Regarding must-have cookware, the debate between cast iron and carbon steel skillets has been flaming-hot in kitchens for generations. Both are durable, versatile, and capable of creating restaurant-quality meals at home, but they aren’t identical twins. One is the heavyweight classic, while the other is a sleek favourite among chefs.
So, which skillet is worth your money? Let’s break it down.
What’s the difference?
Both cast iron and carbon steel are made from a combination of iron and carbon. The difference? Cast iron has a higher carbon content (2 to 3.5%), while carbon steel has a lower percentage of carbon (must be less than 2% to be classified as carbon steel).
Cast iron skillets or cookware are made by pouring molten alloy into a mould and leaving it to cool and solidify. This results in a durable one-piece cooking vessel that can withstand high temperatures and distribute this heat evenly. You can buy a pre-seasoned cast iron skillet or one with an enamel coating.
Pre-seasoned skillets have been applied with a thin layer of oil and baked to create a natural non-stick surface by the manufacturer. This makes it ready to use right away, but requires more time and effort to maintain and clean it.
Enamel-coated cast iron has a layer of ceramic porcelain on the surface. This provides a smooth, non-porous surface that’s easy to clean and maintain, comes in a variety of colours, and offers the same durability and heat properties as a traditional cast iron skillet does.
Cast iron skillets are well-suited for:
- baking
- frying
- caramelising
- braising
- stewing
- simmering
Carbon steel cookware is stamped into shape from a thin sheet of alloy, and the handles are typically attached separately. This results in lightweight and durable cookware that can also withstand high temperatures. Don’t let its lightweight deceive you. It’s highly responsive to heat changes and is perfect for quick-cooking dishes over high heat. They are particularly well-suited to pan-frying and sauteeing, with their sloped sides and long handles making it super easy to toss foods with ease.
You will have to put in the time and effort to keep these skillets well seasoned for non-stick cooking bliss.
Carbon steel skillets are well-suited for:
- sauteeing
- frying
- grilling
- dearing
- broiling
Which one is worth your money?
Cooking is a personal practice for many. What one cook might love, another might not. Choosing cookware is similar, and really depends on your cooking style, your kitchen set-up (i.e. oven, or gas vs electric hobs), skill level, and budget.
- Cooking style: Carbon steel is more suited for slow, hearty dishes (like cornbread, stews, and steaks), while carbon steel is perfect for quick, high-heat cooking (like stir fries and omelettes).
- Kitchen setup: If you prefer slower cooking methods, like in the oven or low-and-slow on the hob, cast iron skillets are best suited for you. However, if you have gas or love the heat, get yourself a carbon steel skillet instead.
- Skill level & preference: Beginners, or those looking for durability, should consider buying a cast iron skillet. More seasoned cooks who are looking for agility should consider buying carbon steel.
- Your budget: The average price of cast iron skillets ranges from R500 to R2000 (depending on the brand and manufacturing process). Carbon steel skillets range from R700 to R2000 (due to the higher steel content). Both are quite pricey, but both will last you a lifetime.
Cleaning & maintenance
Both cast iron and carbon steel skillets need to be seasoned regularly and well-maintained to ensure durability. Here’s how.
How to season on the stove
- Rinse the pan with warm, soapy water to clean it of any coatings left from manufacturing or previous cooking. Towel dry and place over low heat to dry thoroughly.
- Turn on your extractor and open your kitchen windows: this will produce some smoke.
- Pour in a tablespoon or so of a neutral, high-burning oil (like canola or peanut) to cover the bottom of the pan. Use rolled-up kitchen paper to spread the oil evenly up and around the sides.
- Turn the heat up to medium-high and cook the oil for 8 to 10 minutes, continuing to spread the oil up and around the pan.
- After about 10 minutes, discard the remaining hot oil and allow the pan to cool. Once cooled, rinse with water and pat dry with a towel. Your pan is now ready to use!
How to season a pan in the oven
This is a more hands-off approach, but it can only be done with pans made of similar material for their handles. If your pan has wooden or plastic handles, stick with the stovetop method.
- Preheat the oven to 250ºC or 230ºC with the fan on.
- Rinse your pan with hot, soapy water and dry thoroughly.
- Pour in less oil, about 1/2 a tablespoon of high-burning, neutral oil, making sure to rub all over the base, exterior, and handles. Make sure it has an even coat; otherwise, you’ll end up with sticky spots.
- Place the pan upside down in the oven and bake for 1 hour.
- Allow the pan to cool down completely before storing or using!
How to clean after each use
Never use washing-up liquid or metal scouring pads to clean your preferred skillet! This damages its coating and the natural non-stick layer. And don’t even think of putting the pan in the dishwasher!
- Heat your empty pan on medium-low for a few minutes. Transfer to the sink and run very warm to hot water over it. Wipe the plan clean with a soft brush or soap-free sponge. If there’s any food stuck, or you want to deep-clean it, create a paste with bicarb and water. Use that instead of washing-up soap. When done, dry with a soft towel.
- Return the dry pan to the stove on medium heat. Add a drop or two of neutral oil and rub it over the base. Keep wiping until it looks like there’s no oil left/or it’s an even coating. Increase the heat to medium-high and leave for a few minutes. When you see it start to smoke, turn the heat off and leave it to cool completely before storing in a dry, cool place.
There’s no single ‘winner’ in the cast iron vs carbon steel showdown; it’s all about how you cook. If you love slow-cooked stews, crispy seared steaks, and the idea of a skillet that lasts a lifetime, cast iron might be your perfect match. But if you prefer something lighter, faster, and more versatile for everyday use, carbon steel could be the smarter choice. Whichever your preference, with the right care, your skillet won’t just be cookware; it’ll be your trusted kitchen companion for years to come.
