this post was submitted on 02 Oct 2024
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I never understood fans of cast iron. Its like still using candles for light, sure it gives a warming light, but electricity is cheaper, safer, and quicker to use for light. Same for pans, stainless steel have exactly the same use as cast iron without any of the inconvenience. Sure heating behavior is different, but who cares, you can get to the same results with stainless steel with a bit of experience... If you really want that "hipster cooking" feeling, just use copper, sure its way more expensive and you need to be extra careful, but its still better than to try using cast iron which is a real pain in the ass to use, making cooking twice as long as it should be... And for Teflon... it's shit, weak as hell and will give you cancer. Aluminum is shit too, still better than teflon and at least its the cheapest.
It seems obvious you purchase equipment for restaurants. /s
Quite a hot take there. You ignored carbon steel in the conversation.
A large number of restaurants use rolled carbon steel or cast iron for searing and shallow frying.