Carbon steel pans and cast iron pans are similar in terms of their composition and cooking properties. Both types of pans are made primarily from iron, and they can release a small amount of iron into the food during cooking. However, the extent to which iron is released depends on various factors, including the seasoning of the pan, the acidity of the food being cooked, and the duration of the cooking process.
When properly seasoned, carbon steel pans develop a natural non-stick surface that helps reduce the amount of iron released into the food. The seasoning process involves building up layers of polymerized oil on the surface of the pan, creating a protective barrier between the iron and the food. This seasoning layer also helps prevent rusting and improves the overall performance of the pan.
While carbon steel pans may release some iron into the food, the amount is generally considered to be safe and even beneficial for most people. Iron is an essential nutrient that the body needs for various functions, such as transporting oxygen in the blood. Consuming small amounts of iron from a seasoned carbon steel pan is unlikely to cause any health concerns, unless you have a specific medical condition that requires strict control of iron intake.
It's worth noting that the amount of iron released from a carbon steel or cast iron pan is generally lower than that released from a new, unseasoned cast iron pan. Seasoning helps reduce the reactivity of the iron surface and minimizes the transfer of iron to the food.
In summary, while both carbon steel and cast iron pans can release iron into the food, properly seasoned carbon steel pans tend to have a lower level of iron transfer. As long as you don't have specific dietary restrictions or health conditions that require strict control of iron intake, the amount of iron released from a seasoned carbon steel pan is generally considered safe and even beneficial for most people.