El_Zedd_Campeador t1_j83aqop wrote on February 11, 2023 at 8:48 AM

Reply to comment by gaurddog in What specific product, model or brand is still being made and worth it? by tomistruth

There has been quite a bit of debate about cast iron pans in this subreddit, and it mostly comes down to the finish of the surface. Older pans tend to have flat finish while newer pans have a "pebbled" finish.

The pebbled finish has been the favourite for a while because if you are using some form of oil or grease it actually creates a better barrier between food and pan.

The old school flat finish is much better at creating a even sear on food (especially meats) but needs to be run at hotter temperatures and requires more attention/skill.

gaurddog t1_j83du6q wrote on February 11, 2023 at 9:32 AM

I think there's no debate that a $15 cast iron is worth it. It's a.versatile functional pan for life for less than three cups of Starbucks coffee.

Now can you upgrade? Absolutely. Blacklock, Le Crusette, stargazer, etc.. But it's not necessary.

F-21 t1_j8cpj2u wrote on February 13, 2023 at 9:27 AM

Feel like it still just requires more care. A thick stainless steel pan is really impossible to mess up no matter what you do.

gaurddog t1_j8cqgu6 wrote on February 13, 2023 at 9:41 AM

That is completely inaccurate . Quite possible to gouge it with metal cookware, scorch it, or warp it with fast temp change.

F-21 t1_j8ctixi wrote on February 13, 2023 at 10:27 AM

Not sure how you'd gouge a stainless steel pan without an angle grinder. You can burn food in anything, but you can wire brush a stainless pm without a worry. Probably best not to do that to cast iron if you want to keep the seasoning in it...