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

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

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

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

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....

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✌️

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 👌

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.

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

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

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!

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.

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

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

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.

I use my old cowboy Skillet love that thing.

Why flip them every minute??

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

Mercury ball effect is officially called the leidenfrost effect

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.

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.

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.

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

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

Demeyere Atlantis has entered the chat.

Cook a steak in a cast iorn pan its the LAW! Don't disrespect the steak with anything else

I like the hat🎩.

Permanent cooked on shit in corners after cookingn3 sirloin fillets. Steak came out great . Pan didn’t.

Stainless

Definitely team cast iron

It’s not Teflon….

120°C or 120°F ?

I would prefer the taste testing to be done blind. Other than that, great video!

Yep, carbon steel next.

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

I eat steak probably 3 times a week... I feel like such a minority since I have never really cared for having a good char, less char the better for me.

You need to use gas. Gas heat is real heat.

your face vs your face

Great video BUT.....Teflon has been outlawed for hazardess health reasons years sgo. Am thinking you mean "non-stick". While I am sure that you are really referring to "non-stick", any references to Teflon could cause some people to think they can or should use Grandma's old Teflon. Ultimately, while your cooking info is helpful the reference to Teflon takes away from your trustworthness.😮

Both steaks are over cooked.

You heated the cast iron incorrectly. I always bring it up to heat in the oven 1st.

If he's going to be doing this "professionally" he should learn to pronounce words he uses correctly.