Non Stick Pan vs Cast Iron vs Carbon Steel vs Stainless Steel

[@maryjames5655]

Totally surprised. As a very young wife, my cooking skills were left wanting. My poor husband liked burnt foods, so at times, the final product sufficed. SS was my nemesis. No one taught me anything about pans including cast iron. Years passed and trial and lots of errors, I mastered both. Your video explains what all homemakers, who intend to cook, should know. Thanks!

[@tomwadek]

Thank you. Happy cooking

[@shigemorif1066]

I switched over to cast iron and carbon steel from non-stick not too long ago and it definitely was a learning curve, but I’m glad for it because I’ve learned a lot, including by watching your videos. The one thing I will say about non-sticks is even if they say you can put it in the dishwasher, don’t do it! It will last much longer if you wash it by hand.

[@tomwadek]

I agree. I don’t put things I love in the dishwasher. I prefer to wash them by hand. Thanks for sharing and I’m glad you are enjoying the channel so far

[@benjamin_parry]

Used non stick first, for the first 15 or so years of cooking. Then switched to cast iron and stainless Steel. Was a big learning curve indeed. Non stick made for a lazy cook that had no idea of controlling the heat properly, or thinking about the heat I needed.

[@tomwadek]

Thanks for sharing. Happens to all of us. Cheers!

[@somatder]

you are right about non stick/teflon pans encouraging bad habits or a low skill level. I learned a lot about temperature management from switching to carbon steel, so now I am much more aware of the temperature for optimal cooking and in turn, I believe have made me a better home cook. With teflon you just turn it on and it will usually work out. We always say that carbon steel, cast iron or stainless produces a better sear, iso t could actually be quite interesting to compare meat seared in a nonstick compared to on of the big three and see how much this is true?

[@tomwadek]

That’s a great suggestions, maybe I’ll test it. Thanks for sharing. I’m glad you are enjoying your carbon steel pan

[@pinikpikantv3555]

Started my small collection of pans recently. I got good deals from used market. I got 3 skillet cat iron. I have the welded jaime oliver wok and pans. I only used the small non stick pans for eggs and reheating cooked food. I used the wok for fried rice. I would love to add carbon steel for the longest time but still unable to avail one as I am picky with designs.The matfer design would be my preference and is not available locally. My wife does have her saladmaster master set so I have no urge to buy stainless one but I saw good deals from zwilling so I am tempted. Started buying different sizes of cast iron and is loving them. The thing with cast iron pans is that in the long run, the user develops a personal attachments with them as you season and oil them for storage. It is like same feeling as you sharpen your knife collections. I believe the best thing is to experience them personally to enjoy benefits of having them all.

[@tomwadek]

That’s a great suggestions and good point about the attachment someone can have. You have a great collection of growing cookware. Happy cooking

[@Pygex]

I used to buy around 1 non-stick pan every year because the coating always took off from overheating it. Around 3 years ago I bought my first carbon steel skillet, and it will definitely be the last time I bought one to be my daily driver. Not because I don't like it but because it just keeps getting better the more I use it instead of feeding me some compound coating.

[@tomwadek]

Thanks for sharing!

[@cyncynshop]

Food videos are saturated but universally loved. Out of a lot of cooking youtubers, you're the best! I hope your channel grows and continue amazing work.

[@tomwadek]

I appreciate the kind words! Thank you. I’m glad you’re enjoying the channel.

[@Luke.Cooking]

Tom, Costco Business Center has the same 10” pan for the same price…except you get 2. Sometimes it’s on sale.

[@tomwadek]

I know! That is such a great deal! I heard about it after filming. I also heard they sometimes offer all clad ss version at almost half off.

[@ep081598]

I've been looking at cast iron from Lancaster, forged in Pennsylvania. They make a lightweight non stick pan. Curious if you've cooked on one and your thoughts. I like cast iron but not the weight. Smithey, made in South Carolina, also makes cast iron. I know their cookware is very heavy but they do make carbon steel with a nonstick finish. I hope you review that product sometime. Lastly, there's Vermicular, made in Japan. Superb quality with the price to match. Solid cast iron but much lighter weight. I've never come across one but they look wonderful!

