top view of empty grill pans on metal rustic table top view .
How Do Carbon Steel Pans Compare To Cast Iron?
By Elaina Friedman
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.