Anonymous #2 4w

I won’t lie, I don’t believe I am the person to ask this question since I’m not equipped with that knowledge. Stainless steel handles acidic food better, less maintenance, and can be dishwasher safe. I bought mine for the even heating and not needing to use a lot of oil when cooking

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Anonymous #2 4w

Both are great options as they are both more durable than non stick pans. Cast iron however is more high maintenance than stainless steel but is better at browning and flavors the food as you don’t wash off the seasonings the same way with other pans. Cast iron can also be recast and reseasoned if the coating is damaged. Stainless steel requires more attention to the temperature in my experience to make sure food doesn’t stick. Stainless steel can also be put in a dishwasher.

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Anonymous #3 4w

This is just the little I know about both pans as I have worked in restraints and regularly use both types of pans

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Anonymous #3 4w

Restaurant*

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