Steak Experiments - Cast Iron Skillet vs Stainless Steel Pan
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- Опубліковано 8 тра 2020
- Ever wondered whether you really need to sear a steak in cast iron? We undertook a steak experiment here to cook two NY Strips side by side to check out the difference. It might actually surprise you.
#StainlessSteel #Castiron #Experiment
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This is the 18th video in our Steak Experiment series that we've been working on over the last year and a half. If you want to watch any of the other videos in the series, here's a link to the complete playlist. ua-cam.com/play/PLA8Sgnre4XTUBNybUoykMXUD0HffOCp0O.html
Can you try the same experiment with the Solidteknics Noni pan? It is a 3mm thick ferretic no nickel stainless steel.
@ BBQ and Bottles
That's awesome. I really enjoyed this video. Thank you for sharing.
why kosher salt?
One thing to consider IR thermometers really don't like working on shinny surfaces
I would expect even cooking with Cast iron myself. You mentioned this but not sure you thought far enough about the BBQ acting like an oven. It Does and with the ambient air in the 'Oven' being so High (nearer the pan temps) it tends to equalize the cooking utensil temps as well. You should see more variations if u don't close the lid.
There is a major difference between a "Fry Pan / skillet" and what you used . . . a "Saute Pan" which is a bad idea if you are looking for a crisp crusty surface area of your steak. Keep in mind, I'm a cast iron guy all the way. But if I were to use stainless steel, I would opt for the fry pan, not a saute pan. A fry pan or skillet (they're the same) has flared sides which encourages evaporation which is good when you're frying. A saute pan usually has higher walls, but more importantly the walls of the pan are strait, which makes it harder for the pan to evaporate (as compared to a fry pan). This leads to a steaming effect on the steak. Steam is the enemy of frying. As men of steak we must all declare war on steam. I stopped taking hot showers because I hate steam so much.
"I stopped taking hot showers because I hate steam so much." 😂
"As men of steak we must all declare war on steam. I stopped taking hot showers because I hate steam so much."
You also lose hair faster when bathing with hot water.
@@baldino9165 Wait seriously? Damn that's why my hair is always falling out
@@xxxxxx5868 tho if you're genetically destined to lose hair and lose hairline, it doesn't matter in the long run I guess. But I still avoid it.
Ive learned something thanks
Dude, imma call my Grandmother and tell her you stole her cardigan.
Tell her it’s nice and warm and great for grilling when it’s cold out.
@@BBQandBottles Your cardigan is so beautfiul just so you know
Rotfl
What are u gunna gain from it?
Daaamn
When you measured your temperatures you didn't callibrate the infrared thermometer. Shiny stainless vs dull black surfaces reflect differently. Also, since your stainless steel pan looks slightly discolored on the bottom in places you would always get different readings as you moved along the surface.
Totally agree. Infrared thermometer is greatly affected by the emissivity of the surface. Black surfaces = high emissivity and accurate readings. Silver surfaces = low emissivity and inaccurate readings with the setup you have.
Yes indeed, the shiny surface is throws the IR off
I was hoping others had pointed this out. Great observation
I also don't know why you would try this on a grill outside with wind.... Should of done it on a stove top.
yep.
FYI - IR thermometers aren’t accurate when reading shiny surfaces like stainless.
Came to the comments to say this 😀
@@PoplarForest Me too!! XD
@@javiTests Me three. I knew the stainless steak would be overdone because the IR thermometer is going to WAY under-report the temp.
@@SaneAsylum amen to that.
Then I suppose those who have bleached their face IR can't detect corona fever😁
For the uneven heat on the stainless steel, that might be due to how that thermometer measures temperature. It records the infrared that's radiating off objects, and shiny metal doesn't give off as much infrared at the same temperature. The thermometer could have been measuring the grill lid reflecting in the pan, or anything stuck to the pan.
Glad you said it. I learned those thermometers don't work on stainless the hard way. That pan was definitely hotter than the temp read.
The voice says, "I like to drink my scotch straight up."
The sweater says, "I like long walks to the Bingo hall."
Amazing - this made my day
@@BBQandBottles Respect.
Lol
You win the net.
Way to freakn funny
Love your channel. You explain things clearly and do very interesting experiments, but also throw in some basics along the way(such as how to make clarified butter) I’ve gained more valuable information from a few of your videos than I have from hours of other videos or articles. Thank you
Thanks so much for the kind words. 🙏🙏👍
You need to adjust the laser thermometer’s Emissivity to transition from black cast iron to polished steel. Your readings were not accurate.
