I am buying new cookware for my kitchen. I have recently moved in, and I want a few essentials that will help me prepare delicious food.
I need a cooking pan and am considering getting either a carbon steel pan or a stainless steel pan.
I wonder what’s the difference between carbon steel pan and stainless steel pan and which one would be a better choice for me.
During my research, I learned a lot about these two pans, and if you’re in a similar situation as mine, this article should help.
Let us get into details and find out about each pan up close.
What is a Carbon Steel Pan?
Carbon steel is an alloy containing 99% iron and 1% carbon.
These pans are made from a single alloy sheet that is treated with heat to make them corrosion-resistant.
Once heat treated, they are then given a pan shape and attached with a handle (with the help of rivets).
In the beginning, these pans have a smooth blue or gray finish. With usage, the appearance becomes similar to used cast iron pans.
Carbon steel pans must be seasoned to protect them from corrosion and rusting. Think of them as lightweight cast iron pans.
Although carbon steel pans are dishwasher safe, hand-washing the pans is best to protect the seasoning layer.
Use a soft cloth to rub salt and wash with warm water. You can also use mild detergent and soft scrub.
What is a Stainless Steel Pan?
Stainless steel pans are made up of an external and an internal stainless steel layer with an inner layer of copper or aluminum sandwiched between the two layers.
There are different construction styles of stainless steel pans regarding the number of layers added to the pan.
Depending on the style, the pan could be a Tri-ply or a 5-ply construction.
The multi-cladding makes stainless steel superior to all when it comes to fast and even heat distribution.
I guarantee you will not be troubled with hot or cold spots. Even the level of heat retention will be the same across the pan.
18/10 Stainless steel pans have a good amount of chromium (18%) that makes them corrosion-resistant.
They have a smooth and mirror-polished shine of metal that can last for years.
Stainless steel pans are gorgeous enough to be served on the dining table directly from the stovetop/oven.
You can cook all sorts of food with this pan and easily wash them in the dishwasher.
Now that I have covered the basic construction difference between the carbon steel pan and stainless steel pan, lets now get to some other differences.
Also read: Hard Anodized vs. Stainless Steel Cookware
Carbon Steel vs. Stainless Steel
Let us now compare both carbon steel and stainless steel pans.
I am taking into consideration all the characteristic features that are needed for cooking in a pan,
The Appearance of the Pans
If you have ever come across stainless steel cookware, you will know how shiny it looks.
Carbon steel has a much smoother appearance compared to cast iron. It is mostly grey, blue, or black and looks quite classy.
Carbon steel does not maintain its appearance with time. It starts discoloring just like a bare cast iron pan.
You have to season the surface after each wash, or else it will start corroding and forming rust.
Stainless steel can remain shiny and mirror-like for years. The polish never corrodes or strips away.
This is because it contains chromium (18%). Chromium protects the stainless steel layer against corrosion.
The Construction Material
As I mentioned, a Carbon steel pan consists of 99% Iron and 1 % carbon. It is similar to a cast iron pan, except it has more iron and less carbon.
The Stainless steel pan consists of stainless steel layers on the exterior surface and an aluminum or copper core layer in the middle.
The inner layers can be one or two, or three. Depending on the number, the stainless steel pan can be a 3-ply construction or a 5-ply construction.
Example: All-clad copper core is a five-ply construction, and All-Clad D3 is a tri-ply construction.
Good Quality stainless steel pan will have cladding all across the pan’s surface. Such a pan is called an All-clad pan.
Some cheaper brands do cladding only at the base of a pan. The rest of the body remains stainless steel. Such a base is called an impact-bonded base.
Versatile Nature
Both carbon steel and stainless steel are equally amiable on all stovetops.
You can use them on gas, ceramic, induction, and even oven.
Stainless steel can be used for broiling, braising, baking, and grilling. It has a non-reactive surface and can cook all sorts of food.
However, sensitive foods like eggs or fish can stick to the base due to the high thermal conductivity of the pan.
Carbon steel can withstand temperatures much higher than stainless steel. This is why you can comfortably leave it for hours on the grill or in the oven.
However, you cannot cook acidic foods like lemon, tomatoes, and wine in a carbon steel pan. It strips away the non-stick coating of the carbon steel pan.
Also read: Will Gotham Steel Pan Work on an Induction Cooktop?
Heat Tolerance
Both metal pans have a high tolerance to heat.
However, carbon steel takes away the cake for higher temperatures. While stainless steel pans are heat tolerant up to 600° F, carbon steel can withstand up to 1200° F.
