I used to think a cast iron pan was the only way to cook a steak, but my cheap carbon steel one proved me wrong

I mean, I've had my cast iron skillet for years and swore by it for a good sear. But last month I picked up a basic carbon steel pan for like 35 bucks on a whim. I cooked the same ribeye in both, one after the other, just to see. The carbon steel got way hotter, way faster on my electric stove, and it didn't hold onto the heat for ages after like the cast iron does. That meant I could actually control the temperature better for the butter baste at the end without burning it. The steak from the carbon steel had a crispier crust and the cleanup was honestly easier. Maybe it's just me, but I'm reaching for the lighter pan most nights now. Has anyone else made a switch like that and been surprised?

2 comments

2 Comments

sage2862mo ago

Wait, does the carbon steel heat up faster because it's thinner? I always figured my cast iron was slow because of my electric stove, but maybe the pan itself is just a heat hog. That control thing you mentioned is huge, I always end up with a smoky kitchen when I try to baste in cast iron. I'm starting to think cast iron is better for stuff that needs steady, even heat for a long time, like cornbread, but for quick high heat searing, carbon steel might actually be the move.

jamieperez2mo ago

Tell me about it, my cast iron has taught my smoke alarm more recipes than I have.