The video should have been called: “bashing cast iron pans”

Can't believe a professional chef does not know how to use cast iron. Even I know to pre-heat it.

To each their own, but this seemed like a commercial for stainless steel. The biggest drawback for cast iron in my book is time to cook and clean. If I’m in a hurry trying to get an egg before work, I’m probably not gonna grab my Lodge. But for Saturday and Sunday morning breakfast, I have no problem grabbing the lodge for eggs/omelets and hotdogs. In general, I find that I enjoy cooking more when using the cast iron. Not sure why.

It took me a while to build up a proper seasoning and get used to how different cast iron acts when you cook with it, but after I did, I found that it was a hell of a lot more non-stick and easier to clean.

The whole point of a cast iron is that you preheat it, which negates their main points against it

I feel like they're using the cast iron quite badly... I've got amazing heat distribution on my cast iron pan, because I let it come to temperature in advance. After that it retains heat extremely well.

Wow! I’ve been a chef since the mid 70s, & I prefer cast iron for a lot of cooking. I do agree about not using it for acidic foods. Induction cooking works better, & it can go right in the oven. I like many of my stainless steel pans also, but I give them different tasks! About taking too long to clean, it’s just taking care of a great tool, that does a great job!

I already bought both. The good thing about them is that they are non toxic compared to other non stick pans 😂

And the sponsor of this video was: Stainless Steel Pan!

Something not mentioned is heat retention. The cast iron retains heat better once its been fully heated so your searing temp will stay nice and hot once the steak hits the pan, preventing sticking and uneven crust

Great video, thanks for sharing the information. This definitely helps me to make the right decision for my needs

I love my cast iron pan, I cook my bacon hash browns and over easy eggs in the same pan just by adding what I am cooking in order and they get done at the same time with only 1 pan to clean. After years of use, my pans look like when I bought them. I like the fact that it has weight to it when I make my sausage gravy and I am pouring and whisking at the same time my pan stays put. My pans, I have four arranging from 6 inch to Dutch oven, heat evenly after I preheat them. This of course took time for me to learn but once someone showed me how to use I became a fan. And the biggest plus is that they are practically nonstick did I mention I like my eggs over easy… give your cast iron pans some practice, you will be pleased.

He didn't even use the same technique on the steak!

This video seemed incredibly biased towards stainless steel. Cast Iron is amazing at what it does, but it doesn't do everything well. This video was akin to taking your high powered shop vac vs a dust buster and seeing which vacuum is better at getting in small spaces. They really didn't put the cast iron through proper paces and anyone who uses cast iron know's what they are getting into. Yes, stainless steel is a true workhorse and and good pan will be used for a generation or more, but also, cast iron pan - $20, a stainless steel pan - $120 (lodge vs all clad). Also, on a personal note, I've never had a steak come out so pale in my cast iron pan.

"Let's compare a steak cooked in good amounts of butter to a steak cooked in too little oil." The whole point of cast iron is to preheat it and it will retain the heat and stay non-stick when treated properly. On my electric cooker I get worse results from any material if I use a plate that's too small for the pan as seen in the cast iron vs. stainless steel heat distribution showdown. The aluminium-core skillets will distribute heat faster but will also cool faster, leading to the use of more energy to keep them hot enough. This in turn can result in burnt/unevenly cooked food due to a temperature difference from the initial to the last cooking phase; basically like cooking in a non-preheated cast iron pan, as when adding relatively colder foods to the aluminium pan lowers the cooking temperature, you go from a cooler surface to a hotter one as heat is added to the ingredients. If not attentive this will burn the food, especially if you attempt to mitigate the observed lower cooking temperature by adding more heat. This is why experience matters. Cooking is kind of simple but you need to know how your cooker functions with your pan with different foods and whether you fry stuff in oil, butter, coconut oil etc. Generally, I find that stainless steel needs more oil/grease to keep food from burning. This can to some extent mitigate the temperature differences mentioned above. In my experience there is a bigger drop in temperature on an electric cooker than over a gas ditto, as well. Yes, I'm willing to discuss all of this. I enjoy cooking and only want to get better at it in a time where takeaway and awful premade food is king. Sharing is the whole point of the internet. This video is not. Whoever thought this setup was a good idea wasn't thinking carefully.

