If there’s one tradition in our family, it’s that I usually make Sunday breakfast. This week I decided to do a head-to-head test between our Lodge cast iron pan and our recently-acquired Connect non-stick pan.

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I set the burners to the same temp and waited for them to heat up before throwing down some batter for pancakes. The Lodge pan received a light spray of cooking oil while the Connect pan was used as-is. The Connect pan, being a stainless sheath wrapped around an aluminum core, heated up more quickly. Once my hovering hand test deemed them close enough in temperature, it was time to start cooking.

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I normally use one pan to cook three small cakes at a time. To keep things fair and give me time to take some pictures, I decided to cook one cake in each pan at a time. The same amount of batter was dropped into the center of each pan, Connect first, Lodge second. After the edges started drying and the bubbles rose to the top, it was time to flip.

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Unfortunately, the Lodge wasn’t quite as hot as it needed it to be. The cake wasn’t as brown and it was still a bit runny when I flipped it. I compensated by leaving it a bit longer on the second side.

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Overall, they cook pancakes about the same. I think the temperature on our stove needs to be a bit higher for the cast iron, but there wasn’t much difference between the two pans. I hear that there are lots of things I shouldn’t cook in cast iron, but for the few things I cook, it works fine.

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By the way, while you can fry an egg in a non-stick pan, I find that I like the results a lot better when they are fried in a cast iron pan with some oil. For eggs, cast iron wins. :)

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