Right Cookware: Cast Iron Vs Stainless Steel?

AmericanFurryBoy

It depends on what you’re cooking. As far as frypans go, I would recommend cast iron as it will last forever as long as you don’t let it rust and it is pretty easy to clean. For sauce pans, pots, and any other type of pan, I would suggest stainless steel because it is a lot lighter, and a lot cheaper.

John_C_87

@BonitaVanhooser ;

Copper cookware is notorious for sugar work and candies.

Cast Iron is a plus for red meat, cornbread, and baked beans.

Stainless steel must be correctly seasoned to be none stick.
Clay Pots are great for chicken, pork, and fish.
Nonstick coatings on pans have a life expectancy.

BonitaVanhooser

John_C_87 said:

@BonitaVanhooser ;

Copper cookware is notorious for sugar work and candies.

Cast Iron is a plus for red meat, cornbread, and baked beans.

Stainless steel must be correctly seasoned to be none stick.
Clay Pots are great for chicken, pork, and fish.
Nonstick coatings on pans have a life expectancy.

I was about to talk the pros and cons of clay pots. Is it any possible that clay pots leach coating or clay in food? 

John_C_87

@BonitaVanhooser ;

I was about to talk the pros and cons of clay pots. Is it any possible that clay pots leach coating or clay in food? 

Yes, It depends on the method of cooking along with what you are cooking as AmericanFurryBoy said. The medium of cooking and presentation are also flavor components for the food it holds some times, as some fish is better baked on pieces of fresh fruit tree wood, the number of times the plank of wood can be used for cooking on has a limit due to sanitary precautions and flavor reasons.