Stainless Steel Pan vs Cast Iron Skillet Steak Experiment

[@joelange7451]

I use cast iron thats over 100yrs old. Got from my great oma over 35 yrs ago. Tried all kinds of other including heavy stainless, always go back to cast iron. More work to maintain, however far premium to any other pan for any cooking.

[@λιμινιλ]

Here’s what you did wrong: 1) You used WAY too much oil in the stainless steel pan. Do it again with less oil. 2) You need to place the steak toward the side of the pan, not dead in the center. When you flip the steak, put it on the other side of the pan. Both of these things are absolutely crucial. Once you learn how to use stainless steel, you’ll never go back.

[@TwoWheels47]

Why even bother with stainless steel? I've switch from stainless steel and cast iron to 3mm carbon steel. Never looked back. Easier to lift and flip, holds a season, and holds a ton of heat.

[@λιμινιλ]

@@TwoWheels47 Actually, very good point. I love carbon steel. I should get one. I find it this year and the caramelization on stainless steel is spectacular. Do you feel that the carbon steel will deliver that better?

[@hab1b1]

@@TwoWheels47 because you can do things like create a reduction sauce on stainless steel. plus you don't have to worry about cleaning it right away, seasoning it, etc.

[@americanescu]

Or you can use cast iron and take a break from all mental gymnastics! Not to mention cook a dynamite steak!

[@BillHartCooks.]

Pork and beef. Cast iron. Fish, Stainless. Fried rice Stainless. Bacon... Cast iron. Always.

[@Redmeatlover]

Great tip!

[@marvinprado1700]

What about chicken?

[@marble25]

@@marvinprado1700 Those are just his opinions. You can cook all that on stainless perfectly and easily. It won't ever rust or need "seasoning".

[@anthonyaiello4343]

Cast iron for all. I use cast iron or carbon steel for everything and cook more fish than any other meat. Don't own a stainless at all (and would never buy a nonstick).

[@Roberto-oi7lm]

Try fried rice in a genuine hand hammered steel wok made in China in the traditional shape (not flat bottomed) You can get an adapter ring to use on your most powerful gas burner. It becomes seasoned just like a good cast iron skillet and becomes non stick even for eggs. A good hand hammered (very thin) wok is light enough to toss food and with practice you can achieve what is known as wok hei, a special interplay of science, art, and magic. You can never achieve that in a stainless steel skillet. I've got a large selection of cast iron, forged steel, and stainless steel pans. I like SS for steak, but in my experience you need to spend a bit of money on a good, multi-ply SS pan to get good results. My forged steel pans are also high-end, but only because I like the handle designs and other features. Cheap ones cook just as well. My best pan is a really cheap Lodge cast iron I bought new over 50 years ago.

[@bobbear]

The difference in the steak in the stainless-steel skillet is it was not allowed to sit against the pan, you messed with it and talked over it constantly, rather than leave it sit and sear. Cast iron is good for stews and other long cooking time dishes, steak will be negligible difference, they are fast cook items. I am a retired professional cook and ample heat and time down on the grill is important. I only turn steak once in the cooking process, not flip flopping up and down. The third turn is onto the dish and then rest.

[@dcs4880]

Threw your "don't need a hot pan" idea out the window...neither of those steaks have a great sear on them...because the pans weren't hot enough. That's the only reason you need a really hot pan for steak...because you get the sear without cooking it right through.

[@hdoglesby]

In my 20s I couldn't cook a steak to save my life. It wasn't until I got a cast iron skillet did my steak game improve. That, along with a good instant thermometer, and my familiarity with the stovetop I was using, made all the difference in the world. I will say it does take more effort to clean the cast iron but I can see the appeal of cooking on stainless. Good video, well presented info 👌

[@crisc9280]

Actually cleaning cast iron is very simple. Add some water to the hot pan and anything stuck will loosen. NEVER use any soap inside the cast iron or you'll have to reseason it

[@RossLemon]

@@crisc9280 You can use soap in cast iron. The days of not being able to use soap in a cast iron pan are over. Soap used to have lye which affected the seasoning, but you'll be good. That's just an outdated myth.

