Quote:
Originally Posted by blankall
A cast iron is good, but you really need that large even surface to do certain things. For example, certain stir fries, chopped cheese like stuff, etc.. If you are making meals where you want to keep items separate, for example veggies and meat.
Also things like burgers are definitely different. With the larger surface you have more control over how much grease you have. With the cast iron, your burgers are often drowning the grease.
Cast iron is also limited in terms of what it can cook, as you can't cook anything acidic or that will strip the patina.
Also depends a lot on how many people you are cooking for.
You can definitely do lots with cast iron, but their two different instruments really. There's also the clean up/smell issues. Working with cast iron can leave your house in a pretty bad state or with some awful smells that you can avoid by using an outdoor flat top set up on the BBQ.
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This makes cast iron seem finicky. Hardly
You season it. If you cook something acidic, you can easily continually reinforce the seasoning.
They are so robust if you know how to take care of them, and it’s not complicated or high effort
Seriously, it’s more work maintaining cast iron grills on your bbq than it is maintaining a cast iron pan.