Carbon steel pan?

[SC Maintenance]

Wife wants a carbon steel pan. Says my cast iron is too big / heavy. I am game.

Anyone here use carbon steel on regular basis? Is it similar to using Cast Iron only lighter?

 

[DCDG]

I love'em I even have carbon steel pizza trays for Friday pizza nights.

Carbon steel pans are lighter, thinner, and heat up and cool down faster, offering superior responsiveness for tasks like sautéing and stir-frying, whereas cast iron pans are heavier, thicker, and retain heat longer, making them ideal for searing, roasting, and slow braising.
Both materials develop a natural non-stick surface through seasoning, but they differ in construction and maintenance:

• Construction: Carbon steel is stamped from rolled steel sheets, resulting in a smooth surface and lighter weight, while cast iron is poured into molds, creating a rougher texture and significantly heavier build.
• Heat Performance: Carbon steel responds quickly to temperature changes, allowing for precise control, while cast iron takes longer to heat but maintains steady temperatures for extended periods.
• Maintenance: Most cast iron pans come pre-seasoned and ready to use, while carbon steel often requires an initial seasoning process; both must be hand-washed, dried thoroughly, and oiled to prevent rust.
• Best Use Cases: Choose carbon steel for delicate foods like eggs and fish or high-heat cooking that requires rapid temperature shifts, and choose cast iron for heavy-duty tasks like pan-frying, baking cornbread, or cooking outdoors over a campfire.

Feature	Carbon Steel	Cast Iron
Weight	Lighter (approx. 3 lbs)	Heavier (approx. 5+ lbs)
Heating Speed	Fast heat-up and cool-down	Slow heat-up, high heat retention
Surface Texture	Smooth	Rough/Uneven
Pre-Seasoned	Rarely (usually raw)	Typically yes
Ideal For	Sautéing, stir-frying, flipping	Searing, roasting, baking, slow cooking

 

[Albin]

Use this all the time: https://www.lodgecastiron.com/collections/carbon-steel/products/carbon-steel-skillet

 

[mr_boring]

Carbon steel is GREAT. I like and use Merten and Storck, but any of them are good unless you go cheap and thin, and even those are usable. Pricier CS pans are a money grab IMO but if I wanted a pricier pan my choice would be de Buyer (not the ones with ceramic coated handles though, they can crack in the oven)

Cleaning is exactly the same as cast iron. Cooking on one is a little different, but a quick learning curve for anyone who has cooked for very long.

 

[PandaBear]

Mom used them a lot back then, they do rust pretty fast if not taken care of (like my mom), and over time they would rust through. If you compare them to cast iron and you take care of cast iron they would be similar, but they do warp a bit more and they don't hold heat as much as cast iron, so you likely have to micro manage your fire more.

I am more of a teflon nonstick guy, and unless I have to sear something that will be crispy and dry at high heat, but I don't want it sticking to the pan (like turning into a stew or curry later) would I use carbon steel. Otherwise, I would use either a stainless thick bottom or a teflon nonstick aluminum. Carbon steel is great for fried rice and chicken, maybe fish if you like yours extra crispy.

 

[BMWTurboDzl]

Wife wants a carbon steel pan. Says my cast iron is too big / heavy. I am game.

Anyone here use carbon steel on regular basis? Is it similar to using Cast Iron only lighter?

Doesn't hold a season like cast iron which isn't really a problem because they can be re-seasoned quickly and the thicker pans are around 1/3 lighter. The thinner pans can warp.

 

[johnmyster]

They're great. Yes. Zero teflon in our house.

We have a pair of fancy Matfers (two sizes) at the house and a Lodge in the camper. The lodge has a shallower rim than the matfers which is nice for manipulating omlets and pancakes, etc. The big matfer gets daily use. I expect to use them until I die.

The 12" Lodge with the rubber handle cover is only $50 on amazon and didn't need seasoning like the Matfers. It's a no-brainer.