Also, iron is reactive, so cooking with anything acidic will strip the seasoning - not the end of the world, but something you'll want to keep in … Typically, their heating surface isn’t as uniform as that of a stainless steel pan. “You get the lightweight properties of stainless steel, making it ideal for sautéing, and the heat conductivity and retention you would with cast iron.” But it gets better from there. You might think that cast iron is made of pure iron, but it's not. I had trouble lifting it and sliding it into place, and ended up burning my thumb when I tried to move the steel while it was still hot. The most obvious difference between carbon steel and cast iron is weight. 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). This is a natural material without added harmful and toxic coatings. They make swords out of this!" One big advantage of carbon steel over cast iron is that carbon steel pans heat up much more quickly. It has a cast iron’s heat retention, seasoning, and non-stick properties and stainless steel’s heat control, lightness and cooking speed. A DeBuyer 10.2″ carbon steel skillet weighs over 4 lbs. But, unlike cast iron, carbon steel pans are perfect for cooking eggs, omelets and crepes, as well as fish, which is notorious for sticking. While the two materials are very similar, carbon steel actually contains less carbon and more iron. This seemingly minute difference in composition actually makes a big difference in how the pans can be shaped. Get daily tips and expert advice to help you take your cooking skills to the next level. For those who aren’t familiar, carbon steel is an alloy of iron and less than two percent carbon, which is why you’ll sometimes find carbon steel pans referred to as iron pans. Cast iron pans have been a popular kitchen staple for years, but professional chefs around the world have come to love pans of a different material: carbon steel. However, a good cast iron pan can certainly be useful for home cooking. “All you have to do is wipe up the oil with a paper towel, and maybe run a little water on it if it’s really dirty,” she said. Carbon doesn’t have that issue, though, so most pans made from this metal are significantly lighter.There ar… Which is simply a matter of following the manufacturer's instructions, and it's not difficult, but it is an extra step. Carbon steel pans, on the other hand, are less popular, despite offering most (if not all) the benefits of cast iron—not necessarily for less money, but perhaps with less hassle. It is lighter than cast iron AND carbon steel. Sign up for our newsletter for even more recommendations. And because it's a poor conductor, it retains heat for a long time (while also taking longer to heat up and cool down). It is less brittle than cast iron (which contains a bit more carbon). I also feel like I have too many — I have a pan for searing (my cast iron), a pan for sautéing (my stainless steel), and a pan for when I’m lazy, and therefore most used (my nonstick). To create a nonstick surface, I wet a paper towel with oil, heated up the pan, and ran a few layers of oil all over it. Really.”. I had to try this for myself. And when properly seasoned, they do develop a nonstick surface. In the thermal images, it’s clear that the 5-ply stainless steel pan has an edge over the competition because there’s no cold spot, while the cast iron pan has a noticeable cold spot in the middle. And because it's more conductive than cast iron, it heats more evenly, with fewer hot spots. And it’s almost an inch larger! Carbon steel is relatively smooth and therefore it is easier to season than cast iron. And while the pan itself is extremely durable, this seasoning can be scraped off if scratched with a metal spatula. Steel is also an alloy of iron and carbon, but to be considered steel, it needs to have less than 2 percent carbon. A carbon steel pan is one of the numerous types of cookware, made of carbon steel, with an admixture of iron and a small amount of carbon that usually ranges between 1 and 2 percent. Awesome article! So I bought myself a new tiny carbon steel pan (my first!) Let's take a look at the the two, break down the differences and what they're each good and not-so-good for. I love both my cast iron and my carbon steel stuff. Carbon steel clocks in at around 99 percent iron and one percent carbon, while cast iron can contain up to three percent carbon, in addition to iron. “And that’s it. And because it's lighter, you can easily use it for sautéeing. And since its launch way back in 2019, the pan has quickly become a favorite with several Kitchn editors as well as pro chefs, thanks to the unique carbon steel material that’s sturdier yet lighter than cast iron, equipped to handle heat up to 1200 degrees Fahrenheit, and suitable for most stovetops as well as ovens. Sometimes, cast iron products can be made of up to 3% carbon. Blue Carbon Steel Frying Pan. The more I cooked with the pan, the better it became, and soon enough my old pans were out on the street. When it comes to buying cookware, people will tend towards either nonstick cookware or stainless steel. Carbon steel is basically a cross-over between cast iron and stainless steel. Whether a pan is made in a factory or on a blacksmith’s anvil, it starts as a … This 11″ nitrogen hardened pan weighs only 3 lbs! Still, they'll never be the best choice for cooking eggs, and they're generally too heavy for sautéeing. I think most def teflon is more non-stick at first, but a cast iron pan just lasts forever.. If food starts to stick or the seasoning has been stripped, you may need to reseason your pan. In fact, if not for the fact that acidic foods will strip away the seasoning just like with cast iron (as well as imparting an off taste), you might be tempted to replace all your stainless steel pans with carbon steel. Additionally, these skillets are also safe to use in the oven, on all stoves, and on the grill.I would slightly hesitate to use the really ornate, pricy cast i… This is mainly round-bottomed cookware that mainly popular for making Chinese and Asian dishes. This is the lightest iron or steel skillet you will ever own. Most cast iron pans these days come preseasoned. He then asked me why I chose carbon steel instead of cast iron, and I told him it was slightly lighter. Each of these pans serves a different purpose and is irreplaceable and a necessary fixture in my kitchen. These terms usually refer to hardening treatments that help prevent rust on the surface of the pans. Made with a sleek, modern design, these tough pans are cousins to our tried-and-true cast iron cookware. Carbon steel is heavy enough to retain heat, but because it is thinner, it heats up quickly. In an experiment testing various types of pans, he compared the heat conductivity of cast iron, stainless steel, and carbon steel. In this article, we will be looking finding the best carbon steel pan for you. Scouted selects products independently and prices reflect what was available at the time of publish. If you buy something from our posts, we may earn a small commission. It's the carbon content that gives cast iron its rough, slightly bumpy feel. 