Cast iron vs carbon steel for flat top cooking, carbon steel won for me

I ran a busy breakfast shift at my diner in Cleveland and swapped my cast iron plancha for a carbon steel griddle last month. The heat response is way faster and cleanup takes half the time, plus it seasoned up in 3 days instead of 3 weeks. Has anyone else made the switch for high volume service, or do you stick with cast iron for its durability?

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stellanelson1mo ago

You tested both on the same burner, right?