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11B4OF7 t1_ixjlxt9 wrote

Reply to comment by svensendoublebass in Just bought an All-Clad D5 Stainless Steel frying pan for the first time. Just cooked eggs in it and they slid right out. Wish us luck! by femifist26

I always prefer the cast iron for seering

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svensendoublebass t1_ixm14ul wrote

Yeah, cast iron does a good job with that, but I find that SS grabs and releases differently. I like it better for seafood and sometimes steak. Especially when I’m doing a tomato sauce with the fond, SS just works better.

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11B4OF7 t1_ixo79aa wrote

For those reasons I’ll probably transition to SS if I get a house with a dishwasher next.

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hexiron t1_ixmvna9 wrote

I was the same until carbon steel pans came into my life.

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svensendoublebass t1_ixn56pl wrote

I haven’t tried carbon steel yet, but I’ve got my eye on them 😏

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hexiron t1_ixnczd9 wrote

Just like cast iron, but lighter and will heat up much faster. It hasn't completely replaced my cat irons, but my daily drivers are two carbon steel pans now.

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Laoscaos t1_iy14qvr wrote

But isn't the main draw of cast iron that its heavy and holds heat for searing? At least that's why I like mine.

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hexiron t1_iy1cgx2 wrote

No need to hold head when a pan is this and can conduct it super well.

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Laoscaos t1_iy1e7ee wrote

Maybe my stove just doesn't have a high enough heat rate, but I find searing requires a heavy pan as the stove doesn't heat fast enough for a good sear. My stainless steel can do it, but it also cost 10x as much as cast iron and still doesn't have the same heat retention.

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11B4OF7 t1_ixnc0qu wrote

I have a Carbon Steel pan and I don’t care for it as much

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mattwain t1_ixtafme wrote

What brand do you recommend?

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hexiron t1_ixtcqsk wrote

I rock two Matfer Bourgeats that work just fine, but the Merten Storcks look pretty good.

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