Unlike cast iron, carbon steel is typically stamped, resulting in a thinner, lighter material with a smoother surface. This also makes carbon steel safer to use on glass stovetops, where heavy cast iron can cause damage. A few examples of where carbon steel can shine are sautéing, searing meat, and stir-frying vegetables (which is why woks are commonly made from carbon steel). Furthermore, the smoother surface makes carbon steel a better option than cast iron for frying sticky foods like fish. Be sure to remember that carbon steel and cast iron cookware should always be hand washed and never go in the dishwasher.