Zagut
Head Chef
For those interested this may help with the Cast Iron vs Carbon Steel debate.
Difference Between Steel and Cast Iron | Difference Between | Steel vs Cast Iron
Just today we finished setting aprox. 30,000 lbs. of steel I-beams on the reno we're doing. Each beam was a different size and weight as determined by the engineers.
Metal is a science of it's own and I'll leave that up to those who care about that kind of thing.
The ad I see in the link says 100% iron.
I can see where the confusion comes from.
It sure look like what is called a carbon steel pan but it is iron.
Perhaps it a bit of intentional confusion on the sellers end?
Now to the cooking question.....
I'd forget the grill pan since you're not concerned about grill marks and it's more difficult for you to clean.
Personally I love my 100+ year old Griswold Cast Iron frying pan because Cast once heated retains the heat well.
Carbon steel would work but I'm not used to it so I really have no opinion about it.
PF's statement of it being lighter is very true so if weight is a concern by all means look into carbon steel over cast.
IMHO a good steak is made on a "hot" surface and cooked until the internal temp is degree of doneness you desire.
Cast or carbon I wish you the best in culinary delights with whatever you decide.
Difference Between Steel and Cast Iron | Difference Between | Steel vs Cast Iron
Just today we finished setting aprox. 30,000 lbs. of steel I-beams on the reno we're doing. Each beam was a different size and weight as determined by the engineers.
Metal is a science of it's own and I'll leave that up to those who care about that kind of thing.
The ad I see in the link says 100% iron.
I can see where the confusion comes from.
It sure look like what is called a carbon steel pan but it is iron.
Perhaps it a bit of intentional confusion on the sellers end?
Now to the cooking question.....
I'd forget the grill pan since you're not concerned about grill marks and it's more difficult for you to clean.
Personally I love my 100+ year old Griswold Cast Iron frying pan because Cast once heated retains the heat well.
Carbon steel would work but I'm not used to it so I really have no opinion about it.
PF's statement of it being lighter is very true so if weight is a concern by all means look into carbon steel over cast.
IMHO a good steak is made on a "hot" surface and cooked until the internal temp is degree of doneness you desire.
Cast or carbon I wish you the best in culinary delights with whatever you decide.