Stainless Steel v. Cast Iron

PhillyCook | Dec 30, 200707:43 AM

I have a nonstick pan set that I love, but I want to supplement it with a standard frying pan. I was looking at stainless steel, probably something like this:

(recommended by Cook's Illustrated).

But then I started looking at cast iron, which is incredibly cheap and will last, according to all sources, several lifetimes if properly cared for.

Are there any limitations to what cast iron can do? Anything I can do with the stainless pan but not with the cast iron? Do I need one of these? Both?

I'm a moderately serious home cook, and I like to have the right tools for the job.

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