Glad someone else noticed that😂
Yeah.
I don't know anything about thermometers, but I did notice comments from less than one day ago and from a week ago getting little love hearts and yours didn't. You're obviously not a nice person....or you could just be correct and he doesn't like it...truth hurts. ALL the best.
Totally forgot this, but also he was cooking a way smaller steak on the stainless steel and started cooking it first.
Reading would likely have not been accurate eve by "adjusting" Emissivity of stainless steel is too low to be compensated reasonably for background temperatures (the cold "sky" temperature in this case). The reason he got a "hot" reading is because the steel is blemished so emissivity is way higher, which is another reason why it would be hard to compensate, because it's difficult to know the degree of emissivity of steel in that surface state. Maybe cooking oil has god emissivity and he could have used it as a known emissivity surface.
Stunning. What a pleasure to watch! I could almost taste it ☺
I just had a steak off cast iron for dinner, yet mouth’s still watering watching this 🤣
Right on 👊👊
Awesome video. You are an excellent cook and your comparisons are complete and well explained. Love that I can come here to see that any questions or curiosities I may have are answered step by step. And definitely inspires me to cook more and more. Thank you for the work and effort you put into your videos. Your payoffs looks delicious. I can almost smell them here in North Carolina!!
Thanks Matthew! Appreciate the kind words and let us know if you have any ideas on more experiments you want to see.
BBQ and Bottles will think of something for sure!!
Those are medium rare? looks like a perfect medium to me
Could be the lighting, who knows.
18magicMARKer UV light from the sun can make reds look way less intense
temp is more of an indicator than color
The one on on the left looks overcooked
They’re over cooked with a medium center. The searing process was way too long, they need time to cook by indirect heat. But for the purpose of this video I get it.
My guess is that it's because you used a bottom-disc stainless pan instead of a full clad pan. They have drastically different heat retention / conduction.
While I have used cast iron and canola/vegetable oil exclusively for my steaks for years, last year when visiting my in-law's I seared some steaks with on stainless steel (using olive oil) because they didn't have a cast iron in the house and I tell you what, the crust on that ribeye was ridiculously good from the crunch. I can't stop thinking about that texture.
I don't know if you're still using canola oil but it's pure poison and not fit for human consumption. Seed oils are responsible for a great deal of epidemic sickness since they were foisted on the public in the early 1900's. And olive oil will oxidize on high heat, causing similar issues to the seed oils. Oxidation is the enemy to health, not saturated fats. This is why the poster used avocado oil and clarified butter. They can handle high heat and remain stable.
now i cant stop thinking about it too. gotta go grab a ribeye.
The stainless steel meat looked like a smaller cut of meat, which is why it “overcooked”, I think. Both looked really good and one for medium lovers, the other for medium rare lovers.
Agreed, it would have been nice if they were identical thickness and size
I was thinking the same
agreed
Exactly.
This guy is just making me hungry in the middle of the night 🤤🤤
Guilty as charged.
Ordered a lodge a few days ago and in the uk. I can't wait to start searing up some decent meat
So I tried this today for the Fourth with the cast iron and everything else u did and it came out absolutely amazing thank you
Awesome. Happy 4th of July.
New subscriber ✌️ them steaks look amazing I’ve just bought a lodge cast iron pan so will try your recipe.
Welcome aboard!
Congrats on the "Lodge" you're gonna love it.... a little advice? never and I mean never use soap to wash it.... just brush it clean with very hot watch and light wipe of good oil after, reason being is cast iron is porous and more steaks you cook? the more char taste will develop... clean it with soap and you'll lose that char.... enjoy :)
Overall on this comparison, I'm going to overdose on steak. 🥩
Congratulations on the video blowing up. Well done
Thanks - I’d love to know what it was about this video specifically! Great to have so many new people becoming part of the community here.
Very nice video thanks a lot. Awesome quality.
Also what is that watch? :)
Great video, and appreciate all the detailed links you included, but the stainless steel pan is missing. Sure would like to know what you used to get such a terrific outcome in this test. Thanks!
The IR thermometer will not give an accurate reading off the stainless steel. The emissivity of stainless is low so the optical temperature reading tends to be confused by reflections.