[@biblebelter9772]

Not all stainless steel is created equal. I use a full body tri-ply stainless steel skillet. It is heavier than most stainless steel. I prefer it over cast iron as another commenter mentioned, it allows for a great pan sauce. In my experience the full body tri-ply cleans up better than other stainless steel as well.

[@tooekneee]

Hi are you able to name the brand?

[@biblebelter9772]

@@tooekneee The skillet is Cook's Standard. My sauce pans are Avacraft. Can't tell any difference in the two brands.

[@gregbrunner599]

Use the 5 ply by made in brand, nothing beats it in stainless steel pans

[@ccbowers]

The sticking for stainless steel is a positive if you are planning on making a pan sauce after searing- for deglazing the deliciousness.

[@Redmeatlover]

Absolutely agree

[@robedmund9948]

You needed more heat to begin with in both pans. THAT's what gives you a good sear.

[@richardbowles7690]

Great vid. Answered persistent question. Like the insight about "mercury ball effect". Have not seen such comparison before. Thanks much.

[@Redmeatlover]

Thanks for the feedback and your support of the channel! - Joey

[@RimJobJesus369]

The Leidenfrost effect is what homie is describing as the "mercury ball effect." Worth a quick read up on.

[@antoniopecina1906]

This is great! Team cast iron here. I love the scientific approach and experimental observations. Maybe using a FLIR camera can give a visual reference for temperature reading along with the other devices. The FLiR may also be affected by the reflective surface of SS BUT (big butt here), you can read the temperature ad different angles for an average. Thanks for doing this✌️

[@quake2u]

There's a lot of differences in ss pans, some are thin bottomed and some have thick bottoms with copper clad.

[@bdr518]

Mercury ball effect is officially called the leidenfrost effect

[@j_merlotte5467]

Great video that covers alot of maybe beginner questions like, when is the pan really heated; look out for smoke; and add oil AFTER its heated. That said, I have no idea how you're bare handing that cast iron pan handle - seriously what am I missing? It has to be hot enough that your palm should be getting scorched....

[@goodo4668]

Your ''mercury ball test'' is the Leidenfrost point. The water is supported or suspended on a thin layer of steam. It is definitely a good indicator of when you are good to go with a SS pan/skillet. Personally I would have had both pans a little hotter . Having said that I am sure they were both really tasty.

[@rcrobertson9563]

I have an extensive cast iron cookware collection and some stainless that I never use. For steaks I always use carbon steel...it works best for me. Great video as always, have a great day

[@Win52D]

Been using a cast iron skillet as my main pan for the last 27 years. The teflon skillet is used for frying eggs, sauteeing, and making gravy. Hardly ever use the SS skillets, though the pots and pans get used regularly

[@thinhsuynhuoc]

The only thing that makes cast iron the "to-go steak pan" is that its usually thick. Thick = heat retention = heat. Any stainless pan that are thick and even heating is gonna make a good steak sear. Many of my stainless are thick bottomed and heavy. Many of my cast irons are from taiwan, which are usually thinner and lighter (which makes it easier to handle). So i usually use my stainless /carbon steel pan to sear instead of cast iron.

[@hansemannluchter643]

You are using a induction-heatsource, right? Maybe it's just the model I have, but the cast-iron skillet does not get as hot as on a gas-stove, or any other stove with constant heating.

[@jerrymurray1031]

Have you,or can you do a three-way? Cast v. SS v. Carbon? I love your methodology and would accept your results as definitive.

