/ck/ - Food & Cooking

Is there really any difference between iron and carbon-steel when the iron isn't cast-iron? As in, does it need to be treated differently?

I bought pic related for a few bucks, because it can fit in my oven. It's stamped iron. It only has 2 layers of seasoning now, but it was already really smooth out of the box, just like a new carbon steel pan would be. It's relatively light too, so if I didn't know it was iron, I'd think it's carbon steel. I wonder if it even matters.