True, though many thermometers offer adjustable emissivity setting, which solves the problem.
Pretty damn useful comments, thx
@@janvesely6353 They do, but he didn't adjust it between the two
Although emissivity can be adjusted, getting an accurate reading from a shinny surface is basically impossible. I've partaken in testing this in real life with some hot plates during a thermal class.
Correct, I was going to comment this.
It's 2 in the morning, and I have to go eat a steak now.
Have an ice cream cone instead.
Wow! I never thought that it will have a difference between the cook on stainless and cast iron. Good to know. I will consider the cast iron as you recommended.
Great video, really enjoyed watching it and look forward to your future ones as well.
I love my cast iron. But I have a stainless skillet with a 1/2” plate on the bottom. It does very well.
he should have 17 inch cast iron, cooked all four at same time
Amazing !!!! just got my cast Iron Skillet and used it already I luv it...
Enjoy Cesar!
I just love the cast iron pan for cooking my steak this is a great video . Thanks
Really boils down to personal preference, me thinks. Both look great! That dry brine is the secret, works like a charm 👍🏻
I’m a huge fan! Can you do a series or segment cooking various cuts of steak and how to properly season and prepare?
Love that idea
Per my experience and preference, cast iron gives the best results for 1. heat transfer for evenness and 2. flavor from a well seasoned pan. Even if I finish over a wood or charcoal grill, that cast iron sear is hard to beat. My process is same as yours for the aging process, however after the sear in the pan when using gas I turn 3 of the 4 burners off, and set the steak on the opposing side of the grill that I left the burner going on for a slower climb to temp (closed grill). I find it yeilds a more tender steak. And sometimes I also wear long sleeve shirts while cooking, for I too live dangerously ;)
Just for clarification by the flavor from your pan you mean the better crust right? The seasoning on a pan should be flavorless and smooth.
Why do I watch this at night before bedtime? They look delicious!
When you pull them out of the fridge, do you give them time to warm up before cooking? How long?
That looks really good. Amazing crust! I think my mistake with this in the past has been using regular butter only. Low smoke point which led to bitterness from burning. Great video! Keep them coming!
Yep, the clarified butter should help a lot. Also make sure you’re only adding it into the pan after you’ve flipped the steak and you only have ~4 minutes left in the cook.
Oh, yeah and to get that crust, try the 24-48 hr dry brine. If you’re looking for a solid crust, that’s the biggest difference we’ve noticed out of all over the experiments we’ve done. GOOD LUCK KYLE!!!
@@BBQandBottles Thank you sir! Ill check back in after my next cook and let you know how everything turns out!
You can use regular butter if you wait with adding it till the end of the cooking process and slightly reducing the heat. Then keep pouring it over the meat till it turns light brown in color. That way you get a nice nut-like taste (we call it Nussbutter in German). The key is to get that browning of the butter without burning it. It then tastes even better than the clarified variant.
I cook steaks (and other meats) in both a cast iron and a stainless steel, just depending on my mood. They both come out great. The stainless steel should have a more even temperature if it has an aluminum or copper core, but the cast-iron will retain more heat due to its much larger mass. I actually prefer the stainless steel because it's much lighter and easier to wield. But the cast iron cost me 12 dollars, and the stainless steel was 10 times that much. So if money is an issue, it's cast iron all the way. As far as clean-up times, I always deglaze my pans and reduce into a delicious sauce while the steaks are resting, so it's an easy clean either way.
wrong wrong wrong… a high quality cast iron will retain more heat than SS the second you drop that cow in... and SS will NEVER get seasoned like a good cast iron skillet will
You must not have a Griswold for sure!
Yeah, I've never noticed that cast iron does better than stainless. I have an induction stove, so I get almost instant temperature changes in the pan; when I drop the steak into the preheated skillet, I briefly turn the dial up to compensate for the temperature drop.
@@dickieloo2544 You can never make good fond in cast iron
@@JimNortonsAlcoholism I'm willing to bet you even use soap to wash your cast iron pan... you use stainless when you want to cook something and not have the pan affect the flavor, where as, you want cast iron to grill meats, cause you wanted that amazing "seasoning" from the past meats to enhance that steak... Best example of this is the first steak you grill on a new bbq... something is missing and the flavor off that bbq only get better the more you grill on it... Thanks for the opinion... please bring an informed one next time
One thing to consider with checking temps using an infrared thermometer is that a shiny metal surface will have a lot actual higher temperature than a cast iron pan. That's because the cast iron pan is closer to a perfect black body emitter. A stainless pan will have an actual higher temp than the IR read temp because it has a lower emissivity. Don't take my word for it, check a shiny surface using an IR device and then check it with a contact device like a thermocouple (Thermipen for example). At 400 F, the stainless pan will likely actually be 30% higher.
