute heat as evenly as cast iron pans. The even heat distribution of cast iron pans helps food cook evenly no matter where it sits in the pan, rather than creating hot spots on certain parts of the pan.SeasoningSome cast iron pans come preseasoned, but those that don’t require home cooks to season them to achieve a non-stick surface. To season a cast iron pan, a cook coats the pan with oil and puts it in a hot oven for an hour. Stainless steel pans do not require seasoning.SurfaceSeasoned cast iron pans have a non-stick surface, while stainless steel pans are not non-stick. Food tends to stick more easily to stainless steel cookware.WeightCast iron pans are very heavy. Stainless steel pans are much lighter and easier to move from stove top to oven.Co
