Home Forums Hunting & Shooting Hunter's Campfire Cast iron or carbon steel?

Which do you prefer?

I have both

Both cast iron and carbon steel are excellent materials for cooking. Here are some similarities and differences between the two:

Similarities:

Both cast iron and carbon steel are good at retaining heat, which makes them ideal for searing, frying, and sautéing.
They both develop a non-stick surface through seasoning, which is the process of heating oil or fat on the surface to create a polymerized layer that provides natural non-stick properties.
They are both durable and can last for many years with proper care.
Differences:
Cast iron is more brittle than carbon steel, which can make it prone to cracking or chipping if dropped or banged against a hard surface.
Cast iron is slower to heat up than carbon steel, which can be an advantage for slow-cooking dishes or disadvantage for quick meals.
Carbon steel has a smoother surface than cast iron which makes it easier to cook delicate foods like fish or eggs that could stick on cast iron.
Carbon steel is lighter than cast iron, which can be an advantage when cooking for longer periods or when handling a larger pan.

In summary, both cast iron and carbon steel are great options for cooking, and the choice between the two ultimately comes down to personal preference and cooking needs. Cast iron is excellent for slow-cooking and providing a good crusty texture to food, while carbon steel is lighter and better suited for searing delicate foods.

Got alotta cast iron, and a carbon steel fry pan and a wok from smithy iron ware, for most stuff I prefer the carbon

I dig your cook stove. Reminds me of the one at Gramps farm,

Depends, both have their place

do you run that iron, or the misses? maybe that thing is not an iron, dunno?

I use SS pans from goodwill or garage sales. for stovetop parkerizing.

I still use it a bit to cook on, reminds me of old times gone but not forgotten

The iron is just decor. Found it in an antique shop and thought it would fit in nicely.

Half and half.

It does. That stove is a thing of beauty, I would be proud to have that one.

Iron for cooking in. It’s a bit more porous and retains oil better (seasoned) so things don’t stick to it. I’ll take the stove in steel tho

I have a 1920s Majestic in about 40 disassembled pieces.

One of these days maybe I’ll get it put back up.

Had to break it down to move from Asheville-Black Mountain in 2005. Grandparents cabin was being demolished.

Had to leave the lion’s paw cast iron bath. Sonovabitch!!!

Just too heavy. The stove was killer enough

Love my Griswold. Nice looking stove!

For slow cooking, cast iron.

I have long wanted to get a large truck (semi) brake drum and have the holes filled, handles welded on, and a heavy lid turned up. Just not sure I could lift it.

Exactly right.

Critt, I think you're showin' off! Nice old stove!

We have both, cast gets used the most.

Like both. And my ceramic/cast DO, and my stainless.

All useful tools.

Every home should have a cook stove like this one. You can give the gas, electric and propane companies some competition. Personally I like carbon steel the best but I won't turn down a good cast iron skillet.

kwg

I use both routinely