Cast iron vs stainless steel for searing steaks. I'm team cast iron all the way now.

Did a side by side test last night. Two ribeyes from the same cow. Same heat, same oil, same timing. The cast iron gave me a crust in 90 seconds. The stainless took almost 3 minutes to get the same color. Plus the cast iron held temp way better after I dropped the steak in. Stainless dropped like 40 degrees. Cast iron barely blinked. Anyone else run this test and get different results?

2 comments

2 Comments

logan_dixon1818d ago

Man, I can barely sear a steak without burning myself, so I'm impressed you even managed a side by side test.

jana_hill2717d ago

Oh man Logan, same here! I set off the smoke detector three times last week just trying to make grilled cheese, so you're way ahead of me.