Carbon Steel Grill Pan vs Cast Iron Grill Pan
I want to get a Grill Pan to cook occasional steaks and to saute vegetables (bell peppers, asparagus, along with Romaine lettuce).
Will veggies/romaine stick even if the grill pan is seasoned? Is either material (Carbon Steel or Cast Iron) better?
Thanks for any info!
Do you mean a grill pan which looks like this? Or do you mean something else?
<Will veggies/romaine stick even if the grill pan is seasoned?>
Usually speaking veggies do not stick to pans, meats are the ones which stick.
< Is either material (Carbon Steel or Cast Iron) better?>
I say they are very similar (in the larger picture). Cast iron is usually thicker and cheaper. Carbon steel is thinner, lighter.
If you do saute (jump the food) by flipping and shaking the pan, then a carbon steel pan is better because it is usually lighter. If you are going to simply move the foods around using a tong or a spatula, then it does not matter. Cast iron may be better for a thick steak because a cast iron pan can store a lot of heat in it, and do a good job at searing the steak.
That's the type of pan I'm talking about. It appears the grill pan will cook steaks slower than a flat surface pan. It might work for "grilling" romaine lettuce. Right now when I don't have the grill on, I'll cut a head of romaine in half lengthwise, brush w/ olive oil, and put it under the broiler. Not as good as on the grill (it seems "soggier") but I don't want to start the grill up to just cook 1 head of romaine. The grill pan might be an improvement and I could also throw it under the broiler.
Seems like the grill pan might