You can use the pan on coals, wood, campfires, and outdoor grills.
Example: All-Clad D3 stainless steel pan can tolerate temperatures up to 600F, while Made In carbon steel pan can withstand up to 1200F.
Due to their original shine, stainless steel pots can be used to cook and serve directly from the stove to the table.
Heat Distribution and Retention
Carbon steel pans have low thermal conductivity, so they take a few mins to distribute heat. However, once heated, they retain the heat well.
Stainless steel, as such, does not have good thermal conductivity. However, as the pan contains a core of aluminum or copper, these pans are aces when it comes to heat distribution and retention.
The more the cladding of layers, the better the heat retention.
As you can see, after a few minutes of cooking, both pans are equally good at heat distribution. This is why hamburgers, steaks, and patties sear well in both pans.
As far as heat retention is concerned, while a carbon steel pan retains heat well, the retention of heat in stainless steel depends on the layers of cladding.
Sensitivity to Temperature Change
Regarding sensitivity to temperature changes, carbon steel is more sensitive and adapts well to quick changes in temperatures.
Stainless steel sensitivity depends on the construction. If it a is five-ply construction, it will take time to heat and cool down.
If it is a 3-ply construction, it will be more sensitive and adjust to temperature changes quickly.
Stainless steel pans having copper become highly temperature sensitive due to the high thermal conductivity of copper.
Care and Maintenance
Carbon steel pans need more care than stainless steel pans. They are best washed with hands, dried up naturally, and seasoned properly before storing.
Do not use any harsh cleaning chemicals to wash carbon steel pans as they might strip away the seasoning. Store them in a dry place, away from moisture or they might start rusting.
Stainless steel pans are easier to clean and maintain. They are dishwasher-safe and can also be washed by hand.
You don’t need any seasoning for this pan. However, due to high thermal conductivity, food might stick to the base at high temperatures.
Availability and Price
Stainless steel pans are more easily available in terms of size, shape, and brand. You will find a pan of your choice easily.
Carbon steel pans are not available from many known cookware brands. It isn’t easy to always find the pan of your choice. You may have to opt for lesser-known or unknown brands.
When it comes to price, carbon steel pans are much cheaper compared to stainless steel pans.
Let me summarise the above points as strengths and weaknesses of each panÂ
Also read: Safest (Non-Toxic) Cookware Material
Pros and Cons of Carbon Steel Cooking Pan
| Pros | Cons |
|---|---|
| Versatile nature | It needs to be seasoned |
| High heat Tolerance | Slow heat distribution |
| Sensitive to temperature changes | Cannot be washed in the dishwasher |
| Cheaper compared to stainless steel pan | It cannot be used to cook acidic foods |
| Natural Non-stick after seasoning | Discolors with time |
| Good heat retention | Not easily available in known brands |
Pros and Cons of Stainless Steel Cooking Pan
| Pros | Cons |
|---|---|
| Excellent Heat distribution | Costly |
| Corrosion resistant | Heavy due to cladding |
| Good heat retention | It cannot be used to cook delicate food like eggs and fish |
| Does not react to food | Only safe up to 600° F |
| Dishwasher safe | Difficult to clean as not a non-stick |
So, Which One is Better? Carbon Steel Pan or Stainless Steel Pan
Now you know the difference between carbon steel and stainless steel pan. I have mentioned in detail the difference in characteristic features of both pans.
As far as my opinion is concerned, I would highly recommend stainless steel as it can cook in types of food in all cooking styles used generally at home.
My recommendation will be to go for All-Clad or Le Creuset if you have the budget.
If you like making delicate foods like eggs or fish often and prefer searing food at high temperatures, opt for a carbon steel pan.
My recommendation would be Made In pans.
Choose wisely according to your requirements.
Buy both if you can afford the luxury. There is nothing more exotic than having more than one option at your disposal. Especially if you have a family. All the best!
Other articles you may also like:
- How to Tell If a Pan Is Oven Safe?
- Carbon Steel Pan vs Cast Iron Pan
- How to Prevent Scratches on Non-Stick Pans?
- How to Season a Ceramic Pan (Step-by-Step)
- Will Le-Creuset Pans work on an Induction Cooktop?
- Aluminum Cookware vs. Stainless Steel Cookware – Which One is Better?
- Ceramic vs. Hard-Anodized Cookware – Which One Is Better?
- 5-Ply vs. 3-Ply Cookware
- What is a Heavy Bottom Pot?