Thanks for the video, next time you do one similar, please show what the pans looked like after the steaks were cooked. I would've been curious to see which one had more fond comparatively for pan sauce purposes.
Wow, for some reason, me too.
I always cook my steak on my cast iron but I'm picking up a 12" all clad stainless steel pan. It's gonna be my everyday pan and I will definitely make a couple of steak with it!
@Any One I don't see it on the Canadian side. Some nice debuyer carbon steel is on sale tho 😂
I did a bunch of research after this video about what stainless steel pan to get and the it seems like the 12" All Clad D3 is the way to go. Here's a link if you want to check it out - amzn.to/3bI51pC
I'm getting my all clad stainless steel 12 inch pan this week. so looking forward to it.
Some have said not to use stainless since once you put the cold steak in, the temperature drops more quickly than cast iron that stays relatively unchanged, and this is what contributes to the differences.
After the first part (searing), how do you know how long to cook each side? Do you use a thermometer to measure inside temp?
The easiest way to check if the stainless steel pan is hot enough is to throw a drop of water in, if the water sizzles it's not hot enough, if the water turns into a ball like mercury then it's time to add the oil and the steak.
Exactly , are you a chef or something Gareth ?
@@kimberlyalesley1772 no, but I have worked in a hotel kitchen and I have been cooking since I was a little kid.
@@galesito1733 Who would you say was your first teacher ?
@@kimberlyalesley1772 I learned to cook through trial and error. I've used a few recipe books over the years but usually if I like a particular dish I work out how to cook it myself. I do all the cooking at home so I get loads of practice.
@@galesito1733 I bet you might have ruined a lot of dishes practicing to be good at cooking whatever meal in question . What meal gave you the hardest fight trying to perfect if you can remember that ?Where are you writing from anyway ?
Great review on pans and state I want to see the cleanup process of pans
All you needed to do was decrease the cooking time for stainless steak by a minute to get medium rare. I use both, a calphalon stainless steel pan and a an Walmart cast iron. Love them both.
Yum!
FYI, some of your amazon links can not be found and currently not available.
It's after midnight and my stomach is growling, I don't know why I torture myself watching this kind of thing!
FYI, the IR thermometer will always reflect a lower temp on a shiny pan than on a dark pan, which would explain the temperature discrepancy you see.
I'd love to see how carbon steel vs cast iron. Carbon steel has a higher heat conductivity than stainless but, much less thermal mass than cast iron. I would think it would give a good sear and more even cooked center.
My carbon steel pan just arrived yesterday so the video is in the process of being made!!
I was taken in by carbon steel as well. After several months of seasoning, testing and side by side comparisons, I am back to Lodge cast iron skillets. they are less tempermental, easier to keep seasoned, even heat, don't buckle the bottom, and don't stick. I have a deBuyer carbon steel. Good luck.
@@maxcontax so carbon steel sucks?
@@PhaseSkater No, just finicky.
Stainless steel is the least finicky of any pan type
Great video. Love my cast iron but I always forget and grab that hot handle
What’s the brand and model of your stainless steel pan? I want to find one that’s safe for grill. Thanks!
Cast iron actually heats LESS evenly than a properly clad stainless pan. However, it will retain heat far better than a properly clad stainless pan and it's that heat retention that makes cast iron so awesome. But if you want even heating with a quick response to changes in temperature, then properly clad stainless is the way to go.
For steak, first I'd suggest using a better stainless pan and then using the same style pan as the cast iron. Skillet shape can make a difference and certainly the quality of the cladding in the stainless pan will make an even bigger difference. Next, I'd be sure to pull the steaks at the same time.
I'm not sure you have an even comparison here.
would also add, if your going to test on a BBQ, then you would have to test twice and switch the position of each pan. I haven't used a BBQ yet that didn't have hot spots and cool spots.
Yes. His SS pan is almost as shitty as they get.
Might not be a scientifical comparison. The more you use the cast iron the better it gets. Not truee with stainless steel.