[@davidelliott3019]

Carbon is the best of all worlds

[@bikeny]

A year ago, I had moved and I was able to buy a quarter of a cow. So the first thing I cooked was the T-BONE. As it was winter and South Dakota, yes, I'm doing this indoors. I get the oven ready at about 250 but first get the cast iron nice and hot, yes, smoking. I put the oiled up steak on the skillet and no surprise it starts smoking. Timed for 2 minutes. Flip. 2 more minutes. By now, the kitchen and living room are looking like a firefighter's training environment, as it was really smoking. Mind you, I had the exhaust fan cranking. I opened the kitchen door which leads to the garage and the smoke goes out there. I call my landlord downstairs and he comes up asking what am I doing? I tell him, and by now the skillet and steak are in the oven. He has me open the living room door direct to the South Dakota outdoors to let the smoke out. He's wondering why the smoke detectors haven't gone off. But he then looks at the exhaust fan set-up. Turns out it was NOT vented to the outside and it just pulled the smoke up from the stove top and back over my head. So, if you plan to move, be sure to check the exhaust fan so you don't do that. He hadn't checked because he doesn't really cook. And before I made an offer on my new house here in NYS, I had my real estate agent and my brother confirm that the exhaust fan vented. And, yes it was. Oh, my landlord did order a bunch of new smoke detectors that night. I just couldn't do any more high temp cooking.

[@kevinbrown3075]

My question would be- was it a three ply or five ply stainless steel pan? I’ve been cooking steaks in cast iron for many years and only recently purchased (my first) 5 ply stainless steel 12” skillet. I cooked several ribeyes in it- doing exactly as you did the “mercury ball” test and used avocado oil. My steak ended up being as brown with a nice crust as any steak I’ve ever cooked in my cast iron. A little less smoke, a lot less weight and a nice fond on the skillet for a deglazed pan sauce, that you don’t really get with a seasoned cast iron skillet. I’ll be cooking all of my steaks in my stainless steel skillet from now on.

[@PhatBoySteven]

I just got a 5 ply pan im excited to try a steak tomorrow. Can i ask what temp did you heat the pan up at? And when you put your steaks did you turn down the heat or leave it as is?

[@AdrianChmielarz]

@@PhatBoySteven Heat it up on medium but give it time, at least 5 minutes. Use the Leidenfrost effect test to determine if the pan is ready. When you put in the stake, it's now the war between the water from the meat and the heat from the pan, so do not turn down the heat. On the contrary, maybe even go up a little. Sear for two minutes then keep flipping the steak every 30 or 60 seconds. See the "cold sear" technique for details (the original idea uses the nonstick pan but I have great success with the steel). Use a good thermometer to understand when the steak is done. I stumbled upon this video thanks to YT algorithm and this is the worst stainless steel pan stake I have ever seen in my life. The beginning was fine but then he clearly did not have enough temp to keep searing the steak. Your 5-ply should not have that issue assuming you preheat it properly and keep pumping the appropriate level of energy to it.

[@aneshiem2915]

The number of ply is not important but instead the thickness of each layer. With that said, a professional generally choses 3-ply

[@AdrianChmielarz]

@@aneshiem2915 This is an oversimplification. You're mostly correct but number of ply helps with heat distribution and adds resistance to warping. As for what pros use, sure, weight matters when you juggle things for eight+ hours.

[@windermere2330]

I use cast iron for my steaks. Great video as always! I don’t think I’m even gonna bother trying the stainless steel pan. By the way, I still use your chicken wing technique to this day. 30 minutes at 250° and then 45 minutes at 4:25°. Delicious!

[@Redmeatlover]

Thanks for the great feedback and support of our channel, truly appreciated! I had no idea that wing video would be one of the most viewed on our channel and glad you enjoy the recipe - Joey

[@oneusamaga-lq7tp]

I am wondering why , you did not sear the steak edge ( Fat Cap) first. Or do you normally not do that.? I prefere to do so , it gives the fat that extra boom of flavor and it sears up well. Great video throughout. Also I love to cook with Grass Fed Beef Tallow, it too is perfect for High Heat Temp. searing

Same.

[@IiiiPorter]

I eat steak and asparagus basically every night. Steak in cast iron, sauté veggies in stainless. This is the way

[@hansemannluchter643]

I use cast-iron for everything, except cooking pasta, rice and water for tea. I have some old Danish pots with a very durable enamel, you can even make long-simmer tomato-ragout (Bolognese etc) in them...

[@mmancino1982]

Is he touching the cast iron handle bare handed??

