Are you searching for the best material for your new cookware? Cast iron has long been prized for its durability, affordability, and versatility. Although rather heavy, cast iron cookware can be used to create a wide range of dishes.
Although carbon steel cookware is not as popular, it boasts most of the main benefits of cast iron. These days, there is a wide range of carbon steel cookware to choose from.
So, let’s take a close look at carbon steel vs. cast iron pans to see which material comes out on top…
What is Carbon Steel?
Steel is an alloy of carbon and iron and needs to feature less than 2% carbon to be considered steel. Carbon steel boasts a matte finish and is significantly harder than stainless steel. It is ideal for making knives, although it can be rather expensive and prone to corrosion.
What is Cast Iron?
Cast iron is also formed from an alloy of carbon and iron. The main difference is that the carbon content is higher than carbon steel at around 3.5%. The higher carbon content gives cast iron its rough and slightly bumpy feel.
The higher carbon content also makes cast iron more brittle than steel and carbon steel. As a result, cast iron cookware tends to be rather thick and heavy. Cast iron is a poor heat conductor and takes a relatively long time to heat up and cool down.
Cooking with Carbon Steel Pans
Pans made from carbon steel heat up much more quickly than those made from cast iron. The enhanced conductivity of carbon steel means that these pans also heat more evenly with fewer hot and cold spots. The cookware is able to reach temperatures that are high enough to sear steak.
Although carbon steel pans need to be seasoned, the seasoning process is quick and easy. Carbon steel pans are ideal for cooking crepes, eggs, and omelets. Although fish is notorious for sticking to metal pans, this will not be an issue in a carbon steel pan.
When correctly seasoned, the cooking surface of a carbon steel pan will be very slippery. This helps to ensure that food slides out of the pan easily, which also makes the cleanup process very quick and easy.
The comparative lightness of carbon steel pans makes them ideal for sautéing food. The only catch is that acidic food will strip away the seasoning. Therefore, it is best to use care when cooking tomatoes or simply avoid cooking them altogether in this type of pan.
Cooking with Cast Iron Pans
In terms of durability, it is difficult to beat a cast iron pan; it also retains heat remarkably well. This allows you to turn down the heat before your dish has finished cooking. You can also use your cast iron pan to keep food warm until you are ready to eat.
Cast iron pans reach high temperatures very quickly and can perfectly sear steaks in just a few minutes. These pans are suitable for use on both the stove and in the oven. This allows you to use cast iron pans to bake, sear, braise, and roast different types of food.
Just so versatile…
You are also able to place cast iron pans on the grill and under the broiler. If you are planning a camping trip, you can sit cast iron pans on top of the campfire without concern. However, the weight of cast iron pans makes them less than ideal for hiking adventures.
When properly seasoned, cast iron pans develop a nonstick surface. However, cast iron pans are not ideal for cooking eggs and are too heavy for sautéing food. Like carbon steel, acidic food will break down the nonstick seasoning and give your food a metallic taste.
Enameled Cast Iron Pans
Some cast iron pans feature an enamel coating, which protects them from rust and corrosion. The advantage of this is that enameled cast iron pans are easier to clean and care for. However, the enamel coating can crack at just 400°F, which limits the versatility of these pans.
With wear and tear, the enamel can chip away, meaning that you need to use extra care when using these pans. It is also important to note that these pans are not truly nonstick as the enamel cannot build up seasoning.
Carbon Steel vs. Cast Iron Pans – Maintenance
Carbon Steel Pans
Carbon steel pans are prone to rust, and it is important to clean and dry them thoroughly after use. Make sure that you wash cast iron pans gently with a mild dish soap and warm water. After washing, dry the pan thoroughly with a soft towel and apply a thin coating of oil.
Cast Iron Pans
These days, most cast iron pans come pre-seasoned. This saves you time and trouble and allows you to use your new pan straight away. However, it is still a good idea to season the pan every few weeks to maintain the nonstick properties.
Caring for cast iron pans mainly involves preserving the seasoning by immediately washing and drying them after use. Cast iron pans should not be cleaned in the dishwasher and are not compatible with metal utensils. Excessive scrubbing can also remove the seasoning and should be avoided.
Looking for more answers to your kitchen queries?
Then check out our articles on What is Waterless Cookware? or How to Clean Hard Anodized Cookware Interior and Exterior? or even Where is Crofton Cookware Made?
And if you’ve decided that it’s time to upgrade your cookware, then take a look at our in-depth Best Scanpan Reviews, as well as our reviews of the Best Red Copper Pans, the Best Induction Cookware Sets, the Best Titanium Cookware Sets, or the Best Ceramic Cookware Sets currently available in 2021.
Carbon Steel vs. Cast Iron Pans – Final Thoughts
So, should you choose a carbon steel or a cast iron pan? If you are a true traditionalist, you are likely to want to opt for a cast iron pan. However, there are certain factors that help to give carbon steel pans the edge in terms of usability.
The comparatively light weight of carbon steel helps to make these pans easier to work with. They are suitable for a wide range of cooking styles, including sautéing and cooking omelets. Although prone to rusting, you are sure to find that carbon steel pans are very easy to clean and maintain.
Whichever you go for, have fun cooking delicious meals with them!