Both are great, I definitely have a bias towards carbon steel because I’ve got an induction stovetop though

# ☕🔍 🇧🇷 GM

think stainless, carbon and cast iron have their place. Ceramic and enamel pans also have advantages

Can you create a patina in carbon steel the same way you can do it in cast iron?

Cast iron pans have a better heat retention which is excellent for slow cooking.

Other than that carbon steel has the advantage in my opinion.

1) cast iron generally cheaper

2) I think cast iron has higher heat capacitance

Depends what you are using it for but for cooking I’d say they are comparable. 😉

I am not going to change your mind. I respect what you believe!

Cast iron heats more evenly. We use both.

For searing, carbon steel is definitely superior.

For braising, it's cast iron.

Gets hot spots as it doesn’t hold heat as much as cast iron but it’s good for certain things.

Stainless probably most versatile but probably need one of each and put non stick in the garbage.

I’ve used cast iron for years, carbon steel has been my daily driver for probably 3 years now. I treat it just like cast iron (no soap). Carbon steel maxi here.

Unfollowed.

Was nice knowing you.

De Buyer ? Hate those rivets

Cast iron is both the most forgiving (when cooking) and cooks the best compared to SS and CS, the downside is of course the “maintenance” (and I’ve used all 3 extensively)

There's cast iron, and then there's cope.

#copeharder

All chefs posting the reply here.

I'd take this over a cast iron every day.