It’s making my mouth woter!
hi. what kind of gloves are you wearing? having a difficult time finding a set that will actually handle the heat and you seem to have not problem handling either pan. tx
Looks good
If you sear the fat cap first. You render the fat better and can use that fat with butter during basting. More flavor.
Lately I’ve been “scoring” the fat cap almost like a pork belly so the heat gets in deeper to the fat and really emulsifies it.
the more you know. thanks!
Good point! Hadn’t thought about doing it that way. Txs
I see some other comments about the IR gun and emissivity - just went through a two week course on taking IR readings. Everyone is correct in the fact that you cannot accurately read the IR temperature of a shinny surface. Although some IR guns can adjust the emissivity value, it is basically impossible to get an accurate reading on a shiny surface.
The reason your pan temperature varied so greatly was due the those spots that had that burned material left behind from other cooking. Those brownish black spots have a different emissivity value and therefor read differently and more accurately. If you have any decent of a stainless pan - a 100 degree difference an inch away is basically impossible, even with the cheapest of pans.
So how do you get an accurate temperature with a non contact laser IR gun? In the field I work in you would apply tape or paint to the shinny surface that is dull and has a high emissivity value. Obviously you don't want paint or tape in your food in this case. I'd recommend brushing a very small spot on the side of the pan (out of contact from food) with something stick that turns black when burnt..like small bit of maple syrup or something. Take your IR reading on the blackend spot - a very small spot slightly larger than the laser dot will do.
@@jacobhall1488 He's a steak
You will get a better measurement 8f you add oil to the pan
That's wrong my IR gun at .35 emissivity very accurately reads my shiny stainless steel pan.
I need some help here.
I bought 4 beautiful marbled Prime strip steaks. Prepared them per instruction using kosher salt.
Steaks came out terribly salty! Ruined actually. Should I have used unsalted butter? Different salt?
Also the steaks were only 1.25". Could that be it?
Nice work. I appreciate your effort here. I’ll try this on some steaks. Gonna check out ur butter video as well. Thx
I like the way cast iron seasons and becomes non stick but stainless is good to keep an eye on the colour of the fond.
100% agree. We have basically converted over to cooking on cast iron only for this exact reason.
I think the thing everyone is failing to mention is that a $15 cast iron pan will do way better than a $15 steel pan - if you can even find one for that price. Even a cheap cast iron pan will last a long time, hold heat very well and leave a very similar cook provided starting temp is similar.
I do like the dry brine idea and will try that for sure.
Yes! Thank you for pointing this out.
Want to understand, is having a crust on the steak a requirement, does it make it taste better.
The high, straight sides of the stainless pan and the potential of heat and steam being trapped there is consistent with the smooth gradient of overcooked at the ends to medium at the center.
A dusting of flour would be a good way to test for hot spots.
We love our steaks on the cast iron. Great comparison!
Beautiful crust on both steaks! I'll have to try that 48h brine next time. I usually cook the fat cap first (because cow-fat is tastier than oil and can then replace said oil) but perhaps oil gives a better crust?
You don’t need oil at all for steak, at least with cast iron. The part he said about not touching them for 2 mins is key. They will stick until they’ve been left alone to sear. Some fat will render out of the cut side of the meat. I get a great sear on both sides then take the steak out and clean the pan. Then pan goes back on medium lo for a few mins with a little butter. It ends up cooked much more even without that grey ring. That’s what I do for medium steak which is the only way I make it. For prime rib crust, the 500° method never fails.
I think quality pans of either type will give evenly good results generally speaking, however I still prefer cast iron for the amazing heat retention and how easy they are to clean and maintain. That and because they are a thick chunk of iron they are basically indestructible. I like to do my steaks exactly the way you did with the dry brine and butter baste. Only thing i do different is I use a reverse sear. That way I don't get the gradient of well done to mid rare steak. It's mid rare top to bottom
I use cast iron but dry brine on vacuum bag, then cooking sous vide on water bath at 54 degrees for about three hours then dry the meat and use cast iron without any additional fats, I just let the fat of the steak to do the job.
Served with extra virgin olive oil pepper and Maldon salt on top.
I will definitely try the variant with clarified butter as that gives that extra taste. Thanks for sharing your video with us.
Both are great with the caveat that that particular saute pan is disc bottomed and not the best for a head to head. Especially cause it's a saute pan after all . As much as I love my cast irons, lately I prefer my All Clad steel in order to get that great fond for pan sauces.
