So, there are pros and cons to using carbon steel, but, overall, it’s a pretty good option that you may not even have considered. Some cooking forums I frequent also led me to some reviews of both these products that argue that, while it may take a little longer to get the cast as nonstick as a carbon product, the seasoning lasts better in the iron. I have heard that it takes longer to build up the right level of seasoning on a cast vessel than on carbon, but, not having witnessed this firsthand myself, I can’t really verify the veracity of that. With appropriate seasoning, both these types of cookware become as nonstick as any Teflon coated pan out there and are safer to boot. With use, it with blacken, especially on the inside where you layer of seasoning builds up.īoth types of frying pan need to be seasoned before the first use. Carbon steel is on the opposite end of the scale, being sleek and smooth and, at least when you first get it, nice and shiny. Everyone is familiar with the chunky, rough look of cast. The final really noticeable difference is in appearance. Also, both of these types of material work very well on the newer induction stoves that have recently became very popular. This is not an issue with a thinner product with less mass that will retain heat. If you’re cooking in a iron pan and realize you have the heat a little high, it will take a good bit of time, relatively speaking, for the skillet itself to cool down to the temperature you need. On the flip side, the thinner material of the carbon steel means it heats up faster.Īdditionally, due to this same reason, steel is much more responsive to changes in temperature. The thickness is what helps cast iron to have such even cooking, so carbon steel is not quite as good in that department. The thickness also makes a difference in a couple of other areas. 3mm is heavier and closer to the weight of iron. Carbon steel cookware is available in 2mm or 3mm. There are a couple of different weights available, though. Carbon doesn’t have that issue, though, so most pans made from this metal are significantly lighter. The reason for the heavy weight is that iron is pretty brittle, so they have to use more of it to make it durable. The skillets are not too much lighter, for that matter. If you have ever had to pick up a cast iron Dutch oven, you know just how heavy this material is. The most obvious difference between carbon steel and cast iron is weight. It has similar qualities to cast but with enough minor differences that it might be a more appealing option to you if you are looking for something a bit lighter and faster reacting to differences in temperature. Similar to cast iron, carbon steel is comprised of both iron and carbon. A French made example with a batch of roasted potatoes with rosemary. I’m talking about carbon or “black” steel cookware. Here is more about what we do.Īre you in the market for a new set of cookware? If so, you might want to keep reading to learn a little about an option with which you might not yet be familiar. Some of these may be affiliate based, meaning we earn small commissions (at no additional cost to you) if items are purchased. We occasionally link to goods offered by vendors to help the reader find relevant products.
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