I was going to try carbon steel(?) next. The weight of cast iron is a pain in the elbow tendonitis.
Discussion
Carbon steel is good when you need to quickly heat up or cool down the pan. (ex. making stir frys / fried rice)
The surface requires the same treatment as cast iron.
The problem I have with carbon steel is the uneven heat dissipation which could lead to spots of burned surface if not careful.
I find myself using Stainless steel the most after mastering its non-stick techniques as it requires the least maintenance, but I would whip out my carbon steel / cast iron / and even teflon pans from time to time, depending on the occasion and the intended results.
I've switched to an induction cook top so I think the heating should be pretty even. More worried about the lack of mass and the resulting lack of heat retention. I guess I'll just have to see how much power the induction pad can push back into the pan when needed.
Carbon steel is good when you need to quickly heat up or cool down the pan. (ex. making stir frys / fried rice)
The surface requires the same treatment as cast iron.
The problem I have with carbon steel is the uneven heat dissipation which could lead to spots of burned surface if not careful.
I find myself using Stainless steel the most after mastering its non-stick techniques as it requires the least maintenance, but I would whip out my carbon steel / cast iron / and even teflon pans from time to time, depending on the occasion and the intended results.