Cast Iron cookware are so cheap in the USA, there's no question about owning at least one. As for carbon steel, they're great too. I'd get them both as variety makes the kitchen fun
I started with both and soon stopped using cast iron in favor of carbon steel. Carbon steel is equal or better at everything as far as I can tell, including searing. I suspect that America's love of cast iron has more to do with tradition than capability. The rest of the world generally prefers carbon steel.
@@SargonDragon Its really about the thickness of steel/iron you prefer. A 3mm carbon steel pan is probably identical to a 3mm bottom cast iron pan. Then it comes to surface finish and shape. You can get sharper angles to with cast iron. Its cheaper to mass produce carbon steel while maintaining an acceptable surface finish. Cast iron has to be machined smooth to be worth using since they have to use sand nowadays.
I own both, both require similar care but prefer my De'buyer carbon steel.. the carbon steel pan in this video looked a bit thin walled , lodge makes a very nice carbon steel pan bit rough inside but still very nice !
It's not one vs. the other. I use both but use each for what they do best. A cast iron skillet is a must, as is a Dutch oven. A carbon steel wok and cheap Lodge skillet are indispensable for everyday use. And my AUS-ION carbon steel is my favorite sauté pan.
Many carbon steel pans don't have rivets. Matfer and de Buyer seem to be the two most generally popular brands for carbon steel. Matfer pans are welded and so have a smooth surface all around the inside of the pan just like cast iron while de Buyer uses rivets. Matfer pans have handles that can go into the oven just like cast iron, too. Whereas the lower end de Buyer pans can not, but their pro models can. The case for cast iron pans becomes very thin when compared against carbon steel pans that have all the same capabilities. The only real reason to prefer cast iron is that many claim it produces a better sear, but I find this claim to be dubious both from my research and my own comparison tests.
>The case for cast iron pans becomes very thin when compared against carbon steel pans that have all the same capabilities. They don't. They don't hold heat as well (due to less mass), the seasoning is not as durable, they can warp when using induction without care (boost mode on a too small "burner"). But the respond quicker to heat changes, heat up quicker and are lighter. They both are great, but they don't have the same usage profile, just as the video outlined. And both are so cheap that it is really no issue picking up a cast iron and a carbon steel skillet to use both to their strengths. For example I make anything with eggs in carbon steel (I made three crepes in the time the cast iron is at temperature), but thick steaks is cast iron time, as the cast iron makes them more evenly and they end up with a better sear. And if it is acidic I will use stainless steel. The right tool for every job.
@@jcstraboAcidic foods can bring out toxicity in stainless steel. So tomatoes for example you may instead want to cook in glass to avoid toxicity. I say thst with a frown though cause I love tomatoes and adore my Instant Pot - and it is made of stainless steel.
Carbon steel is the best to cook on, but the taste of a cast iron meal is better. Yeah, I can tell the difference as I’m a cookware aficionado (“snob”). Just as I’m a 100% Kona and Jamaican Blue Mountain coffee snob.
My fave goto pan is a Taiwanese made cast iron pan with a wooden handle, bought for £3 in a junk shop. It was way to rough even for me so I took it to the workshop and flattened the inside with a fly cutter on the milling machine. Then I polished the inside with a flap wheel. 30 years on it has a seasoned inside like black velvet, nothing sticks. The other pan is a smaller pressed steel French de Buyer brand pan. Like you said it doesn't hold onto the seasoning as well, but is cheap and readily available in the UK. The handle is long enough to stay cool. If I am doing something with an acidic sauce that simmers for a while, I use the stainless saute pan, bare stainless not non stick. You will not suffer iron deficiency with a bare iron pan.
I just want to say that you provide a lot of good info but the texture of cast iron is due to the casting process, not carbon content. As an aside, this texture also provides more surface area for the seasoning to adhere to (kind of like how super glue tells you to rough up the surface before applying glue). If you dont like the texture you can also strip the pan of its seasoning and sand the metal flat with a grinder or sand paper. I actually did this today with a small 10 inch griddle. Strip, 120 grit flap disc on an angle grinder, wash and reseason.
What are iodise steel pans and pots? It is new on the market and causes confusion. Is it the same as carbon steel? Hope to get a response from you. Thank you.
I have all clad D3 stainless steel , it is a lovely skillet probably most versatile material but I barely ever use it. My wife cooks on it. I use cast iron when I cook all my food (eggs, meat, bacon etc).. Any reason for me to consider buying carbon steel ? I guess it is something between stainless steel and cast iron
Unfortunately, when stating that "carbon steel is more ductile than cast iron", you are displaying an ignorance of metallurgical terms. Ductility is specifically, 'the ability of a material to be drawn out into a thin wire without fracture'. Nothing else. Malleability is, 'the ability of a material to be hammered out into thin sheets without fracture'. The property that you described, i.e. 'the ability of a material to be deformed without breaking', is its toughness. Hardness describes, 'the ability of a material to resist abrasion'. Flexibility describes, 'the ability of a material to deform under pressure, without fracture, and then return to its initial shape and state once that pressure has been removed (this is allied to its elasticity). Pliability describes, 'the ability of a material to deform under pressure, without fracture, but to then remain in its deformed shape and state after that pressure has been removed (this is allied to its plasticity). No one draws out the material - of a carbon steel pan - into wire, therefore the use of the term 'ductility' is wholly inappropriate. You are not alone, countless people get this wrong. Hope this explanation, from a metallurgist, helps.