[@foisonurlubu4303]

Every French cook will tell you that you are trying very hard to show us what every beginner knows: cook meat in cast iron, always. Looks better and tasts better. Ask your grandmother 😅😅

[@WilliamWee-h4d]

108 this year-used cast iron pan-skillet-wok for 90 years-carbon good for skin complexion-iron good for blood-longevity-organic.

[@airwolf8915]

In your experiment, the cast pan has less oil under the steak, giving it a better brown. the stainless steel pan, retained the oil under the steak giving a less seared steak.

[@hawwusong74]

this may not be related to the pan searing of steaks, but i find pansearing a little messy and frankly not as good as a bbqed steak.... i am on the carnivore diet and i eat steaks at least 10 times a week, i however am too lazy to light the pit every time i want to cook the steak, so i use this method: i usually whack the 3/4" steak into the pre-heated airfryer at 205 degrees celcius for about 4 minutes, then use a blowtorch to sear the steak right in the basket that you of course remove from the machine and place on the counter or a fire resistant surface... just take note not to burn the plastic bits.... i salt and pepper after searing both sides of the steak.... put on a little steak sauce or kewpie mayo and drizzle some of the renderings over the steak.... i feel that the flavour is really pure and unadulterated with butter..... most importantly, there will likely not be the usual smokeout of when raw meat hits a hot pan and cleanup is a breeze. i kinda enjoy some seared and slightly burnt bits.... i feel that the flavour beats panseared any day....

[@jamesb.9155]

Excellent work! I learned a lot!

[@drscottydawg]

Cast iron/stainless with mapp gas blow torch assistance. Get that crust you want. Great for the edges. Fried and flame broiled at the same time.

[@felixgarcia9063]

I don't think I would go with the same temperatures on the pans giving the different characteristics of the material. Given that, the stainless steel pan will be heated a bit hotter, then I would just make sure the internal temp would be equal on both steaks.

[@MusicMr49]

I've been a cast iron man since the early 90's and love my T-Bone's cooked in the cast iron skillet, yum! :)

[@polisheagle1858]

I can't keep my cast iron in good condition, so I've given up using them. Going to get a good ss pan. However, for simple indoor steaks I usually use the broiler about 4 min on each side.

[@jamesjulson9710]

Buy a Lodge one. Made in America.

[@Redmeatlover]

Agree def bit more maintenance but versatile from stove to oven, grill to campfire, etc. I have several Lodge’s as other poster recommended and they’re pretty good

[@Mac-z2j]

What steak did you use?

[@Dad_Lyon]

6:53 I've wondered if the meat releases so quickly on the stainless after the flip because the pan has lost a substantial amount of heat when warming the uncooked side. If that's the case, to correct you'd want to hold the steak off the pan for a minute or so before flipping.

[@straker454]

I prefer stainless over teflon, but a well seasoned cast iron is going to do an excellent job on a sear for sure. I have glass stove tops so I can't REALLY use cast iron without damaging it so it's stainless for me, BUT, if you get a pan with a good thick bottom for better heat retention and distribution you can get some really great results still. Allclad makes a great pan for that and I even can bake with it in the oven, which is how I make a roast beef with a mushroom pan gravy recipe that Chef John has on his channel. Usually though, I use the method you showed for broiling a steak in an electric oven. I did that last weekend with a few boneless New York strip steaks and they were perfect. Great crust and perfect medium rare color.

[@danas7418]

Going out on a limb with my choice B4 I watch... CAST IRON!

[@jchaac]

Thank you so much 😊for the video. Very well produced and crystal clear.

[@garryhammond3117]

One thing to note would be the difference in the "magnetic properties" between cast iron and stainless steel. With induction, the heat transfer will be more efficient with cast iron as it is more ferrous than induction friendly stainless steel (just use a magnet to test). - Cheers!

[@33736]

Surface differences are negligible. What matters is time and temp, always.....

[@mbugg3110]

What is the brand of your burner and stainless steel skillet? Thanks - I have an ancient electric stove that heats horribly...

[@TheFerrariAnthill]

I love your passion!!!!! Do this again at least 1000 times at different temps and times and you might actually get a nobel prize in gastronomy... otherwise this is just a video comparing hammers' and mallets' ability to break an egg

[@gregoryanderson3280]

Your steaks always look great. Where do you get them?

