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5 Reasons Stainless Steel Pans Are Better Than Your Beloved Cast Iron |

5 Reasons Stainless Steel Pans Are Better Than Your Beloved Cast Iron

Aesthetically speaking, it’s tough to rival a cast iron pan. The matte black cookware looks rustic and elegant all at once, and recipe developers (Delish food editors included) have played into the trend, creating countless cast iron-cooked meals that can go from oven to table. But if you put your attraction on the back burner, you’ll realize stainless steel pots and pans area better choice for every day cooking.

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Skeptical? We figured as much, which is why we got the big guns to sway you: Bobby Griggs is the Vice President of American Clad Cookware by Hammer Stahl, an American-born company based in Nashville, TN, that’s got chef superfans, including Andrew Zimmern and Bobby Flay. He shared with us five big-deal reasons you should consider a swap.

Stainless Steel Conducts Heat Better And More Evenly.

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Multiclad stainless — a term that indicates your pan has layers of different metals — does a better job of conducting heat because of its aluminum core. Cast iron, conversely, tends to get hot where it’s directly heated and stay cold where it’s not. Stainless steel pans are better for novice cooks, too, since they’ll adjust to temperature changes quickly. If you overheat cast iron, there’s little you can do to prevent your food from burning; turning the burner down won’t affect the pan immediately.

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Cast Iron Can Alter The Flavor Or Color Of Your Food — For The Worse.

Think of cast iron like your skin, in that it’s got pore-like holes that absorb whatever’s on it. So if you cook with onions one day, food prepared in the same pan the next day might have a tinge of that taste. And acidic ingredients, like tomatoes or vinegar, can get a darker color or metallic taste in cast iron. Good quality stainless steel cookware is non-reactive, meaning it won’t change your food.

Lightweight Pans Are Easier To Cook With.

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There’s a reason you don’t often see chefs tossing food in a cast iron pan or swirling sauce around in one: They’re insanely heavy. With a stainless steel pan, you can do the above and not worry about breaking a wrist. Moreover, you don’t have to worry about scratching a glass cooktop when you set down a pan with less heft.

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Stainless Steel Is Easier To Clean.

When it comes to caring for cast iron, there’s a whole list of don’ts: You’ve got to season it correctly, keep it out of the dishwasher, and watch for water — aka future rust damage — after you rinse it. It’s really hard to screw up stainless steel pans. Hammer Stahl’s cookware can store food overnight or soak in a sinkfull of water. Plus, they’re completely dishwasher-safe.

You Can Get A Better Sear On Stainless Steel.

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This one’s a game changer since cast iron’s known for being king in the searing department. In a stainless steel pan, fish and meat will physically and chemically bond to the metal, giving it a closer, darker sear. It’s okay if it sticks — good, even. Once browning occurs, your protein will naturally release from a stainless steel pan. Seasoned cast iron pans prevent that heavy-duty sticking.

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