Comments on: Which Is Better, Copper Or Cast Iron Cookware?

By: Annaluvs

Annaluvs — Sat, 02 May 2009 21:10:34 +0000

Cast iron, my preference is a high quality stainless steel. for healthy cooking .

By: LittleMe

LittleMe — Sat, 02 May 2009 21:10:33 +0000

I would say cast iron just simply for the seasoning aspect. Think of all the times you hear people refer to good ol’ southern food. That kind of food is usually cooked in a cast iron pan or pot. I can remember growing up my grandmothers both always used cast iron. I have never seen any of my family use copper, but I cant see how it would give the same flavor as cast iron.

By: Funny Cop Videos

Funny Cop Videos — Sat, 02 May 2009 21:10:33 +0000

#1 Cast iron> Healthier and better cooking every which way…

By: Aliz

Aliz — Sat, 02 May 2009 21:10:33 +0000

I prefer cast iron, because to me it cooks better and makes the food taste better. The only copper I have uses is stainless steal with copper on the bottom and to me it is not as good.

By: lolitaka

lolitaka — Sat, 02 May 2009 21:10:33 +0000

Cast Iron when seasoned well.. awesome for eggs.

By: chefgril

chefgril — Sat, 02 May 2009 21:10:33 +0000

I’d take cast iron any day. You can’t cook tomatoes in copper since the reaction will cause the copper to leach out into the sauce and it’ll ruin the pan. It’s pretty tough to ruin a well-seasoned cast iron pan.

By: bobby

bobby — Sat, 02 May 2009 21:10:33 +0000

cast iron easily. i owned a restaurant for 32 years. sandwich shop! i kept 6 large ones on hand for daily use. i never had to season them which means cook the pan on high heat for a teflon like coating. not needed. when finished using just coat lightly with veggie oil to keep from rusting. they will last longer than uuu.u can find good ones cheap at wal-mart in the sporting goods area or any restaurant supply house.

By: CountryL

CountryL — Sat, 02 May 2009 21:10:33 +0000

First of all, properly cared for cast iron will last forever, whereas the lining in copper pots occasionally has to be replaced over time. Aside from that, whatever you cook in cast iron will absorb a bit of iron from the pan which helps add iron to your diet. A fact I did not know until my father showed a low iron count after giving blood too often. The only change that was made at home was mother pulled out her cast iron pans and began using them. In a few months, his iron level was back to normal!

By: Cheffy

Cheffy — Sat, 02 May 2009 21:10:33 +0000

Copper heats unevenly, is very soft and wears out a lot faster than cast-iron, and is reactive with acidic foods.

By: faikeija

faikeija — Sat, 02 May 2009 21:10:33 +0000

Cast iron is good for frying and copper is better for sauteing.