The cast iron thread got me to thinking. I LOVE my CI pans/pots/griddle/dutch oven/etc but dang it's a lot of weight to haul around. So are there any alternatives to CI that cook as well but weigh less?
Cast iron cookability without the weight?
- Thread starter rickyjunker
- Start date
This site may earn a commission from merchant affiliate
links, including eBay, Amazon, Skimlinks, and others.
No.
The mass is what makes cast iron cook the way it does. It retains a lot of heat so it can maintain a high temp when you throw cold food into the pan. That's why I love it for cooking steaks.
The closest you might come is a stainless steel pan with a copper wafer laminated into the bottom, but the weight savings wouldn't really be that significant. Plus you lose the natural non-stick properties of cast iron.
The mass is what makes cast iron cook the way it does. It retains a lot of heat so it can maintain a high temp when you throw cold food into the pan. That's why I love it for cooking steaks.
The closest you might come is a stainless steel pan with a copper wafer laminated into the bottom, but the weight savings wouldn't really be that significant. Plus you lose the natural non-stick properties of cast iron.
There are people that say that aluminum dutch ovens are just as good, but I had one and gave it away. It was light, but it was horrible to cook in - nad the lid would get stuck on if the temperature differential got just right.
- Joined
- Jun 21, 2011
- Threads
- 238
- Messages
- 22,135
- Location
- Redding, California
- Website
- trail-tailor.com
I went away from the CI for a few trips with aluminum and misc other pots and pans, but there is nothing that compares to it IMO. I have the CI back in the camping gear now.