Why Do Chefs Use Carbon Steel Pans?

A carbon-steel skillet can brown food just as deeply and evenly as cast iron. It also has two advantages: It heats up more quickly, and its lighter weight makes it easier to handle.

Why do restaurants use carbon steel pans?

Cast iron's higher carbon content makes it more brittle and prone to breakage; carbon steel is nearly indestructible, hence its suitability for knocking around restaurant stoves.

Do professional chefs use carbon steel?

A hybrid between cast iron and stainless steel, carbon steel pans are favored by professional chefs. Carbon steel is lightweight, nonstick, oven safe at high temperatures, and cost less than $100. Like cast iron, carbon steel pans require diligent cleaning and maintenance.