some silicon; carbon steel contains less
carbon, and is heat-treated to obtain a less
brittle, tougher alloy that can be formed into
thinner pans. The chief attractions of cast iron
and carbon steel in kitchen work are their
cheapness and safety. Excess iron is readily
eliminated from the body, and most people
can actually benefit from additional dietary
iron. Their greatest disadvantage is a tendency
to corrode, though this can be avoided by
regular seasoning (below) and gentle cleaning.
Like aluminum, iron and carbon steel can
discolor foods. And iron turns out to be a
poorer conductor of heat than copper or
aluminum. But exactly for this reason, and
because it’s denser than aluminum, a cast iron
pan will absorb more heat and hold it longer
than a similar aluminum pan. Thick cast iron
pans provide steady, even heat.
“Seasoning” Cast Iron and Carbon Steel
Cooks who appreciate cast iron and carbon