@@PrudentReviews The specific property possessed by carbon steel that permits its ability to be deformed under load, without fracture, then remain in that deformed state once the load is removed - i.e. in your words "punched into the shape of the pan" - is its plasticity, a.k.a. its pliability. Cast iron is a much more brittle material, i.e. it is hard but not tough, and can only be formed by being cast. Hope this helps.
IMHO the best carbon steel cookware is made by Solidteknics. No rivets as handle and pan are one continuous sheet of metal. Many models are made right here in the USA. My cast iron skillet was a wedding gift to my grandmother in the 1920's, It is slick as glass and not as thick as modern cast iron. Makes the best steaks ever!!
Imagine how many metal alloys exist today? And all humanity has come up with is a few choices that incorporate only a hand full of metal elements that exist in this world…. all of them being _not excellent_ … I don’t get it, its so frustrating, is invention dead?
Cast Iron cookware are so cheap in the USA, there's no question about owning at least one. As for carbon steel, they're great too. I'd get them both as variety makes the kitchen fun
Very true!
I wouldn't call Smithey cheap.
I started with both and soon stopped using cast iron in favor of carbon steel. Carbon steel is equal or better at everything as far as I can tell, including searing. I suspect that America's love of cast iron has more to do with tradition than capability. The rest of the world generally prefers carbon steel.
@@SargonDragon Its really about the thickness of steel/iron you prefer. A 3mm carbon steel pan is probably identical to a 3mm bottom cast iron pan. Then it comes to surface finish and shape. You can get sharper angles to with cast iron. Its cheaper to mass produce carbon steel while maintaining an acceptable surface finish. Cast iron has to be machined smooth to be worth using since they have to use sand nowadays.
@@SargonDragoncarbon steel cools down faster than cast iron. That’s why searing is better on cast iron. That’s why lots of people own cast iron.
I own both, both require similar care but prefer my De'buyer carbon steel.. the carbon steel pan in this video looked a bit thin walled , lodge makes a very nice carbon steel pan bit rough inside but still very nice !
I love your videos, have been more helpful than any other when it comes to basic cookware, ty!
Thank you so much! I appreciate you watching. If you have any specific questions or brands you want to see, send me an email andrew@prudentreviews.com
I love this video! You very directly and thoroughly compared the two. Thanks!
Glad you enjoyed it!
It's not one vs. the other. I use both but use each for what they do best. A cast iron skillet is a must, as is a Dutch oven. A carbon steel wok and cheap Lodge skillet are indispensable for everyday use. And my AUS-ION carbon steel is my favorite sauté pan.
Many carbon steel pans don't have rivets. Matfer and de Buyer seem to be the two most generally popular brands for carbon steel. Matfer pans are welded and so have a smooth surface all around the inside of the pan just like cast iron while de Buyer uses rivets.
Matfer pans have handles that can go into the oven just like cast iron, too. Whereas the lower end de Buyer pans can not, but their pro models can.
The case for cast iron pans becomes very thin when compared against carbon steel pans that have all the same capabilities. The only real reason to prefer cast iron is that many claim it produces a better sear, but I find this claim to be dubious both from my research and my own comparison tests.
>The case for cast iron pans becomes very thin when compared against carbon steel pans that have all the same capabilities.
They don't. They don't hold heat as well (due to less mass), the seasoning is not as durable, they can warp when using induction without care (boost mode on a too small "burner"). But the respond quicker to heat changes, heat up quicker and are lighter. They both are great, but they don't have the same usage profile, just as the video outlined. And both are so cheap that it is really no issue picking up a cast iron and a carbon steel skillet to use both to their strengths. For example I make anything with eggs in carbon steel (I made three crepes in the time the cast iron is at temperature), but thick steaks is cast iron time, as the cast iron makes them more evenly and they end up with a better sear. And if it is acidic I will use stainless steel. The right tool for every job.
@@jcstraboAcidic foods can bring out toxicity in stainless steel. So tomatoes for example you may instead want to cook in glass to avoid toxicity. I say thst with a frown though cause I love tomatoes and adore my Instant Pot - and it is made of stainless steel.
@@flowersafeheartWhat do you recommend, then. Ceramic cast iron / Dutch ovens has rumors of having lead in it..l
There is alot 3-4mm carbon steel pans. Imho they do all as good ,or better than cast iron.🤷🏽♀️
Good vids
Carbon steel is the best to cook on, but the taste of a cast iron meal is better. Yeah, I can tell the difference as I’m a cookware aficionado (“snob”). Just as I’m a 100% Kona and Jamaican Blue Mountain coffee snob.
