Quote:
Originally Posted by Ronald Pagan
Cast iron is great, I have two cast iron skillets however they aren't ideal for all cooking.
I have another set of stainless steel pans which I use a little more often. Lighter and a bit more versatile.
I don't like how long it takes for cast-iron to cool down. If you aren't careful you can overcook alot of thinks in cast iron.
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It does retain heat a lot longer than even commercial quality stainless steel with heavy bottoms.
Also, cast iron is not really suitable for simmering foods that are acidic in nature, so with tomato sauces etc. The acid will break down the seasoning of the cast iron pan.
And there are different quality cast iron products just as there are stainless steel cookware. Don't buy the type of cast iron that has small little round grooves, each little groove will catch food. And then to remove it after it builds up, you will have to scrub it and that again, breaks down the seasoning.
I have had my cast iron for more years than I will admit to. The surface is completely smooth.