Swapped my cast iron skillet for carbon steel last week and the difference in heat control is wild

I was using a 12-inch Lodge for everything at the diner, but after a chef buddy in Chicago showed me his carbon steel pan, I grabbed one for $40 and now my omelets don't stick at all - has anyone else made that switch and noticed a huge change?

3 comments

3 Comments

karen3611mo ago

My 10-inch Lodge was my go-to for years but I grabbed a carbon steel off Amazon for cheap and the difference in heat management is night and day. The carbon steel heats up faster and responds quicker when I adjust the flame, which makes a huge difference for delicate stuff like fish or eggs. Your mileage may vary depending on the thickness of the pan though, some of the cheaper ones are too thin and warp easy.

wren6381mo agoOG Member

Got a carbon steel pan last year and now I barely touch my cast iron either. It's funny how we get so used to one thing working fine until we try something that does the job better. Reminds me of how I used to think my old microwave was fine until I got one with a convection setting and realized I'd been eating sad microwaved food for years. Once you feel that difference in control, it's hard to go back to the slower stuff. The warp issue is real though, I've had to learn the hard way that cheaping out on thickness just means replacing it in six months.

nancyj111mo ago

Honestly I went back to my cast iron after a month with carbon steel. The lighter weight is nice but I feel like I have to baby it more, and my old Lodge still puts a better crust on a steak.