They’re more or less the same: great heat distribution and retention, pretty poor non-stick performance unless you use them *just so*.
The thing I hate about stainless steel pans is that they can get scratched up if you scrub or scrape them too hard. They’re too precious. Cast iron pans don’t show their wear as much.
Why worry about stainless getting stcratched up? It's not like there is some noxious toxin underneath like non-stick pans. Barkeepers Friend takes care of the ugliness and the rest is just character.
Barkeepers friend is the shit. Definitely necessary for cookware that isn’t Teflon!
The main reason I talk about scuffing is that my set of all clad pans was expensive as fucc and and I just want to keep them looking nice 😂
All-Clad is the WTG. I am basically like Marie Kondo with my cookware tho. Use them for their purpose and thank them foe their service.
