In the labs, we put the carbon steel pans through the same tests as our cast-iron pans: heating evenness, baking, and browning. You have to keep carbon steel pans seasoned, like cast iron, but if you do, they soon develop a smooth patina that makes a pan as slick as nonstick, giving you even more cooking possibilities.

Skillets have less cooking area which may be a drawback, depending on what you're cooking. That said, skillets have the advantage of making it easy to toss or shake ingredients so that they cook evenly, thanks to the pans’ slanted sides. (You know, the professional chef move, when instead of using a wooden spoon to stir or mix the ingredients, with a quick jerk of the wrist, the ingredients are tossed and quickly caught back in the pan.) Skillets are great pans for sauteing foods and stir-frys because of how easy the pan is to move with agility. 

 The primary function of a Dutch oven is to provide even and consistent heat for slow cooking and stewing.  The tight-fitting lid helps lock in moisture and flavor, keeping dishes fresh and delicious.  Dutch ovens can also be used for frying because their heavy-duty construction can withstand high temperatures.

Searing and Browning: The large cooking surface of big black cast iron skillets provides ample space for searing and browning meats, creating a desirable crust and locking in juices for flavorful results.