[@Redmeatlover]

Thanks brother, Walmart is the #1 seller of beef in the US and that’s where we get most of ours. And remember, make it either choice or prime or don’t wast your time!

[@JamesCAsphalt8]

Thanks for burning my eyeballs twice with the reflection from the stainless man! I never would have known what "reflective" meant had you not done that. The temps don't have to be "equal" since you are using different metals to cook the steak. Think about it.

[@AFitchguy07]

Is your kitchen on the second floor 🤔

[@jeschinstad]

I didn't understand the problems with temperature. Isn't that an induction plate set to 300f? Then you know what temperature the pan is. Right? It's one of the huge advantages with induction. When I deep fry something, I just set the pot to 160C and wait and it'll be the correct temperature.

[@petergriffinson1907]

Does the mercury ball effect work on a seasoned carbon steel pan?

[@AndyMatts44]

I'm guessing it would, but, because it's seasoned, like a cast iron pan, you could just go by the smoke.

[@thisfool89]

When I use my stainless to make a steak I crank up the heat a few seconds before flipping and you definitely have to give the other side a few minutes longer. Cast iron retains and distributes the heat better. I definitely prefer to cook a steak in my cast iron skillet.

[@jakemode]

Just started regularly using my stainless steel pan. I always get a nice crust on the stainless, not sure what happened in this video lol

[@sumho7532]

Same. SS sears both side super well normaly

Too much oil, and flipping.

[@cjsoutdoors4412]

I just cooked a steak on cast iron and I can concur. The cast iron did a better job providing a better browned crusty surface on both sides.

[@solocrusher]

I can easily say, you lacked temp control with the stainless pan to produce a proper sear on the first flip., you simply had to give the pan more heat to get a beautiful sear. I use both stainless and cast iron on the weekends when I make dinner for the fam. I never let my steak come out of the pan without a proper sear and i make sure I keep them med-rare in the process

[@txdieselkid]

Great video but it's very easy to get that same crust on stainless. My dude had a yellowbellow too!! Nice!!

[@jeffb5785]

If I can't use my outdoor grill I like to Sous Vide a thick steak for two hours and then sear it in a Carbon Steel pan, Cast Iron would be my second choice.

[@z_a_r_a_oxowowsb7511]

Nice video, comparison of steak

[@M_Ladd]

The answer and the third pan that you should have tested is Carbon Steel. I like it better than my cast iron.

[@lawrencegladwell163]

Personally prefer a decent thickness carbon steel pan for steaks. Cast iron is a very close second tho

[@b.z.7618]

The absolute best sear and crust on a steak is to use mayonnaise smeared all over a patted dry steak, then sear in cast iron over medium/high heat. Flip every minute or two until done.

[@Dad_Lyon]

Musics a little much, takes away from your comments. Other than that, I really like your video.

[@WarrenHorne-z7p]

I have started using a Blackstone Griddle.....

[@npsfam]

Hmmmm,,, me so hungry, watching this. Good video and now I know...

[@Doxboi]

Cast Iron all day, if you don't have that use carbon steel! Oh before all that, get a GAS stove!

[@alexgage3920]

Agreed, nothing puts a crust on meat like hot cast iron over flame

[@flourishforever]

Both pans weren’t hot enough. You should get a better sear without cooking the inside any more.

[@159awi]

I've found that if you treat stainless steel like cast iron, it will act like cast iron. No soap and oil it after use.

[@mariaawiedman7636]

What kind of oil

[@lettybastien4624]

Eye-ern or Eye-Ron. Great looking steak.

[@lawrence1960]

I take my copper bottom SS over cast iron any day. Fun video though.

[@sunriseboy4837]

I had a s/s pan. Everything stuck to it like shit to a blanket. Did the 'polymer' thing with the oil, but it was way, way too much effort. Got rid of it for a Tefal non-stick number. It's pretty good. If I was wealthy, I'd have a c/i pan. But because it takes so long to heat up, I go for the cheaper option.

[@michellecheriekjv4115]

Why cook in oil?

