Carbon Steel vs. Non Stick: What's the Difference? - Made In

The Nugget

Carbon steel and non stick cookware are complementary options for different cooking tasks. Carbon steel is ideal for high-heat cooking and durability, while non stick excels in delicate cooking and easy cleanup.

Make it stick

🍳 Carbon steel: Made mostly from iron and carbon, offers durability and heat retention.
🥞 Non stick: Features a non stick coating for easy food release and cleanup.
🛠️ Care and Maintenance: Carbon steel needs seasoning and careful drying to prevent rust, while non stick requires gentle cleaning to maintain the coating.
🔥 What You Can Cook: Carbon steel is great for high-heat cooking, while non stick is perfect for delicate foods like eggs and fish.

Carbon steel is mostly iron and carbon, offering a balance of stainless steel control and cast iron heat retention.
Non stick cookware has an aluminum or stainless steel base with a non stick coating to prevent sticking.

Carbon steel achieves its non stick properties through a seasoning process using high smoke-point oil.
Non stick cookware comes with a factory-applied non stick coating for effortless food release.

Carbon steel should be seasoned and dried thoroughly to prevent rust, while non stick requires gentle cleaning with dish soap and a soft sponge.

Carbon steel is suitable for high-heat cooking like grilling, while non stick is ideal for delicate foods like eggs and fish.

Carbon steel requires seasoning but improves with use, while non stick is easy to handle with quick food release properties.

Carbon steel offers superior heat conductivity and can handle high temperatures up to 1200F.
Non stick cookware's heat conductivity depends on its construction materials like aluminum.

Pricing for carbon steel and non stick cookware varies based on quality and size.

Carbon steel is great for high-heat cooking, while non stick is perfect for delicate cooking tasks like eggs and fish.

"Carbon steel is made from 99% iron and 1% carbon, and is commonly thought as a hybrid between the control and maneuverability of stainless steel and the heat retention of cast iron."
"Non stick cookware is perfect for cooking delicate foods that would stick to other pans, like fish and eggs, as well as sautéeing vegetables."
"Rust can be cleaned off with the help of vinegar and water, a nick on the surface of the pan will fill in with seasoning, and the biggest of messes can be scrubbed off and reseasoned."
"Non stick is one of the easiest cookware materials to get the hang of. You can cook just about anything with non stick cookware, just be sure to always preheat your non stick with food or oil in them."
"Ultimately, we recommend thinking of these pans as complements, not competitors, of a well-stocked cookware collection."

This summary contains AI-generated information and may have important inaccuracies or omissions.