What is the difference between cast iron and steel ware?

Carbon steel is twinned with another popular in the kitchen material - cast iron. They have much in common. But each of these two materials has its strengths and weaknesses, its own distinctive features. Let's talk about this in more detail.

Cast iron

Dishes made of cast iron are used in everyday life for a whole millennium. In addition, this material was actively used in construction, instrumentation and in decorative anti-corrosion finish. It is produced from pure, doped (not more than 2 percent impurities) iron. Ironically, these two percent is carbon. And this means that there is even more carbon in the cast iron than in high-carbon steel. This material is not pliable, so under normal conditions it does not lend itself to forging. It is brittle and sensitive to deformation.

Carbon steel

It is an alloy of iron and carbon (less than 2 percent). Carbon steel is a modern invention that came to us in the 18-19 centuries together with stainless steel and aluminum. The material is easily liable to forging, casting and stamping. It is more pliable and less brittle compared to cast iron.

Production of tableware

In the production of kitchen utensils made of cast iron, molten iron is poured into a mold in a liquid state. And this means that your frying pan or pan is actually a single piece of metal. In the production of steel utensils, a sheet is first started to be rolled, which then will be shaped with a press machine. Handles are forged separately and fastened to the dishes with rivets.

The most common forms

Cast iron is popular in the production of frying pans, cauldrons, braziers, grilled pots, Dutch stoves, baking containers and other popular kitchen appliances. Carbon steel is more popular in the production of various pots, crockery, buckets and other utensils.

The weight

A standard cast-iron frying pan (30 centimeters in diameter) weighs 3.5 kilograms. A steel frying pan of similar size is almost twice as light.

Heat retention and retention

Cast iron heats up relatively slowly, but retains heat for a long time. This is due to the thick walls of the dishes. Carbon steel is more susceptible to heat. However, it also quickly cools.

Contrary to common misconception, ideally uniform heating is not a sign of the quality of the dishes. For example, aluminum or copper are the best conductors.

Care

Both materials require the same care: washing in hot water using a metal sponge with minimal use of a cleaning agent. Both materials like drying. Cooks recommend using for frying linseed, coconut, peanut butter and lard. Traditional olive and sunflower oils have a low smoking temperature. Both of these materials are durable.

Advice: cast-iron dishes are not suitable for extinguishing vegetables. Otherwise, you risk getting an overcooked dinner. Steel dishes hate water and very fond of fat.