Cast Iron VS Stainless Steel – Which Is Better?
Today, I’m testing which hot plate delivers the best steak: cast iron or stainless steel.
With a chef challenge coming up in a few weeks, where we’ll cook identical porterhouse sirloin steaks head-to-head, I need to know which hot plate gives me the edge. I’ve done this experiment before, and stainless steel surprised me by matching cast iron, but I still prefer cast iron at home. So today, I’m putting that assumption to the test.
I’m using a unique technique: slicing the steak into 1 cm pieces before salting generously and letting it sit, so each bite gets more surface flavour. While it’s resting, I heat two seasoned plates, cast iron and stainless, both pre-oiled and brought to about 150–180 °C, to compare how they cook.
After cooking both batches side by side, I’m going to taste-test them to see which one stands out.
The results are surprising!
So, should you reach for cast iron or stainless steel? Stay tuned to see which plate won. Let me know which side you’re on!