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- There are some other more subtle differences that I could formulate into an argument about when to use one versus the other. I could point out that cast iron pans tend to be thicker and heavier than carbon steel of the same diameter* and therefore end up heating slightly more evenly than carbon steel. I could say that this difference makes cast iron better for searing meats, while carbon steel, being lighter weight, is better for sautéing foods: the pan is easier to lift and shake with one hand,** and since the contents move around the pan constantly during cooking, hot and cold spots don’t matter as much. - Source: Internet
- To summarize, a good carbon steel skillet has gently slopped sides that make it easy to toss and contain food. It also has an angled handle that’s comfortable to hold onto whether you’re sautéing or transferring the skillet into the oven. And it retains heat well—allowing you to get a deep, even sear on steak, pork chops, or skin-on chicken thighs. Below are a couple of carbon steel skillets that fit the bill. - Source: Internet
- Most carbon steel pans, on the other hand, have sloped sides, making them much better suited to sautéing. As I explained in my how-to on tossing foods in a skillet, if you want to launch something skyward, you need to send it off a sloping ramp, not crash it into a wall. Carbon steel shapes are perfect for that. - Source: Internet
- But the truth is, even if there’s merit to those arguments, they only go so far. As someone who owns multiple cast iron and carbon steel pans in multiple sizes, I can attest that in most cases, they’re pretty interchangeable. Kenji concurs. “I use both for both—whichever I grab first,” he told me when I asked him about his own habits. Frankly, if you already own plenty of cast iron, I wouldn’t try to convince you that you must also invest in carbon steel. - Source: Internet
- Serious Eats has become an amazing resource for cast iron cookware. From great recipes to seasoning instructions, myth busting to vintage restoration, we’ve got you covered. But there’s another type of pan with similarities to cast iron that we haven’t written much about, and it’s made from carbon steel. - Source: Internet
- Like cast iron, carbon steel is also pretty cheap. Prices online can range quite a bit, though I’d steer clear of the cheapest ones unless you can verify in person that they aren’t made of extra-thin metal (good carbon steel pans are thinner than cast iron, but not by a lot). Even at the more expensive end, you’re unlikely to go over $100 for the larger sizes, and can spend quite a bit less than that. - Source: Internet
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