4 ms·
I prefer carbon steel more. They heat up faster and are smooth (unlike a lot of cast iron pans which are rough). But both works well enough.
by ackfoobar 4y ago
I prefer carbon steel more. They heat up faster and are smooth (unlike a lot of cast iron pans which are rough).
But both works well enough.
- convolvatron 4y agoits just because they don't bother polishing them or turning them on a lathe. iron it pretty soft, you can sand down the rough ones without much trouble (or just buy an old Griswold!)
- manytree 4y agoSecond carbon steel. Excellent pans, I don’t worry about seasoning too much - hit with steel wool and hit water when necessary. Still very little sticks if you use them enough.
- bobthepanda 4y agoAlso heft. Cast iron pans are thick and heavy, and can kind of be a hassle to move.
- baby 4y agoThird that, the 360 ones from ikea are excellent. I use that, and a cast iron pan from costco for fish/meat/nabe