Which one is better?
Discussion
Also i would consider buying carbon steel pan. Matfer for example. But still i don't have any, only CI.
Stainless I think gets a point for it's searing ability.
I think carbon steel deserves to be up there too.
Three tips keep me loving my stainless steel:
1. Preseason everytime. High heat until drop of water skitters like mercury bead. Add oil to cover surface. When begins to smoke reduce/remove from heat. Thirty seconds later ready to cook. (see Wok with Tok on YouTube)
2. For when do have food stuck on pan simply add enough water to cover and bring to full boil. Add some baking soda and let sit 1 hour. Scouring pad easily finishes.
3. Bar Keepers Friend really works. Makes even ancient (thrift store, garage sale) pans look like new!
Ever try cooking fish on cast iron? Non-stick is functional in certain scenarios.