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They say a poor carpenter blames his tools, but when it comes to cooking, working with the right equipment can make all the difference. Take cast-iron skillets, for example. They’re popular because they're inexpensive, super durable, and hold heat well. These qualities make them well-suited for everything from searing steaks to baking biscuits. But scrambling eggs? You'll muck up your pan in a heartbeat. Carbon-steel pans, on the other hand, have a smooth surface that's ideal for cooking eggs (though some might still prefer to use non-stick cookware). Carbon steel is much lighter than cast iron, though it's typically more expensive.

In short, there are pros and cons with both materials. Below, we'll cover the differences between the two, where one shines and the other falls flat, and the ins and outs of cooking with both. By the end, you can decide for yourself which one is best for your cooking style, the types of food you like to make, and your budget.

Cast iron, which is made by reducing iron ore in a super hot blast furnace, is an iron alloy that contains two to four percent carbon. In contrast, steel—another iron-based alloy—has up to two percent carbon. Cast iron's higher carbon content gives it its signature rough feel. It also makes it more brittle than steel, which is why cast-iron pans are so thick and heavy. One knock against cast iron is that it's a poor conductor and takes a long time to heat up. The upside? Once hot, it retains heat for a long time.

Carbon steel contains up to 2.5 percent carbon, which is more than twice the amount in another type of steel, stainless steel, which has less than 1.2 percent carbon.

Compared to traditional steel, carbon steel has increased strength, though it tends to be more susceptible to rust. (Chromium is what helps stainless-steel cookware prevent corrosion. It's made with at least 10.5 percent of the stuff, whereas carbon steel has less.)

The short answer: it depends. If price is a key factor, keep in mind that carbon steel is typically more expensive than cast iron. Carbon-steel pans generally start at around $40 and can go up to hundreds of dollars, whereas a classic Lodge 12-inch seasoned cast iron skillet will run you a mere $25.

But carbon-steel pans are far more lightweight than cast-iron pans, which can majorly impact how you use them. Even though both are stovetop and oven-safe, carbon steel's lightness makes it easier to transfer from stove to oven to table. Carbon steel also heats up faster than cast iron, but the trade-off is that it also cools down faster. If you're hoping to serve food straight from the pan (and aren't afraid of overcooking it) then cast-iron is a surefire to keep it warmer for longer.

What about seasoning? Both carbon-steel and cast-iron pans require it, though a lot of cast iron comes pre-seasoned these days. Over time, a cast-iron pan will also develop a lovely nonstick surface. Still, as mentioned previously, carbon steel's smoother surface make it ideal for cooking things like eggs or even fish, which can stick to a cast-iron pan if it's not seasoned correctly.

To clean carbon steel, Christopher Arturo, chef-instructor at the Institute of Culinary Education, recommends using soapy water or scouring it with salt, then gently rubbing a small amount of neutral oil into the surface. For cast iron, he recommends heating up the pan, then taking it off the heat and scouring it with salt using a rag. Once that’s done, gently rub a little neutral oil to season it.

Arturo sees the benefits of both carbon steel and cast iron, so much that he uses both.

“Carbon steel is thinner and therefore lighter than cast iron, and it heats up quickly,” he says. “In a restaurant, you typically don’t have the time to wait for cast iron to heat up.” At home, however, he prefers to use a cast-iron pan “because it heats evenly, retains heat well, and the more you use it the more seasoned it gets.”

Choosing between the two comes down to how you cook. But if you can swing it, why not get one of each?