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Cake day: December 18th, 2023

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  • Stainless is just a piece of metal. Indestructible. No rules. Requires some skill to avoid food sticking, but it is doable. You can cook anything, anyhow and clean it however you want.

    Non-stick is… well, non-stick, but there’s a ton on rules. No metal, no dishwasher, no stacking, … However they are really non-stick, no skill required.

    Cast iron is like a middle ground. You cannot ruin the pan, but you can easily ruin the coating: no wine, no tomato, no lemon, no soap, no dishwasher, etc. And the non-stick effect is weaker than Teflon or ceramic, it still requires skill to use.


    As a hobby cook I have never gotten into cast iron, I use 90% stainless steel and 10% non stick (mainly for pancakes) and for my wife who doesn’t want to fiddle with temperatures with stainless.