What is best to cook on: cast iron, copper, or stainless steel?
You can check the answer of the people under the question at Quora “kitchen a la carte stainless steel cookware“
About Piper
Written by: Piper
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What is best to cook on: cast iron, copper, or stainless steel?
You can check the answer of the people under the question at Quora “kitchen a la carte stainless steel cookware“
About Piper
I have only cooked on cast iron and stainless steel, not copper. I like them all. I use my cast iron pan to make pizza, it creates an amazing sear on meat, and it makes beautiful baked goods. When I was growing up, there was nothing like bacon fried in the cast iron pan and then cooking eggs in the bacon fat.
I have stainless steel pots and large, deep pans. They conduct heat beautifully and clean easily.
It all depends on what you are making.
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As others have said, it really depends on what you are cooking.
If you want something that retains heat well, you want cast iron. Cast iron is great for steaks, pancakes, grilled cheese, quesadillas, etc. An enameled cast iron Dutch oven is the way to go for long, slow cooking stews, souos, etc., and also for baking bread. I have a 10-inch cast iron skillet, a griddle/grill, and a 6-quart Dutch oven.
If you need a pan that will release heat quickly, and doesn’t care if you put acidic food in it, then stainless is the way to go. I use my stainless for sauteing, boiling, simmering, just about everything. Mine happen to be able to go in the oven, too, without any damage. I have a set of stainless steel and also have a stainless steel wok.
I have two non-stick pans that are dedicated to one job. My crepe pan is dedicated to crepes, and my scrambled egg pan is dedicated to scrambled eggs. They are both from the same manufacturer as my stainless steel pans.
My answer to you is to have both stainless and cast iron.
Calphalon 10-Piece Pots and Pans Set, Nonstick Kitchen Cookware
What is best to cook on: cast iron, copper, or stainless steel?
If I had to live with only one cooking pot it would be a 12-inch cast iron skillet. I also own a cast-iron griddle, two smaller skillets, a comal (for cooking tortillas), and a three-quart Dutch oven. I love them all, but use the big skillet almost every day.
I also have two 2-quart ceramic/cast iron Dutch ovens, but use them seldom. The ceramic coating stains easily, so I only use them when I need a nice presentation (for chili or a stew).
But I also own a large stainless steel skillet, a sauce pan, a soup pot, and a wok, all of which get a fair amount of use, especially for making yogurt, cheese, and other food that requires non-reactive containers.
One thing you don’t mention is cast-aluminum. I have two large many-quart French soup vats that I use for making stock, and a large saucepan for smaller amounts of soup and stews. For the most part, these can be used interchangeably with the cast iron, but I use the latter more often out of habit—and probably for the nostalgia attached to the fact that the cast iron skillet originally belonged to my great grandmother and has been passed down to me. Some folks have problems with cast aluminum (there are ample conversations on the web, mostly about a connection with dementia), but since I only use it a few times a year, and have done for about 50 years, I’m not all that worried. It is lighter than the cast iron, and as my arthritis develops I may find more uses for the stew pot. Most of the chefs I’ve known in my life have used these in their kitchens, so I’ve never been very worried about them.
Copper is pretty, and purportedly offers more even heating than other materials, but I’ve just never been able to justify the expense. About the only copper thing I’ve ever wanted, though, is a mixing bowl for beating egg whites, and ceramic bowls do just fine for that. My wok has a thin copper coating on the bottom, but I doubt if it does much good.
It’s probably best to confine the cooking of acidic foods to non-reactive pans, but I’ve sinned occasionally and cooked tomato-based foods in the skillet and the stew pot. Otherwise, my focus has always been on what works best.
In the end I think it boils down (ahem) to preference and habit. I’m pretty much a peasant cook, and don’t do it professionally, so I use what I’m used to and what works. And what I don’t have to spend any more money on.
BELLA 21 Piece Cook Bake and Store Set
Stainless steel is nice because it cooks well, it’s easy to clean and lasts forever. The stainless saucepan set my mom has used daily since she got it as a wedding gift in 1969 will be given to my daughters and still looks essentially new. Get a set with a nice thick bottom plate. Cast iron saucepans are far less practical, in my opinion — heavy and slow to react to your changes in heat level.
