Field Company pan - your thoughts?

[Saregama]

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Another New Cast Iron Company

Cast iron VS Carbon steel for searing - what’s your preference ?

I’ve personally always felt cast iron pans, with its extra thermal mass, were a bit better for searing than the slightly lighter carbon steel pans. But looking at the overall picture I claim carbon steel pans are the perfect searing pans. Winning by a hair over cast iron. If I however plan to do a deglaze in wine for a pan sauce, a thick ply pan or thick copper pan might be the better alternative. Why are carbon steel pans a smidge better for steak searing than cast iron pans ? I personal…