re: Cast iron skillet

quote:

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carbon steel skillet ... season and become non stick, just like cast iron but the heat up and cool down very fast.

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A benefit of cast iron for many applications is that it is thick and dense so does not heat up quickly. Rather, the heat is distributed more across the bottom of the pot as it works it way to the food inside. High thermal mass makes it less prone to scorching from hot spots.

And if you are cooking on electric, the thick CI skillet will hold its heat steady even as the stove burner cycles on and off.

Reviews on the carbon steels mention this, but otherwise folks seem to really like them.