This Viking Skillet Is a Lightweight Alternative to Cast Iron—It's 40% Off on Amazon Right Now
I'm a longtime cast-iron devotee, but for everyday use it's hard to beat this lighter (and just as durable) pan.
I have a bit of a cast iron problem. Over the years I’ve amassed a motley collection of skillets, Dutch ovens, corn stick pans, and even a couple of muffin tins sporting nine cups instead of the usual 12—in my defense, they are incredibly cute.
These pans are in various states of disrepair. My most-used skillets are in decent shape, having sizzled up dozens of batches of bacon, seared their share of steaks, and baked more golden rounds of cornbread than I can count.
The others… well, they could use a good scouring and seasoning. And while cast iron pans will always have my heart for their durability and longevity, I rarely have the time to deal with rehabilitating them. One glorious day I will finally tackle this massive project, but that day is not today. Or tomorrow.
In the meantime, I reach most often for my pair of carbon steel skillets. They’re light and slender enough that they live within easy reach of my stove, and they seem to develop and maintain their seasoning without much work on my end.
They can do everything my beloved cast iron pans do, minus the bulk and the nagging feeling that I really should be on top of the seasoning situation. And right now, VIKING Culinary blue carbon steel 10-inch skillets are on sale for just $40 on Amazon, more than 40 percent off the list price. It’s a great deal if you’re disillusioned with cast-iron and want to branch out.
Carbon Steel vs. Cast Iron
Carbon steel skillets aren’t as well known or widely used as their cast iron counterparts, but they should be. While cast iron is touted as the cooking material that can do anything, carbon steel delivers on that promise. Cast iron is highly reactive to acids, meaning that if you simmer a tomato sauce in your favorite cast iron skillet, you’ll likely have to re-season it.
Carbon steel is still somewhat reactive to acids, but “blued” carbon steel—made by heating and slowly cooling the metal—is more resilient. You can worry less about corrosion. Ultimately, blued carbon steel requires less maintenance.
Carbon steel is also much lighter than cast iron, and because it is thinner the material heats up faster while delivering even heat.
How To Maintain a Carbon Steel Skillet
The Viking blue carbon steel skillet comes pre-seasoned, but Viking recommends washing the pan well, then adding another layer of seasoning before cooking your first meal in it.
I’ve found that once you start using carbon steel pans, however, maintaining their seasoning is as simple as using them regularly to sauté and sear. Repeated use of these dry cooking methods will give the pans a dark patina that makes them practically nonstick. Unlike your typical nonstick skillet, though, carbon steel can be heated to searing temperatures and transferred between the stovetop and oven without missing a beat.
I’m not looking to part with my cast iron collection anytime soon—those adorable muffin tins are safe from the yard sale pile—but for everyday use, carbon steel will continue to be my go-to option.
