- Cast iron
- Baked-on oil seasoning
- Stainless steel outside
- Aluminum core
- Stainless steel cooking surface
| Maker statement | Cast iron | Stainless steel |
|---|---|---|
| Products we list | 31 | 70 |
| Works on induction (maker says) | 31 of 31 | 68 of 70 |
| Dishwasher allowed by the maker | 0 of 31 | 36 of 70 |
| Metal utensils allowed | 31 of 31 | 29 of 70 |
| Needs seasoning | 31 of 31 | 0 of 70 |
| Pan oven limit | Not stated | 350–1050°F (64 of 70 state one) |
| Lid oven limit | Not stated | 400–450°F (5 of 70 state one) |
What each one is
Cast iron is one thick piece of iron protected by a seasoning of baked-on oil; Lodge sells its pans already seasoned. Clad stainless is steel with chromium that resists rust, wrapped around an aluminum core so the heat spreads quickly and evenly.
Living with them
Cast iron is washed in warm, soapy water, dried at once and wiped with a thin coat of oil; soaking and the dishwasher bring rust. Lodge says acidic recipes such as tomato sauce are not the best choice for new cast iron, and that once the seasoning has built up, acidic dishes are fine if they cook for under 45 minutes. Stainless can soak, be scrubbed with a cleanser paste and, where the maker allows it, go in the dishwasher, and it takes tomatoes, wine and vinegar for as long as the recipe needs.
Which one to choose
Choose cast iron for searing steak, cornbread, shallow frying and anything that goes from stove to oven to table, if you don't mind the weight. Choose stainless for an everyday pan that builds a pan sauce from the browned bits, handles long tomato simmers and lifts easily with one hand. Many cooks keep a cast iron skillet beside a stainless sauté pan.
How these comparisons are made
Questions about this choice
Do both work on induction?
Cast iron is magnetic and Lodge says its pans work on any stovetop, including induction. Most clad stainless has a magnetic outer layer, but check the maker's induction statement for the exact pan.
Which goes hotter in the oven?
Plain cast iron with an iron handle has no coating or plastic to limit it. All-Clad rates its stainless cookware for the oven and broiler up to 600°F. Lids and handles of other materials set lower limits, so check each pan.