Cast Iron v. Teflon
That’s easy. In a knock-em-down and drag ’em fisticuffs full-out brawl, cast iron is clearly the winner.
But what about in the kitchen?
Meh, easy too. Cast iron.
Let’s take a look shall we?
Cast Iron v. Teflon
table:
retains heat / heat dissipates quickly
heat stays even throughout the cooking surface / heat can be spotty in some places, especially in older, flimsier pans
can increase iron intake**study needed/can give off noxious fumes **
needs a bit of education to clean/care for // very easy to clean
heavy to move / light to move
can cook/sear meats at very high temperatures / not recommended for very high temperatures
can use wire wisks in to make gravy/sauce after you sear the meat / most need silicone/plastic utensils
looks better / looks ghetto
So there you have it. Cast iron wins! Provided you learn the very easy steps of maintaining your cast iron **link here** and you do not have physical limitations in terms of moving it around, cast iron is the superior cooking vessel.
link to copper pots and pans here
