Carbon Steel vs. Cast-Iron Pans: The Similarities and Differences

Carbon steel is a type of cookware material containing carbon and iron, though it must contain less than two percent of carbon to still be considered steel. It is made out of stamped sheets of carbon and iron alloy to create a thin, relatively lightweight pan with sloped sides. Carbon steel is good at retaining heat, though it needs to be “seasoned” (or primed with cooking oils) to create a non-stick surface. Carbon steel might be a bit more expensive than a traditional cast-iron pan, but is a relatively lower maintenance option for home cooks.

Cast-iron is an oven-safe cooking material made of iron alloyed with at least two percent carbon to yield a tough surface. Cast-iron is one of the most popular and historic cookware materials. You’ll find a breadth of cast-iron pans and skillets at any given cookware store. Cast-iron pans are made by pouring an alloy of iron and carbon into a mold to cool, yielding a thick pan with high, steep sides. Dense and a relatively poor conductor, cast-iron can hold a lot of heat for a long amount of time, making it ideal for superhot applications, such as searing a steak.

Carbon steel and cast-iron have many similar properties and can often be used interchangeably. However, there are a few key differences between carbon steel and cast-iron cookware.

• Composition: Both carbon steel and cast-iron pans and skillets are alloy metals of carbon and iron, though one has more carbon than the other. Carbon steel has two percent carbon or less, while cast-iron contains more than two percent of carbon.
• Weight: The advantage of carbon steel over cast-iron is that carbon steel pans are usually lighter-weight and have sloping sides. This makes carbon steel better for sautéeing, stir-frying, or flipping something. Cast-iron skillets are much heavier and have vertical sides, which are better for baking foods like cornbread or as a shallow frying pan for meat.
• Conduction: Though both materials have high heat retention and stay hot for a while, carbon steel heats up much quicker than cast-iron. However, cast iron will stay hotter for longer, making it a good choice for frying.
• Porousness: Cast-iron pans are porous which allows them to absorb and retain oils, seasonings, and flavors. This also means that they should never come into contact with water, soaps, or heavy-duty scouring pads because these can penetrate the pan and ruin the flavor. Since carbon steel has a less porous and smoother surface than cast-iron, you can use a small amount of mild detergent to clean it.
• Production: Cast-iron pans are made from pouring an iron and carbon alloy into molds that make them all one piece (including the handle). Carbon steel devices are made out of a stamped sheet of carbon and iron alloy. The handles are usually attached separately to the rest of the pan.

Carbon steel and cast-iron cookware have many similarities that make them both useful types of pans to have in the home.

• Durability: Carbon steel and cast-iron are both resistant to high heat. You can move both types of cookware between the stovetop and in the oven or broiler. Their high versatility makes them both great choices for many types of cooking. You can find cast-iron and carbon steel woks, fry pans, and dutch ovens for a variety of cooking purposes.
• Care: Neither carbon steel nor cast-iron should be washed with soap and water regularly, or even put in the dishwasher. These types of cookware are prone to rusting and need to be seasoned, or glazed with a protective layer of oil and spices to keep the cooking surface of the pan safe and non-stick.
• Foods to avoid: Both types of cookware will react with acidic foods such as tomato sauce or lemon juice, which may dissolve the seasoning from your cooking pans, resulting in staining or accelerated wear and tear.

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