I don't understand why the author dismisses carbon steel and cast iron pans. They're my favorite. They last forever and cook great. Go into any restaurant and you'll see mostly cheap, carbon steel pans.
Because they require a lot of maintenance for people who aren't even sure they enjoy cooking for 1 minute more than absolutely necessary. I understand that carbon steel is a lot less maintenance than cast iron, but it does require maintenance.
By comparison, you can soak a stainless steel pan in water for weeks with basically zero negative consequences.
Also, if you live in a culture that frequently cooks acidic dishes, then you're working against yourself by dissolving the seasoning constantly. I also understand that it's fine in moderation.
The author gives several reasons for their decision. I love my Lodge cast iron pan, but I also agree with the reasons that the author gives when choosing to not recommend them for "most" people.
One of their reasons was that they can't find any evidence regarding the long term effects of eating out of seasoned cast iron pans. That rubbed me the wrong way, because it seems to be trying to suggest that, until proven otherwise, the absence of evidence suggests that there may be a problem.
Well… yeah? We know that smoking oil is carcinogenic, and it forms this weird polymer layer when a pan is seasoned. Would not be surprised if further research shows that Teflon is actually safer.
Stainless steel pans are basically as durable as cast iron pans, while being lighter in weight and quicker to heat. I am finding it difficult to justify keeping my cast iron pan around.
Cast iron does wash differently from other things, but in my experience it's less work. Most of my cooking is on cast iron, and when I'm done I rinse it under the tap, rubbing a bit with a scrubber if food is stuck to it. I don't use salt. Then I put it back on the stove for a minute until it's dry. It takes me about 30s to clean a pot, less time than something I need to rinse-soap-rinse, and I end up with a clean pot on my stove ready for the next use.
Our stove almost always has a 10" dutch oven, 6" pan, and 10" pan sitting on it, ready to use.
The only reason people prefer cast iron is an affectation for "old school" things. There is no practical, objective reason to use them over stainless steel. Advocates seem to enjoy the new hobby of cookware maintenance. Similar to how to some Reddit guys are really into shaving with straight razors as a hobby, when it performs worse than a Mach 3.
I'm fully on the cast iron train but it definitely heats less evenly. Nothing 1-2 minutes pre-heating can't solve, though. That said, as you mentioned, it will hold temperature a lot better.
Ah, maybe I was confusing the two effects. Good explanation, thanks. I guess holding the temperature better makes it feel like it heats more evenly, but only after it's well preheated. It's definitely my goto for recipes where keeping a steady temperature despite introducing cold ingredients matters
I find cast iron extremely easy to care for - I basically just heat it up then scrub it under hot water. If you cook meat in stainless, it seems to take a hell of a lot more effort to clean off any residue.
When cast iron is brand new it can take a bit of work, but not a terrible amount - most of the "seasoning" happens just by using it. The two main downsides are things I actually like - the weight, and the lack of even heat distribution.
I have a well-seasoned Lodge cast iron pan, and a 5-ply All-Clad pan. Despite the fact that Lodge is in no way a high-end cookware brand, I can consistently get a perfect sear without sticking in it. The All-Clad is hit or miss.
Maybe I’m just not used to it and need to adjust something, but the cast iron at this point is dead easy to use.
By comparison, you can soak a stainless steel pan in water for weeks with basically zero negative consequences.
Also, if you live in a culture that frequently cooks acidic dishes, then you're working against yourself by dissolving the seasoning constantly. I also understand that it's fine in moderation.