Sick of replacing the non-stick teflon pans every 6 months and worry about the toxic coating on them.
Been looking at cast iron and carbon steel pans, both need seasoning which I think should be manageable and would last for a lifetime if cared properly. I know some good cast iron brand such as the lodge but can't find any good one in Australia. Anyone has any experience on carbon steel pan or should I just get a cast iron instead?
Carbon Steel Pan or Cast Iron Pan?
ramishi on 03/02/2021 - 14:36
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You replace them every 6 months!? We've had a Scanpan one for easily 5 years and still frys an egg without oil - PFOA free, do pans still use teflon?
But on topic. I personally have used an old-school cast iron (old, cant remember the brand), but the heft meant I don't use it often. A colleague uses an Aus-Ion Wrought Iron pan - he loves it because it's still seasoned like cast iron, but weighs much less. I'm personally looking to test one of these lighter alternatives as a daily driver.
Cast iron is probably my favourite thing in the kitchen! Heavy but wonderful to cook with. It really depends what you intend to do with your cooking. I use my cast iron for how hot it gets and retains heat so perfect for browning meat, incredible for shallow or deep frying, and pretty much every other use you'd use a non-stick frying pan for. Don't buy anything other than Lodge. Ever. They are incredible and will last a lifetime (literally) if you take care of it (takes 5 minutes). You can buy Lodge at Everten or Victoria's Basement in Aus or Amazon Au for much cheaper.
The reason your non-stick pans aren't lasting is likely that they are not meant to be used at high temperature. They're meant for a different purpose; cast iron, however, are for high temperature cooking.
Carbon steel is also superb but for different reasons. Carbon steel will heat incredibly quickly but won't retain heat well. I use a carbon steel wok and it is superb. Again needs a little work to season but will reward you a million times over. Don't buy an expensive one, just a cheap one at your local Asian grocer and follow steps online for seasoning it. It has elevated my stir frys to a whole new level. There's not much point getting a carbon steel frying pan.
For reference, in my kitchen (avid cook) I have a couple of cast iron frying pans of varying size, a couple of non-stick frying pans, a carbon steel wok, and a non-stick saute pan. That covers all my cooking bases.
I love my de buyer carbon steel pan. Cast iron is more versatile and definitely used more, but the incredibly non stick surface and shape of the carbon steel pans make it better suited to some things like egg frying and cooking crepes. I imagine you could use carbon steel for everything you use non stick pans for
Can you use your carbon steel pans without any oil?
No, definitely not. That isn’t something that bothers me at all but fair point
I feel like the idea that the gold standard of cooking is without oil is a frustrating myth that non-stick pans have created. Carbon steel wok cooking, if not all cooking, absolutely needs a little oil and there's nothing wrong with that. Cooking garlic or ginger, for example, without oil is a terrible idea and leads to dry, burnt food.
What's your cleaning regime for cast iron? Takes me forever without using detergent. Interested to hear your tips?
I use soap and a plastic brush. Edit - wrong link initially. See this one: https://www.seriouseats.com/2014/11/the-truth-about-cast-iro…
That. Is such an awesome link.
Thank you! (and bookmarked)
Personally, I run mine under the tap while it's still hot to get most off. I use a plastic brush and detergent if necessary. I put a thin coat of oil back on it and heat it up on the stove to the point it starts smoking. This last bit adds to the seasoning layer and makes sure the pan is completely dry. All up it takes about a minute.
salt + paper towel
I have a scrubbing brush in the sink that is only for the cast iron. Medium strength bristles, I'd say, and it never has dishwashing liquid on it, ever. I give it a light scrub with that to get anything off under hot running water then slap it on the stove (gas) at high heat until all the water has evaporated off. Then turn off the stove and rub a thin layer of canola oil on with a paper towel and leave to cool. Works a charm. Having done this from the start it's basically non-stick at this point. I absolutely love cast iron.
If anything is stuck on tough, I've got a flat scraper to scrape it off when washing it.I use bamboo brush under hot water immediately after cooking, then heat wok over to dry off water. No detergent. Sometimes coat with oil and paper towel afterwards.
Sounds tedious, but takes a couple of minutes, if that. I am by no means a good cook, just like the taste of food from a well cared for wok.