That being said, I have a hundred year old cast iron skillet that I use maybe once every two weeks for searing, pan breads, and stove-to-oven dishes. I’d hate to give it up — it does those things genuinely better than stainless or my calphalon. A brand-new $20 version will work just as well and has probably the best cost/benefit ratio of any cookware.
Copper is just absurdly expensive, with no practical advantage I can see. I’ve read that it allows very precise heat control for complex, layered French sauces, but I don’t cook like that. Sure is pretty though.
10 Pcs Non Stick Cooking Set w/ Frying Pans & Saucepans
I would say that cast iron is the best option.
All three types of cookware leach small amounts of metal into the food while cooking(That amounts can be significant depending on the Ph of food, ions, and different other factors). Cast iron can leach mainly iron( cast iron is almost fully composed of iron It contains little amount of carbon-several percent). Stainless steel is the alloy of around 70% of iron and around 30% of chromium-nickel so the food cooked in this type of cookware can contain nickel-chromium.
Iron is an essential element for our body-for instance it is the main functional part of hemoglobin in blood which delivers oxygen in the body. Leaching a little iron in our food isn’t bad, furthermore, it can be beneficial. It is even recommended for some people with anemia to use cast iron cookware. On the other hand, copper and chromium-nickel can be harmful to our bodies in small quantities. So the conclusion from this is that using cast iron skillet will be the best option
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I’ve worked with stainless steel and cast iron and they work equally well depending on the application. Saute I prefer doing in steel. Steaks are better in cast iron. The important thing with any cookware is that it be heavy and well made. That said, one of my omelette pans is thin carbon steel but it’s used for quick frying small amounts. I haven’t cooked in copper often enough to comment.
Calphalon 10-Piece Pots and Pans Set, Nonstick Kitchen
Hi! It depends what you’re cooking! I personally have tried all three, and my favorite is cast iron & non-stick skillets right now. Copper tends to be expensive and can be a challenge to clean. Stainless steel is great for searing and sauteing, but it also can be a pain to clean after as well. A well-seasoned cast-iron skillet will give you that gorgeous sear with the non-stick finish as well. It depends how often you cook and what you like to cook!
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Stainless steel is the most versatile because it is not too hard to clean, can handle high heat, and usually it’s oven safe.
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
I personally prefer cast iron. It just seems to work well for me. I seem to burn food in stainless steel so for sure I stay away from that one.
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
Cast iron for heat retention, copper for conduction, stainless steel for convenience and low cost.
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
That depends on your experience and what you’re cooking. Copper is great when you need to very accurately control the temperature. Cast iron is bestmfor searing or baking as it holds heat well. Finally stainless steel us best for sauté and making dishes that require large amounts of ingredients, such as ragu.
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For what? I only own cast iron frying pans so can’t talk about anything else because I see no reason to use anything else.
Stainless steel isn’t good for a frying pan unless it has a lot of aluminum or copper welded to it. Even then, unless it’s a thick enough piece of metal, the stainless steel will get hot spots and it’s not a good heat distributor.
Copper isn’t good by itself because it can react with foods, so you need to get it lined with tin or stainless steel, in which case it can be really good for a saucepan or a pot.
Stainless steel is good for pots that are going to be used for boiling water, simmering stews and chili, etc.
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Copper is the best conductor of heat and cookware made from pure copper is better for cooking compared to cast iron or stainless steel cookware. However, cookware made of pure silver is the best for cooking. Please note that the surface of copper cookware should preferably be coated with tin or silver for health safety reasons.
In the non-metal category, burnt clay or stone cookware are the most preferred.
This is from my own experience.
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
All three would be good. However, you should note that copper cookware isn’t often used with copper on the cooking side. You will find that the cookware has a coating of some sort such as tin. Copper pans have the advantage of being very efficient conductors of heat. This allows them to be used on on quite moderate heat sources, such as those table-side burners you see waiters using in some restaurants. In this instance, a copper pan also looks more presentable to diners.