Thank you. This was very informative, and exactly what I was searching for.

the whole point of cast iron is that you pre-heat it. And it is absolutely AMAZING at imitating the effects of a pizza stone, meaning it is great to make pizza in that is similar to a bakery where the bottom crust is dark yet the pizza itself isnt overcooked which gives it an amazing taste

My Cast Iron skillets... which have been in my family since I was 8.. I'm 52 Work very well.. Yes they are heavy 👍🏽 Put that Cast Iron Skillet on a in-door grill/ out door grill.. You shall thank me.. Heating 💯 percent Ease of use 💯 percent Searing look up GRILL 💯 PERCENT Versatile 💯 percent Cleaning 💯 percent... My daughter is a sous chef Her employer also uses Cast Iron for so many meals

Making a plume of flame creates a "toasted" flavor that is truly unique and the reason why many Chinese restaurants that have massive BTU flames can make food so incredibly crispy (or velvety, if you know the techniques); it also enables food to cook FASTER enabling veggies that are cooked on the outside but a bit crunchy raw on inside. For those who use gas but do not have huge BTU (big flame), there is NOTHING that compares to cast iron since you can get those MF extremely hot, way hotter than stainless, before they burn (and on stainless they actually stain). So for those who want BIG PLUMES OF FIRE and know how to use it, cast iron unbeatable.

You need to pre heat the cast iron pan 1st before putting stuffs on it. It will cook evenly too. However I do agree its heavy & I also find that you cant leave cook food on the cast iron too long, you have to transfer the food over or you will start noticing your food colour will change & it will start to taste different

The way cast iron retains heat is amazing. You hardly need a lot of energy once it's hot. Cast iron also needs patina from good seasoning. And there's nothing easier than cleaning cast iron. Just add hot water to the pan, heat it, have dinner and then scrub it with a clean brush. Done. No soap.

So if I'm going to do a cook comparison, I'm totally going to use 5x more oil in one pan vs the other... FAIL

Honestly pans are quite like a drum set. You’re not going to be hitting the snare drums expecting to get bass out of it. But there also are times you can get some bassier sounds out of the different Tom Toms though. Pans are a very diverse but unique set of cooking tools that can cross over at times. If you need to lift a pan a lot you of course probably don’t want a heavy cast iron though. There are cast irons and some wonderful enamel cast irons that are lighter weight and work wonderfully. So they do have some great use cases. There are some wonderful stainless steel and carbon stainless steel that are lighter and better for other use cases. ALSO pans very much account for how somebody learns to cook too. What pots and pans you use account for what you’re going to enjoy and know how to cook with. You can ask every chef in the world and most are going to lean toward a style of cast iron or steel even if it’s integrated with another material of some type. Just avoid not stick. If you buy non-stick…you’ll be buying more pans soon enough.

I have cooked nearly everything with a large cast iron casserole for 4 years. No issue for cleaning, cooking or acid food taste at all. The thing with cast iron is to pre-heat. It has an advantage over the steel on pre-heating that it will not burn and generate some char at the bottom. Instead it only generates severe smoke if you pre-heat it too much. I feel stainless steel cooker more like a disposal product over the cast iron one because you can easily restore the cast iron pan even if it is misused or even rusty. There is a real disadvantage of cast iron is the weight. I think I have been trained to be strong enough to lift one handle with a glove with one hand. But cannot still flip it like a conventional pan flip. Anyway, I think they may both half-to-half at least. They share some advantages together but each has its own feature to make itself outstanding.

I thought this was Buzzfeed

"We gonna compare 2 pans by cooking the food differently to see if it turns out the same. It helps the comparing process". Lol.

I have an All Clad pan and several Lodge pans. Personally, I use my Lodge cast irons WAY more than my very expensive All Clad (not knocking on All Clad, still a great pan). The heat distribution is phenomenal on the cast iron. They cook meat so much better. The only downside is they are heavy, but that doesn't bother me.

I love my 12” and 8” cast iron pans. Only down side is cleaning and overall caring for them. Main reason I only use cast is because I didn’t like harmful non stick coatings, and stainless and aluminum always warped after years of use, and cooked uneven. You buy a cast iron skillet, and that’s the last skillet you’ll buy in your life with proper care and maintenance.

Super biased video... even the sear test makes no sense to me. Butter frying a steak is not the same thing. A shallow lip pan might be better for flipping veggies, but are you going to fry chicken in a stainless pan? You need a higher walled pan like cast iron if you want to fry pieces of chicken.

Learn how to use a cast iron before you make a video with it lol

The only negative I have with cast iron is the cleaning. It does smoke a lot too depending on what I cook, but I always preheat it.

