Cast iron has a 2% to 3.5% carbon content, while carbon steel has less than 2%. This subtle difference results in two pieces of cookware that can both be an asset to your kitchen in different ways.

Carbon steel, on the other hand, is a mixture of carbon and iron. The percentage of carbon varies, but, according to Misen, it’s often less than 3.5%.

Both cast iron and carbon steel cookware are celebrated for their durability and aptitude for high-heat applications like searing and stir-frying. Unlike their nonstick counterparts, cast iron and ...

Letter Published: 01 January 1955 A Phase Diagram for 1 per cent Carbon–Iron Alloys containing up to 16 per cent Nickel P. SAMUEL, L. G. FINCH & J. R. RAIT Nature 175, 37–38 (1955) Cite this ...

Steel is composed of iron & carbon in a specific ratio and can be alloyed with other elements, like molybdenum, vanadium, and chromium, to improve its properties. Steel is not a single product ...