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Snarge
39
Nov 16, 2017
So I've been kinda eyeballing some of the carbon steel pans, because I'm not gonna have a lot of kitchen real estate for a big cast iron skillet in the immediate future. Do they really work as advertised, and almost as well as cast iron??? They're always held up as nearly equal to the venerable cast, and I wanted to hear if anyone cooks with both regularly and would share their thoughts on both.
jkiemele
222
Nov 16, 2017
SnargeI exclusively use carbon steel and cast iron skillets. From my experiences, the carbon steel pans do work as advertised and akin to cast iron. Carbon steel heats a little faster so sometimes it is even more beneficial than cast iron since it will allow you to get cooking sooner. I would not hesitate to buy carbon steel. Season and upkeep it like cast iron and I'm positive you won't be disappointed. My carbon steel pans get used more than my cast iron, despite having two very nicely seasoned cast iron pans. Pick up the Mafter pan offered here. I have three brands, Mauviel, DeBuyer, and Mafter Bourgeat, and like them all, but the lack of handle rivets on the Mafter makes cleaning super easy.
ChefMitch1138
11
Sep 4, 2018
jkiemeleThis is right on, I would only add that carbon steel is prone to hot spots, and stirring is a real priority for long cook times,stews, etc.
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