[@1littlehelper]

Great video as always and you have a great point on non stick pans encouraging bad cooking habits! I got a Mauviel copper skillet a few years ago and it definitely taught me how to cook properly

[@tomwadek]

I’m glad you enjoyed it and thank you for your support

[@tonywilliams4066]

I love my Calphalon stainless steel set. Love them! Forced me to cook better. It DOES require skill, but it’s extremely satisfying when I nail the process, especially fried eggs (now my wife laughs when I get mad if I stick my eggs). Bar Keepers Friend keeps them looking brand new too. I have a small All Clad non-stick, which is great for quick items and/or for my wife, who likes it very simple. Being All Clad, I figured it would last much longer than other cheaper non-stick. Then there’s my Lodge griddle. The most amazing fun I have when making large breakfast meals. It needs to be re-seasoned (oops moment), but I can’t imagine not having it. SS is by far my favorite though. Amazing sear and sauces. Fond and Sauces!!!!! It’s what makes my wife say, “I’d buy this at a high end restaurant.” Love her!

[@tomwadek]

That’s wonderful to hear. Sounds like your wife is awesome and keeps you grounded. 😂 take care.

[@crocicroc5099]

I watched your old video first - man! you really worked your way up with the way you make your videos! information still 👌🏼 but the way you make your videos improved greatly! awesome job!

[@tomwadek]

Thank you! I’m always trying to improve the channel. Glad you think it’s going in the right direction.

[@mariamarrero-diaz6474]

Thank you so much for all your tips. Lol 🤣 I’m a grandma and didn’t know many of these things you explained. Really appreciate you sharing your knowledge. Bless you. 😊

[@tomwadek]

You are so welcome! Cheers

[@Toddster63]

Good stuff, Tom. I’m with you. I mainly cook in my 20 year old DeBuyers carbon steel skillets, and stainless. I recently got a high quality Greenpan ceramic at Ross for $12; bought it as a dedicated egg pan, primarily French omlettes-and it excels in boatloads at that! It’s magic, and with no seasoning or fuss. It’s been my first non-stick in over 2 decades, and it’s been fun. I think my little carbon steel pan still makes a little tastier omlette, but with, of course, more maintenance. I’ve been badmouthing nonstick, while espousing seasoned carbon steel, for years, so embracing this new little pan was a big step-GROWTH-for me.

[@tomwadek]

I know the feeling lol. You did it right though. Learned how to cook and then bought another tool to make things a bit easier. Thanks for watching.

[@raddbrad1]

Melted the coating on the DeBuyer pan while searing on the BBQ. I’m wondering if the handle will rust without that coating…

[@Toddster63]

Mine never did-12+ years since the handle coating evaporated and never any rust. I did season the handle a few times after the coating evaporated…@@raddbrad1

[@ciannacoleman5125]

I’ve never understood why people want to avoid using cooking oils, the fats in quality oils such as olive and avocado are super healthy for us. When it comes to cleaning the stainless steel they are really easy to get stuck on bits off by heating them up while empty then pouring water in and rubbing around, same as you would to make one of the sauces he mentions in the previous video. We replaced all our Teflon “non-stick” pans 10+ years ago due to the health concerns and the scratching that is inevitable after 5+ years of use. 100% love stainless steel over them as your everyday pan with cast iron on hand for specific uses. After watching his previous video I am considering trying out a carbon steel pan. I am maybe a year away from setting up my own home kitchen (after moving out) and am intrigued he said most of his personal skillets are carbon steel instead of stainless.

[@tilu3303]

Most people believe what they see on TV which is a for profit enterprise.

[@wholeNwon]

Many of us reduce our fat intake to avoid needless (undesired) calories. That's one of the reasons that I do not use SS. I rarely use cast iron because it heats unevenly and hot spots are problematic. Carbon steel can be easily seasoned, heats more evenly and is easy to handle. Once seasoned, very little oil is ever needed.