For the rest of us, stainless steel and Iron cookware is better suited to our everyday cooking needs. Both can be effectively made non-stick through correct usage and both provide very good heat distribution. Stainless steel is probably the easiest from a “care” perspective, whilst iron pots and pans (cast or wrought) will require a little extra care and attention to prevent them rusting. As a general rule, you would use cast iron pots in situations where you need to cook for a prolonged period of time (pot roasts are a prime example), whereas wrought iron would be better suited to pan searing for short periods of time. Of course, cast iron skillets are also excellent for searing meats.
Your choice will also be influenced by how you most commonly use your cookware. If you like cooking on barbecues, you would probably be better off leaning in the direction of iron pots and pans. These are often made with handles and lids of the same material. This means you can transfer from stove or grill top to oven, or closed barbecue without having to worry about plastic handles or lid handles getting destroyed.
Stainless steel is a good workhorse for most domestic kitchens. Choose pots and pans with metal handles and lids and you should be able to use them in ovens as well as stove tops. You should always get heavy based stainless steel cookware as the base will not warp over time and helps in even heat distribution. It also helps in saving energy costs. Once the pan is hot, you can reduce the heat source whilst still maintaining a good cooking temperature. They are also very easy to clean and require no special seasoning to keep them in good condition.
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I would really need more information to best give an answer. Like what are you cooking, will it go from cooktop to oven or not, how long will it cook?
My preference if I had to choose only one to cook with and I could not cook with the others for the rest of my life would be cast iron. I can regulate the heat easily, it cooks evenly, I can sear, saute and braise in it. It goes from top to oven easily. If seasoned properly, it’s non-stick.
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Both Copper and Cast Iron will leach into the food that is being cooked. The amounts of Copper and Iron are infinitesimally small but nevertheless are there. A well oxidised copper surface is pretty neutral but there are acids in foodstuffs that will attack the oxide layer and release copper atoms. Cast Iron is protected in another way due to its surface porosity. It is always necessary to season a cast iron pan or skillet by heating oil (vegetable) to its smoke point on the surface of the cast iron. The oil will leave a residue which will plug most of the porosity. This layer of seasoning can be removed at high temperatures and again in strong acids and must be regularly maintained.
Cooking grades of stainless steel on the other hand have a stable, hard oxide layer which is highly resistant to chemical attack. When you scour a stainless steel pan or skillet, it is possible to remove some of this oxide layer mechanically (scratching) but as soon as the stainless is exposed to air, the oxide layer reforms.
Personally I love cast iron cookware but you do need some serious strength if you are lifting a skillet of 12″ Diameter with one hand!
PS A Doctor who had been treating anaemia in Thailand devised cast iron cooking charms which leached sufficient iron into the cooked food to provide the necessary iron to prevent anaemia. These were fish shapes about 2 inches long and of course made out of unseasoned cast iron.
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I think that it varies depending upon the dish, but I do like cast iron for the way It holds the heat. Hard to clean. Stainless next for quick and easy.Dont use copper. Think it tastes.
Gennaro
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
Cast iron is good for low, slow cooking , while stainless steel can be used for everyday dishes.Once a cast iron pan is properly heated, however, it retains its heat very well. For this reason, cast iron is ideal for slow, low cooking , such as roasting, baking, and dishes that need to move from stovetop to oven.
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
I don’t use copper at all. In stainless steel I cook the soup and in cast iron I cook the rice, couscous and slow cooking meat.
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All of them depending on what you are cooking. Cast iron is my go-to for any fying…chicken, pork chops, etc. Also for steaks, great searing and for cornbread and homemade biscuits. I like both my cast iron and stainless steel for making gravy and I like to cook burgers in my stainless steel. Like cast iron, it’s pretty versatile and can go in the oven. Just make sure the handles are oven resistant! Otherwise that could be a messy disaster lol! I love nonstick for omeletes, scrambled eggs, things you really don’t want to stick. If I don’t feel like pulling out the griddle it’s great for grilled cheese and pancakes, things like that. Really all three are great if you take care of them! Cast iron is the best for holding heat though. My best advice is don’t be afraid to experiment and see what works best for you, and have fun! Trust me, no matter what you use, if you truly enjoy cooking that love comes through in the finished product!
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Michael Symmons, The Chew, said in an online cooking video, that he thinks cooper pans are best. I htnk cast iron apns, are better. But Cat iron pans are, heavy! You wouldn’t believe just how heavy, even in stores.
