Cast Iron vs Stainless Steel Pans: Which Is Actually Better?

Most serious cooks end up owning both cast iron and stainless steel because the two materials do different jobs. One holds heat brilliantly for slow cooking, while the other gives you speed, responsiveness and control.

Here's what actually separates them, so you can work out which one fits the way you cook.

Quick answer

Cast iron vs stainless steel at a glance

How each one handles heat

Cast iron: slow to heat, slow to cool

Cast iron is dense. It takes time to warm up, but once it's hot, it holds heat extremely well.

Drop cold meat into a properly preheated cast iron casserole and the temperature stays relatively stable, which helps with browning. That same steady heat is what makes cast iron so useful for long, slow cooking.

A casserole that's been gently cooking for hours benefits from the calm, consistent heat cast iron provides, whether it's on the hob or in the oven.

The trade-off is responsiveness. Turn the heat down and cast iron takes longer to cool.

Stainless steel: quick and responsive

Stainless steel itself isn't the strongest heat conductor, so good stainless steel cookware is often layered with aluminium or another conductive material.

This makes it faster to heat and much quicker to respond when you adjust the hob temperature.

That's why stainless steel is so useful for faster cooking. You can sear meat, remove it, deglaze the pan with stock or wine and quickly turn the browned bits into a sauce.

What is cast iron best for?

• Braising and slow cooking: beef, lamb, chicken and slow-cooked meat dishes.
• Stews, curries and soups: anything that benefits from consistent heat.
• Hob-to-oven cooking: brown ingredients first, then finish everything in the oven.
• Baking bread: heavy lidded cast iron helps trap steam.
• Serving at the table: enamelled cast iron works beautifully as a serving piece.

Built for low and slow cooking

Matt Tebbutt Cast Iron by PROCHEF

The Matt Tebbutt cast iron collection is designed around the kind of cooking where cast iron performs at its best: braising, roasting, casseroles and dishes that go straight from the oven to the table.

The range combines heavy-duty cast iron with enamelled interiors, self-basting lids and all-hob compatibility, including induction.

Explore Matt Tebbutt Cast Iron

What is stainless steel best for?

• Making pan sauces: browned bits create flavour when you deglaze the pan.
• Sautéing vegetables: faster heat changes give you better control.
• Boiling and simmering: ideal for pasta, potatoes, stocks and vegetables.
• Quick temperature changes: useful for reductions, caramel and delicate sauces.

Care and cleaning

Enamelled cast iron

Enamelled cast iron doesn't need seasoning. The enamel coating is ready to cook on from day one and is suitable for ingredients such as tomatoes and wine.

Let it cool before washing, avoid sudden temperature changes and use a soft sponge rather than abrasive cleaning tools.

Bare cast iron

Bare cast iron is different. It needs seasoning, can rust if left wet and needs a little more care. That's one reason enamelled cast iron is so popular in home kitchens.

Stainless steel

Stainless steel is generally lower maintenance. Many stainless pans are dishwasher safe, although you should always check the manufacturer's care instructions.

If food sticks, soaking the pan and using a non-scratch cleaning pad will usually help.

Weight and handling

Cast iron is heavy, especially once a casserole is full.

Wide handles make a big difference because they give you more room to grip the dish securely with oven gloves.

Choosing the right size matters too. A medium casserole can often be more practical for everyday cooking than simply buying the biggest one available.

Stainless steel is lighter and easier to lift, tilt and pour, which is one reason it works so well as everyday hob cookware.

Do cast iron and stainless steel work on induction?

Both materials can also be oven safe, but always check the maximum temperature for the cookware, handles and lids.

How chefs use both

In professional kitchens, cookware is usually chosen by the job rather than loyalty to one material.

Stainless steel handles plenty of fast hob cooking, while heavy cast iron comes into its own for braises, casseroles and slow-cooked dishes.

Matt Tebbutt's approach to cookware

Matt Tebbutt is a celebrated British chef and television presenter known for his relaxed cooking style, seasonal approach and focus on good ingredients.

His collection with PROCHEF combines chef-led performance with cookware designed for real home cooking, from busy weeknight meals to long, slow Sunday dishes.

So which should you buy first?

What to look for in a cast iron casserole

• Enamelled interior: no seasoning required and easy everyday care.
• A well-fitting lid: helps keep moisture inside during slow cooking.
• Self-basting design: helps condensation drip back over the food.
• Wide handles: easier to lift securely with oven gloves.
• All-hob compatibility: especially useful if you cook on induction.
• Good oven temperature: important for braising, roasting and baking.
• A strong guarantee: quality cast iron should be built to last.

Which Matt Tebbutt cast iron piece should you choose?

FAQs

Is cast iron better than stainless steel?

For slow cooking, braising and holding steady heat, cast iron is usually the better choice. For fast cooking, pan sauces and quick heat adjustments, stainless steel has the advantage.

Is enamelled cast iron the same as cast iron?

It's cast iron covered with a glass-like enamel coating. You still get the heat retention of cast iron, but without needing to season the surface.

Why does food stick to stainless steel?

Often the pan isn't hot enough before the food goes in, or the food is moved too early. Preheat the pan, add oil and give ingredients time to release naturally.

Can you use cast iron on an induction hob?

Yes. Cast iron is magnetic and works on induction. On glass hobs, lift rather than slide the pan to help avoid scratching the surface.

Can enamelled cast iron go in the dishwasher?

Hand washing is generally recommended for enamelled cast iron. Warm soapy water and a soft sponge are normally all you need.

Is cast iron worth the weight?

If you regularly cook stews, casseroles, braises and one-pot meals, the heat retention and versatility can make the extra weight worthwhile.

What's the best pan for searing steak?

Both can work well. Cast iron holds heat particularly well when cold meat hits the surface, while stainless steel is excellent if you want to turn the browned bits into a pan sauce afterwards.