Home Forums Hunting & Shooting Hunter's Campfire Carbon Steel vs. Cast Iron Skillet

Time to retire my stainless steel 12" skillet. I have a 15" Lodge cast iron skillet that I use for big cooks, and I think it's worth its weight in gold - but I'm torn between another Lodge CI, and carbon steel (also by Lodge).

Anybody have any feedback on pros/cons of steel vs. CI?

Thanks

As I'm told, the steel heats, and cools faster.

The old mass effect.

We cook pretty much exclusively with cast iron. Family hand downs and have purchased Wagner, Lodge and my favorite is a PIQUA.

Only one CI skillet?

I’d say get some of both. Good to have a size selection.

I have cast iron, and much prefer it over carbon, mostly because it holds heat very well. And it's cast iron, which is just pretty cool in general.

My wife can't handle cast anymore, I keep thinking about steel but haven't jumped.

Nobody around here has one to look at. I use cast iron mostly. Wagner and have one Griswold. Like them both but the Griswold is light for it's size.

I use to buy up all of the older Cast Iron Skillets and Pots that I could find.

I came up on a Cast Steel pan one day 30 years or so ago.

My girl uses it over the Cast Iron because of the weight.
I use it over my Stainless stuff because all the Cast Iron is put up because my girl does not like the weight of it.

I really really like my Matfer Bourgeat 11 inch carbon pan.

It's much lighter.


Are you guys constantly taking your pans off the fire or something?

The supposed "heat loss" in my carbon pan is negligible....if at all.



Don't take your pan off the fire.

Jim, I have 8, 10, 12 and 14 inch cast. All Lodge except the 14. Can't read the writing on the bottom of that one. It has been passed down from my mother's family. I'm at least the 4th generation on that one. Mom could remember her grandmother using it. I've never used carbon steel, but can see benefits to lighter weight.

How is the carbon regarding food sticking, and do you season it the same as cast? Thanks.

Matfer has a somewhat peculiar seasoning process.


You get the pan hotter than hell, and throw in oil, salt and potato peels!

Cook until the peels are dark brown and crisp.


Repeat a couple times I guess. Otherwise you can season it just like cast as well.

One thing I have found with it......the seasoning is not as durable as with cast. I think it's because the pan surface is very very smooth. Less surface area for the seasoning to adhere to maybe?

This is a good one. The weight is somewhere between a 9" Wagner and a 12" lodge.

It's my go-to pan.

I bought an enamine steel skillet. I'm not sure if I'll like it.

I've got several Lodge cast iron skillets, one Lodge carbon steel pan, and two Matfer carbon steel pans.

Not a fan of the factory seasoning on the Lodge carbon steel pan. I've had it come off in some spots, and think food sometimes sticks due to the rough surface. I might strip the seasoning off one day and start it from scratch.

I tried seasoning the Matfer cs pans like I would my cast iron, but the seasoning came off quickly. I'd read online not to worry about that and just use it. I've since done this and find it works really well. If something does stick to the pan, I boil water in it and with a little work with a wood spoon it comes clean. I put a drop of oil on it then wipe it down with a paper towel. Less oil is better when putting it away.

I've found the carbon steel pans put a good sear on meat, but also work well for eggs and omelets.

Other than the cast iron's ability to stay warm longer, I've not found any disadvantages with the carbon steel pans. And I find them a bit easier to care for than my cast iron.

CS is the cat's ass.

Look for a pan with no rivets.

When weight matters the carbon skillets are lighter.

This Cornbread is in an enamel skillet.

I dont use anything except cast iron. I have heard many times aluminum is not good for you . I dont think steel is any better. We need iron in us and most people are deficient in iron.

If you are eating game meat or another red meat a few times a week, you are not.