I own a cast iron, and have read a few articles on carbon steel. So from what I understand carbon steel is just a mix of the pros and cons of cast iron and stainless steel. And the lower weight of a carbon steel is the big pro and the big con compared to cast iron?
Also you would think due to the heavier weight and greater heat retention, cast iron would be better at searing, but some people are saying due to how the heat is transferred, or something like that, carbon steel can be better for this?
So if you own a cast iron and stainless steel, is there much point in having a carbon steel? I'm a pretty casual cook, and the only other skillet I own is a small 8 inch non-stick.
[link] [comments]
from AskCulinary https://ift.tt/34ZziD3
Comments
Post a Comment