Steel has been used as a cookware material since the 20th century. Stainless steel is the first form of steel used in cookware. In the second half of the 20th century, carbon steel cookware entered the culinary scene. Each has pros and cons, and only some are familiar with the specific features of stainless steel and carbon steel.
This article discusses the specific features of these two types of steel cookware. Continue reading to learn everything you need to know about stainless steel vs. carbon steel cookware.
Let’s start with the fundamental question of what steel is. Steel is essentially an alloy of iron and carbon. Although carbon is one of the main elements that constitute steel, the amount of carbon in the composition should be less than 2 percent for the end material to be considered steel.
Stainless steel contains at least 10.5% chromium, less than 1.2% carbon, and other alloying elements. Chromium is essential for preventing corrosion; it forms a thin film on the steel surface. This film protects the steel from oxidation, making it stainless and giving the material its renowned durability. Stainless steel may also contain other elements, such as nickel, molybdenum, titanium, niobium, manganese, etc., to enhance corrosion resistance.
On the other hand, carbon steel is also an alloy of iron and carbon. The main difference from stainless steel is that carbon steel may contain up to 2 percent carbon. Carbon steel cookware generally contains around 1 percent carbon and 99 percent iron.
The most significant difference between carbon steel and stainless steel cookware in terms of composition is chromium. Chromium protects the cookware from rust and corrosion. Even though stainless steel needs to contain at least 10.5% chromium, most manufacturers use 18/10 stainless steel, which contains 18% chromium and 10% nickel. Unlike stainless steel, carbon steel does not contain enough chromium to be corrosion-resistant. As a result, carbon steel is prone to rust and discoloration.
Let’s examine the similarities and differences between stainless steel and carbon steel. Here are the 7 criteria for comparing stainless steel and carbon steel.
- Appearance
Stainless steel cookware retains its original beauty throughout the years. On the other hand, the appearance of carbon steel cookware may change over time.
- Durability
Both stainless and carbon steel are meant to last forever. You can use carbon and stainless steel for a lifetime and pass it on to future generations. One thing to mention about carbon steel cookware is its durability depends on maintenance, which we will provide more details about under the following header.
- Maintenance
Stainless steel cookware is dishwasher-safe. Hand washing is also an option; all you need is water and soap. You can use abrasive cleaning products and sponges for stainless steel. You don’t need to season stainless steel cookware.
Carbon steel is neither dishwasher-safe nor resistant to abrasive cleaning practices. In terms of maintenance, carbon steel cookware requires more care. You also need to season carbon steel to preserve the slick cooking surface.
- Corrosion resistance
Despite being a strong material, carbon steel is vulnerable to corrosion. Stainless steel is a winner in this category. Thanks to the chromium, stainless steel cookware resists metal cutlery, steel sponge scrubbers, and acidic foods.
- Versatility
Stainless steel is the ultimate all-purpose cookware. You can cook almost anything. Using a stainless steel pot or pan, you can boil, sear, sauté, braise, and fry. The only limitation of stainless steel is that it is not nonstick. So, you may not find it practical to cook eggs or pancakes.
Carbon steel cookware is also multifunctional, but it has two limitations. The first limitation is the reaction with acidic food. The second is that boiling or simmering in carbon steel cookware can degrade the seasoning.
- Reaction to heat
Carbon steel and stainless steel cookware respond quickly to temperature changes. However, stainless steel cookware, especially ones with fully clad construction, distributes heat more evenly than carbon steel pans. This feature of stainless steel provides greater control and consistency in cooking.
Both stainless and carbon steel cookware retain heat well. Carbon steel pans can endure higher temperatures than stainless steel cookware. If we have to speak in numbers, stainless steel cookware can withstand up to 600 F. With carbon steel cookware, you can go up to 800 F. Some brands can even withstand temperatures as high as 1200 F. The heat tolerance of carbon steel makes it a great choice for searing meat, stir-frying, etc.
- Affordability
Although the price varies with factors such as brand and availability, carbon steel cookware is generally cheaper than stainless steel.
You now know the fundamental differences and similarities between stainless and carbon steel cookware. It is easier to make an informed decision on which to buy. However, if you are still undecided, you can have them both. Purchasing a set of stainless steel cookware and complementing it with a carbon steel pan may be the best. A well-seasoned carbon steel pan meets the nonstick cooking needs, where the stainless steel set covers pretty much everything else.