Thread Number: 73959  /  Tag: Recipes, Cooking Accessories
SS + cast iron vs non stick
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Post# 977102   1/6/2018 at 06:47 (191 days old) by retro-man (nashua,nh)        

I made a discovery yesterday frying up a couple of hamburger patties. Normally I would use a non stick frying pan copper clad/Silverstone. The burgers usually will come out like a hockey puck. They shrink up and get large in the center and usually have to go in the micro wave to finish cooking. I tried using the SS frying pan and the cast iron skillet. No shrinkage, no balling up in the center. They laid flat and cooked very evenly and came out just about the same size as going in. I had no idea that this would make such a difference. No more with non stick for me when making burgers.


Post# 977104 , Reply# 1   1/6/2018 at 07:00 (191 days old) by Launderess (Quiet Please, There´s a Lady on Stage)        
Once you have a well seasoned cast iron pot or pan

launderess's profile picture
You don't need anything else; nothing will stick, heats evenly and holds that heat as well.

Post# 977263 , Reply# 2   1/7/2018 at 02:22 (190 days old) by askolover (South of Nash Vegas, TN)        

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Love cast iron.  I have all my grandmother's cast iron...some of it I think belonged to her mother.

Post# 977350 , Reply# 3   1/7/2018 at 18:05 (190 days old) by lakewebsterkid (Dayton, Ohio)        
Cast Iron

I have had a cast iron skillet for a couple months now and I absolutely love using it. They aren't hard to take care of, and I find my food tastes better than using a traditional non stick skillet. Supposedly it is healthier than non stick as well.

Post# 977820 , Reply# 4   1/10/2018 at 21:29 (186 days old) by Launderess (Quiet Please, There´s a Lady on Stage)        
Problem with cast iron pots and pans

launderess's profile picture
Is many don't use them often enough to build that nice coat of seasoning.

In our parents or grandparents day those pans, skillets and pots rarely got cold! *LOL* From first thing in morning (eggs, bacon, flap jacks, etc..., to dinner they were in near constant use. After awhile of that sort of thing cast iron builds a wonderful coat of seasoning that keeps rust away but also creates a non-stick surface.

Post# 978192 , Reply# 5   1/13/2018 at 18:41 (184 days old) by SudsMaster (East of SF, West of Eden, California)        

sudsmaster's profile picture
Just my opinion: the newer aluminum with latest non-stick is not only durable but quite versatile. And of course, easy to keep clean.

With one of these I can do one pan cooking: stir-fry/sauté veggies/garlic/pepper, add a little water, put cover on an steam till tender, put aside, add some sliced meat or poultry, cook that briefly, add back in the veggies and maybe some rice or pasta. You can't do that with most cast iron (unless it's enameled), and you might be able to do it with stainless but chances are the cleanup will be a drag.

Post# 978239 , Reply# 6   1/14/2018 at 04:57 (183 days old) by Launderess (Quiet Please, There´s a Lady on Stage)        
Gifted (New To Me)

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Recently were a few pieces of older Kitchenaid hard anodized aluminum pots/pans.

Am not a huge fan of anodized aluminum, and already having some vintage Magalite and other aluminum pieces wasn't looking for more, but as the pot rack had some empty space.....

Overall yes, do like the frying pan which came with a tight fitting lid for things mentioned above. Is also easier on the hands/arms for making omelets or grilled sandwiches.

Post# 978329 , Reply# 7   1/14/2018 at 17:02 (183 days old) by kenmore_elite (Cal)        

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I much prefer a cast iron skillet over teflon pans, but recently I tried one of the copper-type non-stick pans and it was pretty amazing.  Not amazing enough to keep me from using cast iron, but the copper was much better than the teflon pans.

Post# 978333 , Reply# 8   1/14/2018 at 17:26 (183 days old) by washman (Butler, PA)        

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+1 to cast iron.

Post# 978401 , Reply# 9   1/15/2018 at 03:01 (182 days old) by robbinsandmyers (Hamden CT)        

robbinsandmyers's profile picture
I have a set of cast iron Griswolds from #3-#10 and cook anything from eggs to a pasta sauce in them. My pots are all stainless. Non stick is great if you want toxins in your food.

Post# 978453 , Reply# 10   1/15/2018 at 13:07 (182 days old) by potatochips (Nova Scotia)        

I absolutely love cast iron too, Ill alway use it for frying beef. I bought a brand new Lodge pan this summer, but I wish I found one at a thrift store. A friend of mine reconditions old ones from the 50s/60s he finds at thrift stores for $1.

Post# 978588 , Reply# 11   1/16/2018 at 14:47 (181 days old) by mikael3 (Atlanta)        

I have a bit of everything, different pieces for different purposes.  But for pan frying, cast iron is the only way to go. 


As others have pointed out, finishing something off with water or milk (for gravy or something like that) always means the next thing you make will stick.  The pan gets its surface back fairly quickly, but that little problem with liquids is something to bear in mind.

Post# 978703 , Reply# 12   1/17/2018 at 13:04 (180 days old) by imperial70 (******)        

I am new to cast iron (just about 1 year now). Purchased a couple of Lodge skillets (9" and 6" I believe). Been having great success with them for breakfast. Someone gifted me a Martha steward cast iron (very large) which I use for stir fry. All the pans were pre seasoned and are holding up very well. They haven't had to touch soap and water. Just wipe them out with a wooden spoon and then pat out any extra grease and crumbs with a good quality paper towel.

They are a lot of fun.

Post# 978722 , Reply# 13   1/17/2018 at 15:48 (180 days old) by kb0nes (Burnsville, MN)        

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I never had any interest in cast iron, I don't want to own anything that isn't dishwasher safe. Decent stainless cookware is all I want, never with a non-stick coating. I have bought a couple pieces of cast iron now just to embrace magnetic cooking. It seems to do OK, but it just doesn't seem thermally conductive enough.

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