Iron pans (or carbon steel pans) have long been popular among professionals, and today more home cooks are also discovering the amazing carbon steel frying pans, which build up a natural non-stick coating over time.
Many home cooks only have non-stick pans, which means they are missing out on a lot. This is especially true because many poor-quality non-stick pans need to be replaced every year.
Here's everything you need to know about iron pans and non-stick pans – differences and similarities:
1. Material
Carbon steel pans or iron pans are made of 99% iron and 1% carbon, and many see them as a hybrid between cast iron and stainless steel. Non-stick pans are typically made of stainless steel and either a ceramic coating or PTFE coating (Teflon), which gives the pan its non-stick effect.
If you choose a non-stick pan, be aware that they are often produced with a coating that contains PFAS.
At the same time, be sure to use your pan correctly and choose a different pan for high frying temperatures. Otherwise, the pan will quickly break and need to be replaced. Iron pans, on the other hand, last practically forever – but require more maintenance.
2. Frying surface
Both iron pans and non-stick pans have (or build up) a coating that makes the surface smooth.
On iron pans, the coating consists of oil that you burn into the pan yourself (seasoning). This is a process you have to do yourself every time you get a new pan – and regularly as needed. Seasoning iron pans gives them a good non-stick effect and protects the pan from rust.
Non-stick pans come with a coating that makes everything slide off very easily. However, you should be aware that once this coating has worn off, the pan can no longer be used.
3. Price
The prices of iron pans and non-stick pans vary considerably depending on quality, but in general, non-stick pans are often the most expensive.
Both pans are made of an alloy of metals, but it is often the coating itself that makes non-stick pans more expensive.
However, a cast iron pan will last forever if you take care of it, while a non-stick pan typically needs to be replaced after a few years, depending on use.
4. Care and maintenance
Both iron pans and non-stick pans are actually relatively easy to maintain. Neither type of pan should be put in the dishwasher, as the harsh washing can damage the coating. Before cleaning your pan, allow it to cool down and remove as much food residue from the pan as possible.
There are three good methods for cleaning iron pans, depending on how dirty the pan is. If possible, simply wipe the pan with a piece of kitchen roll. If there are still food residues, sprinkle some coarse salt on the pan and scrub with a piece of kitchen roll.
If this does not work, you can always add 1-2 cm of water to the pan and place it on the hob on a low heat until the food residue loosens and you can scrape the pan clean with a wooden spatula or other wooden utensil. It is important that the pan is completely dry after cleaning (if necessary, place the pan on the hob so that all the water evaporates) and if the pan looks dry, it should be coated with a little oil.
If you are using a non-stick pan, all you need is a little warm water, mild soap and the soft side of a cleaning sponge.
5. Durability / Wear resistance
Cast iron pans are virtually indestructible, no matter how hard they are treated. Whether it accidentally rusts, gets a dent or you burn an omelette on it, it can always be fixed. You can remove rust from the pan with vinegar and water, and a dent in the surface will disappear after seasoning the pan with oil, which is relatively easy to do.
Non-stick pans do not last as long as iron pans. And although you can ruin a non-stick pan in a matter of months, a high-quality pan can easily last a few years if you take care of it. It should be washed by hand, and metal utensils should not be used on the pan. And remember, non-stick pans cannot withstand temperatures above 250-260 degrees, so avoid turning the stove up to full heat.
If you are looking for something you can take straight from the stove and into the oven, go for iron pans or our cast iron pans.
6. Foods you can cook
Cast iron pans are fantastic for frying meat or sautéing vegetables and give an incredible crust. They can withstand temperatures of up to 650°C and work just as well on a gas stove as on the grill or over a campfire. And yes, they can also be used on induction hobs!
Non-stick pans typically work well for delicate foods such as fish and eggs at lower cooking temperatures. Although a non-stick pan can fry a steak or a piece of salmon on the skin side, cast iron pans simply work better for this purpose.
If you want to cook foods with high acidity (e.g. tomatoes, wine, vinegar), go for a stainless steel or enamelled cast iron pan.
7. Versatility
Both cast iron and non-stick pans are relatively versatile, but both have some limitations.
For example, you should not cook highly acidic foods in your iron pan. If you want to cook foods with high acid content (e.g. tomatoes, wine, vinegar, citrus fruits), go for a stainless steel or enamelled cast iron pan.
In principle, you can cook most things in a non-stick pan, but it is not safe at high frying temperatures. Therefore, it can only be used for foods that do not need to be fried at high temperatures or have a crispy crust. For example, an omelette.
8. Heat conduction
Iron pans are extremely good at conducting heat, can become extremely hot and respond incredibly quickly to temperature changes. Although the pan can withstand high temperatures, it is by no means necessary to fry at high temperatures all the time.
In fact, in our experience, you get a nice crust at medium heat. We always heat the pan on low heat (2/10) and typically turn it up to medium heat (5/10).
Unfortunately, non-stick pans are often made with a ‘sandwich bottom’ with aluminium, which means that the heat is only distributed effectively at the bottom – unlike high-quality 5-ply pans, where the pan is made from a single disc with aluminium in both the bottom and sides. Non-stick pans with a 3-ply or 5-ply construction are often quite expensive, and the coating does not last any longer than those with a ‘sandwich bottom’, which means that the expensive frying pan also becomes unusable when the coating breaks down.
Which pan should you choose?
Cast iron pans and non-stick pans serve two different purposes.
If you are looking for a strong pan that can fry at high temperatures – e.g. meat or fried vegetables – then you should choose a cast iron pan. The cast iron pan is also the most versatile pan, as it can withstand high temperatures, can be used on all heat sources – and can cook just about anything once you have built up a natural nonstick coating.
Non-stick pans are primarily used for eggs, pancakes or reheating leftovers from the day before. However, they have certain disadvantages as they do not last as long and are often produced with PFAS coatings, which are suspected of being harmful to the environment and health.
