The best cast iron skillets can sear steaks, bake pizzas, and crisp chicken skin to perfection. But it’s not the only type of pan with these qualities; carbon steel is a close relative that can do everything a cast iron pan can, and more.
So, what exactly is the difference between cast iron and carbon steel? And which is better to cook with?
We called on two cooking experts to answer our questions, and share their top tips about using this high-quality cookware. Here’s what they had to say.
Cast iron vs. carbon steel: What’s the difference?
Cast iron and carbon steel are the preferred cookware materials by professional chefs and home cooks alike. But how do they differ?
Cast iron has existed for centuries, dating back to the 5th century B.C.E. However, it wasn’t used as a cooking material until the 1700s. Carbon steel has also been around for hundreds of years, though it didn’t start to be used in kitchens until the 20th century — and then, carbon steel was primarily used in commercial kitchens.
That’s why you might remember your grandma using her trusted cast iron skillet handed down through generations, rather than her carbon steel skillet.
“Cast iron and carbon steel have a lot of similarities,” says Mark Longenecker, co-founder of Lancaster Cast Iron. “They’re both made from iron and carbon and are great sustainable choices for cookware.”
Cast iron has a 2% to 3.5% carbon content, while carbon steel has less than 2%. This subtle difference results in two pieces of cookware that can both be an asset to your kitchen in different ways.
They are both durable and sustainable, as well. “Neither are made from harmful chemicals, and they are designed to last a lifetime,” adds Longenecker. “They both tend to excel in certain areas of the kitchen, but there is a good deal of overlap.”
One of the main differences lies in the manufacturing process. Cast iron pans are made using molds, whereas carbon steel pans are made by spinning and stamping, which results in a much lighter pan.
Cast iron vs. carbon steel: Design
Aside from their difference in carbon content, the two materials have several other identifying characteristics that set them apart from each other.
First, carbon steel weighs considerably less than cast iron, which makes it easier to handle. “After 15 years in professional kitchens, I’ve found the main difference goes beyond just composition,” says Daniel P. Craig, chef and founder of Kitchen Deets.
“Cast iron, being thicker and heavier, has become my reliable workhorse — like that old friend you can always count on. Carbon steel is my agile partner, lighter and more responsive.
In my restaurant days, I’d grab carbon steel during rush hours when I needed quick temperature changes, but reach for cast iron during slower services for consistent cooking.”
Cast iron vs. carbon steel: Cooking
Both cast iron and carbon steel can handle high heat and can be used on the stovetop, in the oven, under the broiler, and even on the grill. This makes both materials ideal for searing, pan-frying, roasting, and baking.
However, there are several differences to be aware of, such as heat retention. “From countless dinner services, I can tell you the heat retention difference is striking,” shares Craig, “I’ve seared thousands of steaks on both, and cast iron keeps its heat so well that I can get that perfect crust even when dropping a cold steak on it.” But while cast iron retains heat very well, it takes a long time to heat up.
On the other hand, carbon steel heats quickly but doesn’t retain heat like cast iron does. “Carbon steel cools faster but recovers quickly — I love it for delicate fish dishes where I need precise temperature control,” adds Craig. “When training new cooks, I always demonstrate how you can literally feel the difference in responsiveness.”
Additionally, choosing the right one for cooking will depend on your food preferences. “Cast iron is better for frying, braising, baking, stews, and getting a nice sear on a steak,” says Longenecker. “Carbon steel shines at things like sautéing, thin cuts of meat, seafood, and anything that requires a lot of stirring, like stir-fries.” In general, carbon steel is a gentler cooking surface than cast iron, making it better for foods that tend to stick easily, like eggs or fish.
It’s useful to note that while cast iron and carbon steel are ideal for searing steaks or crisping chicken, they’re incompatible with acidic foods like tomato-based sauces.
Acid can break down the seasoning on a cast iron or carbon steel pan, which can damage the nonstick surface. It can also add a distinctive metallic taste to your food.
Cast iron vs. carbon steel: Maintenance
Cast iron and carbon steel pans are both relatively easy to care for. Both pans often come pre-seasoned with a layer of oil bonded to the pan during construction, and you must preserve the seasoning when cleaning the pan.
For both, washing the pan gently with warm water, a small amount of soap, and a nylon brush or sponge is recommended. Don’t scrub hard or use abrasives, which can remove the pan’s seasoning over time.
After cleaning, dry the pan thoroughly, apply a thin layer of oil, like canola or vegetable oil, and wipe off any excess oil with a paper towel. Oiling the pan will help preserve the layer of seasoning, which helps cast iron and carbon steel pans maintain their near-nonstick surface.
Carbon steel is more prone to rust than cast iron, so it’s especially vital to dry a carbon steel pan thoroughly after washing it. Neither carbon steel nor cast iron should ever be washed in a dishwasher.
For more tips, check out our guide on how to season a cast iron skillet.
Cast iron vs. carbon steel: Cost
If cost is a significant factor in your decision, cast iron is likely the better choice.
Both cast iron and carbon steel cookware are available at various price points, depending on the brand and quality. However, cast iron tends to be much cheaper than carbon steel.
“In my experience outfitting both restaurant and home kitchens, cast iron is definitely easier on the wallet,” says Craig, “I recently bought a 12-inch cast iron for $35 that rivals my $85 carbon steel pan. Though I’ll admit, my favorite carbon steel pan has survived 12 years of heavy restaurant use — worth every penny of its $85 price tag.”
Longenecker recommends shopping around. “You can find premium versions of cast iron and carbon steel, as well as budget-friendly versions of both,” he says. “Both can be completely machine-made or include many steps done by hand, making them of higher quality.” Prices for a high-quality cast iron skillet and a lower-quality carbon steel skillet may be comparable.
Also, consider quality when shopping for a new skillet, Dutch oven, or other cast iron or carbon steel cookware. Both materials are made to last, so spending $85 on a skillet can be more cost-effective than spending $20 on a cheap pan that lasts only a few years.
Cast iron vs carbon steel: Which should you buy?
Ultimately, the choice of which type of pan to buy comes down to your budget and your needs. But our experts recommend starting with beginner-friendly cast iron.
“For home cooks, I always recommend starting with cast iron,” advises Craig. “Watching hundreds of home cooks in my classes, I’ve seen how cast iron’s forgiving nature builds confidence. Just last week, a student perfectly seared a steak on her first try with cast iron — something that would’ve been trickier with carbon steel.”
Cast iron also seems to be the popular choice for many households. “For the average home cook, a cast iron skillet is a must-have item,” says Longenecker. “Depending on what you cook, carbon steel could be helpful, but it tends to be slightly less versatile than cast iron. While there are some tricks and tips for getting the best results out of either kind of pan, cast iron tends to be a little bit more beginner-friendly.
Because carbon steel gets hot and cold more quickly, you need to be very diligent with heat control, or you can end up burnt or stuck to the pan.”
