Whether you are a professional cook or a novice in the kitchen, you might have once used cast-iron cookware; after all, it is versatile, affordable, and ideal for everything from baking cornbread to searing steaks, practically everlasting cookware. Have you too familiar with carbon steel cookware? Maybe not! Some may think that it is a lighter substitute for cast iron.
In contrast, carbon steel pans are the least popular, despite offering all the advantages of cast skillets. This pan has a smooth base, making them ideal for omelets and other egg-related recipes. If you’re looking for the best cookware for every type of cooking style, understanding the difference between cast iron pan and carbon steel will be best for your pocket and long-term use.
The differences below are based on the outcomes of cooking with both, where one shines and the other lays flat, and the cleanliness issues with both materials. In the end, you’ll be able to decide for yourself which one best suits your cooking style, your budget, and the type of food you plan to prepare.
About Carbon Steel Pan
Steel is to be considered pure steel, but it is also an alloy of 1% carbon and 99% iron, and it needs to have less than 2% carbon. While carbon steel contains 2%, and stainless steel contains 1.2% carbon along with chromium to prevent rust & corrosion. Unlike shiny stainless steel, carbon steel has a matte finish.
Carbon steel, as opposed to stainless steel, is much harder, making it suitable for making knives that stay sharp but are likewise more difficult to sharpen. One drawback is that stainless steel won’t rust and corrode like a carbon steel pan. Plus, carbon steel is more expensive than cast iron, sometimes much more.
Due to its low carbon content, carbon steel is more bendable because it can be machined with lighter, thinner walls. You can use it to prepare many ingredients, recipes, and a variety of cooking methods. However, this type of skillet is more famous in restaurants than in home-based kitchens which is why you don’t need to be a chef to work with carbon steel. These skillets are an excellent complement to the more widespread stainless steel and are great for home use.
Cooking with Carbon Steel Pan
A major advantage of carbon steel is that these pans heat up even faster. And since it is more conductive than cast iron, it heats evenly with no or minimal hot spots. Plus, it’s able to achieve high temperatures for searing and steaks that can be used in the oven and on the stovetop alike.
Similarly, cast iron and carbon steel also need proper seasoning; the only difference is that you have to season them on your own. By reading the manufacturer’s instructions, you can easily season it yourself.
But, as opposed to cast iron, carbon steel skillets are ideal for preparing eggs, crepes, fish, and crepes that are tarnished for sticking. While the proper seasoning and smoother surface make the carbon skillet slightly slippery and soft. Due to its lighter design, sautéing can be hassle-free.
Upkeep and Maintenance of Carbon Steel
Unlike stainless steel maintenance, caring for carbon steel is more complicated because carbon is prone to rust. But the maintenance of carbon steel is no more complicated than the maintenance of cast iron. When it comes to cleaning carbon steel, you need to wash it gently, and allow it to dry thoroughly. Apply a thin layer of oil before using it again.
You can easily buy a good carbon steel pan between the range of $50 to $100.
About Cast Iron pan
Cast iron is not 100% pure cast iron; in fact, it is an alloy of carbon and an alloy, just like steel. The main difference between them is that cast iron contains more carbon, whereas steel requires only 2% carbon content, and cast iron typically has a carbon content of 2 to 3.5%.
The carbon content in cast iron gives the pan a slightly bumpy feel and a rough outline. The high carbon content makes cast iron pans more fragile than steel, so cast iron pans must be thick and heavy in construction. It retains heat longer, while also taking longer to cool down and heat up, highlighting both the negative and positive sides of the material.
Cooking with Cast Iron Skillet
Cast iron pans are perfect for the home kitchen because of their versatility, durability, affordability, and heat retention. Because the cast iron pan catches heat even faster, you can sear a steak with it in just a few minutes. Plus they’re equally safe in the oven and on the stovetop, which is why baking, searing, braising, and roasting will be easy. The best part is that you can also use them under the broiler or on the grill.
They produce a nonstick base when needed, sufficiently seasoned. Despite all these qualities, they would not be an ideal choice for making omelets, while they are usually heavy for frying. If you try to work with acidic food or liquids like tomatoes in a cast iron pan, for example, with both the acid breaks down the nonstick seasonings and conveys a metallic taste to your food.
Upkeep and Maintenance of Cast iron pan
Improved versions of cast iron pans are pre-seasoned. Seasoning is a process of creating a non-greasy layer of oil, which protects the pan from rust while cleaning as well as conveys nonstick properties. Although the pan has extremely durable properties, this condiment can be wrapped up if scratched by a metal utensil.
Therefore, the maintenance of cast iron is essential when it comes to preserving seasonings. Once you wash a cast iron pan, dry it immediately to prevent rust, and spread a coat of oil after each rinse or each wash. When cleaning into the dishwasher, remove your pan immediately and wash it with soapy water. As opposed to belief, soap cannot damage the seasoning or nonstick base while excessive scrubbing can.
You can purchase a good quality cast iron pan under the budget of $50.
Conclusion
Since carbon steel is thinner and lighter, it heats up more quickly than cast iron. If you don’t have the time to wait for the pan to heat up, go for a carbon steel pan. However, at home, you can prefer to work with a cast iron pan because it retains heat evenly and thoroughly.
Hi, my name is Ashley Robinson. I’m a food blogger and a part time chef in Food & Drink Junction, Denver. With my blog I’m sharing information & tutorials about different kinds of cooking pans.
