Can Cast Iron Work for Saute?

by Rachel
(California)

I have cast iron skillets that I love, but I'm wondering if they're as good as a stainless steel saute pan when it comes to the saute method. Will they get as much fond since they are well-seasoned and therefore slightly non-stick? Also, is it necessary to have the sloping sides of a saute pan or is the shape of a skillet okay? Naturally, I don't wish to go out and buy new pans if unless you think they'd do a better job. If you think it'll make a difference, I'll get them right away. :)


Chef Todd Says:
Cast Iron is the best conductor of heat, short of copper. A well cared-for cast iron pan will impart heat and flavor better than any stainless steel pan.

Stainless steel is the worst metal for heat conduction. Most SS pans are actually composite materials to help transfer heat more evenly. Have you ever had a pan where one spot always got hotter than others? That's probably a stainless steel pan.

The biggest problem with cast iron isn't usually the pan, but the person caring for the pan. Cast iron will take on flavor and seasoning over a period of time. Oils and fats of meals long gone remain. The high heat, along with residual fats, make it better non-stick than any laboratory created compound.

Your cast iron pan should be rinsed after use, and cleaned with some salt and vinegar on a paper towel. If you keep costic chemicals away from the pan, and dry it immediately after use, you'll pass it on to your grandchildren. You can further protect cast iron by wiping it with mineral oil or light canola oil after it cools for the next use.

If you have well seasoned cast iron pans that you're confident with, they're worth way more than a new set of the latest pans some celebrity chef put their name on. It's like saying you can't play golf unless you have the newest set of expensive clubs.

Sloped sides don't matter if you're pulling great meals out of the pan.

Chef Todd.