There is much debate over whether stainless steel or cast iron is the best for cooking, but there really isn’t a right answer. Often, it will come down to preference, but each one has advantages and downfalls. While you can easily use either in most cases, there are certain situations when you’ll notice that one performs better than the other.
When to Use Cast Iron
Cast Iron is lauded for its ability to get piping hot, and to hold that heat evenly across the surface. This makes it ideal for getting a deep, quick sear on something like a steak or tough fish filet. Despite its reputation for high heat, it is also good for low and slow cooking, like for braised meats in the oven (after searing).
When to Use Stainless Steel
Stainless steel is light and easy to clean but doesn’t hold up to heat as well as cast iron. This means it is best suited for making things like sauces, vegetables—or for cooking delicate meats and fish dishes. Stainless steel skillets are also good for stir fry dishes, because you can use quite a bit of oil before smoke fills your kitchen.