Looks awesome! Now that's a crust!! 💪
It’s Ramadan & I’m fasting so it was a bad idea for me watching this lol but I had to say these looked really delicious😋 good job! I’m getting a stainless steel because I don’t want to deal with the responsibilities of having a cast iron
Happy Ramadan. I remember visiting Dubai and going to the Iftar meals to break the fasts in the evening. Such an incredible cultural experience. Thanks for watching!!
Ramadan Mubarak! Get the cast iron. Nothing cooks better than cast iron and it's not as scary to cook/take care of as it seems!
I've only just started cooking with cast iron including saucepans, my god they're amazing, far superior to anything else no matter how fancy they are. Cast iron walks it and wins every time.
This was a very helpful video. Thank you!
Glad it was helpful!
Awesome video. Thanks.
Will definitely try dry brining and leave uncovered in the cooler for 48 hours.
That swirl pattern on the knife though, daaamn
Thanks - here's a link to the knife if you want to check it out. amzn.to/36dlUHG
when I watched this, I wondered if it was a education comparison's between two metals, or a video of, LOOK AT ALL MY STUFF!
the all clad d3 is an excellent choice. i have one and its pretty much replaced the Cast Iron
Awesome. Just watching a Thomas Keller video right now with the All Clad cookware. Maybe we’ll go to the French Laundry for an investigations 👌 Here's a link to the D3 All Clad Pan if you're interested - amzn.to/3bI51pC
I'd get the D5 if your cooking steak all the time
My All Clad stuff stays in the cabinets, now. They can't compare to my antique Griswold's and Wagner's. I find it funny how people are comparing low end cast iron to super high end stainless.
i LOL when you say "oh my god" after the bite. really great video here 👍
Thanks! 😃 What's your favorite pan / skillet to sear steaks in?
@@BBQandBottles any cast iron those are HEAVYWEIGHT !
Apologies if I missed out on this, but is there any reason for using Kosher salt for the dry brining?
Looks fantastic, but I suggest pulling them at 122 to 125 and let the carryover cooking during resting (about 10mn) get to high 120.
Everything else was done great. My personal favorite is baking a cast iron pan in an oven at 500 (put the pan in from cold!) for an hour and then take it to the stove top for cooking in a high smoke point oil such as Avocado oil
Concur. Too hot.
As far as I can tell, these look perfect and they were indeed rested for 10 minutes. 🤔
It sounded happier on the cast iron. It could be me
They both appeared pretty happy to me, but, like you, I give the edge to the cast iron.
I’ll take whatever you don’t want.
they would of been in heaven on wood
@lodge ♥️
Seriously man this guy should be banned from making steaks.. this is the second video and I'm no expert but he is messing up those good cuts of meat... didn't even rend the side a bit... jeeez...
Can you do a comparison when dry brining? Flipping halfway through versus not flipping.
What pans do you recommend to buy . What specific brand?
Classical mistake - when measuring shiny surfaces (stainless steel, aluminum, etc), IR thermometers are unreliable. Use a thermocouple-based thermometer for better accuracy.
Either way, the cast iron steak look better.
I think the reason they performed comperably is because these weren't on a burner, so the environment of a grill helped the steel maintain a high temp more than usual
At what time do you baste with the oil? Also 3 to 4 min per side total?
Can the preparation steps in the beginning of the video also apply to a 2 inch bone-in ribeye cooked with the reverse sear method?
100% they can. Check out our video on how to cook a steak in the oven. We used the same method on a 3.8lbs bone-in ribeye.
i would be more curious about the different results of taking those still-hot pans with all that burnt goodness stuck on them and deglazing with liquid to make some sort of pan sauce, whether the stainless had an advantage of not having the layer of seasoning that might come off from the thermal shock
Good question. We’ll add that to the list of videos.
That is the whole purpose of stainless steel. "Maison". Gravy finds. Makes the best gravy ever. Saucieres love them.
Yep, I swear by my cast iron pan. Steaks, roasted veggies, etc
Both metals have their points !
Cast iron though, is very diverse !!
Just cook and have fun !
What is the right temperature of the oil
pan when you put the steak down?
I’m a cast iron pan all the way🔥💯
Same here. I can’t to start practicing New York style stuff.
Yes me too
Same here too
Yep me too. That’s how you get the restaurant flavor at home.
