Both cast iron and carbon steel are both highly durable, made from iron alloys, and are two of the heaviest duty cookware materials available—so confusion between the two is natural, even expected.
That said, they’re far from the same. From weight to cooking performance to maintenance, each material has distinct advantages—and disadvantages—in different situations.
Let’s dive in.
Advantages of Carbon Steel
Carbon steel is a combination of approximately 99% iron and 1% carbon and combines some of the best properties of stainless steel and cast iron, making it a popular choice among chefs and home cooks alike. Some of the biggest advantages of carbon steel include its lightweight, durable properties, quick heat response, and naturally non stick cooking surface.
Carbon steel is designed for high-heat cooking and is oven-safe up to 1200F—making this the ideal material for grilling, searing, and charring.
Benefits of Cast Iron
Cast iron cookware is made by pouring molten iron alloy into molds. From there, the pieces are either finished with a manually applied ceramic-based coating to create enameled cast iron, or left unfinished, like the archetypal heavy-duty black skillets gracing stovetops for generations.
You’re sure to find cast iron cookware in almost every American home kitchen, from the serious chef to the casual cook. It’s an affordable and readily available material that’s been used and handed down for generations—and for good reason(s). It’s reliable, endlessly durable, and provides a naturally non stick alternative to traditional coated non stick.
Carbon Steel vs. Cast Iron: Which Is Better?
Both carbon steel and cast iron cookware are durable pieces able to withstand regular use. However, there are a few differences to consider if you’re looking to add a new piece to your kitchen.
Weight
One of the most significant differences between carbon steel and cast iron is weight. Cast iron is created using iron and between 2% and 4% carbon, resulting in a far heavier product than carbon steel, which has just 1% carbon content. To demonstrate: our 10” Seasoned Carbon Steel Frying Pan clocks in at 3 pounds, while the 11” Enameled Cast Iron Skillet is almost double the weight at 5.8 pounds.
To the home cook, this means carbon steel is easier to maneuver around the stovetop, on the grill, or in and out of the oven, and is better-suited to being transported than cast iron (aka, perfect for outdoor cooking setups). While cast iron may be heavier, the heavy-duty construction is ideal for tasks like shallow frying and baking.
Cooking Techniques and Applications
Carbon steel and cast iron are both revered for their high temperature retention and control, but in different ways. Since carbon steel is so lightweight, it heats up very fast—good news for hungry or impatient cooks. This also means that it responds quickly to changes in temperature, so you don’t have to worry about residual heat when changing the heat from medium to low. This makes carbon steel ideal for grilling or cooking over an open fire, as you can get a perfect sear without running the risk of overcooking.
On the other hand, cast iron is heavy-bottomed, meaning it takes longer to heat up or respond to temperature changes. While this may be a disadvantage when quickly searing a steak, it makes it all the more well-suited for cooking techniques that require sustained heat—think braising, baking, or shallow- or deep-frying.
Maintenance and Care
Carbon steel shares similarities with unfinished cast iron, but not so much its enameled counterpart. Carbon steel, like unfinished cast iron, requires seasoning (and re-seasoning) to upkeep its naturally non stick patina, and needs to be cared for much like unfinished cast iron—that is to say, avoiding dish soap. On the other hand, enameled cast iron is ready to cook out of the box and can be cleaned as usual with soap and water. With proper care, both carbon steel and cast iron can last for generations.
Carbon steel is also a reactive material, meaning it undergoes a chemical change when it interacts with certain acidic ingredients, like wine, tomatoes, or citrus. While you can cook a one-off dish that utilizes these ingredients, your pan will need to be reseasoned after, and the dish may have a metallic aftertaste. Enameled cast iron is nonreactive thanks to its enameled coating, so there are no limitations on what you can cook.
How to Choose the Right Material for You
Now that you’ve seen what cast iron and carbon steel cookware is capable of, it’s time to decide on the best material for you.
Consider the following:
- Do you want a pan that can heat up quickly? A carbon steel pan may be the best choice for you.
- Is a pan with optimized heat retention your target? Choose cast iron.
- Are you planning to cook outdoors, either on a grill or live fire? Carbon steel is a pro for these cooking methods.
- Are you a culinary traditionalist, cornbread truther, or just sentimental about family heirlooms? Cast iron may be the way to go.
All that to say, many home and professional cooks view carbon steel and cast iron not as competitors, but as complements. They’re different enough and each suited to distinct tasks that together, they make up the foundation of a well-stocked cookware collection.
Ready to Shop?
If you’re looking for a new piece of cookware to add to your kitchen, you can’t go wrong with cast iron and/or carbon steel. Both materials have their own unique characteristics, but can withstand heavy-duty use while lasting for decades with the proper care.
Both our Enameled Cast Iron and Carbon Steel Collections are made by multi-generational artisans in France and Sweden, and are beloved by home cooks and restaurant customers alike. Whether you opt for one over the other or both, you're sure to see the difference in chef-loved cookware.