[@gwine9087]

A couple of things. First cast iron is notorious for hot and not-so-hot spots. Stainless steel pans are notorious for warping if you do not let them cool down before washing. And, as for your recommended pan, induction is getting big, so they need to step up. Maybe, one day, they will come up with the perfect pan.

[@SargonDragon]

I only started learning to cook 6 months ago. Started with a new All Clad Nonstick HA1 set. Then tried carbon steel Matfer and stainless steel All Clad, and quickly moved to those. They're working great overall! But I've still never been able to pass the "egg test" where the egg releases by just a sharp shake of the skillet alone. What is the actual carbon steel pan temperature range for eggs to not stick? I've searched for an answer to this question extensively, and for whatever reason nobody ever says. There are many KZbin videos about this subject, and every single one of them just says something like. "It's a narrow range. Don't have the pan too hot, but also don't have it too cold." They'll express it as maybe looking for the leidenfrost effect or the point at which the butter stops bubbling and then wait exactly 5 seconds or... stand on your head while reciting the alphabet 5 times with the stove on medium heat, and then when you reach exactly the letter N on the 5th time, put in the egg. Seemingly anything to avoid ever listing an actual temperature range in F or C. In any case, none of it has ever worked for me so far.

[@tomwadek]

Ah, great question. You and I share a scientific mind. You actually gave me a great idea for a future video and my new thermal sensing cameras! I don’t have an answer for you currently on specific temps. Grab a thermal gun, they are around $25-35 for a decent one. Make sure it has the ability to adjust the emissivity. If I had to guess, it should be a ratio of the smoking point of the oil. I would think it would be just at or below the smoking point of the oil for eggs. For example, grape-seed has a smoking point of 400F so that sounds about around what I think it should be 350-375F. Avocado oil is 500F which would be too high. Great question!

[@somatder]

have you tried seasoning with potato peels, salt and oil? I have a hard time getting excellent non stick from doing the oven or stove top seasoning with oil, but the potato peel methods works every time and gives me very non stick eggs. Some times the egg will slide from just tilting the pan. This might be your solution

[@lethaleefox6017]

Nonstick ceramic for induction or solar cooking systems? With removable handles for use in solar cooking with Pyrex bubble (2 quart saucepans)... I use funnel cookers for solar cooking... or induction for PV solar cooking...

[@tomwadek]

Right on!

[@S2Keven]

Quality of your vids is getting better and better! Good job and keep it up!

[@tomwadek]

Thank you! I’m happy you noticed. I have been trying new things out.

[@JohnnyVichi]

the most articulate pan youtuber evar!! SUBBED

[@tomwadek]

Hahaha. Thank you!

[@evann1136]

Best cookware vids on KZbin

[@tomwadek]

thank you! I appreciate that. I hope you enjoy my other content too! happy cooking!

[@thebigmann81]

All Stainless are not all equal to each other. They are mix with aluminum or copper. Get the one with copper in it. Or get one that has both copper and aluminum. I would recommend a 5ply fully clad but it isn't cheap

[@rokkenshin928]

My top 3 ia also Cast Iron, Carbon steel & Stainless steel

[@hagithilah]

Great videos on the different kind of pan saw them today, personally I only used stainless still and non stick, hate the last, even the relatively good ones, end up getting scratch, and probably there are also micro scratches that we can't even see. I did saw recently that there are also non-stick stainless still which sounds interesting. and one more thing less oil=more health its an old assumption and really wrong one, not all fat\oil are equal , highly recomend on the movie Fat Fiction

[@tomwadek]

Thanks for sharing. I generally meant it as less calories but I understand your point. I reserve my non stick pan for very specific dishes. Otherwise, I usually reach for my cs or ss pans. I agree with you regarding the micro scratching. Thanks for watching.

[@tomwadek]

What did you think of the egg test and were you surprised with how well ss could do?

