Both Carbon Steel and Cast Iron are high heat-tolerant; grill- and oven-safe; and, most importantly, offer a naturally non stick, smooth surface once properly seasoned.
So does all this mean that carbon steel and cast iron are pretty much interchangeable? Not quite.
From heat retention to responsiveness, weight to versatility, each has strengths that make it shine in different scenarios.Whether you’re team slow-braise or team quick-sear, our side-by-side comparison will help you choose the right pan—or convince you that your kitchen deserves both.
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