Whether you're someone who loves cooking and does it often, or you only cook occasionally, the type of pans you choose to do it with is important.
In particular, your frying pan material matters. For example, should you use carbon steel pans or cast iron?
The following are some of the reasons and ways that pan material matters:
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The type of pan you choose is going to impact the right cooking oil to use. For example, if you have something like a stainless steel pan, you can use most types of oil, but your options may be more limited in a cast-iron option.
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The right frying temperature is impacted by your pan material. With a stainless steel pan, you can use medium-high heats for the best results, but you need to make sure you fully preheat it before you add food.
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You might change your pan depending on what you're cooking. Some meats, as an example, are more likely to stick on certain types of pans. A stainless steel pan does well with things like steaks and fried potatoes.
Two of the most popular choices as far as pan materials are carbon steel and cast iron, according to Product Diggers, so how do the two compare to one another?
What is Carbon Steel?
Steel is an iron and carbon alloy, but it has to have less than 2% carbon to be considered steel. Stainless steel contains 1.2% carbon, and carbon steel has 2%.
Carbon steel has a matte finish, whereas a stainless steel pan has a shiny finish.
Carbon steel is harder than stainless steel, but it can corrode, while stainless steel won't.
If you cook with carbon steel you will have to season the pan. Some of the things that can work well for cooking in carbon steel include even items that would typically stick in other types of pans including eggs, crepes, and omelets. Carbon steel can be used for sautéing too because it's pretty lightweight.
Some of the pros of using a carbon steel pan include:
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The sloped sides of a carbon steel pan, as well as the light weight, make them good for sautéing
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Relatively speaking, carbon steel is pretty inexpensive
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You can lift a carbon steel pan with one hand
What is Cast Iron?
Cast iron pans are an alloy of carbon and iron, much like steel, but cast iron has a greater amount of carbon.
Cast iron is usually anywhere from 2 to 3.5% carbon.
That high carbon content is what creates the rough feel of a cast iron pan.
Some of the pros of cast iron include:
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Cast iron pans, once they're hot, hold the heat for a long time so you can use them for both fast searing or slow-cooking
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Cast iron has a naturally non-stick surface
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When you use a cast iron pan, it can transfer minerals to your food which is beneficial for your health
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When you take care of your cast iron pans, they can last for a long time, and they can even be passed down through generations
How Are Carbon Steel and Cast-Iron Pans Similar?
There are similarities between carbon steel and cast iron, including:
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Both types of pans can handle high heat, so they're good for searing meat in that respect.
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You can use both of these types of pans anywhere. For example, you can use them in the oven or on the stovetop and also over a fire.
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You season both cast iron and carbon steel with oil.
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Both pans are pretty easy to clean, using warm water and oil.
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Both will function on an induction stove.
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Neither type of pan will work with something very acidic. If you try to make an acidic sauce in either type of pan, it will break down their seasoning.
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Neither pan should be washed in the dishwasher or with harsh soaps.
How Are Carbon Steel and Cast-Iron Pans Different?
The following are some of the main differences between the two types of pans.
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Carbon steel is lighter weight-significantly so, in fact.
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Carbon pans heat up faster but also cool down faster.
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Cast iron pans are better for heat retention, although they take longer to heat up than carbon steel. This means cast iron can be good for roasting and pan-frying in particular, compared to carbon steel.
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Carbon steel pans have a smooth surface so you can prepare fish and cook vegetables.
Finally, cast iron skillets have a traditional design, including shorter handles so they're easier to store and put in the oven.
