Thanks to its heat retention and pre-seasoning, the carbon steel delivers the same flavor as cast iron but is far lighter.

Carbon steel skillets, on the other hand, can be easier to maneuver. Their slimmer profiles also allow them to heat up faster than thick cast iron. How to Season a Carbon Steel Skillet If you’ve ...

I tried ceramic nonstick when that was a new thing and bought an expensive Danish pan that promised to be more durable and ...