Cast iron vs carbon steel

cast iron vs carbon steel.
which is better?

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Jews dont cook silly faggot jew

that one

Both over stainless

Having cooked on aluminum, carbon steel, cast iron and stainless steel - I can say, with some authority: yes.


calm down with the anti-semitic speech, pewdiepie.

Cast iron when im out in the forest, and carbon at home. my induction cooktop
can't run a cast iron

actual chef here.
copper cooking pots are the best but very expensive and need special care so its not that common.

also cast iron is fragile.

I find having both is best.

is it ok that I clean my cast iron's with alil soap and water so long as I dry it down after?

why is copper so good?

Good conductor

Thermal conductance

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Ya, copper is effin' expensive.
I envy you pro chefs, I'd love to try using those tools.

both are great for different things. dont try to polarize everything user.

Both have their place but if you have to pick one cast iron always wins for anyone who actually cooks. Your cast iron will outlive you.

are their silver pans?

Cast Iron for chicken frying. Carbon steel for egg frying.

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Nothing wrong with using soap. Wipe down with a little oil after you dry too. Otherwise you might get some small rust spots in spots where seasoning has flaked

No dude don't use soap. Or water without reoiling it to keep it from rust.

It's so negligible that you wouldn't care to buy a silver pan since copper is just as good and cheaper.... Plus harder..


then how should I clean it?

The metal one

yeah, I guess that makes sense, though having a "silver" pot would be cool if just because its silver and so uncommon.
maybe you could make a pot of like 70% copper / 30% silver or something.

what about gold?

its fine but watch out not to damage the inside of the pan in the process because cast iron does rust. and you really don't want to eat rust.

oil them up after cleaning. regular cooking oil does the job. just swipe the pan with a cloth before you use it.

Don't clean it normally, cast iron skillets get seasoned by the oils you use and food you cook.

Most silver that isn't pure is an alloy with copper on it. A gold pan would be too soft you would be eating gold chunks every meal. And would cost a fortune.

baking sheet

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also i forgot to mention that a cast iron casseroles are ideal for stews because the material speads the heat evenly on the whole pot.

so each material has its advantages and the best depends on what you are usin it for.

cast iron stewpan*
(sry, i don't have all the english terms in mind right now)

Ya, I use a very thin aluminum pan for crepes.
A stainless steel one for quick frying and cast iron for the stews and slow cooks.


basically, for steak carbon

have an expensive staub cast iron and it is straight shit. wanted to buy a new from le creuset or japanase cast iron ware, but had a unused carbon steel i had bought for 20 bucks a while ago at tk maxx (salter pan for life or so)

the thing is so fucking awesome, i would never go for cast iron again, except for big turkey pots or cocettes or stuff like this

Cast iron does in fact work with induction.

Carbon steel is infinitely better, with one exception. You don't get that crust that you need on a perfect pineapple upside down cake with carbon. For a pineapple upside down cake you're absolutely 100% always going to have to have cast iron.