Iron or steel
Cast iron or carbon steel for a seasoned pan?
Both are 24 cm (9.4 in), both are uncoated, and both develop a nonstick surface through seasoning rather than a coating. The difference is mass: cast iron stores heat and takes time to change temperature; carbon steel is thinner, lighter and responds to the hob almost immediately.
| Compared on | 24 cm (9.4 in) ground cast iron | MINERAL B 24 cm (9.4 in) carbon steel |
|---|---|---|
| Diameter | 24 cm (9.4 in) | 24 cm (9.4 in) |
| Material | Cast iron, ground smooth | Carbon steel, MINERAL B |
| Surface as supplied | Ground smooth cooking surface | Beeswax finish, to be washed off before use |
| Seasoning | Built by use | Built by the user, stated to improve with use |
| Hobs | All hob types including induction | All hob types including induction |
| Open fire | Stated for grill, oven and open fire | Not stated |
| Handle | Not published | Riveted, angled up away from the heat |
| Guarantee | Not published | Lifetime guarantee stated |
| Included | Instructions and recipe book | Nothing stated |
| Origin | German company | Made in France |
| Listed on amazon.com | No | Yes |
A tick marks the better answer on that line only. Counting ticks does not decide the page — the two verdicts below do, because these products answer different questions.
No amazon.com listing was found for this one. We hold references for other markets but none for the United States, so it may not be buyable here — which is the first thing to weigh against anything below.
Prefer the Krustenzauber if you want heat retention and a pan that can go on a fire. A ground-smooth surface releases far better than an unground casting from the first cook, and the recipe book is a genuine help for anyone who has never seasoned a pan.
Prefer the de Buyer if weight matters or if you cook things that need the pan to respond quickly. Carbon steel is a fraction of the mass of cast iron, the angled riveted handle stays cooler, and a lifetime guarantee is stated. Wash the beeswax off before the first use and season it before you expect anything of it.
Yes: wash with water and no detergent, dry on the heat, wipe with a trace of oil. Both rust if left wet, and both can be stripped and re-seasoned if the surface is ruined.
Carbon steel, once seasoned — it is what French kitchens use. Before it is seasoned, it will stick to everything.
A little modern washing-up liquid will not strip a well-polymerised seasoning, despite the folklore. Prolonged soaking and abrasive scouring will. Chainmail and hot water is the reliable method for both.
24 cm (9.4 in) · ground smooth cast iron · hob, oven, grill and open fire · recipe book included
A 24 cm (9.4 in) cast iron skillet with a ground-smooth interior rather than the usual sand-cast texture, sold with instructions and a recipe book — which is the part beginners actually need.
Best for: A first cast iron pan for someone who wants to learn it properly.
24 cm (9.4 in) · carbon steel, uncoated · beeswax protected · riveted angled handle · lifetime guarantee · made in France
The one pan in this hub with no coating at all: French carbon steel protected with beeswax, seasoned by the user, with a riveted handle angled away from the heat and a stated lifetime guarantee.
Best for: Someone who will season it properly and keep it for thirty years.
≈ $75
