Professional chefs and home cooks are bound to have strong preferences concerning techniques, ingredients, and cookware. Most would agree on using a cast iron pan for its durable, natural, non-stick properties and ability to retain and evenly distribute heat, but a carbon steel pan shares many of those same qualities and can provide some other advantages.

A carbon steel pan's soft, sloped edges help sauté vegetables, scramble eggs, or toss things into the air with ease. A carbon steel pan is also relatively light compared to cast iron, making it easier to lift and quicker to heat, but it can also cost a little more.

However, carbon steel and cast iron pans are both great investments that, if cared for properly, will last a long time. Unlike non-stick and stainless steel, which only require a simple wash and dry, carbon steel and cast iron pans must be seasoned (which means rubbing the pan with a light layer of neutral oil) to prevent rust from forming on their surfaces.