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If I have to answer without knowing how you intend to cook, I would say multi-ply stainless steel clad. When used properly, it is practically nonstick. You just have to preheat the pan to the right temperature before adding a good amount of oil. You also have to wait for the food to release itself from the pan. A good stainless skillet costs $100-$200.
If you cook with very high heat (>600F) cast iron is not a bad choice. It can literally take the heat. Also, you will not have to scrub off polymerized oil. It is a natural nonstick layer! Cast iron reacts with acidic food, so be careful. A reasonable skillet can be had for under $30, but nicer ones are $100-$200.
Copper performs better than stainless steel or even aluminum in heat conductivity. You do pay more and a copper pan tends to be heavy. You may be tempted to polish the copper exterior because it is so pretty. You don’t have to worry about copper reacting with food because they usually line the cooking surface with a thin layer of stainless steel or, more rarely nowadays, tin. A good copper skillet can cost $300 or more.
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Copper is the best for transmitting heat the fast and even. Cast iron is best for holding and transmitting the most heat. Steel is the less on both these aualoties but lasts a very long time and needs relatively no care (copper needs to be resurfaced and can’t be used with acidic foods & cast iron rusts if you’re not careful with it pretty easily).
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
What is best to cook on: cast iron, copper, or stainless steel?
Bleh. Of the three options, I prefer stainless steel because I don’t have to worry about dissolving it or its tin lining into food (like copper) and don’t have to baby it with hand washing like cast iron.
However, none of those are best for me to cook on. I much prefer a good, non-stick coating on my cookware. Some of my current favorites are non-stick, hard-anodized aluminum and Teflon-lined stainless steel. It’s much easier to wrangle food without having it stick to the cookware.
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There are many reasons why cast iron is the best cookware, but the most important is its leavenability. Leavening means cooking by trapping air within (think of making muffins and pancakes in cast iron). Leavened food contains more air than leavenless food and tastes lighter, fluffier and often more delicious. You might wonder what the big deal about leavened food is, since you can get the same thing from other types of cookware. The difference is, with cast iron you don’t have to add any oil, fat, or butter. In fact, if you do, your food will almost certainly stick to the pan and/or be very difficult to clean. Cast iron is naturally non-stick and non-toxic, and the more you use it, the better it becomes.
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Depends on what and how you are cooking. If you are browning meats, cast iron gives you a better result including all the bits stuck to the bottom which should be deglazed for a sauce. For a tomato based sauce, stainless steel is better. The acidity in tomatoes can ruin the seasoning on cast iron, but stainless or enamel lined cast iron are immune. Copper ok too but if you are using traditional tin lined pots don’t leave anthing tomatoey in it long after cooking. It will ruin the lining. Copper or enamel lined cast iron not good for super high heat. That kind of heat can ruin both. Copper is good for moderate to gentle sautéing, sauces, soups.
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YES
I have pans and pots in all three materials and use them for a variety of cooking styles.
NOTHING replaces cast iron for putting a super high heat sear on a steak, or a super low and slow toast on a dark roux…
NOTHING replaces a copper pot for jellies, jams and compotes or a thin copper pan for delicately frying fish…
NOTHING beats a stainless steel vessel or pan for the fine control over temperature you can achieve with a “triple clad” bottom… the fantastic “fonde” you can produce to be the foundations of incredible pan sauces and gravies or the ease with which you can clean them.
Only having one type of pan material in your kitchen would be like only having one club in your golf bag…
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All three have their pros and cons, but, most Professional Chefs would use Cast Iron pans etc as it retains heat for longer periods in comparison to others.
So, essentially, it depends on what you are cooking and the heat source available.
Note : Cast Iron can work well in a variety of heat source unlike others.
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All three types of cookware have their advantages. I personally prefer cast Iron, due to it’s ability to hold heat and maintain a more even temperature with less cost in gas, electricity or wood. Mostly it comes down to what you prefer. I will say that if I were to choose stainless I would want it coated in ceramic. Pure copper ware heats evenly but loses heat fairly quickly as well. Copper is an expensive metal, so expect higher costs. Cast Iron is the least attractive without an outer coating of enamel or other materials.
