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Steel vs Cast Iron

55Kevy
55Kevy Posts: 238
in EggHead Forum
Fairly new egger here, but am beginning to see some advantages to having a skillet or griddle for the egg.  What are y'all's thoughts on the pros and cons of steel and cast iron?  What I see me doing are veg, crisping pulled meats, bacon, etc...

Kevin

Beautiful Santa Ynez Valley, CA
XL BGE, Woo2, AR


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Comments

  • Eggcelsior
    Eggcelsior Posts: 14,414
    The egg makes everything black, so CI has an advantage there. I prefer carbon steel over CI on the egg because it has better heat transfer capabilities.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Depends how n what I'm cooking. For something like bacon, fajitas or searing meats I like cast iron.  If I am stir frying or making paella I like carbon steel. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SGH
    SGH Posts: 28,989
    To each their own, but you can never go wrong with having a well seasoned cast iron skillet standing by. There are some killer dishes that can be made in the ole heavy black iron.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Carolina Q
    Carolina Q Posts: 14,831
    I have a ton of CI and enjoy it, not only on the egg, but the stovetop and oven as well. Couple of weeks ago, I bought my first carbon steel skillet. Haven't done much with it yet, but it does a wonderful job searing a sous vide steak!! But so does CI. Seems to heat up faster than CI, though I haven't measured. Sorta like a portable flat top.

    I got the preseasoned Lodge, the only piece of Lodge stuff I own. I was going to get the French de Buyer, but at twice the price, I passed.

    This might offer some helpful info. I just found it and have only skimmed. http://www.seriouseats.com/2015/03/what-makes-carbon-steel-pans-great-cast-iron-cookware.html

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • GregW
    GregW Posts: 2,678
    I love my cast iron, however for the life of me I can't keep it seasoned. I think I burn the seasoning off with high temp cooking.
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  • Focker
    Focker Posts: 8,364
    edited September 2015
    They both have their place in the kitchen.  I don't think one is better than the other.  Here are my preferences thus far...

    Sauteing, flipping----CS due to the lighter weight and sloped edges vs squared off edges of CI
    Searing----CS due to quicker heat transfer
    Baking-----CI more even heat and squared sides
    Frying------CI same as baking
    Braising-----CI same as baking
    Stir fry------CS same reason as searing

    If I weren't fortunate enough to have a ridiculous amount of dirt cheap vintage stuff at arm's length, I would tend to gravitate toward the smooth finish of the CS.  My CS collection is rapidly growing due to a recent clearance find, I have 4 Lodges.  And like CI, they cannot be beat for price.  Lodge's best product and a home run, IMO.

    Even new Lodge CI and CS stuff is pretty cheap in the grand scheme of things. Yeah you can buy one....but what fun is that.  Hell, I even have a T-Fal Pro skillet for low heat delicate stuff like eggs.  We eat our fair share of farm eggs and bacon. =)   

    Buy a #12 Lodge CI skillet, and a 10 or 12 inch CS skillet.  Have fun playing with both,  



    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • blasting
    blasting Posts: 6,262
    Since getting the Blackstone, my CI collection is getting a little neglected.  

    CI is terrific, and I enjoy the the fact that it's old news but making a comeback. 
    Phoenix 
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    edited September 2015

    I saw this in Cook's Illustrated--if you can get on the website and read about, do so! I got the 9-1/2" pan a few weeks ago and use it constantly. Eggs this morning and seared ribeye tonight. It got a beautiful black finish in no time at all and I LOVE it. No over-splatter to mention, and I have a handle guard on the metal handle so no burns there. Never wash it, just wipe it out. Or water and a little scrub brush for stick'ums. NO RUST AT ALL. Got it from Amazon.

    "HIGHLY RECOMMENDED - WINNER 

    Matfer Bourgeat Black Steel Round Frying Pan, 11 7/8"

    This affordable pan had it all: thick, solid construction; a smooth interior with no handle rivets to bump the spatula or trap food; an ergonomically angled handle; and sides flared just right for easy access but high enough to contain splashes. Steaks formed a deeply crisp crust, tarte Tatin caramelized beautifully and released neatly, and fried eggs just slipped around in the pan.

    • COOKING★★★
    • NONSTICK★★★
    • EASE OF USE★★★"
    Judy in San Diego
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  • jhl192
    jhl192 Posts: 1,006
    I prefer cast iron for the reason that it works great, is cheap, is easier to clean and takes abuse.  I do have a carbon steel wok for stir frying.  Just my preference. 
    XL BGE; Medium BGE; L BGE 
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