Do I need a carbon steel pan?

[oldrustycars]

Usually I don't need much of a reason to buy cookware. I have seven cast iron skillets, all well seasoned, all perform well. Is there a time when carbon steel would be preferable to cast iron? The one thing might be weight, but as of now that's not an issue. Looking at De Buyer blue carbon skillets. Thanks.

 

[pictonguy]

Yeah I own 2 De Buyer mineral B skillets and love them. I rarely use cast iron.

 

[Steve Kroll]

Do we ever really "need" anything? I have a De Buyer, two stainless steel, and a couple of All-Clad non-stick skillets. Okay, I have two De Buyer pans but one is an Eiffel Tower design that hangs on my rack mostly because it looks cool. I don't actually use it.

Could I get by with one or two? I live alone so probably. But somehow I still manage to use them all. Every pan seems to have its own specialty.

 

[jennyema]

I use my Eiffel Tower all the time and my cast iron and AllClad SS all the time. I also manage to use them and my LC dutch ovens and my Instant Pot all the time.

 

[dcSaute]

reality bites. . . .

I have classic cast iron pans - all +/- 100 yrs old.
I have Darto steel pan(s) - no significant difference to 'ye' olde' cast iron'

cast iron / black iron steel pans allow/enable high heat sears.
fish, chicken, beef - whatever.
non-stick "anything" does not go to that temp "sear" level.
"stick" aluminum /clad goes there . . but is often/usually not as 'carefree' as seasoned cast iron / black steel.

my use/choice of clad-aluminum vs stainless lined copper vs cast iron vs black iron steel most often depends on the size of the 'thing' to be seared/cooked/browned , , ,

 

[caseydog]

I bought a couple of carbon steel pans a few years ago. Big waste of money, IMO. I spent hours going through the process of properly seasoning them. The first time I used one, the seasoning flaked off and ruined my scrambled eggs. They weren't cheap pans, either.

I love my cast iron, both coated and my antique Griswolds. But, to be honest, I mostly use the coated LeCrueset cast iron. The Griswolds only see use on special cooking occasions.

CD

 

[Badjak]

It depends on what you cook....
Stews, meat and all go great on cast iron.

Carbon steel is good for stir fries, fried rice etc.
So yes, you need one...
but then buy a wok

 

[caseydog]

It depends on what you cook....
Stews, meat and all go great on cast iron.

Carbon steel is good for stir fries, fried rice etc.
So yes, you need one...
but then buy a wok

A carbon steel wok is probably worth it, because of the heat it can take. Pans, not so much.

I have a cast iron wok made by Weber for my 22 inch kettle grill. Love it.

CD