Presently I live outside of the United States, so most cookware is expensive. Most of my pans are ceramic coated stainless steel, as cast iron is hard to find, is expensive and most is lacking in quality.
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All of them are good, maybe some are better at a particular task, like cast iron for cassaroles, as it goes from the hob to the oven without too much fuss.
Stainless steel for my sti-frys, and copper for sauces.
I have Cast iron from Le Crouset, stainless steel and copper from Lagostina and, stand …
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The three of the materials have different properties to impact the cooking process. Cast iron is an ideal material for cooking. It’s good if you are cooking some quick recipe, but long-time cooking can wear away the seasoning of cast iron. It takes some time to heat and is heavy. It is a good option for cooking as it adds flavour to food.
On the other hand, cooking with stainless steel is easy. Stainless steel pans heat up quickly, distribute heat evenly, and can cook any ingredient in your pantry. If you want to cook with stainless steel, the pan should be preheated over medium heat for some minutes. Then you can start cooking.
If copper is considered, it has been used for a long time. You can cook any meal you desire on copper cookware. Cooper is known to have the best heat conducting properties, and the heat spreads out evenly, so the dishes are prepared quickly.
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The key to good cookware is mostly the thickness of the bottom. Iron is the seasoned professional preferred by chefs but it is very heavy and retains heat a looog time. It also needs a fair amount of TLC. Copper and aluminum both are usually very thin which leads to hot spots and burning. You can spend a lot of time scrubbing off burned on remains. SS is the closest to non stick without coatings but it also develops hot spots and you cannot use abrasives to clean it because scratches open it up to rust and staining. It is also susceptible to high acid content food stains.
I do a lot of cooking for farmers markets – jellies jams syrups and chocolate. I find the combination of induction ready pots and pans – non stick stoneware. with induction hot plates extremely good. The bases are 1/2″ thick , non stick surfaces are very hard ( supposed to be all utensil safe but I use non metal anyway). There are no hotspots and with the induction hotplate you can set the temperature accurately – less energy used and the burner surface just gets warm and cools rapidly when turned off. Control is accurate enough I can make milk chocolate from scratch without a double boiler and slow cooked baked beans don’t char at the bottom of the pot. To my mind it is the best of both worlds
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I have two copper pans acquired from a hotel that was closing down.
These are my very best and most favorite pans to use in the oven for roasting. I use them nearly every day and absolutely love them. They are quite heavy and would be a great investment.
I have a set of stainless saucepans acquired from Costco which have also proved to be invaluable.
A good Dutch oven like a Staub or Le Creuset is also a Necessary part of any good cooks Utensils. This is used for long cooked stews, curries, breads and soups.
I would therefore conclude in saying they are all useful and very useable.
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All three materials are great and I use all three. I love my cast iron skillets and use them daily. Copper is great for heat conduction, but can wear down, discolor or require other maintenance. I have some stainless cookware that I have used for over 30 years. It has a copper core and cooks beautifully. I never use non-stick cookware because no matter what brand, the coating will chip or peel off. Much better to use one of the other materials along with oil or non-stick spray
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
My choice is stainless steel, hands down.
Cast iron is susceptible to rusting and can shatter if you hit it hard enough. Copper can impart a nasty metallic taste to foods or water.
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
There is no one best. There are best for certain applications. I have cast iron, stainless steel, enameled cast iron. I keep a couple of non stick pans for cooking eggs. I even have a couple of aluminum dutchies, which my caribbean wife won’t give up for cooking her rice and peas.
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
In my opinion, cast iron is best to cook food as it also provides you with the health benefit by adding iron to your diet.
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
I gotta disagree with everyone Iron should be the only cooking devise that you ever need in your life. I have used all for more tan 50 years, and iron has been proven to be the best no mater the food I was cooking cast iron added a depth of flavor that can’t be achieved with other pans.
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Stainless steel cook wares are preferred when hygienic conditions are required. But, mostly thin sheet material is available. Stainless steel has very poor thermal conductivity and high thermal expansion and the plate is heated mostly at the flame spot and the food stuffs are charred at these places.
Copper cook wares are having good conductivity and good corrosion resistance. But in some environment, copper will form copper sulfate, a kind of poison.
