Cast iron and carbon steel are close cousins—both iron-and-carbon alloys that season into a naturally nonstick surface—but they cook differently and suit different jobs. This guide covers how they're alike, where they differ, and what to cook in each. For a full head-to-head on heat, weight, seasoning, and durability, see our Cast Iron vs. Carbon Steel comparison.
Table of Contents
- How are cast iron and carbon steel alike?
- What is the difference between cast iron and carbon steel?
- Our take: seasoning is where they really differ
- Recipes that are better cooked with cast iron
- What carbon steel cooks best
- The bottom line
Whether you're a seasoned or amateur cook, the best cookware depends on what you're making, how you're cooking it, and the ingredients you use. Below, we get into how cast iron and carbon steel are alike, where they differ, and the dishes each one does best. (Curious how they stack up against stainless, copper, ceramic, and the rest? See our full cookware materials guide.)
How are cast iron and carbon steel alike?
Both cast iron and carbon steel require time and some getting used to, but you'll taste the benefits of your efforts in every meal you prepare. And, if you are looking to swap out your "unnatural" non-stick cookware, both carbon steel and cast iron are excellent vessels.
Similarities
- Both need to be cleaned with warm water, dried well, and coated with oil.
- Both need to be seasoned to build up non-stick properties and prevent rusting.
- Both transfer seamlessly from the stovetop, broiler, oven, grill, or over the crackling flames of a camping fire.
- Neither should be exposed to acidic ingredients for long periods. (Brief and careful use on well-seasoned pans is OK.)
What is the difference between cast iron and carbon steel?
In the end, it all comes down to seemingly minor variants in numbers that make a big difference in both looks, feel, and performance. Carbon steel contains very little carbon (around 1%) and more iron (99%). Cast iron has a slightly higher carbon percentage (2% to 3%) and a somewhat lower iron percentage (97% to 98%).
Differences
- Carbon steel heats up and cools down more quickly.
- Cast iron has better heat-retention capabilities.
- Carbon steel pans are slightly lighter.
- Cast iron pans have a thicker layer of seasoning.
- Carbon steel pans usually have longer handles and sloped edges.
- Cast iron usually has more vertical sides and shorter handles.
Our take: seasoning is where they really differ
On paper, both pans season the same way. In practice, they don't season equally well. Cast iron's heavier, slightly textured surface builds a thick, durable layer of seasoning that gets better for years and shrugs off everyday cooking. Carbon steel's thin, very smooth surface gives that seasoning less to grip, so it builds a lighter layer that wears faster and needs more upkeep. It's the same reason an over-polished, mirror-smooth cast iron skillet struggles to hold seasoning—too smooth, and there's nothing for it to bond to. For the full breakdown, see our Cast Iron vs. Carbon Steel comparison.
Recipes that are better cooked with cast iron
Cast iron skillets and Dutch ovens are so versatile that you can prepare an entire meal—from appetizer to dessert, and even bread!
Here are five tried-and-true Field Company favorites:
1.
Whet your appetite with these super easy and super tasty Salt and Pepper Chicken Wings with Crispy Garlic. Fry them up in no time in your cast iron Dutch oven.
2.
Decadent and gooey, this paprika-laced cast iron skillet Mac and Cheese dish is topped with toasted breadcrumbs that give it an extra crunch.
3.
Our Cast Iron Steamed Mussels recipe calls for hard apple cider, tangy mustard, crème fraîche, and tarragon for a unique take on moules marinières.
4.
Don't forget your vegetables! Take Brussels sprouts—a fountain of fiber, vitamins, minerals, and antioxidants—to the next level with this recipe. These green gems are first seared, then steamed and drizzled in a delicious honey-glaze. The last step is a generous sprinkle of homemade dukkah.
5.
A meal is not really a meal unless dessert is served. A latticed stunner, this Cast Iron Strawberry Rhubarb Pie tastes as good as it looks.
What carbon steel cooks best
Carbon steel's smoother surface and sloped edges make it a natural for high-heat, fast-moving cooking. Reach for it for:
- Stir-fries and wok cooking
- High-heat sautéing and anything you flip in the pan
- Crepes, delicate omelets, and seared fish, once it's well seasoned
- Paella and other fast, high-heat one-pan dishes
For the full breakdown of what to cook in each, see our Cast Iron vs. Carbon Steel comparison.
The bottom line
Cast iron and carbon steel are close cousins, but they're built for different jobs—cast iron for everyday versatility and a seasoning that deepens for generations, carbon steel for lightweight, high-heat work and the abuse you'd spare your good skillet. Most serious kitchens end up with both. If you're choosing one, our Cast Iron vs. Carbon Steel comparison breaks it down—and the Field Skillet is where we'd start.
