What is the advantage of a steel skillet over a cast iron one? I currently use cast iron for most everything and am curious what I might be missing.
Pan sauces made with wine, vinegar, or any other acid are better in stainless steel. If you put any acid in cast-iron, you are harming your seasoning, and leeching iron into your food. This will affect the taste of your sauces, I find pan sauces taste metallic when made in cast iron.
Stainless steel also heats up and cools down much faster than cast-iron. This is great when you need quick heat, or fine control of your heat. You can also plunge a piping hot stainless pan into an ice-bath without cracking it in half.
If there's an advantage to getting a steel skillet as well, what would be recommended?
Go with a a bonded stainless-steel pan with an aluminum core. The most well known manufacturer is All-Clad. The stainless steel exterior is great due to it's non reactivity, you can literally put anything in it. The aluminum core distributes the heat much more quickly and evenly, minimizing hot-spots.
Is a steel skillet good for cooking omelettes?
Not in my opinion. I go with a non-stick pan every time.
I have to recommend sticking with a nonstick pan for eggs. There's simply nothing better, although well seasoned cast iron comes awful close. If you're spending more than $20 for a nonstick egg pan, you're doing it wrong. You don't need Calphalon, or any other big name for a good nonstick pan. Go to a restaurant supply store if you can and buy a cheap one there. With care it should last you 2-5 years depending on use. I found my current one at a Bed Bath & Beyond.
Tl;dr You can use your cast iron for anything if it is seasoned and cleaned well.
I don't have a ribbed pan and it seems that would be harder to clean so I will speak only to the smooth.
My cast iron pan is reasonably well seasoned. It could be better but I only get a little sticking.
Scraping it well and scrubbing with kosher salt and a paper towel cleans it spotless from almost anything. Occasionally I have to rinse it out which doesn't damage the seasoning at all.
When it is cleaned there are no lingering flavors from previous dishes. I often cook meat, onions, desserts, and cornbread with no problems.
Cornbread has a delightfully different and deliciously rustic texture when cooked in hot cast iron.
Best Answer
I often use a baking sheet. Not pretty, but it works. Combine with foil for a tighter seal.