@@MarkusRobins I’m sorry you didn’t get it🤷🏽♂️, but 75 others understood my comment...Peace💯
The differences in the temperature measurement you have done with the infrared thermometer among the stainless steel pan come from the reflection of the pan. These infrared thermos are not suitable for measuring metallic reflecting surfaces. In addition the emission coefficient of the black cast iron and the silver stainless steel pans are completely different.
It's got nothing to do with reflectivity (not even in the slightest). Emission coefficient? Now your are just making stuff up. These thermometers use the spectrum of the infrared light being emitted by the target under measurement which depends ONLY on the temperature of the target. Research things like "black-body radiation" and "Boltzmann distribution" and other science regarding the effects of a bodies temperature on the light it radiates. Don't get on a public forum to provide yet another loudmouth example of the Dunning-Kruger effect.
I cracked up when you pulled out that infrared thermometer haha. Really making it the scientific. Cool video man 👍👍
Just trying to do the best we can.
Thanks for an informative video! I wonder if it would be advantageous to make cuts in the fat before cooking so that it doesn't "curl" the meat while it's cooking. I haven't tried this myself, but it would be an idea to just cut into the fat without going into the meat to see if the end result would be a more flat piece of meat.
Salting your steak 24hrs to 48hours can also help a steak stay nice n rigid
Thanks for the experiment. It was well edited, well done and good in general but I feel like you a little biased to the cast iron... the cast iron steak was thicker and wider, and you started to cook it slightly after the other one. I beleive you can achive exactly the same thing with the stainless, it´s more versatile, light and requires zero maintenance. The down side of SS is that requires a little more attention to use and it´s quite a bit more expensive (a good one).
But all in all, good video. Thanks.
Thanks @Hector Alonso - All valid points. I’m going to reduce this experiment down the road with a clad stainless pan. Seems like that would be a more balanced test.
Yeah, there were too many variables. You started the SS steak earlier and left it on for longer. The National Science Federation disqualifies this experiment
Lol. "A little biased". You're more diplomatic than me.
Warning: your normal stainless steel pan might not be able to handle the high bbq temperatures and might warp a bit so the bottom wouldn't be straight anymore
So take that into account
True, I've disposed mine. Then I went to buy a cast iron and it holds till now.
Yeah. I warped a 12 in All Clad on a glass top stove. Was used to gas range. Bye $300. And it was a damn flank steak 😭
@@ytreece $300?!
I bought my wife a couple of 12” Allclad D3 skillets for Christmas, and they were the 3-layer. $128/ea on Amazon.
The D5 (5-ply) is < $200, and the 5-ply copper core are only $264.
What kind of knives did u use? Its beautifull!
Quick question as we are grilling this tonight: what temperature did you have the grill on while cooking the steaks and how long do you rest the steaks after you pull them? Thanks! Can't wait to try these tonight!!
If you’re doing them in a cast iron on the grill, I’d put your temp on medium high. Let them rest for 8-10 minutes when you’re done.
@@BBQandBottles Thank you! We'll be doing them on cast iron. Can't wait!
Long sleeve sweater over propane fire with oil splashing is a recipe for "well done " human flesh.
1. Stainless steel (18/10) has higher thermal conductivity than cast iron by at least 20% which explains why the steak turned medium in the stainless steel pan and medium rare in cast iron with the same amount of heat and cooking time. 2. Uneven heat distribution has nothing to do with 18/10, 18/8 or 316 stainless stain but the quality and maintenance of your pan as well as the heat from your grill. I hate to divulge but your ss pan is not in its finest condition and seemingly discolored. In actuality, cast iron has less even heat distribution than ss which adds one more reason to why fine dining restaurants don’t use them.
It looks delicious 👍. I've been watching your video as a subscriber for awhile. Thanks for your sharing it. Your new friend and new subscribers 🔔🎁 Merry Christmas 🎄 to you and family. From Vietnam
Both pans are great, i use stainless steel for thin cuts and cast iron for thick cuts.
Meat tends to stick to stainless pans, so it really helps get a great crust on a thin piece without over cooking it, cast iron holds heat really well and it’s just quality of life for thick cuts, everything can be done in 1 pan weather it be indirect heat methods ect
it only sticks if you're not heating it correctly, i've never had a steak stick to my stainless steel. I'm using a Made-In skillet, and I will pretty much never go back to cast iron.