My fave goto pan is a Taiwanese made cast iron pan with a wooden handle, bought for £3 in a junk shop. It was way to rough even for me so I took it to the workshop and flattened the inside with a fly cutter on the milling machine. Then I polished the inside with a flap wheel. 30 years on it has a seasoned inside like black velvet, nothing sticks.
The other pan is a smaller pressed steel French de Buyer brand pan. Like you said it doesn't hold onto the seasoning as well, but is cheap and readily available in the UK. The handle is long enough to stay cool.
If I am doing something with an acidic sauce that simmers for a while, I use the stainless saute pan, bare stainless not non stick.
You will not suffer iron deficiency with a bare iron pan.
I just want to say that you provide a lot of good info but the texture of cast iron is due to the casting process, not carbon content. As an aside, this texture also provides more surface area for the seasoning to adhere to (kind of like how super glue tells you to rough up the surface before applying glue). If you dont like the texture you can also strip the pan of its seasoning and sand the metal flat with a grinder or sand paper. I actually did this today with a small 10 inch griddle. Strip, 120 grit flap disc on an angle grinder, wash and reseason.
What is the best material to use for dry “frying” flat breads?
What are iodise steel pans and pots? It is new on the market and causes confusion. Is it the same as carbon steel? Hope to get a response from you. Thank you.
I’ve really been enjoying carbon steel lately. It’s nimble, excellent on my gas range, and easy to maintain.
If I dont eat beef and steaks, would you recommendation still be cast iron? I also have some aluminium nonstick/ceramic pan
Do you eat any meat? Chicken? If so, I still like cast iron but both are great.
As my new obsession i would do cast iron 3, 6” and 9/10” then a le creuset large saucier and a carbon steel wok personally
thank you for this video
I have all clad D3 stainless steel , it is a lovely skillet probably most versatile material but I barely ever use it. My wife cooks on it. I use cast iron when I cook all my food (eggs, meat, bacon etc).. Any reason for me to consider buying carbon steel ? I guess it is something between stainless steel and cast iron
Heavy carbon steel (de buyer) is essentially the same as light cast iron (field) right? Except for the shape.
Is cost iron healthy to cook with?
Yes it does not have forever chemicals PFA's
do not use anything acidic-- lemon, lime, tomatoes and tomato products, vinegar
@@sandybowman8301once it's well seasoned it can handle it.
Unfortunately, when stating that "carbon steel is more ductile than cast iron", you are displaying an ignorance of metallurgical terms. Ductility is specifically, 'the ability of a material to be drawn out into a thin wire without fracture'. Nothing else. Malleability is, 'the ability of a material to be hammered out into thin sheets without fracture'. The property that you described, i.e. 'the ability of a material to be deformed without breaking', is its toughness. Hardness describes, 'the ability of a material to resist abrasion'. Flexibility describes, 'the ability of a material to deform under pressure, without fracture, and then return to its initial shape and state once that pressure has been removed (this is allied to its elasticity). Pliability describes, 'the ability of a material to deform under pressure, without fracture, but to then remain in its deformed shape and state after that pressure has been removed (this is allied to its plasticity). No one draws out the material - of a carbon steel pan - into wire, therefore the use of the term 'ductility' is wholly inappropriate. You are not alone, countless people get this wrong. Hope this explanation, from a metallurgist, helps.
very helpful. To confirm, how would you describe carbon steel in relation to cast iron and its ability to be punched into the shape of the pan?
@@PrudentReviews The specific property possessed by carbon steel that permits its ability to be deformed under load, without fracture, then remain in that deformed state once the load is removed - i.e. in your words "punched into the shape of the pan" - is its plasticity, a.k.a. its pliability. Cast iron is a much more brittle material, i.e. it is hard but not tough, and can only be formed by being cast. Hope this helps.
@@alangeorgebarstowvery helpful, thank you!
Don't forget you can always throw any cast iron pan into the oven!
Yes! Same is true for carbon steel.
Mine has a wooden handle.
IMHO the best carbon steel cookware is made by Solidteknics. No rivets as handle and pan are one continuous sheet of metal. Many models are made right here in the USA. My cast iron skillet was a wedding gift to my grandmother in the 1920's, It is slick as glass and not as thick as modern cast iron. Makes the best steaks ever!!
I'm going to check that brand out. Thanks for sharing!
Imagine how many metal alloys exist today?
And all humanity has come up with is a few choices that incorporate only a hand full of metal elements that exist in this world…. all of them being _not excellent_ …
I don’t get it, its so frustrating, is invention dead?
👍👍👍👍👍
With an electric stove, cast iron without a flat underside is not that attractive.
These pans look so nasty in this video and after used, I dont get how people say these type of pans are healthy. Eww
Is there something wrong with you?
Asians - carbon steel - but woks, not skillets. White - cast iron. Blacks - bonfire and screws