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Swapped my old cast iron for a carbon steel pan, no regrets
I used to be a diehard cast iron guy, swore by my 12-inch skillet from 2015. It heated unevenly on my glass top stove and took forever to get hot enough for a decent sear on a Tuesday chicken dinner. Last month I grabbed a carbon steel pan for $35 and it changed everything, lighter to handle and heats way more even. The seasoning took a few tries but now eggs slide off it like a nonstick commercial. Anyone else made the switch and found cast iron just isnt worth the hassle on modern stoves?
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green.jessica2mo ago
Honestly the seasoning curve on carbon steel is the real deal once you get past it. I did the same swap last year and the weight difference alone sold me, my wrist thanks me every time I flip pancakes. Just make sure you preheat it slow on a glass top or youll get hot spots worse than the cast iron ever gave you.
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