The name of this video should be called, When I dont have the foggiest idea how to use cast iron skillet! :)

Cast Iron pans are amazing, I love using them

Cowboy Kent Rollins : Hold my beer.

My day-in-and-day-out go-to cookware is cast iron over and induction cooktop. I actually prefer the weight and mass. Clean-up? Why? I usually make two meals a day in a skillet. Why bother? But, I also have a number of stainless steel skillets which get used when the application calls for it. If I had to choose one or the other only? I really wouldn't care. They both perform wonderfully across a whole range of cooking tasks.

I use cast iron pans on the induction stove and I have no problems with uneven heating after they have been seasoned, no food sticks anymore. after use, I wash them only with hot water, without any kind of detergent, wipe them with a towel, then heat them for 1-2 minutes on the induction stove and apply a layer of oil.

This video was very bias and didn’t show the pro of the cast iron pan

I use both antique cast iron [inherited, vintage 1890] which are miraculous; and new, seasoned stainless steel. Love them both and it depends on the application. I do anything acidic in the steel. Both can be nonstick if you season them properly. Both are great to have in your kitchen.

Yes a standard cast iron pan is heavy. There are however modern light weight cast iron pans that are very light, which would be very close to a stainless steel pan. My light weight pan from Ronneby Bruk is awesome! Prefer it over stainless, stainless has it's advantage with high acidity but otherwise i prefer my cast iron pans, especially for stakes, that or carbon steel pan.

Totally agree *EXCEPT* that everybody needs one good quality 8" non-stick pan for eggs. In one restaurant I used an 8" aluminum pan for eggs but it only worked with lots of Whirl, not butter.

My cooking and taste experience changed a coupled of weeks ago as I started to use iron, cast, enamelled, and plain, again (after a 20-years break). The taste of fried veggies and eggs is amazing, meat gets cooked well. I will never return to aluminium and stainless steel again.

This video made me cry, how is he the executive chef?

I've just bought a cast iron pan and it is on the way. I'm looking forward to seasoning it and treating it. I like messing about in the kitchen.

Very good video. Congratulations. So, I have a skillet that I forgot on my stove top. there was only oil in it. my skillet is all blackened and I can't clean it. do you have any suggestion. Thanks in advance.

Cast Iron pans are simply amazing and they last a lifetime and beyond.

This is literally a paid add for the stainless steel pan. Of course this makes Cast Iron pans look bad considering you're being paid to advertise the stainless steel one.

I think for a professional stainless steel is ideal because it just heats up too quickly and too hot which requires more oil or butter better suited for a restaurant. I think cast iron is a little bit slower but gets plenty hot for me and easier to clean. Reminds me of a American wok. You can just steam water and heat up the pan to clean cast iron and season. Also thinner cast iron heats up pretty fast.

Respectfully diagree. Cast iron is waaay easier - especially if you're cooking a lot of something, like pancakes. Once it gets going, its pretty much foolproof. The entire surface cooks evenly and quickly, and as far as cleaning, unless I cooked something particularly volatile, I pretty much just wipe it off with a towel. What fats/oils might remain just soak into the surface as a mild non stick surface - as opposed to the stianless which seems to require constant attention. But lets see. I'm new to stainless, so I'll see if it grows on me.

