Comparison of stainless steel tableware and cast iron tableware

Stainless steel and cast iron have different properties that make them useful for specific functions. Although stainless steel is more expensive than cast iron, it performs poorly when used as an oven. This is due to the difference in heat transfer between stainless steel and cast iron. While stainless steel cookware is lighter and resists corrosion better, cast iron can also be treated to have the same properties.

Both cast iron and steel have carbon atoms diffusing into the metal. This occurs when carbon is absorbed into the furnace during the ironmaking process. Cast iron is cheap to make because molten iron is poured directly from the furnace into the mold. The steel must be remelted and refined to remove excess carbon ("steel" can only contain 2% carbon). Stainless steel is an alloy of steel and other metals, usually chromium and nickel.

Steel has a crystal structure in which iron atoms are dispersed with carbon. This gives the metal its strength because the carbon inhibits molecular slip when the iron is stressed. The higher carbon content in cast iron makes it increasingly heavier. However, this also makes cast iron more brittle. Stainless steel is lighter due to its low carbon content. The chromium molecules in the chromium form a protective oxide layer on the surface of the steel to protect the iron from rust.

The carbon content in cast iron is high and it lasts longer than stainless steel. This allows heat to spread evenly through the metal, meaning the cooking surface conducts heat more efficiently. Stainless steel does not conduct heat effectively due to its light weight. But it has an advantage over cast iron in that it's less fragile. It also provides better protection against weathering and corrosion.

Cast iron cookware can be air-dried so the surface is non-stick and prevents rust. Grease or grease the cast iron pan and heat in the oven for 2 hours. Fat forms a protective layer on the surface. Cast iron grates are commonly used for grilling, while fat and heat cause the iron to naturally mature. Stainless steel cannot be seasoned because the chromium alloy in the metal prevents grease from adhering to the stainless steel and forming a "seasoning" layer. However, food cooked with preheated stainless steel cookware will not stick.

Cast iron cookware costs less than stainless steel pots and grills because they are easier and cheaper to make. Because they are heavier, they are heavier. Stainless steel is not as heavy as equivalent cast iron tools because it is an alloy of a lighter metal. Stainless steel is more durable than cast iron because it is less brittle and does not rust. They are also easy to clean because scouring does not corrode the underlying metal. Cast iron, on the other hand, cannot be washed or cleaned with detergent as it will destroy the seasoning layer.