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). This alloy is made from steel and carbon (just like cast iron) but in slightly different proportions. Second, there's a form-factor consideration. But even with that, it is still capable of reaching temperatures high enough to thoroughly sear a steak, and can likewise be used on the stovetop and in the oven. She told me a carbon steel pan, specifically this one from Made In, could “replace all of the pans in my kitchen,” and solve my woes altogether. A Wok is a traditional Chinese cooking vessel that could be made of Stainless Steel, Cast Iron, or Carbon Steel. Don’t forget to check out our coupon site to find deals from Wayfair, Target, Kohls, and more. Carbon steel and cast iron are mostly interchangeable as far as the metals themselves go, but their shapes are different enough to be a significant factor: most cast iron skillets have vertical sides, making them great for tasks like shallow-frying chicken or baking things like cornbread or pan pizza.. What’s really cool is that the seasoning continues to develop as you cook more and more, forming a black patina that is a somewhat invulnerable nonstick surface on the pan. It's affordable, versatile, virtually indestructible, and great for everything from searing steaks to baking corn bread. Carbon steel, like cast iron, also requires seasoning. Anyway, wrt the original topic, I have carbon steel wok and a cast iron fry pan. The difference is, you're more likely to have to season it yourself. But even that proved to be easier than anticipated. It can also chip if banged hard enough, and while it's easier to clean than regular cast iron, it won't ever be nonstick because there's no way for the enamel to build up any seasoning. It’s a material very similar to cast iron, but a bit better, at least when it comes to using it in a modern kitchen. It's the carbon content that gives cast iron its rough, slightly bumpy feel. Most carbon steel pans, on the other hand, … On the back of the insert (when you turn the pan around) it says iron, however on the little booklet at the top it says "steel frying pan" so I am greatly confused. Cast iron is actually an alloy of iron and carbon, just like steel, with the main difference being that cast iron has more carbon in it. Meet: The carbon steel pan. Or, so I thought. I don’t know about you, but my pots and pans are getting worn down from all the additional cooking I’ve been doing. The Made In Blue Carbon Steel heats quickly like a nonstick pan, but retains heat like cast iron. “It’s a thinner metal,” she continued, “which means it can heat up really quickly and conduct heat even better than cast iron.”, She went on to compare the sides of the Made In Pan to a wok. Made In’s blue carbon steel skillet is the stuff of legend! Meet Carbon Steel. Cast Iron is a thing of the past. Made In was kind enough to help me get my hands on one, and I was off. Again, cleaning it is a matter of washing it gently, drying it thoroughly and applying a thin coating of oil afterward. Carbon steel is much harder than stainless steel (which makes it ideal for making knives that stay sharp, but are likewise more difficult to sharpen), but it can corrode and rust, whereas stainless steel doesn't. The downside? Cast iron pans are wonderful to have in the kitchen for their durability, versatility, heat retention and affordability. Thickness, Weight and Shape: Generally, carbon steel is a little thinner and lighter than cast iron.. Our cast iron skillets are similar in thickness with the carbon steel at 3mm and the cast iron between 2.5-4mm thick with the bottom being a little thicker than the walls. Carbon steel pans shouldn’t be used to cook foods that are highly acidic, such as tomatoes, as the acid can damage the non-stick coating and give the food a metallic taste. Blue vs Black Carbon Steel Pan When shopping for carbon-steel pans, you’ll see references to “blue steel” and “black steel” pans or skillets. Iron is a safe material for cookware and carbon has the same characteristics as Iron. Cost: $44 on Amazon. I used to buy teflon pans but they would always wear down within a year. “The high curves, which you wouldn’t get with a cast iron pan, make it easy to sauté or even fry, to ensure nothing splatters onto your stovetop or floor.”, “Plus,” she went on, “it’s easy to clean.”, Now I was intrigued. “Carbon steel is the best of both worlds,” she told me. It’s a perfect hybrid of a cast iron skillet and a stainless steel frying pan. With Made In's Blue Carbon Steel Pan ($69), you don't have to choose between your favorite stainless steel pan or cast-iron skillet because it combines the best properties of both. Price Carbon steel pans are more expensive than cast iron skillets but less expensive than high-end clad stainless steel pans. But nowadays, Wok is also available in the flat bottom and used worldwide for making the different types of dishes. French foodies and professional chefs have been using carbon steel for centuries, and we're bringing it to US kitchens. Thus, caring for cast iron essentially comes down to preserving the seasoning, which means drying it immediately after washing (to prevent rust) and giving it a coat of oil after each soap and water rinse. Carbon steel cookware is safe to use for cooking or baking since the material of construction is iron and carbon. There are other options. Some cast iron pans come with an enamel coating, which makes them easier to care for, since the enamel protects the surface from rust and corrosion. If you have ever had to pick up a cast iron Dutch oven, you know just how heavy this material is. 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. Seriously so. Whereas steel requires a carbon content of no more than 2 percent, cast iron usually contains 2 to 3.5 percent carbon. The materials used for making both carbon steel and cast iron are similar. Because they get so hot, they can sear a steak in minutes, and because they're equally safe on the stovetop and in the oven, you can sear, bake, braise and roast with them—you can even use them on the grill or under the broiler. By just looking at it and feeling it it looks to be steel, it doesn't feel or look like my lodge cast iron pan at all! Disadvantages of Carbon Steel Pan. Cast iron works really well in the oven, and I like to use the wok when stir-fying.