Three Steaks Three Pans - Cast Iron, Stainless Steel, and Carbon Steel

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STEAK TEMPERATURES (according to America’s Test Kitchen: https://www.cooksillustrated.com/articles/290-5-easy-ways-to-make-grilled-steak-even-better):

Rare: 115 °F – 120 °F Serve at 125 °F

Medium Rare: 120 °F – 125 °F Serve at 130 °F

Medium: 130 °F – 135 °F Serve at 140 °F

Medium Well: 140 °F – 145 °F Serve at 150 °F

Well: 150 °F – 155 °F Serve at 160 °F


CAST IRON READING:

Here’s an article by J. Kenji López-Alt that works out some myths about cast iron pans:
https://www.seriouseats.com/the-truth-about-cast-iron

Here’s one on cast iron pans by American’s Test Kitchen:
https://www.americastestkitchen.com/guides/cook-it-in-cast-iron/busting-cast-iron-myths

STAINLESS STEEL:

Here’s some great thermal imaging of the surfaces of all three pans in this video done of course by J. Kenji López-Alt: https://www.instagram.com/p/BaKUKyEFHCO/?taken-by=kenjilopezalt&hl=en

Here’s an article that is pro stainless steel by Sarah Weinberg:
https://www.delish.com/food/a57241/why-stainless-steel-pans-are-better-than-cast-iron/

CARBON STEEL READING:

Here’s an article by Daniel Gritzer on carbon steel pans:
https://www.seriouseats.com/what-makes-carbon-steel-pans-great-cast-iron-cookware

Here’s another one on carbon steel pans by Gabriella Gershenson:
https://www.wsj.com/articles/why-carbon-steel-pans-are-what-the-pros-use-11576158091



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