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Forged iron pans?

On Food52 today, they're offering forged iron pans. Has anyone used them? Is there a significant difference in performance between forged and cast iron?

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  1. It is more like a carbon steel pan than a cast iron pan. Cast iron has more carbon and is more brittle, hence is made thicker to compensate. But I don't have one.

    1. I don't have one. If the surface has been polished or treated for uniformity, forged and cast usually perform about the same. You can see performance differences in true hand-hammered woks versus cast woks. Both are usually made of thin steel or iron, but the hammered ones hold contents on the sides due to the small indentations and imperfections caused by the hammering.

          1. Iron is the type of material.
            Cast and forged are the process used to make the pan.
            The forged pan would be stronger from a structural point; therefore it could have thinner base and walls.
            Thinner walls would heat/cool faster than thicker ones!

            3 Replies
            1. re: subal

              Cast iron is a different material, not merely a process. Cast iron is typically about 4% carbon by weight. Carbon steel is somewhere around 1% carbon, and wrought iron is less than .1% carbon.

              1. re: GH1618

                According the Wiki article
                http://en.wikipedia.org/wiki/Wrought_...
                wrought iron is no longer made commercially. Mild steel is now used in traditional wrought iron applications.

                1. re: paulj

                  Whether it's made commercially or not, it is still defined. Whatever they are using for "forged iron" pans, it isn't cast iron.