Frankly both steaks looked the same, pale and without a decent crust. When it comes to searing steaks you can't NOT preheat either stainless or cast iron. I own various pans of both types, and if you want a decent crust, you'll preheat the both of them. You can start with either cold pan for certain things especially sweating vegetables, but anything that requires searing you will want to preheat. IMO the real comparison between CI and SS is heat retention vs corrosion resistence. Acidic foods are better done in SS, lest you want to strip the seasoning off the pan (soap and water is fine, seasoning is oil that's already polymerized, unaffected by modern dish soap) Meanwhile for say a tuna steak which you want to sear fast as possible without overcooking the interior, you will want to put as much heat as possible into the pan and not have it drop temperature significantly. It can be done on stainless yes, but iron will give you a better chance to sear without overcooking because the mass of the pan holds more heat. Aside from acid, iron can handle all dry and moist heat cooking methods, though for moist heat methods you will want your pieces well seasoned, especially the lids of any dutch ovens, lest steam rust it. Stainless is very convenient for serving and especially storing food in the fridge because it won't rust, with iron I would put food into a serving dish to prevent rusting and off flavors of more moist foods, though again a heavily seasoned pan should be able to be used for at least a short time as a serving vessel, and dry baked goods like biscuits and dinner rolls should be a okay. Which brings me to another point, iron pans are straight sided so indeed saute is not their best point (though there are lighter, curved sided variants 'chef skillers", they'll do fine but i'd prefer heat retention vs ease of lift, wooden spoons are a thing you know?) but those straight sides are also perfect for all sorts of baked goods, including cakes and pies. I wouldn't bake in a ss skillet (though I might in a saute pan, which ironically has straight tall sides like iron pans do) It's also worth mentioning iron is a terrible conductor as far as metals go, but that can be an advantage depending on your situation. Campers love iron and it's not for no reason, not only does the weight allow for good heat retention, but the weight and the thermal conductivity together means it's much harder to burn your food even in a scorching hot unregulated heat method like a camp fire. Now iron can be deformed or even permanently fire damaged if overheated, but that's only likely to occur in an empty pan. Meanwhile in SS you run the risk of the aluminum severely deforming over a camp fire even with food in it. if you ruin a 12 inch CI pan that's 25 bucks, ruin a 12 inch all clad and you're out hunndreds. It's also worth noting the straight sides of iron means equivelent sized pans at the rim vs stainless, but more cooking space on the bottom. again though, different pans for different situaitions. Overall I can reach for either pan for general purpose cooking. , It's also worth noting, SS can corrode as well, ever add salt to not quite boiling pasta water and noticed spots on the bottom of your pan? that's pitting, and it happens easily in stainless. It depends on the grade of steel as well, it's harder to do in all clad, which I believe is 304 18/10 (18 percent chromium, 10 percent nickel iirc) SS for their interor cooking layer, but still possible, which is why I normally take the extra step of dissolving the salt in the broth or the water before adding it to whatever I'm doing. I've seen pitting on iron, but from rust, maybe it's the textured surface fooling me, or maybe the seasoning protects it from the salt corrision, but I've never experienced salt pitting in my iron. Admittedly iron is more work to clean, but again, soap is just fine. Extra steps, dry with towel, lightly oil. No need to stick it on a burner like many people say. The light coat of oil will protect it from any evaporating leftover moisture the towel might not have reached. Now if the bottom of your iron is well seasoned you can probably skip oiling it just make sure you dried thoroughly, food does tend to keep the interior less well seasoned than the bottom though, it's the part that gets all the abuse, so I'd at least oil the inside. no need for a dirty oil rag, just spread a drop or two of oil on your hands and rub into the pan. If I need acid I'll reach for the SS, for baking and searing, and especially stir fry, I will go for the iron for the heat retention.

Yeah there's definitely pros and cons... I'm sure we will get all of this *ironed* out!

If I may leave a comment on the searing, in this video the hot oil did the searing, ideally it's not the way we should cook. You should let the pan get super hot (hotter as you can) then cook and the maillard reaction (what you call the "crust" ) will form naturally. For additional flavor you can then add a bit of butter on top but definitely it's not the way to cook a steak, two inches of oil.... that's frying the steak. I agree with all the other comment :)

What's your take on skillet silicone liners? Are they still usable after changing their colour?

It looked like they argued that cast iron was easier to clean (just wipe it off) and then bashed in the ratings for ease of cleaning. They don't seem to know how to use cast iron.

I think that each type of pan has its strengths and weaknesses. There's no better way to blacken a steak except with a cast iron pan.

Please i have question..philips air fryer got 2 models..one with teflon none stick basket and one with stanless steel basket...some one tolde me that the teflon model will be scratched even if i'll use soft tools..is that real or not or should i go with the stanless steel model or what you think

I use smaller cast iron pans. I love the way they cook! they give a nice crust. Also, the taste is the iron. Women never had iron deficiency when using cast iron LOL

Cast iron fixes: 1) heat the pan up 2) flip with utensils 3) Learn how to cook 4) Don't cook with acids 5) Clean it properly

grills steak in a cup of butter in stainless steel: ooooo, look at that sear! grills steak in a dry cast iron: iT dOeSn'T sEaR wElL.

In cast iron, you can make unbelievably delicious cornbread and Apple pie that you would never do in stainless steel.

There is also the pressed steel option, which works better for me than stainless and not quite as heavy as cast iron.

Most bias review I've ever seen! You literally used two different cooking methods on the steak. The pans are apples and oranges, both have their uses. Also $189 compared to $29 come on man, put the cast iron up against a $29 stainless pan and you would get totally different results.

