Cast Iron, Iron, Stainless Steel: Which Kitchen Utensils Should You Choose Based On Your Use?

You have decided to invest in kitchen appliances but you are not sure whether you should choose cast iron or steel? You are in the right place. To make the most of the properties of each type of material, it is better to have some basic knowledge of cooking. You can make the right choices and enjoy your good homemade food according to your cooking habits and preferences. Follow the leader.

natural cast iron

If you like dishes that need to be cooked long and slow (stews) or, on the contrary, that you prefer to grasp the ingredients: you can go for the stews, Dutch Oven and cast iron pans. This alloy of iron and carbon, a very solid and resistant material, conducts heat well, allowing you to prepare healthy and varied dishes on induction hobs, in the oven or on a barbecue.

Be careful though, handling cast iron requires some knowledge of “seasoning” and cleaning… These utensils should not come into contact with detergent and should be dried immediately after use to prevent rusting. Don’t forget to oil them so they last a long time. If you take good care of it, natural cast iron utensils will accompany you for many years. A good point that makes up for their high cost and considerable weight. [1]

Wild organic dried porcini mushroom in cast iron skillet, on black background, top view flat lay, with room for text copyspace
Photo: Shutterstock

stainless steel or stainless steel

For the stewed or stewed dishesTo do cooking pasta or rice… stainless steel or stainless steel kitchen utensils are a very good option. Composed of an alloy of iron and carbon, to which chromium and nickel have been added, this material is a lighter and cheaper alternative to cast iron. It also requires less maintenance as it can go in the dishwasher without going through the spice box. To sear or brown the ingredients, it will still be necessary to grease the pan a little, at the risk of the food sticking. Also be careful with 18/10 stainless steel, ie it contains 18% chromium and 10% nickel. [2]

Eating potato.  Peeled potatoes in an old pan with knife on wooden table.  top view
Photo: Shutterstock

The iron

They can be found in the kitchens of professionals, especially for to grasp ingredients. Iron pans are ideal for this type of quick cooking, but, like cast iron, they require maintenance to ensure seasoning. Again, due to their composition, iron utensils should be hand washed, without detergent, and dried after use to prevent them from rusting and losing efficiency. [3]

In general, and as the MGC Prévention website reminds us, you should check that the coating of your pans or saucepans does not contain chemicals such as PFOA or APFO. The rawer and more natural the materials chosen, the better it is for your cooking and your health.

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