Cookware 19

Carbon steel vs. cast iron

E_M | Jun 24, 2012 04:12 AM

So I bought myself a new tiny carbon steel pan (my first!) to use for morning eggs. I left it on the kitchen table while I made my coffee and my dad saw it, picked it up, and said, "Whoa! This is some metal! They make swords out of this!" He then asked me why I chose carbon steel instead of cast iron, and I told him it was slightly lighter. He argued that no, the density was the same, and by the way, why don't they make dutch ovens--like my "Kroo-say" out of carbon steel? Or woks out of cast iron?

I really couldn't have this conversation before my first cup of coffee. I'm not sure I know the answer, anyway. What are some qualities that differentiate the two, and why are some preferred over the other?

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