Carbon Steel & Cast Iron

Carbon Steel grill pan is an excellent cooking utensil for grilling meat such as steak, pork chops and chicken breasts. A Professional Steel grill pan has numerous advantages for grilling, these include:

  • A high heat capacity
  • High heat resistance
  • Thick ridges
  • Strong, durable construction

However, there is another material for a grill pan, which has all the advantages listed above, and that is cast iron. In fact, compared to Professional Steel a cast iron grill pan has a higher heat capacity, taller ridges and, depending on which type of strength you are measuring, it can be considered to be a stronger material as well.


With the same size, Cast Iron can be twice heavier than a Carbon Steel cookware.

Cast Iron : 12 inch skillet, weighs about 8 pounds

Carbon Steel : 12 inch skillet, weighs about 4 pounds

Heating Effect

Cast Iron : Extremely high heat capacity but heats up slowly. Excellent heat maintenance.

Carbon Steel : Relatively lower heat capacity and maintenance but heats up fast.


If maintained well, both type of products can be last for generations.

Just one thing you should always remember, never use a dishwasher.

Because they are made of steel, and steel gets rust easily .

The Best Use

Cast Iron : Searing, Pan-Frying, Baking, Roasting, Braising and Stewing( If its an enameled cast iron cookware)

Carbon Steel : Searing, Pan-Frying, Baking, Roasting, Stir-Frying

The worst use

Cast Iron : Cast Iron pans aren’t good for Stir-Frying. Since once the pan is hot, it stays hot.

Your food will get overcooked easily.

Carbon Steel : Try to avoid Moist cooking Methods. No braising nor stewing.

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