[@christianrobinson4526]

I've been interested in getting a stainless steel pan and/or a carbon steel pan, but I'm a little concerned with how much oil it looks like I'd need to make them not stick. To cook an egg it looks like you're putting at least a tablespoon of oil in the pans before you put the egg in. A tablespoon of oil has 120 calories in it, and an egg has 80. I just don't see how it can be healthier to eat that much oil every time you cook vs. having a good nonstick pan and using little to no oil. I lost about 35 pounds this year by being in a calorie deficit for about 20 weeks, and there's no way I'd be able to hit my protein target for the day and still stay in a calorie deficit using that much oil. Can you do anything else to make the pans nonstick or is that much oil necessary every time?

[@omantanugerah9593]

Hello sir. I live in a boarding house, I cook with portable stove. I was using non stick pan and and I'm tired of the peeling non stick coating. What should I pick, carbon steel or stainless steel ? What is more efficient to use ?

[@tomwadek]

Stainless steel has a more steep learning curve and is unforgiving but can do almost anything and is loved by pros all over the world. Cs is a perfect middle ground but doesn’t do well with acidic foods or pan sauces. I hope this helps.

[@omantanugerah9593]

@@tomwadek thanks for the advice. Maybe I have to choose Stainless steel because I like tomato sauce. :))

[@tomwadek]

@@omantanugerah9593 sounds like a good choice. Goodluck

[@jpr102011]

I always use cast iron and stainless pan

[@tomwadek]

Can’t go wrong with that

[@graham5961]

i got a carbon steel skillet recently, its going pretty well although i messed up the seasoning when i had it going good, now my eggs are sticking a bit again lol. i just think nonstick pans should be reserved for fish and eggs.

[@tomwadek]

Haha, it happens to all of us. I agree, every tools has it's place.

[@graham5961]

@@tomwadek just an update i took it on a camping trip and was cooking on the campfire with it this is why i love carbon steel it just feels like simplifying things with no chemicals, sticking to the basics and it brings me joy. i will be passing this pan and my carbon steel knives down to my family members eventually

[@tomwadek]

@@graham5961 that puts a smile on my face. The most important thing is family and passing on your knowledge to them. Thanks for the update, Happy cooking!

[@graham5961]

@@tomwadek you got to love your moms cooking but its funny now that ive learned myself how many things she didnt know 🤣 ill for sure be passing my knowledge down. it might sound corny but i really feel more down to earth using carbon steel it reminds me of the olden times

[@tomwadek]

@@graham5961 not at all, I know what you mean. Cs and ci really take me back. Happy Mother’s Day to your family! Take care

[@anaihilator]

I mainly gave up on coatee cookware because od the chemicals. I cant control rhe chemicals in my food and water but where i can control it i want to limit chemical exposure

[@tomwadek]

That makes sense and I understand where you are coming from

[@S1L3NTG4M3R]

I'm trying to use them less and less. I'm still needing a good cast iron pan. Thanks for the great info and videos... Happy Easter.

[@tomwadek]

Happy Easter to you too!

[@Birodalom1]

I have managed to reduce the number of non stick pans to one, because my wife is crazy about my omelettes. For everything else there is the "BIG 3" (cast iron, carbon and stainless steel). Actually, in the long run, even my $150 pans cost a lot less than buying a new Tefal Teflon pan every year.

[@tomwadek]

Lol, yeah. Non stick has its place for sure but the skills learned from the other pans are more important and have long term benefits for new cooks. Thanks for watching!

[@farisalhusain7079]

We have one from Tefal that lasts for about 8 years without any problems, but the types are cheap every two years

[@farisalhusain7079]

I bought a Japanese carbon iron frying pan, the price of which is about $20-25, 30 cm, a while ago. It is excellent, especially for deep frying or high heat, and you can prepare most things in it with extra oil.

[@walterenriquez9443]

Can you do a review of Darto carbon steel? Is it better than de Buyer?

[@samias.8498]

Since I’ve started using carbon steel pans, the only thing I use nonstick for is rice cooking.

[@tomwadek]

Carbon steel is a beautiful thing

[@samias.8498]

I had noticed that food tastes better in carbon steel compared to nonstick.