Cast iron cook wares are traditional and still used for roasting, as high thickness spread the heat and temperature, is uniform approximately around the plate.
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As has been stated in other answers, it all depends what you’re cooking, how you’re cooking it, and what type of heart source.
If you mean best overall, as in most versatile, cast iron hands down is the winner. You can cook with cast iron on a bbq grill, oven, stove top or open fire. Not the best to cook highly acidic food in but if it’s very well seasoned you may get away with it for a short cooking time.
Copper isn’t really used unless you’re making confections and candy. It leaches too much into food.
Stainless steel is perfect for boiling food or water. It sticks too easily when frying food.
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
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. While a cast iron skillet is a good addition to your cookware, stainless steel really shines in its versatility, easy maintenance, and everyday use.Cast iron, conversely, tends to get hot where it’s …
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
Cast iron is king must it must be seasoned right to have the non stick properties.
Another good thing about cast iron is it imparts some iron into the food being cooked which is a bonus for women.
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
I cook on all 3, depending on what I’m cooking and how I’ll be cooking it. They’re all acceptable. I even have a very large, heavy cast aluminum skillet I use when Pan-frying cutlets & fish filets. I avoid non-stick cooking pans; except when cooking omelette & the like.
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According to HACCAP standards from many years recommended to to cook in stainless steal pots and instruments but if u ask me as a chef I prefer to cook in copper bx it give better taste and cooked the food equally but still the pottery pots still the best of the best bx it’s natural especially if we cook on firewood
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That depends on what you are cooking. I prefer cast iron for frying, but not deep frying. Copper is great for saucepans…nuff said. Stainless steel is great for boiling, making stocks or broth. Just my opinion. I await the useful comments to come.
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
“Horses for courses” as the saying goes. Beginning at the end, what would give you the best and most efficient outcome? I suspect it would be a mixture of cast iron and stainless steel. All my pots are SS, all my favorite skillets are CI. Cast iron pots are very heavy and if you’re just boiling potatoes, overkill, grab your laminated bottom SS pot and get going. Skillets, different matter. Best outcomes are from CI seasoned or enamelled . I tried and tried to love my SS skillet and finally took it to the bin behind the fence and said goodbye. Then I went home, swore, and had two beers while I cooked supper in my Lodge cast iron skillet.
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
Yes. You cant use cast iron with highly acidic foods like tomato sauce, copper clad pots are good for heat distribution but I only use them when it’s external. Not full copper. Stainless is the safest and it is non reactive.
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It all depends. Conduction versus heat preservation. But cast-iron is probably the most versatile, if you give it a good long while to heat up.
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
I prefer fully seasoned cast iron. But copper or stainless steel each have good cooking qualities to them. One must try them to determine which one prefers.
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
I’ve been using a traditional wok made of carbon steel (uncoated) for as long as I can remember. It heats fast and transfers heat evenly (round bottom) and over time has formed its own nonstick coating – seasoned. It is easily manageable during cooking, easy to maintain and lasts forever. The all-in-one workhorse in the kitchen.
The carbon steel wok is very versatile to use, and have used it for stir fry of course, deep fry, searing, poaching, roasting (nuts-spices), steaming, and even making soup noodles. Wok is the obvious essential utensil, carbon steel is it – the best for Chinese and Malaysian style cooking..
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None of those. Non-stick coatings are the best thing to cook on. The metal under them is up to you.
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
I’m not much of a cook, but I like Cast iron and aluminum…you can find out more by watching youtube.. Cowboy Kent Rollins
CAROTE Nonstick Granite Cookware Sets, 10 Pcs Pots and Pans Set
Personally I like anything that spreads heat evenly…cast iron is great, stainless steel is bullet proof… some peeps like copper.
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
There are no bests as it depends on what you are cooking. Copper has advantages for some things, stainless steel for others, and cast iron for some things. Le creuset cast iron cookware combines the heat retention of cast iron with the nonstick surface of enamel. My favorite cooking utensil is a well-seasoned Drip Drop roaster made in 1913. It has fantastic even heat.
Calphalon 10-Piece Pots and Pans Set, Nonstick Kitchen Cookware
I don’t think there is a “better”. Cast iron is great, except for acidic sauces. Stainless, (if it’s tri-ply), is very good for general purpose cooking. Copper could be potentially great, but it’s far too expensive, and would be difficult to maintain.