You’re supposed to preheat the cast iron. I have my great grandmas cast iron 10” and 8” and Dutch Oven. I can throw a piece of cheese in my cast iron and it will slide around. And you can’t beat a preheated cast iron pan for heat distribution and retention. This video is is extremely misleading and y’all should be effing ashamed of yourselves.

Found me a rusted out Wagner Ware cast iron pan from a thrift store. Talked them down to $10. Stripped it down with a wire wheel in a drill. Threw it in fire pit to burn of caked on gunk, reseasoned it. Got me an amazing, lightweight pan (for cast iron standards), and super smooth bottom. I researched this pan and it date's back to 1922-1924 era.

I may not be a chef but I have cooked many years many meals clearly there is a difference I love and use my steel and even owned it many years before my cast iron but I know cast iron took my cooking 🍳 to a whole other level and I love it’s versatility

Wow! I use cast iron for almost everything. If you season it properly, it will do just about everything you need! This video literally made me cringe.

You're asking people who already have a set mind about stainless steel. Then you sell it below. Seems really biaised, that's not a test that's an ad.

I got a set of All Clad stainless steel pans and they are a complete NIGHTMARE to use for frying. I've tried basically every single UKposts video on making the pans non-stick and nothing works, ever. (water droplet test, oil seasoning, rubbing an onion, hot pan + cold oil, etc, etc, etc.) At least not on a basic electric range, like in my apartment. Maybe it's a different story with gas stoves?? Consequently, I have to keep a Bar Keepers Friend scrubbing powder handy at all times, and it's hard time-consuming work. If anyone has more tips let me know!! Another thing I always see when people claim that food doesn't stick on SS pans is that they use a pint of cooking oil, or a cup of butter to cook. Basically that defeats the purpose of eating healthy if you're consuming copious amounts of oil; so much for your heart and liver. On the other hand, any other kind of cooking that is NOT frying, works wonderfully. Oatmeal comes out creamy smooth, stews, soups, etc, are wonderful.

Obviously all the oil is doing the cooking in the Stainless steel pan. A cast iron sear pan, with the grooves I've never used but I know would be superior. I just use a cast iron pan and enamel coated cast iron Dutch oven. Super. Slow cookers and non-stick pans ok but are not life long. The cast iron frying pan I use is over a hundred years old. Thanks for thinking environment Grandma :)

Since I purchased my very first skillet 3 years ago I fell in love. Now I own 3 and I'm saving to get a dutch oven. Never thought about buying a stainless steel pan btw.

your searing test was skewed, its shouldn't count

This was really helpful. Thankyou!!

Cast iron is great, if you use it properly. It needs to be pre-heated (this can take a little while - sometimes around about five minutes). You also shouldn't bother trying to 'flip' things in cast iron; keep the pan still and move the food inside the pan.

each has it uses when you are cooking steak, make sure you preheat your cast iron first also you found a rusted cast iron on your granma's house? clean it, BOOM, you have a new pan sonny! it's quite literally an AK47 of cooking utensils

I know people have been cooking and seasoning cast iron for a very long time, but I just do not want to cook with the leftover stuff from the last thing I used it for. My stainless pans sear just fine for me, and I get to scrub them however I want afterwards.

The cast iron needed more butter to sear because it's a bigger pan. And the main advantage of using cast iron is the higher thermal mass - cast iron doesn't *lose* heat as easily as stainless, but the heat needs to be there in the first place! Also, no idea what they're talking about, cast iron is insanely easy to rinse and wipe, at least 5x faster than washing stainless! Yeah sure if you do pan sauces you probably want stainless, but for just cooking meat you're gonna have much better results with cast iron.

Lol. When a professional chef makes a video about cast iron without knowing how to use cast iron

Did I see them seasoning a cast iron pan right after washing? 😳 I would never do that to my lovely pans! While stainless steel is amazing to cook with, there are dishes that need cast iron pans. The crust formed on a cast iron pan can be wayyy better than stainless steel when done the right way. If someone is a serious cook, I would recommend owning both so you can choose the right one depending on the dish!

What is a good stainless steel pan to buy I only use for steaks thx

I owned cast iron, stainless multi ply's, and carbon steel. They all have different uses. Cast iron for a different purpose but the way you sautee vegetables on a cast iron or stainless is OK but WOK is the best for that which I also own. Cleaning is a very challenging chore for stainless steel that's why when it comes to frying, I use carbon steel it makes cleaning a breeze.