[@ricknowak4582]

I've been commenting on some of your videos. And thankfully you do reply. I just got my twelve inch polished cast iron smithy pan today.. I am going to cook a hamburger tomorrow. But i'm still trying to find a pan for spaghetti sauce. I asked you about the hexclad and I don't know what you said about it . Or spaghetti sauce. But according to the review it says not to use for spaghetti sauce! Is it right? I am going to "use" my friends 12" SS pan. Soon. Very good .... VID'S !!!

[@tomwadek]

I don’t have any experience with hexclad. I think it’s still basically a ss pan with a raised metal surface and l some non stick coating inside the offsets. Glad you are enjoying the channel!

[@martinsmelderis3451]

I have never cooked anything on a pan that is not any of non-stick variants. Now planning to buy stainless steel pan and trying different recipes. Here in Latvia (Europe) ererybody i know uses non-stick pan

[@tomwadek]

Hi, nothing wrong with non stick and I can see why they are so popular because of the ease of use. I’m glad you are also considering ss. Let me know if you have any questions or if I can help. I have several videos on ss for your reference. Cheers!

[@AJBonnema]

I very much appreciate your videos and thank you for making them. However, it breaks my heart that people are still saying fat is bad. That is a myth that has been debunked for decennia. The point is bad quality fat is bad, and good quality fat is good, no matter whether it is saturated, mono unsaturated or poly unsaturated. What is true though is that some seed oils (sunflower oil f.e.) are generally not good for your health, although they are extremely cheap. They were originally created to clean machines and they should have stayed that way. If you want to find out more about the science behind fat, the differences between good and bad fats, have a look at the youtubers Dr Gundry or Dr Sten Ekberg. There are a multitude of low-carb-ish tubers that explain the myths around fat and especially saturated fat. Just avoid all processed foods as they are made with the cheapest and worst fats available (cheap == more profit). Thank you for you videos, I really enjoy them!!

[@tomwadek]

Hi AJ, thanks for pointing that out. Everything in moderation. What I’m generally referring to here is less fat and less calories for a healthier diet. I’ve done a video on cooking oils discussing the pros and cons of each. Check my video out and let me know how I did. Cooking Oils and Their Health Benefits | The Good Bad and Unhealthy kzbin.info/www/bejne/h5nZgapvpqllhNE

[@AJBonnema]

@@tomwadek Thank you for pointing to the video. I appreciate the effort you make to distinguish healthy from unhealthy fats. My view (which I gained from the youtubers I mentioned, and many others) is different though. The point is that saturated fat is not the problem, neither is the opposition of unsaturated vs saturated fat the issue. The real problem is processing of food. Every oil that has been extensively processed is a danger to your health. It doesn't matter what kind of oil it is. Using chemicals and heating destroys nutrients and creates unwanted substances in your oils. I really have to point to the heart surgeon Dr Gundry and the ex-triathlon runner Dr Sten Ekberg for details on this stuff. They know what they are talking about. Also, having an emphasis on calories will not help people that have a weight-related health problem. Usually, the problem is hormone related, starting with insuline resistance. You can find many knowledgeable people on internet describing the insulin-resistance problems and the problems it generates. I apologize for critiquing your video as I have never made such a video my self. But I do see that saturated fat has a wrongly negative reputation, which it does not deserve. I hope you will find the time and the motivation to dig into this stuff, it really is interesting. If you find, I am wrong, then, please, let me know. I would like to know where I went wrong. Thanks again for your videos: I wouldn't know anything about pan-usage if it weren't for you. Thank you!

[@tomwadek]

@@AJBonnema yeah I would have to look into it further. I can’t say I agree or disagree with you at the moment. I would need to read some peer review medical studies or journals. Thanks for commenting and for your support.

[@agins31]

Why are you recommending a non-stick pan at the end?

