Unlike cast iron, which is made using sand molds, carbon steel cookware is formed by turning and stamping. This process allows them to be lighter and thinner than cast iron.

Cast iron cookware is slow to heat up, but retains heat longer than carbon steel. This makes cast iron ideal for frying and baking.

Cast iron pots have shorter handles, which makes them easier to use in the oven and store in your cupboard. Steel pots and pans have a longer handle for easier lifting, which is ideal for cooking outdoors with an open flame.

The smooth surface of the carbon steel pan is ideal for sautéing vegetables, preparing fish and more.

Most of our pots and pans have lids and glass lids that you can buy. Our carbon steel pans do not have glass lids.

Both types of pans are durable and can withstand high heat. This makes carbon steel and cast iron ideal for meat.

Both types of pans can be used on any stovetop, in the oven, on the grill, and even over a fire.

Both types of pans are flavored in our foundry and are ready to use right out of the box. The natural seasoning improves over time and creates an easy-release cooking surface.

Both types of pans are cleaned in exactly the same way: wash in hot water, dry and oil. It's that simple.