Nonstick Pots and Pans Set, Induction Cookware Sets 10-piece
it all depends on individuals.. am using cast iron for cooking. it fits well for my kitchen.. i can use it both for shallow frying things as well as for baking pizzas!!
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
cast iron for 80% of cooking needs. But takes more care. Stainless is more wear resistant & better to clean in a dish washer. But food sticks & if over heated can blue. So ruined. Copper cladding spreads heat more even than a single metal. Pottery pots are best for slow cooking, & great for individual dish’s you bake. Then move to a warmer to be ready to serve several hours later. But break easy.
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
This I a tough question as you will get so many different answers! However, in my experience of cooking I can answer about the following.
I have 2 copper pans with stainless steel liners, which are fantastic to look at when polished and hanging from hooks, they also heat quickly and evenly too. The SS inside makes them so easy to keep clean too: Cons: expensive &cleaning
my day to day saucepans and deeper pans for stews, pasta or jam making, are all stainless steel (most are induction), they are durable, clean up well inside and out and don’t react with any foods. Pros: Well priced. Cons: None
I did have a cast iron skillet a long time back, it took an age to heat, but kept that heat so well, it was dammed heavy, needed oiling after washing and storing. It began to rust if not oiled. Pros: cheap to buy, took a lot of punishment. The Le Cruset brand of cast iron ware with enamel coatings are super to look at and use, great for family service, surprisingly heavy!
i will mention aluminium. Which is perhaps the cheapest and certainly the lightest of the bunch.
I have 1 small non stick frypan for eggs. I do not own any other. Cheapness is why they are so common, or popular, but they damage quick, discolour when boiling food in water, can be difficult to clean inside and out. You can on gas melt the bottoms out! I did this as a kid with a kettle of my moms!
T-fal Signature Nonstick Dishwasher Safe Cookware Set, 12-Piece
I use all 3 of the pans mentioned for different things but my favorite “go-to” pan for all-around everyday cooking is my titanium/ceramic on aluminum pan made by Gotham Steel.
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
I personally, have used cast iron for 40 years. I replaced all my pans over time with them. I have some pots and Dutch ovens too. I do have a few large stainless soup pots, but most of them are cast iron. When they are properly seasoned and cared for they will our last anything around. I have several that belonged to my grandparents, and one day they will belong to my kids.
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
Cast iron wins hands down. The older skillets are heavier. But you can now find light weight cast iron on the market. Imusa now sells a light weight cast iron wok. And everytime you cook food in it, you’re imparting some iron into it. So it’s good for you. Stainless steel would be good to fry stuff in. And if any food sticks you can just soak it for a bit and the food will come off. Copper is way to expensive. And unless you’re cooking for the French President, you really don’t need to use it. Unless you bake alot, and make meringue. So a nice copper bowl would come in handy.🙂👍
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
Depends on what your cooking. Cast iron is the best for browning meats you can get a nice char going. Stainless is good for sautéing. Copper that I’ve used is for aerating egg whites or whipped cream which isn’t cooking at all. I do have copper bottomed stainless best for sauces
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
Depends what you’re cooking. I use a really hot seasoned cast iron or carbon steel pan to cook steaks, burgers and chicken.
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
Stainless is my go to cookware. It is easy to clean and acidic food like say with vinegar won’t react with it. I also have cast iron skillets and dutch oven, it is quite heavy but nice to cook with.
Cuisinart Chef’s Classic Non-Stick Hard Anodized, 17-Piece
It’s really just a matter of personal preference — and what you’re cooking. I prefer cast iron for steak or burgers, for example. If I’m fixing scrambled eggs, I use a non-stick pan. If I cook bacon, I use my electric skillet (the rectagonal shape is better suited for strips of bacon). Pick the cookware that YOU like to use. None of it is really better that the others.
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
It really depends on what type of cooking you are doing, and what type of heat source you have. Anyone who has worked a saute station in a busy a la carte kitchen has likely used high carbon steel saute pans on an open burner gas range. They produce by far the best results for that circumstance. Most Wok’s in oriental kitchens are also high carbon steel.