[@tomwadek]

For the folks that absolutely feel they need one

[@lukeskywalker9386]

With Hexclad pans, the non-stick coating between the stainless steel structure comes off after a few years. Experience has also shown this. Over time, these particles get into the food! You should be particularly careful with sharp objects. Cast iron and carbon steel pans do not have this problem, but you cannot cook everything in these pans. Acidic foods such as tomato sauce or sweet and sour sauces should not be left in the pans for too long, otherwise the patina will come off and get into the food. You don't have any of these problems with stainless steel pans. If used correctly, nothing sticks!!! You can even cook an egg straight from the fridge in a cold stainless steel pan!!! I have also put a short (non-professional) movie on KZbin. Stainless steel pans are the best in my eyes. I cook a lot and these pans have lost none of their frying properties over many years of use. If you like, I can make a few more films about things you like to cook. Then I'll show you how easy it is to use stainless steel pans! I have disposed of all Teflon and non-stick pans. Stainless steel pans are the best!!! If you have any questions, please send them to .... I'll answer them all!

[@laperlenoir]

Sticking with my cast iron and carbon steel. Not using anything with a non-stick coating.

[@GuiGuib81]

what i'm mostly mad about non stick was, as a young adult, i got some from my parents and i wasn't fully aware of all the safety needed and the lifespan of it. And that's kinda weird, it's beginner friendly but also can cause health issue, this is so wrong...

[@tomwadek]

That’s a good point. I’m not sure a lot of people are aware of the cons to some of the things I listed for nonstick. Thanks for watching!

[@graham5961]

when i first started cooking i was blasting chicken breasts at max heat on my electric stove in my non stick skillet lmao i could even smell the fumes (wether those were from the pan or the oil burning im not even sure) oil flying everywhere i cant believe what i was doing back then 😂

[@tomwadek]

@@graham5961 😂 we all need to start somewhere. I’m too embarrassed to share my cooking stories. I did some weird stuff when I first started out lol

[@Yuzner]

hmmm.

[@valentoniy]

Warping is problem of carbon steel pans, not aluminum ones. You can not make thick steel pans because of technology and final weight. And there is less limitation in producing a thick aluminium pan. You can season aluminum pan the same way as CS or cast iron. So there will be no metallic flavor in food and aluminum pan will be close to cast iron in non-sticking. Aluminum have some pros vs other pans with natural nonstick coating. It is not rusting and heat up more evenly. The biggest con in my opinion is that you can easily damage seasoning with metal utensils, because aluminum is soft metal. Good aluminum thick pan will serve life time as well as cast iron/carbon steel.

[@tomwadek]

let me pose the question, when you damage the pan and seasoning with metal utensils, where do you think those metal flakes will end up?

[@valentoniy]

@@tomwadek First of all thanks for your great videos. There will be no reason to investigate your question if you will not use metal utensils with aluminum pans, as well as with non-stiсk ones. I just think you a bit unfair to aluminum pans. CS/CI can give metal flavor and rust. But this is not a problem if you are using them correctly. Aluminum is not as good in non-sticking as CI or CS, and it is not good idea to use metal utensils. I can accept this cons, no problem). But warping or metal flavor is not cons, it is result of bad quality(warping) or wrong using(not good seasoning, metal utensils).

[@dickiewongtk]

I need my food as fast as possible with as little effort as possible. So I don't even use a pan. I just boil everything in plain water.

[@joefilms2775]

Non stick pans are kinda overrated and good quality stainless steel pans are the real deal - can last you a lifetime.

[@H4KnSL4K]

@1:49 Umm.. less fat does *not* equate to a healthier diet. This has been well debunked

[@DA_Fishman]

One more thing. As far as cooking eggs in stainless and carbon steel, the two keys are a properly preheated pan and a good amount of fat. I like butter and oil. If you try to cook eggs without a lot of fat, you will be disappointed. Look how much fat Tom used in this video.

[@tomwadek]

Yeah, that another great point. It's the name of the game with steel uncoated pans. You need the oil/fat

[@wholeNwon]

But that's exactly what many of us really want to avoid. I have a Teflon frying pan that is almost 30 yo and absolutely nothing is chipping. It's still non-stick. I just wipe the bottom of my only cast iron skillet with oil and all is well.

[@pavelz4299]

@@wholeNwon Watch the movie Dark Waters