While stainless steel wins on sheer versatility, I also consider cast iron and carbon steel indispensable tools in the kitchen. They do require some seasoning, which involves a bit more up front work and maintenance, but it’s far easier to do than most people think. Beyond that they’re durable, last forever, improve with time, and are highly versatile.
You can’t go wrong with either material, but I have a slight personal preference for carbon steel. It’s much lighter than cast iron (usually 30-50% lighter) and it heats up and cools down much faster. Most carbon steel pans are also designed with longer handles and sloped edges, which makes them great for stir-frying.
Enameled cast iron, while slightly more expensive, is another good option as it gives you the benefits of cast iron without requiring seasoning.
Brands I Recommend:
- Carbon Steel: Made In Blue Carbon Steel, De Buyer, Matfer
- Cast Iron: Field, Smithey, Butter Pat, Lodge
- Enameled Cast Iron: Made In, Le Cruset
Further Reading
If you are new to using cast iron and carbon steel, I put together a guide explaining how to season, use, and maintain these pans.
The Cast Iron/Carbon Steel Guide
How to buy, season, use, and maintain these pans
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