Sign up for our newsletter to get real advice from real experts. If you’re in the market for a new skillet but can’t decide between carbon steel and cast iron, you’ve come to the right place. You might think that cast iron is made of pure iron, but it's not. They’re nearly indestructible. By the end, you’ll have a complete understanding of their similarities and differences. Carbon-steel cookware is often compared with cast iron. View on Amazon. Carbon Steel vs. What You Need to Know About Seasoning and Curing Cast Iron Pans, Lodge Seasoned Carbon Steel Skillet Review, AUS-ION Satin Wrought Iron Skillet Review, Made In Blue Carbon Steel Frying Pan Review, The 10 Best Stainless Steel Cookware Sets of 2020, Lodge Seasoned Cast Iron 5-Piece Set Review. In truth, carbon steel has excellent heat retention, too. Carbon steel features a smooth cooking surface ideal for techniques that involve moving the food around—for example, stir-frying and making omelettes. Learn real cooking skills from your favorite food experts, The iconic magazine that investigates how and why recipes work, American classics, everyday favorites, and the stories behind them, Experts teach 200+ online courses for home cooks at every skill level, Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation. But, because the construction is thinner, it cools down faster than cast iron. Its higher carbon content makes cast iron more brittle than steel (which is why it needs to be so heavy and thick—if it were thinner, it would break). You can get a quality cast iron skillet for under $50, and carbon steel skillets typically range from $60 to $70. Rust Resistance Ability. Recommendations are independently chosen by Reviewed’s editors. Both are excellent for searing and browning meats, but cast iron is also great for pizza and breads, while carbon steel excels with eggs and stir fry. The difference is, you're more likely to have to season it yourself. The Bestselling Carbon Steel Skillet on Amazon The bestselling carbon steel skillet on Amazon comes from Lodge, the company that makes arguably the best cast iron skillets. Although we love cast iron skillets for their versatility—they can be used on the stovetop, in the oven, or even over a campfire—they also have their limits. Cast iron has more mass appeal, but carbon steel is gaining popularity. Although there’s significant overlap, there’s much you can do with one that you can’t with the other. I can’t tell you how much I love searing thick pieces of meat on a hot cast iron pan for a few minutes and then sliding them into the oven to slow cook. Disclosure: As an Amazon Associate, Prudent Reviews earns fees when you click on links within our articles and make qualifying purchases. Like cast iron, carbon steel does require some mindful maintenance in order to retain its seasoning, but when it's properly cared for, it will last for the long-term. For example, pizza, cornbread, and pies are much better suited for cast iron. Carbon steel and cast iron cookware have been around for quite some time. Cast iron's heavy fabrication makes it fairly brittle in comparison, which means it can fracture or shatter if dropped. Carbon steel is also more expensive (sometimes significantly so), than cast iron. Usually, the terms refer to surface-hardening treatments that help prevent rust, which leaves the surface of the new pan looking either blue or black rather than shiny silver. Despite its heftiness, it’s a great cooking vessel that retains heat exceptionally well, searing gourmet steaks with crispy, well-seasoned exteriors and tender, juicy interiors. Popular in commercial kitchens, stainless steel cookware is fast, low-maintenance, and usually lighter than cast iron. The company’s famed enameled cast iron Dutch ovens are used in millions of kitchens globally. What they don’t know is that carbon steel frying and sauté pans can be made at about two thirds the weight of cast iron ones, taking a substantial load off without sacrificing longevity. By contrast, with less carbon in its makeup, the metal in carbon-steel pans has a more uniform grain structure, helped along by mechanical processes such as rolling the metal between heavy rollers while it’s hot, and/or dousing it with cool water or oil, all of which helps “freeze” the grain structure in its best configuration, which makes the resulting metal stronger. The downside is that the enamel coating can crack at temperatures as low as 400 F, which somewhat defeats the purpose of cast iron. With cast iron, you can find heavy-duty skillets, wedge pans, griddles, Dutch ovens, casseroles, grill pans, and pots. So, the question is: should you buy carbon steel or cast iron? Before I dive into their differences, let’s take a quick look at all the ways they’re similar. It is less brittle than cast iron (which contains a bit more carbon). Rust happens because carbon steel doesn’t contain enough chromium to create a corrosion-resistant barrier. Why does such a seemingly small difference matter? First, when you put a cold piece of meat on a hot skillet, the cookware’s temperature drops. And it’s almost an inch larger! A DeBuyer 10.2″ carbon steel skillet weighs over 4 lbs. It has almost 1,000 five-star reviews and satisfied shoppers point out the unbeatable price, how well it heats up and sears, and the fact that it comes pre-seasoned (which, again, is rare for a carbon steel skillet). For carbon steel, I recommend Made In, which you can find on MadeInCookware.com, or check out my in-depth review to learn more. In most cases, carbon steel skillet handles are much longer than cast iron handles and are attached to the base with rivets. Both retain heat well, but cast iron retains heat much longer. (The winner of our carbon-steel skillets testing is an exception. Cast iron, on the other hand, contains 2-3 percent carbon to 97-98 percent iron. Cast iron is one of the least responsive cookware types. Contrary to popular belief, soap cannot remove the seasoning (although excessive scrubbing can). If you’ve accidentally cooked a tomato-based pasta sauce or shakshuka in a cast iron pan, rest assured, the unpleasant flavor won’t cause any harm to your health. Carbon-steel cookware is often compared with cast iron. It’s easier to maintain and doesn’t discolor and rust as easily as carbon steel. It is excellent for searing, stove-to-oven recipes, and baking, too. Carbon steel is composed of roughly 99 percent iron to 1 percent carbon, while cast iron normally contains 2 to 3 percent carbon to 97 to 98 percent iron. Bottom Line: Should You Buy Carbon Steel or Cast Iron Cookware? If you’re thinking about investing in some new cookware, here are the best carbon steel pans. Carbon steel is relatively smooth and therefore it is easier to season than cast iron. Why does such a seemingly small difference matter? So how should you use your cast iron pan? All rights reserved. (And How to Prevent It), Merten & Storck 10-inch Carbon Steel Skillet, De Buyer MINERAL B 12.5-inch Carbon Steel Skillet, Mauviel M'Steel 11-inch Carbon Steel Fry Pan, Utopia Kitchen 12.5-inch Cast Iron Skillet, Lodge Dual Handle 12-inch Cast Iron Skillet, Backcountry Cast Iron Skillet 12-inch Cast Iron Fry Pan, Utopia Kitchen 12.5-inch cast iron skillet (, BK Cookware 12-inch carbon steel skillet (, De Buyer MINERAL B 12.5-inch carbon steel fry pan (. Stainless steel and non-stick pans are usually oven-safe up to 450°F or 500°F. Get FREE ACCESS to every recipe and rating from theis season of our TV show. Carbon steel is heavy enough to retain heat, but because it is thinner, it heats up quickly.
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