Which pan is better: cast iron or aluminum

The kitchen cannot do without a frying pan, because it is used for cooking almost every dish. Experienced and beginners chefs pay attention to the huge range of products on the market. Manufacturers offer cast iron and aluminum pans, characterized by physical and technical properties characteristics. Products affect cooking and final result. We examined the main advantages of cast iron and aluminum pans to simplify the selection.

Cast iron and aluminum pans belong to the budget categories of cookware. The first type of product is considered a classic, because grandmothers and mothers used such pans. Today they still attract merit. Aluminum products – a kind of opposite, so the choice is difficult people. This issue should be considered more carefully.

which pan is better

Cast-iron pan

Cast-iron pan

Cast iron is a heavy and dense metal. Cast iron pans are different thick walls and bottom, so the food is well fried on them and retains heat for 1-2 hours under the lid. main feature lies in the structure of cast iron. Plentiful frying oil fills pores and creates a film with non-stick properties. Thereby the dishes are not inferior to current models with teflon or ceramic coated, although oil consumption increases significantly.

Cooking in a cast iron pan has a number of distinctive features. features. The metal is easily calcined and is not afraid of high temperatures. In such dishes, it is good to stew or fry food in within 20-30 minutes. These pans are not the best choice for steaks. or pancakes, but roast or stewed potatoes with cabbage will turn out excellent. Housewives make cast iron, as if from a Russian stove.

The main problem for the hostess will be a lot of weight. It is difficult to drag 3-pound dishes from place to place. But in the rest does not arise – the pan is not damaged, it serves for 5-10 years, and in order to damage it, you will have to try hard.

However, cast iron cookware is recommended for extinguishing, baking and prolonged heat treatment. She is not suitable for fast frying meat or vegetables because metal is long warms up. Mistresses with experience cope with the preparation of any dishes per family.

In care, cast-iron pans are not whimsical. On their surface an oily film forms, so they are washed with warm water with ordinary detergents. But it’s important to wipe it with a cloth dry as cast iron is susceptible to corrosion. Remember that porous the structure absorbs oil and odors, so such dishes are usually use only for a certain type of product.


  • durability, scratch and mechanical resistance damage;

  • ease of maintenance;

  • compatibility with metal blades;

  • lack of harmful substances and toxicity of fumes;

  • resistance to deformation even when cooking longer than 20-30 minutes

  • resistance to temperatures over 350-400 ° C;


  • big weight – over 2-3 kg;

  • unattractive appearance.

Aluminum pans

Aluminum pans

Pans made of aluminum are different from cast iron products, and in to some extent are their opposites – lightness, Attractive appearance, fast heating. Budget price the category makes such products affordable and popular among cooks. Thermal conductivity of aluminum leads to rapid heating food. But this metal is not too durable and lasts longer 350 ° C leads to deformation, especially when used over 30-40 minutes.

Despite the fact that aluminum is associated with environmental friendliness, it not safe for cooking. 100% aluminum is not recommended use because toxic substances are released when heated. Choose aluminum pans with a special protective coating. But along with this there will be restrictions on metal blades and on baking in the oven.

In an aluminum skillet, fast-food dishes are obtained – vegetables, scrambled eggs, small pieces of simple meat. Aluminum warms up literally in 1-2 minutes, so in the morning you don’t have to losing precious time. This is one of the main differences from cast-iron pans. Mistresses like lightness and instant warm-up when time cannot be lost.

Our experts recommend choosing cast rather than stamped aluminum pans – they are stronger and more durable. Important to remember, that products from thin metal are quickly deformed. Pans with thin bottom cannot be used on electric kitchen plates.

Due to non-stick coating, aluminum pans cannot be washed abrasive products and stiff brushes. During cooking, do not lemon and vinegar are used because they leave dark spots and leads to damage to the top layer. Subject to the instructions for care, the product will last 4-5 years.


  • lightness – the product weighs no more than 1.5-2 kg;

  • instant heating to the desired temperature;

  • ease of use;


  • deformation during prolonged glowing;

  • food burns due to rapid heating;

  • the need for a mechanical protective coating damage;


Cast iron skillet – a reliable and durable solution. It even a novice will do, almost any dishes. The best option is roast, stewed meat, potatoes or pancakes. If you want to cook solid dishes like from a Russian stove for the whole family, then choose this option.

An aluminum skillet is ideal for dishes on whip up. Lightweight dishes, not demanding in care. On her breakfasts are good – scrambled eggs, a small amount pancakes, vegetables. But remember the problems: long-term deformations glow, damage to the non-stick layer.

In the following articles, our experts tell you how to choose a pan for pancakes, with what coating to choose a pan – Teflon or ceramic, the secrets of choosing a quality pan, analysis of the best producers of pans.

Attention! This material is subjective opinion of the authors of the project and is not a buying guide.

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