Enameled cast iron vs stainless steel for acids

Are enameled cast iron pans or stainless steel pans better for cooking with acids like tomatoes? I am wondering if I can use all cast iron/enameled cast iron pans, or if I need a stainless steel pan also.

cast-iron stainless-steel

Best Answer

Enameled cast iron usually means porcelain enamel, a type of glass. It's resistant to both acidic and alkaline foods. It is fine to cook and even store tomato sauces, etc. in enameled cast iron.

Stainless steel is also resistant to acidic foods, but not as much as porcelain enamel. Storing tomato sauce in it may eventually discolor the pot.

Both stainless and enameled iron are perfectly good options for cooking with acids. Whether you need a stainless pan depends on what cooking you're doing. In brief, cast iron has very slow heat response (e.g., you raise or lower the burner, it takes a while for the pan to cool or heat); stainless is much faster. That's a drawback too, iron gives a very nice steady heat, perfect for braising.

Stainless is also almost always lighter. I have a 12 qt stainless stock pot, its several pounds. My enameled iron dutch oven, at less than half the capacity, is closer to 15 lbs.

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Quick Answer about "Enameled cast iron vs stainless steel for acids"

Enameled cast iron is equivalent to stainless steel when it comes to relative non-stick. It is safe for acidic foods, and due to its thickness, it has a high heat retention. Additionally, enameled cast iron is also oven safe (except for some knobs, but there is a solution).

Which cookware is good for acidic food?

When you cook acidic foods, such as tomatoes, lemons or cranberries, make sure to use a nonreactive pan, such as stainless-steel, enamel-coated or glass. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.

Is it safe to cook acidic foods in stainless steel?

Stainless steel is also perfect for cooking acidic dishes like tomato sauce. Copper, aluminum, and cast iron all react poorly with acidic foods: Aluminum can lead to a metallic taste, copper can lead to illness if it's not lined with a non-reactive surface, and acidic foods can strip a cast iron pan's seasoning.

Which is much better to use cast iron enameled utensils or stainless steel as a good option for home cooking pots pans?

Stainless Steel Conducts Heat Better And More Evenly. Cast iron, conversely, tends to get hot where it's directly heated and stay cold where it's not. Stainless steel pans are better for novice cooks, too, since they'll adjust to temperature changes quickly.

Is cast iron Dutch oven better than stainless steel?

Cast iron is way superior for slow cooking over stainless, or a crock pot for that matter. Stainless just does not simmer in the flavor like cast iron does.In addition, cast iron heats evenly, and will hold the heat in once removed from the oven or stovetop.

Stainless Steel Dutch Oven vs (Enameled) Cast Iron Dutch Oven, and why Stainless Works Better For Me

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