So I’ve been using the two for the last couple days and I’ve found the the cast iron pan is really good for cooking steak, bacon and other meats. However, I tend to favor the stainless steel pan for eggs, onions and vegetables.
This morning I cooked bacon and scrambled eggs again, and they came out much better. I cooked the bacon on the cast iron on a lower heat, and I scrambled the eggs on the stainless steel pan. You can compare this to the breakfast I made yesterday. Nonetheless, the best way I’ve cooked scrambled eggs was in a small teflon pot, Gordon Ramsey style. Check out the photo.
Last night, after volleyball, I cooked a small piece of steak. I think I’ve got it it pretty much nailed down now. I’ve been able to get a near-perfect medium rare every time. It’s pretty quick and easy—it all comes down to timing.
I think the next thing I’d like to learn is braising meat in a pressure cooker.