Whether you’re new to the kitchen or a seasoned home cook, you probably know melting cooking tools. (After all, it means corn bread.) But what is this novelty carbon steel cookware have you read? Is it just a slimmed down version of the cast? Not quite, but we can explain. If you are too cooking tools obsessed as we are, here’s what you need to know about carbon steel vs. cast iron, plus when to use each type of pan.
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Carbon steel cookware (as this frying pan of Misen) is made from an alloy, i.e. a mixture of two or more metals or a metal combined with another element. In this case, it is carbon and iron. To be classified as steel, it cannot contain more than 2% carbon. For example, stainless steel contains 1.2% carbon and carbon steel contains exactly 2%.
Unlike shiny stainless steel, carbon steel is dull until seasoned. It’s also extremely hard (and a popular material for kitchen knives, as it stays very sharp). Due to the added strength of iron, carbon steel can be made thin and light, making it as ideal for quickly sautéing vegetables as it is for searing steaks. It has a smooth surface that is as slippery as a non-stick pan when well seasoned. And until recently it was really only well known in restaurant kitchens and among the most serious home cooks (looking at you r/carbon steel).
The only downsides? Carbon steel can rust and corrode (just like cast iron), and seasoning can scratch if you bring a metal utensil to the surface.
How to maintain carbon steel?
Raw carbon steel is a rust magnet, so you’ll need to dry it regularly to keep it in good working order. The process is like melting seasoning: coat it with an ultra-thin layer of neutral oil and make it hot; repeat until slippery and shiny. You can buy pre-seasoned cast iron pans these days, but you’re less likely to find a carbon steel pan that doesn’t require seasoning before first use.
To clean carbon steel cookware, simply wash it gently with dish soap (skip abrasives and the dishwasher), dry it thoroughly, and apply a light coat of oil to maintain the shine. seasoning between uses.
Cast iron is also an alloy of iron and carbon, but with a higher carbon content than steel, usually two to three percent. The higher carbon content makes it rough, bumpy and brittle, which is also why it is made so thick and heavy. If the cast iron was thin, it would be prone to breakage.
The excess carbon in cast iron makes it a poor conductor of heat: it takes a long time to heat up on the stove, and when it’s hot, it stays hot for a long time. This heat retention makes it excellent for searing meat and seafood and getting a golden crust on cornbread, but it’s also heavy enough to lift – no cheffy wrist banging for to jump a lot of green beans here.
To prolong the life of your cast iron, you will need to dry it periodically (just like carbon steel). Gently washing hands with soap and water and drying thoroughly will prevent rust and maintain that hard-earned seasoning.
Carbon Steel vs Cast Iron: What’s the Difference?
Carbon steel and cast iron cookware are made from the same metal alloy and require similar care, but otherwise they are quite different:
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Carbon steel contains less carbon than cast iron, and it is thin, light and smooth. It is more conductive of heat, so it heats up quickly and evenly and has few hot spots. The smooth surface makes it more non-stick than cast iron; it can be as smooth as a non-stick skillet when seasoned correctly.
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Melting has a higher carbon content than carbon steel, so it is bumpier and more brittle. To resist breakage, cast iron pans are thicker and heavier, making them poor heat conductors but retaining heat well.
Which pan is best for which job?
The slight differences between carbon steel and cast iron make them ideal for specific tasks in the kitchen.
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Because it’s so light, carbon steel is suitable for stir-frying or any cooking that requires maneuvering the pan. (Your forearms will thank us.) It’s also more nonstick than cast iron, so go ahead and fry some eggs (or any sticky food) in it. And since carbon steel heats up quickly and evenly, you can use it to get a nice brown sear on a steak or chop.
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Cast iron is heavy and slow to heat up, but this makes it ideal for sear a steak in minutes or make a crispy burger smash on the stovetop. It is also oven safe and great for baking (especially bread). Cast iron is super durable and when cared for properly will last a lifetime.
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It should be mentioned that you should avoid cooking acidic foods (like tomato sauce) for long periods of time in carbon steel and cast iron, as the acid can erode the seasoning. And with both pans, this erosion can cause metal particles (like iron) to be released into the food, but depending on America’s Test Kitchenit’s not a large enough amount to affect your diet.
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