I have both and you’d think cast iron would win. But carbon steel gets the better crust. Serious eats did a good article on this phenomenon. Carbon steel reheats faster. Although cast iron has more heat density, it still loses a bit of temperature, and takes longer to reheat when the initial steak hits the pan. This is also why carbon steel is the material of choice for stir frying.
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Cast iron, or stainless steel?
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https://blossom.primal.net/9d8e04d428c6357ea1a0f117900daf7ac80776169ff5fe9c47903e8afae2e5ff.mp4
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