Journal

Carbon Steel vs Cast Iron: Which Pan Should You Buy?

The short answer A carbon steel pan vs cast iron comes down to feel: carbon steel is lighter and reacts quickly to heat, cast iron is heavier and holds heat longer. Both a...

The Carbon Steel Skillet, Explained

The short answer A carbon steel skillet is iron with a little carbon. It is lighter and more responsive than cast iron, and it takes very high heat. It sears well, moves fr...

Japanese Knives Explained: Gyuto vs Santoku (and Which to Buy)

Which knife should you buy? Want one knife that does almost everything? Get the Gyuto — the Japanese all-purpose chef's knife. Longer, pointed, great on meat, fish and vegetable...

Is Carbon Steel Cookware Safe? The Honest, Non-Toxic Truth

The short answer Yes — carbon steel is one of the safest cookware surfaces you can cook on. It is simply iron and carbon, with no synthetic non-stick coating, which means no PTFE...