Does anyone own one of the modern cast iron or carbon steel frying pans?

[sixdogs]

In the past decade a couple of foundries have started to make thinner and lighter cast iron frying pans. As well, many of the same companies also make carbon steel frying pans. The cast iron pans are noticeably lighter but are said to retain many of the cooking and non-stick characteristics of the older thicker pans.

The newer carbon steel pans are often hand made of thick steel, like a big disc harrow blade, are pretty heavy and seem to cook well. They heat fast, distribute heat and can develop anti-stick characteristics like cast iron.

I'm leaning towards the steel pan but can't find any to look at and can't find anyone that owns one. TBN members seem pretty savvy on mechanical and technical things, so I figured to ask here. Does anyone own either of these newer pans?

Here's a popular brand, the Smithey Co.
Smithey Ironware Company | Premium Cast Iron Cookware This is the company
Cast Iron cast iron pans
Carbon Steel carbon steel pans

 

[dfkrug]

I recently started using a traditional Lodge cast iron skillet, but I don't like the cleaning aspect. Definitely not non-stick. Best for veggies with oil.

So, I just got a tri-ply SS with Al core skillet with a semi-non-stick surface. It has a hexagon surface pattern. Not thrilled with it, but seems OK.

I don't have one of the newer cast steel pans you describe. What is the advantage?

 

[4570Man]

I recently started using a traditional Lodge cast iron skillet, but I don't like the cleaning aspect. Definitely not non-stick. Best for veggies with oil.

So, I just got a tri-ply SS with Al core skillet with a semi-non-stick surface. It has a hexagon surface pattern. Not thrilled with it, but seems OK.

I don't have one of the newer cast steel pans you describe. What is the advantage?

I let my dog lick it out and then scrub it down with soap. I know a lot of people think otherwise but I’ve had zero issues scrubbing cast iron with soap.

 

[dfkrug]

..I’ve had zero issues scrubbing cast iron with soap.

I don't either. I just keep it oiled. Oh, and I know about the dog cleaning. But no more dogs here.

 

[TractorTYMe]

I use coarse salt with warm water and then wipe er down and dry.

 

[oakhilltop]

I like my cast iron pan and find it easy to clean. I also use soap along with scotch brite pad. After cleaning, I heat it up on the stove again to evaporate the left over water, then rub a thin layer of Walrus Oil Cast Iron Oil and let it cool down on the stove. This keeps a nice finish on the iron and helps with the next time I use it.

 

[Molalla1]

Ummm . . .

 

[camshawn]

We are using cast iron for most of our frying now. We have my Mom’s 10” cast iron, a couple of smaller ones (6” and 8”) from great uncle Johnny and a newer light weight 12”. To clean them, just heat them up for a good minute and boil a cup of water in the microwave. Splash the hot water into the pan and the gunk just boils off. A quick scrub with a plastic scrub brush and rinse with the rest of the water. Re-oil with grape seed oil to maintain the surface.

 

[Molalla1]

We are using cast iron for most of our frying now. We have my Mom’s 10” cast iron, a couple of smaller ones (6” and 8”) from great uncle Johnny and a newer light weight 12”. To clean them, just heat them up for a good minute and boil a cup of water in the microwave. Splash the hot water into the pan and the gunk just boils off. A quick scrub with a plastic scrub brush and rinse with the rest of the water. Re-oil with grape seed oil to maintain the surface.

Good one . . .

 

[sixdogs]

I recently started using a traditional Lodge cast iron skillet, but I don't like the cleaning aspect. Definitely not non-stick. Best for veggies with oil.

So, I just got a tri-ply SS with Al core skillet with a semi-non-stick surface. It has a hexagon surface pattern. Not thrilled with it, but seems OK.

I don't have one of the newer cast steel pans you describe. What is the advantage?

From what I understand, the cast iron pans are thinner, better cast and a more uniform heating surface. The cooking surface is also polished smooth so they season better, stick less and are less of a hassle to clean. They are also a work of art and workmanship.

The carbon steel cast pans are lighter than cast, heat fast, cook fast and are uniform in heat distribution. They also are a work of art in that they are made by a blacksmith. Chefs seem to like these pans.

A little cooking oil and seasoning and both pans have non-stick tendencies. They aren't like a PFOA or PFOS coated pan but then again aren't coated with a probable carcinogen. Some coatings are banned in Europe and that ban is likely heading this way.