For any stuck on food in any of my iron, I just add a little water to the pan and boil it for a few minutes, and everything comes off easily. This creates a permanent coating on the cooking surface that prevents food from sticking. Good question, Meera. They sound like they might be a good alternative to the much heavier cast iron. I know that a lot of it is iron but what about the rest, would you be able to tell please? There is one thing you need to know about bare cast iron – it can react with the food you are cooking, especially with acidic foods. It’s too damn slippery for the oil to grab onto. I am gladly back to cast iron. A milled and polished pan is painful to get a season to take. The smooth surface makes it even more non-stick than my cast iron. Although very hard, the metal is somewhat brittle and can shatter if dropped on concrete. However the whole Teflon coming off over time really bothers me, and if its really bad for our bodies I may invest in an cast iron pan. A DeBuyer 10.2″ carbon steel skillet weighs over 4 lbs. Cast iron has been traditionally used to make cookware for centuries spanning many cultures. Awesome article! Carbon steel sends to run about double the price of cast products. Runt the pan under the hot water and scrub with a chainmail scrubber to get the residue off (if you don’t have one, buy one. Models (Lodge) available that are made in the USA. Don't drop it on your toes! Cast iron pans were common in Asia and Europe alike. Can go from stove top to oven due to their deep sauté pan like sides. Both of these metals form a key choice when comparing natural cookware options and you’ll find classic skillets made of both materials. I take care of it the same way as they did. There is a way around having to wash your cast iron, but many are uncomfortable with this idea: simply don’t wash it. Check out Foodal’s recommended skillets and pans for searing steak and other cuts of meat. Works superbly with Induction. So when you say that cast iron “retains more heat” than carbon steel, again that is not true. Try a Lodge 10 1/2 in Pre-Seasoned Cast-Iron Square Grill Pan for under $20! They are both durable, heavy and suitable for cooking at high temperatures. The difference in weight and capacity to heat up and cool down more quickly aren’t quite worth the price to me, and I appreciate that cast iron skillets are a little lower maintenance and more traditional to the American kitchen. This was very educational. I love both my cast iron and my carbon steel stuff. They do not feel the care for cast iron you do. Alice’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon stores worldwide. Unlike teflon pans, this pan has no coating that can scratch off. Any oils that you used to cook the food will just contribute to further seasoning of the pan. Carbon steel cookware has all the performance characteristics of cast iron cookware, but it’s also lighter, harder, and has a smoother surface. After the initial seasoning, cast iron and carbon steel pans should not be washed with soap. You’ll be able to scratch through the seasoning, just as you can with cast iron and carbon steel. This makes this thicker metal is a great option for searing and giving color to meat, like steak, because the surface of the skillet isn’t going to change temperature once you’ve placed the cold meat in the pan. I find that the special care it needs to maintain a non-stick surface is too tedious for daily use. Thanks for sharing. As for the cost, it does not break the bank and is a lifetime investment. It ends up in your food!!! Iron heats unevenly and slowly because heat doesn’t spread well internally, which is the sign of a bad heat conductor. You do need to heat it up first and add at least some oil to prevent food from sticking. That’s what makes a cast iron pan an excellent choice for searing steaks, and making deep dish pizza or corn bread. After living in a world of fast food and microwave dinners, many people decided to get back to their roots and throw out all Teflon and prepare real food from scratch. However, it still doesn’t make it suitable for long cooking processes. It was initially my grandmother’s, passed down to my dad, and then to me. That said, I still break it out when searing/browning.
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