03
Topic
Carbon steel and cast iron
Carbon steel and bare cast iron are plain iron pans that build a nonstick layer of polymerized oil, called seasoning. They take high heat, last for generations and get better with use.
- Seasoning
- thin coats of oil baked into a hard layer
- Carbon steel vs cast iron
- lighter and faster to heat vs heavier and steadier
Seasoning is oil heated past its smoke point until it bonds to the metal as a hard, slick film. Thin coats work; thick coats turn sticky and flake. Cooking with fat builds it further.
Carbon steel is thinner and lighter than cast iron, heats quickly and suits searing, eggs and stir frying. Cast iron is heavier, holds heat longer and is ideal for steaks, cornbread and oven roasting.
Both rust if left wet. Dry them on a burner after washing and wipe on a trace of oil. Long simmers of acidic sauces can strip young seasoning, so use an enameled pot for those.
Common mistakes
- Applying thick coats of oil when seasoning, which leaves a sticky, flaking surface.
- Leaving the pan to soak or drip dry.
- Simmering tomato sauce for hours in a newly seasoned pan.
Pages on this topic
- What is a carbon steel pan and is it goodWhat carbon steel cookware is made of, how it compares with cast iron and stainless in weight and heat, and the cooking a carbon steel pan suits best.Explainer
- How to season a carbon steel panHow to season a carbon steel pan: remove the factory coating, apply very thin oil layers, and build seasoning on the stovetop or in the oven. Reseasoning tips too.How-to
- How to cook with and care for a carbon steel panHow to cook with a carbon steel pan: the best first dishes, foods to avoid early on, how to clean it after use, and how to keep rust and sticking away.How-to
- Enameled vs bare cast iron: what the coating changesEnameled vs bare cast iron: how the coating changes acidic cooking, seasoning, searing, oven use and care, and which one fits Dutch ovens versus skillets.Explainer
- Carbon steel vs stainless steel pansCarbon steel vs stainless steel pans compared: food release, searing, seasoning and care, acidic foods, weight, oven use and cost, with a pick for each cook.Comparison
- Carbon steel vs cast iron pansCarbon steel vs cast iron pans: weight, heat-up time, seasoning, oven use and which dishes favor each, with de Buyer, Mauviel, Field and FINEX examples.Comparison
- Carbon steel pan rust and flaking seasoning: how to fix itHow to fix spot rust, sticky patches and flaking seasoning on a carbon steel pan, why each one happens, and the habits that keep it from coming back.Fix
Gear for this topic
- Best premium cast iron skillets: machined and enameled picksSeven premium cast iron skillets from Field Company, Finex, Le Creuset and Staub compared by type, size, stated weight, oven limit and induction use.Gear guide
- Best carbon steel pans, skillets and setsCarbon steel pans and sets from de Buyer, Mauviel and Made In compared by size, cooking surface, oven limit, induction support and seasoning needs.Gear guide