I actually have two cast iron pans that I'm restoring in the oven as we speak so I have been brushing up on my cast iron knowledge recently. From what I have seen Lodge will be cheaper than anything you can buy localled made. Solidteknics sell a raw iron pan made in Aus, the 26cm is $129.
From what I've read the benefit of the more expensive ones is a flat surface similar to antique cast iron pans that people believe are more non-stick. There are people who argue however that the rough surface of the Lodges actually helps their seasoning stick to the pan and will get to a non-stick state pretty quickly anyway even without a flat surface.
Have a cheap aldi cast iron, just use it a lot to season, like cook bacon on it and anything greasy.
I think it came preseasoned, and I always clean it well then heat it up with oil and wipe down before storage. Has a nice slick finish to it.
Lodge is better, I've owned them in the past, nice and smooth, but my aldi one works plenty good.
Worth getting one of each. Great choice getting away from teflon style pans
Should add, carbon steel and cast iron work much better on gas hobs than traditional ceramic hobs due to time to heat up (with cast iron) and temperature control (with carbon steel).
They work fantastically on induction hobs. In fact the carbon steel one I have works a little too well - it's hard not to overheat it as you're heating it up.
Which induction hob Do you use? I'm getting mixed information when doing research
@kawinuyo: We have one of these: https://www.appliancesonline.com.au/product/westinghouse-60c…
It's a pretty standard one I think. The only issue with it is that the touch buttons are a bit annoying - they don't work if you spill water on them, and they sometimes get activated if you put something on them (or beep at you if you put some things on them)
I have both, the cast iron pan is enamelled and I haven't seasoned it. Good but heavy. Doesn't have a brand name on it. The carbon steel is soliketnics, more like a wok with a flat bottom. it's a quality item but I don't use it much and due to this it does get surface rust on it. I also don't like the handle. You might look into how you are destroying your non stick so often. I've a Tefal that I've had for 5 years and it's as good as new. I am very gentle with it, mainly just by using wooden utensils.
I might have done it wrong, I wash it with sponge only and try not to scratch it. but the surface become dull after a few months and loss its non-stick property. some costing starts to flick off as well. I even tried a more expensive Tefal($50) couple years back, it was last slightly longer perhaps 12 months, still I would prefer something to last longer If I gonna pay premium. That's why looking to switch to cast iron or carbon steel.
I just use a shovel (or is it a spade?) over a charcoal fire - works every time.
Like others are asking, WTF are you doing to kill a teflon pan in 6 months?
Use wooden/plastic/silicone utensils and don't scrub with steel woolI like carbon steel pans but hate the skinny handles that so many seem to come with.
Probably overheating them. Teflon pans really aren't supposed to be heated much; I find that it's difficult to sear a steak in a teflon pan because of the poor heat transmission and low temperature.
I have the Tefal ingenio set, which is a great space saver, and find it excellent for seared steak on an induction cook top. Heats up fast and evenly.
Agreed it can be easy to overheat the pan, especially with induction, so need to be vigilant.
the surface turned dull and it get worse when food starts to stick as I need to scrub.
Are you burning the pan like others are suggesting?
What are you scrubbing it with? If I've got a lot of stuff stuck to the bottom which may require scrubbing, I'll put some water and dish washing liquid in the pan and boil it for a couple of minutes to loosen it up.
Cast iron as it will take the heat that you are killing the non stick fry pans with. Carbon steel is just normal steel IMHO and will rust.
Hang on if you cannot look after non stick fry pans then you may want to get a stainless steel fry pan as it will not rust like cast iron if you do not look after it, but if you do not look after it then food will stick to it.
Looks like you need to look after your fry pans better, no matter which ones you buy.
Non-stick pans get killed by overheating and scratching - two issues that aren't a problem with cast iron or carbon steel.
Neither are particularly difficult to look after, you just have to wipe them with some oil after hand cleaning them (no dishwasher). Even if they get some rust on them (which has never been a problem for me) you can just scour the rust off and season them again and they're good as new.
You forgot "need to look after" and then you give recommendations on "looking after" the fry pan…… Defeats the purpose.