Since I got my copper clad stainless steel pan first, I chose a rather large one to make it as versatile as possible, and it's still my preferred skillet for stews or pasta sauces when I make smaller batches where my Dutch oven is a bit excessive, but I use carbon steel for everything else.

I would recommend a carbon still pan. I have a De Buyer one and it is the most versatile pan I've ever owned. With it I think you get the best of both worlds.

you can use washing liquid on seasoned cast iron - it wont wash off the seasoning unless you either leave it overnight or you use a heavy metal scour.

very helpful! thank you so much!

I'm not really sure what her opinion is contributing to this. There's a chef, though I don't think he's ever used cast iron before. If I were getting surgery, I wouldn't get the opinion from a surgeon and someone that's driven by a hospital.

Professional chef? I don't know. I know he damn sure doesn't know how to cook with cast iron. There is no other way to cook a steak.

Great video to watch after having just ordered a cast iron pan

A Cast Iron vs Steel Carbon pan wouldve been a better test. With the Stainless, the pan in this test is a clad pan where the heat is made to distribute along the whole pan. With Cast Iron, its a single layer of thick iron which definitely takes longer to heat.

As much as I've heard utensils made out of clay pot and cast iron are good for cooking. It can take longer to cook but the food retains more nutrients too.

Heres what i have to say about this theres a cast iron pan thats been in my family for who knows how long probably over 100 years if you know how to correctly use it its amazing you can do everything in it and its so much more versatile i can use it for camping cooking in the oven or even frying which i love doing and just about anything you can think of its also a great weapon but you also dont have to clean or season it alot if you use it more and seasoning it is not that hard i use my cast iron pans like every day and if your like me and cook everything in olive oil then you only have to season it like yearly and if it dose get rusty or something happens to it its not hard to fix and if you need to just get a new one which i dont think is possible even the big cast iron pans are only like 35$ compared to stainless steel which is like 150$ for a high quality one

I have plenty of stainless steel and cast iron pans. I love my cast iron. Easier to clean, takes much less oil if any at all. I use it for meats, vegetables and fried eggs. Chicken breast comes out great cooked on low with a lid, then I add sauce and vegetables after an hour. Let it cook on low for another 15 min. served over rice. You can't go wrong.

also pmy 5 ply stainless steel Lagostina cookware (Also a pan included) have coper in the center not alluminium. I also have 2 cast Iron lagostina that worth 100$ each but I never used it yet

I was wondering why the review was so skewed (i mean that searing/ steak bias? Jesus) than i saw the amazon affiliate links in their bio lol Gotta give more props to the bigger kick back hmmm? Nice job selling out guys

wow this dude doesn’t know how to use a cast iron pan

I have 4 different types of pans.... lol. Stainless, cast, high carbon, non-stick. I use them all. I used my stainless steel skillet yesterday to make honey garlic pork chops with a sauce. For making a crust on meat and then a sauce SS skilllet is perfect. For acidic dishes like spaghetti sauce SS is the best choice. Eggs I like non-stick or carbon steel pans. Steaks Cast iron.... I use all of them.

I cooked with stainless for years and hated playing the temperature game with stainless. Switch to cast iron and I'm never going back. If cast is well seasoned you have no worries of sticking food to the pan unlike stainless. Plus you'll get better flavors out of cast iron imo.

I have one of each and I can tell you this video is 100% biased. Instead of listing everything wrong here I'll just tell you to check out a few more videos and articles. Personally I prefer my lodge cast-iron over my all-clad d3 but both types are great and you can't say one is better than the other as this video does (if you want the truth). it's like arguing .45 over 9mm, there is no clear winner.

You guys failed on this video hard... You were so one sided... You need to go back and re do this video over again properly...

I love the cast iron because of how easy it is to clean. Learning curve, maybe. But just add water immediately after cooking, nothing else. The slightly hot pan gets very clean quicky, no chemicals. Put the pan back on the stove, hardly have to dry it if you got sone spare heat left. I bought mine 25 years ago, looks new. Have a cast iron stew pot which is 45 years old, same thing.

Why doesn't Food Insider gets a Chef that knows how to use cast iron skillet instead of this amateur

O.K I've had both and the pan that has lasted for twenty years is the cast iron pan and the stainless is long gone all this was is one guy hating on a type of pan he doesn't like for him self !