Yes. Like cast iron, a carbon steel pan can handle very high heat and go from the stovetop or grill to the oven without damaging the pan.

Slow Cooking: Dutch ovens excel in slow cooking methods, allowing flavors to develop and meats to become tender over long periods of low heat.

Non-Reactive Cooking Surface: The enamel coating provides a non-reactive cooking surface, making enameled cast iron cookware sets suitable for acidic ingredients and long cooking times. This ensures that the flavors of the ingredients are preserved without any metallic taste.

Advantages:

Frying pans are a bit more expensive than French skillets.

This is why you’ll often find brunch spots serving their big breakfasts in a cast iron skillet. Yes, it isn’t simply for the aesthetics, even though that does play a part.

But you'll want to factor in that this material is a lot heavier than stainless steel and can be harder to maneuver and lift. There are certain sauces or foods that aren't recommended to be prepared in a cast-iron skillet. If you're simmering a tomato sauce or other acidic foods, or foods that are more likely to stick, such as eggs or crepes, opt for a skillet that isn't cast iron.

Pans are open to even more interpretation. While most cooks consider a pan to be a sauté pan, the term often refers to all types of cooking vessels. The phrase “pots and pans” is synonymous with general cookware, and “pan” is commonly used when describing other pieces — crepe pan, sheet pan, roasting pan, and the like.