Most stock and sauce pots are either stainless steel or aluminum and both work well for that application. Aluminum is affected by acids so care should be taken in those circumstances.
I have only used copper clad pans for tables I’ve or show cooking as when polished they look quite impressive. Most are lined as copper does react with some foods.
Cast iron got its start as spyders or kettles with short legs that work well when cooking on open fires. Early naval galleys also relied on them in all forms. Their evolution into grills and griddles emphasizes their durability and ease of use when properly seasoned and cared for. I guess this long answer can be boiled down or reduced (to use cooking terms) to….it depends.
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
Skip the copper; it’s a marketing gimmick.
Stainless steel is great for all purpose cooking. Copper bottoms are okay (though a pain to clean), but heavy bases are better for heating evenly and holding the heat. Stainless is excellent for boiling.
Cast iron is excellent for frying, simmering, and even baking, once it’s properly seasoned. It is heavy, so more difficult to use for people with arthritis and other similar issues. Cast aluminum can be a lighter weight alternative, through it doesn’t season the way cast iron does.
I have a variety of cookware including stainless, cast iron, cast aluminum, coated aluminum, and some nonstick skillets. The nonstick is not my favorite but it works for pancakes an…
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
I have all three types of pans. I like the cast iron because I can go directly from stovetop to oven. It’s drawbacks is that it is heavy and you have to season it which can be time-consuming if not properly cared for regularly. I do like to sear steaks in a cast iron and fry potatoes. It also provides iron to your diet. I recently acquired a copper skillet and I really like it for fried eggs. But I don’t think I would use it to sear a steak—i.e., I wouldn’t use it for really high heat. It is easy to clean. I bought a year ago a set of stainless steel cookware and the only thing I really like about it is that it cleans better than I thought! That’s about all I can say for it! Other than that, you can cook almost anything in them.
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
Copper as a cooking surface is toxic so I assume you mean copper as the heat distributing metal with something else as the liner.
Copper with tin plating is too fragile for me.
My main set of pots and pans have copper cores with stainless steel inside and out. They are fantastic. Durable, efficient, great to cook with and easy to clean. Aluminum cores are also good but I prefer the copper (even though it’s a fair bit heavier).
I also love my cast iron skillets. They are also durable, efficient, and great to cook with. They are also, contrary to other opinions, easy to maintain. A quick rinse of the hot pan is usually all that’s needed to clean up but if stuff gets stuck I just scrape it of with my steel spatula (don’t do this with non-stick pans).
GreenLife Soft Grip Healthy Ceramic Nonstick 16 Piece
I use cast iron to fry with, and I have copper bottomed, stainless steel sauce pots. It all depends upon what you are cooking!
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
Well that really depends on what you’re cooking, and what flavors you’re trying to achieve. If you want Smokey fla PRS then you can achieve those naturally with a well seasoned cast iron pot and cast iron maintains heat longer. If you just want to get the cooking done faster then copper and stainless steel will work fine.
Hard Anodized Nonstick Dishwasher Safe PFOA Free 8 and 10-Inch Fry Pan Cookware Set
I would avoid copper, especially for sauces involving anything acidic – it will add copper flavours. (NB. Tomatoes are acidic.) Most of the copper pots I’ve seen are just plated on the exterior. I doubt they will conduct enough heat, to fix the hot spot problem. (My sisters have some antique copperware from my grandmother, which is 100% copper.)
Cast iron works really well, but it is heavy, and that can get wearisome over time.
Stainless works but doesn’t conduct heat evenly. Hence the invention of Allclad etc., pans which put a large slug of copper in the bottom of the pan and then weld/stamp stainless around the slug.
We still use our ancient cast iron fricasseeing fry pan. But mostly we use Paderno, which at the high end have incredibly comfortable handles, as well as the heavy copper slug folded into the bottom to conduct the heat evenly.
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating
Cast iron cooking would be meat , cornbread, deep frying. On copper I can’t say as never cooked on copper. Stainless I prefer to cook just about anything but do it slow so not to burn. So cast-iron would be my favorite way of all.
MICHELANGELO Stone Cookware Set 10 Piece Ultra Nonstick Pots and Pans Set with Stone-Derived Coating