Carbon steel and cast iron

As far as vessels are concerned, there is indisputably no better investment than cast iron or Carbon steel pan. Take the opportunity to care for one of them, and it will last forever. (I have heard that cast iron fans have been handed over since generations.)

Both types of frying source heat and so it remains and resists high temperatures. This allows for cast iron and carbon steel to put gloriously brown crusts on the steak, they bake gold corn breadshallow beer whateverand goes further the grid– But since the world is expensive and kitchen storage is a premium, then the question is: Which one should I buy?

What is carbon steel and cast iron?

Cast iron frying is usually a single piece of metal. To make one, the mold (and other protected ingredients) of pork iron and steel is poured into a mold. Lodge – the maker Our favorite cast iron pan—The use of sand forms that have a higher melting point than metal. “After the cast iron pan or dish has cooled, the sand shape was broken and a brand new piece of cast iron is left behind.” Lodge saysOr

The carbon steel, in turn, is a mixture of carbon and iron. The percentage of carbon changes but on the goOften less than 3.5%. The carbon steel frying pans were stamped, not cast, that is, pressed into a metal plate. The handles are later welded or rivet tin.

Which weight is more?

Cannot be surrounded: cast iron is harder than carbon steel“The most appropriate Lodge pan Five pounds, seven ounces, while our winning carbon steel pan is slightly over three pounds. The weight of the cast iron (and the maintenance of its maintenance – is the following), which I hear most of the complaints. Nevertheless, the swing has the benefits. Namely, the sheer mass provides the edge of the carbon steel for oral faith and tanning.

When do you use cast iron and carbon steel?

SEAR, brown, fried, pan and baking: both cast iron and carbon steel with neck and neck, and can be used for basic tasks. Previously high their maximum temperature – cue “The border does not exist” -Although our favorite carbon steel pan from Mauviel lists up to 680 ° F (Note: Some pans like this From MisenIt has a lower maximum temperature. Always check the manufacturer's standards.) Distinguished? The carbon steel frying pavements have fluttered, sloping sides that make them better for toast, as well as their lighter weight. In contrast chicken or baking a panOr

What you should not The use of cast iron or carbon steel is the same. Namely miss it if you turn acid sauces like you solte tomatoBecause the acid can run out of the pan. And none would have the most important choice for the delicious food of bots like the French omeletteOr

Which one does it cost more?

Like most things in life, you can spend as much as you want on a cast iron or carbon steel pan. I have Smithey and Blu frying iron pots It cost hundreds of dollars. Said he didn't need To, which is the beauty of both materials. Our tests have shown that relatively cheap cast iron and carbon vessels are well or better than their more expensive counterparts. Our favorite Lodge cast iron pan is about $ 20 while our coal steel selection From Mauviel Is below $ 100.

Which one is easier to season?

While most cast iron frying pan comes in preseason, the same cannot be said of carbon steel. Only half of our favorite carbon steel pots are in the preseason. Coal steel The pan requires heating, applying a thin layer of oil, and then burning the oil, making a polymer on the surface of the entire pan – then repeating this whole process until the pan is deeply browned. Spice the cast iron It is not completely different, though indisputably less smoky, as we recommend that this be done in the oven.

How do you care about them?

Both cast iron and carbon steel care are simple, though often overlooked. The only rule? Do not leave it wet. As we explain hereTo clean it, even with hot soapy water – yes, soap when the spice recovers – leave it immediately, dry it immediately and apply a light neutral oil that acts as a protective barrier, preventing rye.

So, which one is better?

I'm sorry, but none is clearly better. If you don't have it anyI decided to get a cheap cast iron pan first. But I love carbon steel and I find it better to reach this lighter pan than the cast iron pair. The annoying answer is that I think it's worth having both. They will only become better with age, proving their versatility and durability over and over again.

Why are we experts

• Riddley Gemperlein-Schaues co -editing director of Serious Eats.
• He has been on site since 2021 and has been testing equipment professionally for more than six years.
• Riddley has several carbon steels and cast iron frying pan.