Loading…
20
Serious question, why does everyone push cast iron for a flat top when carbon steel does the same job for half the weight?
Bought a 15 lb cast iron griddle for a 12 seat brunch spot in Pittsburgh and my wrist was shot after 3 weeks, so I swapped to carbon steel and never looked back. Anyone else think the whole cast iron thing is just hype from people who don't work a line?
1 comments
Log in to join the discussion
Log In1 Comment
brooke_murray23d ago
Read somewhere that cast iron holds heat better for searing, but on a flat top you're cooking so much at once it doesn't really matter. Carbon steel heats up faster anyway so you can adjust on the fly.
2