Because the 'looking after' is completely different. Cast iron and carbon steel pans can be abused with heat and steel utensils with no problem (which is what kills most non-stick pans). Just because he OP "can't look after" a non-stick pan doesn't mean he'll have any issues with iron or steel.
I'd say cast iron. They are the pans that get the most use in my kitchen (I have 4 and love them). Like carbon steel they'll last FOR EVER! I have carbon steel also, but could not live without my cast iron.
The cast iron can do all tasks, where as the carbon steel will struggle with things that need the heat retention of cast iron. While carbon steel is better for some things (stir fry etc) the cast iron can still do the task well enough to not need carbon steel.
Having said that, I'd certainly get one of each. They don't cost that much and last a lifetime. Heck, I'd actually get 2 of each if you cook like I do (pans flying all over the place here).
What sort of stove do you have? I have an induction stove and use both a cast iron and a blue steel (carbon steel) skillet. I use the cast iron more as the steel one heats up so quickly that it's easy to burn things. The thermal mass of the cast iron tempers that a bit.
Other than that they're pretty similar.
I have a gas stove. If they are similar, will carbon steel better since they are lighter compare to cast iron?
It's really up to you. Just know that carbon steel will heat up very quickly but won't hold as much heat - so it's easy to accidentally char things.
Those with cast iron pans, what size do you find best to use? I suspect a 30cm may be too heavy, but a smaller one may not be versatile enough.
yeah weight is also the reason I'm looking at carbon steel.
Cast irons are great but they’re not non stick. Use the right tool for the job.
In my opinion an ideal setup is:
1) A good quality stainless steel pan you can use for almost anything
2) A non stick for eggs, fish, and low to medium heat cooking
3) A cast iron for steaks, non acidic meals, and shallow or deep frying.Properly seasoned, cast iron is basically non stick. Got mine in December, pre season was pretty good and it's just getting better with each use
Cast iron definitely. Just wash out under the tap with detergent and a bristle brush when still hot and put back onto heat to dry completely. The reason a lot of Teflon and non stick pans fail is because you can't use olive oil in these pans. Worked for a major kitchen retailer and the reps from all the companies told me the same thing. But cast iron is the way to go, buy one at a camping store or Bunnings!
Im a fan of cast/wrought/steel pans for my ceramic cooktop, gas and fire at camp. Solidteknics (they have a kickstarter now with quenched pans (seasoned)) have been just awesome. I have a cheap oztrail pan and camp oven which have also been brilliant even through all my abuse of them at camp. They can be restored easily so never a throw away item. I also have a stiff brush for a clean after cooking then back on stove top with a touch of water to boil off, then wipe over with rice bran oil with paper towels until clean and coated.
I was sick of crap 'non stick' super dooper blaa blaa blaa 'this is new technology and so green and safe coating' blaa blaa blaa pans that are weak and crap, can only cook at half temp or no warranty, uneven temps.
Teflon and all the other whatevers can shove it!
Be real and avoid the dodgy advertising gimmicks. Buy once, not over and over.
BTW i cooked my morning eggs on a mini teflon style pan that never went over 4/10 heat, it still lost coating(wtf) so it is goooone and i have a new wrought iron mini pan. It kicks but and will never fall apart even if i cook my eggs on level 10/10. suck an egg teflon.whats the difference between wrought iron and cast iron?
appears to be only a slight difference in the raw materials but wrought is more workable/malleable. seems to be stronger, the solidteknics original cast i have is heavy and thick, the newer wrought pans are thinner and lighter yet still have awesome heat retention.
Cast iron pan owners: what size do you find best to use? I suspect a 30cm may be too heavy, but a smaller one may not be versatile enough.
The 30cm cast iron oztrail i have is very heavy, the wrought iron 30cm is probably half its weight. The challenge is when cleaning, the cast is very heavy on your wrist.
Still worth it :)
Thanks all for all these great info. Decided to give carbon steel pan a go, found this cheaper than de buyer but not much review. anyone used this? https://www.amazon.com.au/Carbon-Skillet-Frying-Silicon-Hand…
How did that go OP?
depends on the cuisine,
i'd cook a steak on a cast iron
and stir fry on carbon steel.
needless to say i have cupboards full of pots and pans for cooking different food