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Cast iron has a reputation in top culinary circles for lasting a lifetime. From its rock-solid durability to its effortless ability to hold heat, these naturally nonstick pans only get better with age, literally.
Despite the fact that cast iron cookware looks ideal, it also has its share of flaws. In addition to being heavy and sometimes difficult to handle, cast iron pans can rust if not cleaned and maintained properly. They are also not suitable for cooking acidic foods like pasta sauce, as the iron transferred into the dish can alter the flavor.
While many home cooks are familiar with cast iron cookware, few are familiar with carbon steel, a hassle-free alternative to cast iron. In fact, once you’ve gone from cast iron to carbon steel, there’s no going back. Unless, of course, you really enjoy this upper body workout.
What is the difference between carbon steel and cast iron?
Those who cherish Grandma’s Cast Iron Skillet, fret not! For tradition, your trusty cast iron skillet is perfect for sizzling a steak and the occasional homemade cornbread. Yet, in terms of everyday cooking, carbon steel is the way to go. Carbon steel has all the advantages of cast iron, while improving on its shortcomings.
Carbon steel is significantly lighter than cast iron, but it is no less durable. Plus, it retains heat just as well. In fact, it’s a more efficient conductor of heat than cast iron because the heat is evenly distributed and there are fewer hot spots.
Carbon steel pans also require seasoning, just like cast iron. Once seasoned, carbon steel provides a superior nonstick surface, making it ideal for delicate foods such as eggs and fish. As a bonus, its smooth surface contributes to its non-stick properties.
Since carbon steel is less porous than cast iron, you need to be careful when cleaning not to be too abrasive. Otherwise, you risk scraping off the seasoning right away. That said, the cleaning process is similar to that of cast iron: just a little water, a drop of mild detergent and a soft brush. In addition, it is not necessary to wipe with grease when dry.
The versatility of carbon steel cookware makes them ideal for any cooking enthusiast. For those who love cast iron skillets, carbon steel skillets go beyond the capabilities of their cast iron counterparts. So which carbon steel pan is right for your kitchen collection? Here’s a look at some of our favorites.
Lodge Carbon Steel Stove
It’s hard to find a better skillet than the Lodge Carbon Steel Stove. This heavy-duty 14-gauge carbon steel skillet is pre-seasoned with natural soybean oil, so it’s ready to use right out of the box.
Ideal for cooking at both low and high temperatures, the Lodge Carbon Steel Stove heats up quickly and retains heat remarkably. The manipulated angle also allows for a more comfortable grip.
Although he was once a cast-iron snob, one reviewer was so impressed with the Lodge Carbon Steel Stove which she exchanged in her cherished old frying pan. “Being a kitchen snob, I had my doubts,” they wrote. “It heats up faster than cast iron and is significantly lighter. He grabs things beautifully and also loves bacon and eggs. The darker it is, the better it works.
Merten & Storck carbon steel pan
In addition to being the best-selling carbon steel pan on Amazon, the Merten & Storck carbon steel pan is also one of the most affordable options. As with the Lodge Skillet, the Merten & Storck is pre-seasoned, which develops a non-stick patina with regular use. Plus, like its cast iron counterparts, this carbon steel skillet can withstand high heat. In fact, it’s oven safe up to 600°F and can be used on the grill.
Many critics agree that the Stove Merten & Storck is comparable to restaurant style pans. “As a former chef at a well-known restaurant in Seattle, I cooked with cold rolled steel (carbon steel) pans every day. I have prepared thousands of dishes using pans like the Merten & Storck carbon steel,” they explained. “There’s no better jumper.”
Stove De Buyer Carbon And Stainless Steel
For a high-end option, the Mineral B frying pan de Buyer is the right choice. Designed with 1% carbon and 99% iron, de Buyer carbon steel pans are 40% lighter than traditional cast iron pans. It is coated with an all-natural beeswax finish to protect against oxidation and only gets better with use. Plus, its slanted sides make it easier to mix and cook food.
According to a former restaurateur, “Once seasoned, you can’t make a better seared steak. One of the best pans I’ve used so far, and I’ve owned a restaurant.
