Cast iron vs carbon steel pans for high volume service

Ran my station with cast iron for 8 months and just swapped to carbon steel for the last 3 at this place in Columbus. Cast iron held heat better but carbon steel is half the weight and I can toss it between burners without killing my wrist during dinner rush. Anyone else make that change and stick with it, or did you go back?

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amy69221d ago

I read somewhere that a lot of high volume places actually season their carbon steel pans with grapeseed oil because it can handle the heat without getting sticky. That plus the weight difference made me switch and honestly I can't see myself going back. The carbon steel does lose heat faster when you drop a cold protein in, but if you keep the burner cranked and work in smaller batches, it's fine. I had to adjust how I sear for the first week or two, but now it feels like I'm moving twice as fast during service.