Carbon Steel vs Cast Iron: Why We Forge Our Own

We get asked all the time: why carbon steel instead of cast iron? Here’s the honest answer from the forge.

Lighter in the Hand

A 9.5” carbon steel skillet weighs meaningfully less than its cast iron equivalent. When you’re tossing vegetables or flipping eggs one-handed, you feel the difference.

Faster to Heat, More Responsive

Carbon steel heats up quicker and responds faster to burner changes. It’s the reason professional kitchens overwhelmingly choose carbon steel — control matters.

Just as Tough

Don’t mistake lighter for weaker. Carbon steel is forged, not cast — it won’t crack if dropped, and it develops the same legendary natural nonstick patina with seasoning.

Why Hand-Forged?

Because we don’t do mass-produced. Every RTAnvil Skillet No.1 is hand-forged in our Springfield, MO shop with solid copper rivet construction and an individual serial number. No two are exactly alike — and every one is backed by our lifetime warranty.

Shop the RTAnvil cookware line.