SS for frying is easy if you just have some patience to let the hot oil bed into it before you put stuff on, and prefer lower heat.
cast iron is better tho. it's actually steel, with more carbon than normal. most people don't even realise that. pure raw iron is useless shit. good for magnets.
I like that the cast iron bleeds into my meals so it ups my iron content of my acidic food
meh, it's neither here nor there but the rough surface takes up a slick grease tar surface that makes frying a lot more effective. i'd rather stainless for soups and stews, but cast iron is definitely better for frying. more even heat distribution.