[@jennifermarlow.]

Cast iron - there can only be one! haha, a lifetime of cooking with cast iron, and it's non stick. For baking, I use tin ware, which is also non stick (if you can find it).

[@johnvandemark7490]

Best steak sous vide to 5° under desired temp then sear with very hot skillet i dont care what kind i perfer cast with butter let rest and eat delicious also season generously with salt

[@robertttttt716]

I use my old cowboy Skillet love that thing.

[@sameolgnoble]

more heat less touching= more crust but cooked good overall👍

[@shermanlevine1155]

How come there’s no comparison with cast iron versus carbon steel…?

[@Its-Time-To-Sizzle]

I just finished cleaning my cast iron, and worked up a sweat. 😅

[@nicholassanders9514]

Why flip them every minute??

[@sliv1309]

You get uniform browning on both sides. I recently started doing this and my steaks come out better. Each side is browned the same amount but still pink in the center.

[@sr1987]

Best of luck mister

[@nickolasgutierrez8947]

Cast iron retains its heat better than stainless steel that’s why you get the better sear after the flip

[@JohnLee-vj9lh]

Cast iron every time’ taste better don’t need much heat too cook, easier to clean last longer’ that’s opinion’

[@texasgrillchef8581]

For a Texan the only way to cook a steak is over flame. Grilled. I don’t like skillet steaks.

[@StefanMuller-cf3cy]

I see and taste 0 difference using teflon. It‘s about temperature, time and seasoning. Pan type is relatively irrelevant.

[@Jonjs99]

Thank You!

[@TangoDeltaSierra]

Stainless steel when working with acid or light colored food/sauces. EVERYTHING ELSE cast iron or carbon steel.

[@torkelsvenson6411]

Carbon Steel is the best of both worlds

[@kaydog890]

You probably eat microwave dinners every night. Just repeating what you've heard on TikTok

[@torkelsvenson6411]

@@kaydog890 Your mama forgot to change your diaper?

[@raymanguino7696]

​@@kaydog890 you probably use hexclad and always pans. Just buying in to whatever the hype is 😂

[@williamwhitlock9661]

Try letting them rest on a raised rack. Resting is so important, letting it rest on its on weight, can’t make it relax. Different outcome. Thanks though

[@BobBuddy_]

I cook my steak in a stainless steel pan, but my steak looks much better than yours. Maybe it's because my pan has a thicker bottom or because I cook at higher temperatures (my fire alarm almost always goes off). The reason I prefer the stainless steel pan is because it's easy to clean and maintain.

[@jaredstone6758]

Definitely team cast iron

[@steverogers5956]

A good well-seasoned carbon steel skillet will give you the best features of cast iron, stainless, and teflon in one pan.

[@thrust_fpv]

120°C or 120°F ?

[@goldenshatter]

130°f

[@blakebunch4485]

Salt is not a season it is a mineral

[@davidelliott3019]

High Carbon Steel is the best of all!

[@tallcool1jeff]

Love my cast iron😊 cast iron for me thank you.

[@The_Northeast_Face]

Wrong stove bro 😂

[@WayneGomes-zz6jz]

How is he holding the handle of a HOT cast iron skillet?

[@davidyummus6259]

Cast Iron for Fat only, Stainless Steel for Liquid.

[@svan71]

Flip every minute, the browning will take care of itself.

[@bikeny]

Please pretty please with sugar on top, do not play any music while you are talking. It is distracting to your dialogue. Thanks.

[@bgleadbetter]

Agreed

[@creatureoflegend2635]

Can confirm

[@nicejob1589]

This

[@philipboffey8630]

Yeahh its an amazing video everything is perfect besides the music

[@berndheiden7630]

And the music does not even have anything to do with a steak. I could have suffered through Bonanza or High Noon, but not that whatever it was!

[@mattpeacock5208]

I know it's spelled. I-R-O-N, but everybody pronounces it I-ERN. Just wanted to put that out there.

[@lettybastien4624]

Bro can’t make up his mind. Hahahahahahaha.

[@TheNewMediaoftheDawn]

Which is better, whoever the better cook is.